RIT student Janessa Steenberg is the first participant in the Venture Creations’ Ignite program, which identifies promising start-ups and allocates resources toward company growth. Her company, Panacheeza, manufactures plant-based Parmesan-style cheese.

Our Founder was invited on to Good Day Rochester to tell us more about her company and the impact she thinks it will have on those with dietary restrictions.

Janessa Steenberg tells us about Panacheeza, her new company making analogous, delicious, and healthy vegan Parmesan cheese.

At the recent Plant Based World Expo in New York City, Panacheeza, a plant-based alternative to parmesan cheese, proudly joined a mix of industry leaders and emerging brands. This year’s expo featured the new Hosted Buyer Program, using SPINS data to match food brands with retail and foodservice buyers. The program boosted opportunities for brands like Panacheeza to land on more grocery shelves and restaurant menus.

“In about six months, Panacheeza has transitioned from entering the incubator to entering the marketplace,” said co-founder Janessa Steenberg, an RIT graduate who was the first to participate in Venture Creations’ Ignite program, which is designed to extend the incubator’s resources to promising student-run businesses.

Panacheeza, a plant-based parmesan cheese alternative that offers the texture and versatility of traditional Parmesan, is sustainable and appeals to consumers seeking dairy-free options.

Panacheeza was mentioned in Nancy Trents: "A Glimpse into the Future of Plant-Based Living: 5 trends to watch for 2025 and beyond" WholeFoods Magazine article in their coverage of the Plant Based World Expo 2024 in NYC.