Philadelphia cream cheese debuts new plant-based spread nationwide

Philadelphia Cream Cheese has launched three new flavors made from plant-based ingredients across the entire country.

• Philadelphia cream cheese has launched its plant-based spread in three flavors nationwide. The spreads are made from a base of water, coconut oil, modified potato starch and faba bean protein.
• The launch comes after the cream cheese brand regionally launched a plant-based variation of the spread back in December, the first major brand in the U.S. to do so. 
• Now, the Pittsburgh & Chicago-based company is capitalizing on the growing plant-based dairy space with two new flavors of strawberry and onion and chive.

Prior to Philadelphia entering the category, less than half of people that tried plant-based spreads became repeat customers.  After seeing repeat purchases almost double versus the category average during a successful regional test market, Philly fills that gap by delivering on the taste, texture and ingredients that plant-based cream cheese lovers are craving. As the original flavor outperformed the category, the brand is excited to offer two new best-selling flavors as part of the nationwide launch: Strawberry and Chive and Onion.

“To be the first mainstream cream cheese brand launching a plant-based spread option with widespread accessibility across the U.S. is an important milestone for Philadelphia and our fans,” said Keenan White, Senior Brand Manager, Philadelphia at the Kraft Heinz Company. “Whether on their morning bagel, a veggie pairing for lunch or a delicious dip creation for snack time, we are proud to provide consumers with a delicious product that fits their lifestyle.”

The nationwide launch comes on the heels of a successful regional test market in the Southeast U.S. last year, with 70 percent of purchasers saying the product exceeded their expectations. Furthermore, Philadelphia Plant-Based spread is already claiming its stake in the category, ranking as the fourth top-performing plant-based cream cheese in the Southeast and sixth in the nation despite only being available in one region.