Baskin-Robbins recently announced the launch of two new chocolaty vegan ice cream flavors. The first is the 'Non-Dairy Chocolate Chip Cookie Dough,' a plant-based ice cream with a chocolate ribbon, chocolate chunks, and cookie dough pieces. The second flavor is the gluten-free 'Non-Dairy Chocolate Extreme,' with chocolate chunks and a chocolate ribbon.
Baskin-Robbins is confident in its new formulas and states customers "won’t be able to tell that they are not eating a full-dairy version." Both flavors of the vegan ice cream are made from a blend of coconut oil and almond butter and are free from artificial flavors, high fructose syrup, and preservatives.
All vegan ice cream-enthusiasts can receive a free, one scoop sample of the new flavors on Sunday, August 4, 2019, at participating locations.
Chocolaty Vegan Ice Creams
Baskin-Robbins Introduced Two Decadent Non-Dairy Ice Cream Flavors
Trend Themes
1. Vegan Ice Cream - Disruptive innovation opportunities lie in developing alternative and sustainable ingredients for vegan flavors.
2. Plant-based Foods - A shift towards plant-based food could lead to new product development opportunities in the industry.
3. Gluten-free Desserts - Creating gluten-free versions of popular desserts could open up new market segments.
Industry Implications
1. Ice Cream Industry - There is potential for companies in the ice cream industry to explore and invest in plant-based and vegan products.
2. Food Manufacturing Industry - Companies can innovate and expand their portfolio of plant-based and gluten-free products to meet changing consumer preferences.
3. Retail Industry - Retailers can cater to health-conscious and environmentally-friendly consumers by carrying a variety of sustainable and plant-based food products.