Veganz Group AG is opening its third in-house production facility on 4th October 2022, this time in Spielberg, Austria. The demand for Veganz's Cashewbert from retailers and consumers is so high that the capacity of the production facility opened in 2020 in Berlin Prenzlauer Berg is no longer sufficient, so the cheese alternative is now being produced at another production facility. Its opening will be celebrated onsite with representatives from the press, well-known influencers and friends of Veganz.

The Vegan alternative to Camembert consists of only four ingredients and is free from soya, palm oil and additives. It owes its authentic taste from the starter cultures and gourmet mushroom cultures it contains. These also support the fermentation of the cashew and macadamia nuts and give the Cashewbert its typical white rind.

The Veganz Cashewbert not only impresses with its smooth taste, but also with its sustainability. Compared to a dairy Camembert, which produces 1,397g of CO2, the Cashewbert emits just 533g of CO2 per 175g, just one third of the emissions. In addition, the cheese substitute is certified organic and packaged in a sustainable cardboard box.