Slideshow: What’s for dessert? | Food sector news


KANSAS CITY – The dessert category seems to be facing as much disruption from plant-based innovation as the meat and fluid milk categories. Over the past year, several companies have introduced traditional herbal dairy desserts. And other companies stuck with a dairy base, but tried to differentiate themselves by formulating products that appealed to consumers by being keto-friendly, having little or no sugar, or containing protein.

The list of vegetable companies entering or completing their presence in the dessert category is long. Oatly Group AB, Malmö, Sweden, launched a line of non-dairy frozen dessert bars in North America in November. The new products were added to the company’s pint line of frozen oatmeal desserts.

“We prove that oat milk is not just for coffee, cereal or cooking, but can also be the basis of delicious treats to enjoy during times of celebration or when a stimulating reward is needed,” said Mike Messersmith, president of Oatly North America. “We are very proud of this product and are very happy to bring it to many frozen aisles across the country soon. “

Harmless Harvest, Oakland, Calif., A maker of organic coconut food and drink products, launched three desserts made from coconut meat in December.

“The expansion into the dessert category is a very exciting step for us as we are confident that our superior standards for taste and ingredients will be truly ‘different’ with both our existing customer base and new consumers.” , said Jake Qian, chief innovation officer.

In May, Kind Healthy Snacks, New York, entered the ice cream category with the introduction of a plant-based variety. The dairy-free frozen desserts contain 4 to 6 grams of protein per serving and are based on pear juice, tapioca starch and / or syrup, coconut oil, sea salt, sugar, water, acacia gum, sea ​​salt, soy lecithin, tara gum, guar gum and locust bean gum.

“We tried to think differently about what we would like in a frozen treat,” said Daniel Lubetzky, Kind founder. “We found that there was a lack of an offering that tasted great and contained premium plant ingredients that we can feel good to put into our bodies. “

Click on the slideshow to see the latest innovations in desserts.


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