Mammoth Creameries is expanding its range of frozen custards with a trio of new flavors that are keto-friendly and diabetic-conscious. The all-new Butter Coffee, Strawberry and Butter Pecan varieties are low-sugar and full-fat, thanks to a sweet cream base of 100% grass-fed butter, high-quality heavy cream and egg yolks. Tim Krauss, co-founder of Mammoth Creameries says "The new flavors will not only change the keto ice cream game, but the ice cream game overall. It's hard to believe that this is a better-for-you product."
These three new flavors join the brand's range of four low-carb frozen custards, which includes classics like Vanilla Bean and Chocolate. The new Butter Coffee, Strawberry and Butter Pecan flavors boast up to five grams of net carbs per serving and appeal to those who have their eye on their sugar intake.
Diabetic-Conscious Frozen Desserts
Mammoth Creameries Creates Low-Sugar, Full-Fat Frozen Custards
Trend Themes
1. Diabetic-friendly Frozen Treats - The rise of low-sugar, high-fat frozen desserts creates an opportunity for companies to expand their product offerings to appeal to health-conscious consumers.
2. Keto-friendly Desserts - As keto diets gain popularity, there is an opportunity for businesses to develop new product lines that cater to this specific diet while still appealing to a wider audience.
3. Alternative Sweeteners - With the demand for low-sugar options growing, there is an opportunity for businesses to experiment with alternative sweeteners that don't compromise taste or texture.
Industry Implications
1. Frozen Desserts - Frozen dessert companies could differentiate themselves by offering a variety of low-sugar, high-fat options that cater to a wider range of dietary needs and preferences.
2. Health Food - As more people seek out healthy, low-sugar options, there is a growing opportunity for health food companies to develop new products that meet these needs.
3. Food Technology - Advancements in food technology can help companies create low-sugar options that maintain the taste and texture of traditional sugary treats, opening up new avenues for product innovation.