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.
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What's Driving This Trend
- Vegan Ice Cream
- Disruptive innovation opportunities lie in developing alternative and sustainable ingredients for vegan flavors.
- Plant-based Foods
- A shift towards plant-based food could lead to new product development opportunities in the industry.
- Gluten-free Desserts
- Creating gluten-free versions of popular desserts could open up new market segments.
Who This Affects Most
- Ice Cream Industry
- There is potential for companies in the ice cream industry to explore and invest in plant-based and vegan products.
- Food Manufacturing Industry
- Companies can innovate and expand their portfolio of plant-based and gluten-free products to meet changing consumer preferences.
- Retail Industry
- Retailers can cater to health-conscious and environmentally-friendly consumers by carrying a variety of sustainable and plant-based food products.
