New York — Japanese immigrant Miyoko Schinner started a small company in the US that blossomed into a wildly successful vegan cheese maker, one with the potential to do for dairy alternatives what Beyond Meat is doing for beef substitutes.

Her business, Miyoko’s Kitchen, began in 2014 as an e-commerce platform, trading on the popularity of her vegan cheese cookbook. After one weekend in which she received $50,000 worth of orders, Schinner knew her 20kg batches wouldn’t be enough to satisfy demand...

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