'AlmondCrème' is the name of a non-dairy frozen dessert product from New Barn that puts a fresh spin on ice cream.
As a producer of its own nut-based Almondmilk, New Barn uses this as the base of its AlmondCrème dessert and blends it with organic cane sugar and cage-free eggs to form a dessert that's rich and creamy, as well as completely free from milk. AlmondCrème is offered in a range of classic flavors such as Vanilla, vegan Chocolate and Strawberry, in addition to some more unusual ones like Organic Sunflower Butter, Almondmilk & Cereal and Ginger Snap Cookie.
As more consumers aim to reduce their consumption of traditional dairy products and ingredients, plant-based alternatives such as these ones from New Barn are not just coming into sight, but the mainstream.
Frozen Almond Milk Desserts
New Barn's 'AlmondCrème' is a Satisfying Non-Dairy Frozen Dessert
Trend Themes
1. Plant-based Frozen Desserts - There is a growing demand for plant-based frozen desserts as consumers aim to reduce their consumption of traditional dairy products, creating space for innovative products like AlmondCrème.
2. Alternative Ingredients in Desserts - The use of alternative, non-dairy ingredients in desserts is becoming more popular, as seen with AlmondCrème's use of almond milk and organic cane sugar.
3. Unconventional Flavor Combinations - Consumers are showing interest in unconventional flavor combinations in frozen desserts, as evidenced by AlmondCrème's unique offerings like Almondmilk & Cereal and Ginger Snap Cookie flavors.
Industry Implications
1. Plant-based Food Industry - The growing demand for plant-based frozen desserts could present disruptive innovation opportunities in the plant-based food industry.
2. Dairy Alternatives Industry - As more consumers reduce their consumption of traditional dairy products, the dairy alternatives industry has the potential for innovative products like AlmondCrème to disrupt the market.
3. Organic Food Industry - The use of organic ingredients in AlmondCrème presents opportunities for the organic food industry to further innovate in the dessert space.