About Us
Doug Kantner, Founder & CEO
It took 30 years to make plant-based foods taste this much better and few people have been more dedicated to this mission than our founder and CEO, Doug Kantner.
Doug’s career has been centered around the food and ingredients business, supplying high quality, healthy ingredients, including dairy and plant proteins, to food manufacturers through his company, AME Nutrition, which was founded in 1999.
Never Better Foods was launched by AME Nutrition in 2022 as a new brand and division dedicated to developing and producing high-quality, great-tasting, and top 9 allergen-free plant-based foods.
With an R&D team led by the former head of R&D for Chobani, Never Better Foods has cracked what has been eluding the plant-based cheese category: the flavor, texture, and meltability just like traditional cheese, combined with all the health benefits of being allergen-free.
Our Certifications
FAQs
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The USDA states that "the nine leading causes of food allergies identified in the US are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame." At NBF, we leave these ingredients out of our products to provide a top 9 allergen-free experience with the same taste and feel of traditional cheese.
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We now offer our shredded Better Than Cheddar and Better Than Mozzarella on Amazon! Shop our cheeses on Amazon HERE!
You can also find our full product range on our "Shop" page, or use our Store Locator to find a retail location near you.
What the Experts Are Saying
“I’ve done a fair amount of research with dairy free foods over the past few years and Never Better Foods continues to be my favorite...melts and browns with delicious flavor.”
-Thomas Griffiths, Certified Master Chef
“About last night...whether you're vegan or eating #plantbased for other reasons, you need to try Never Better Foods line up! Finally a plant based cheese that has the #cheesepull!”
-Stephen Greeley, Senior Executive Chef at Marist College
“I used some vegan wonton skins to make fried green chili wontons yesterday with your cream cheese. Loved it! Tasted exactly like cream cheese!”
-Stephen Meyers, Executive Chef at Capital University