Plant-based company HappyVore took inspiration from an unusual source to create its new Croq’Coulis products. Desserts like chocolate fondant and ice cream inspired the multi-sensory experience provided by its plant-based products, which celebrate vegetables rather than attempt to mimic meat with processed ingredients.
There are two types of Croq’CoulisL eggplant with a tomato and sweet potato filling and carrot with a coconut curry filling. On the outside, the vegetables and pea protein sprinkled with poppy seeds remain crispy, while the interior is runny.
CEO and co-founder Guillaume Dubois says, "We wanted to get out of the confrontation with meat by going back to the roots of why we launched HappyVore: to help the French switch to a more plant-based diet, while having fun."
Why This Trend Is Growing
- Plant-based Innovators
- HappyVore’s Croq’Coulis showcases how plant-based brands can use unique inspirations like desserts to reimagine savory dishes, breaking traditional boundaries.
- Multi-sensory Foods
- By integrating textures and flavors reminiscent of beloved desserts, this innovation highlights the potential for multi-sensory food experiences in plant-based cuisine.
- Vegetable-centric Products
- Celebrating vegetables rather than mimicking meat, the Croq’Coulis emphasizes an emerging trend where plant-based products focus on the inherent qualities of vegetables.
Industries Being Reshaped
- Food and Beverage
- The food and beverage industry sees innovations like HappyVore’s Croq’Coulis which redefine plant-based eating experiences with novel sensory appeals.
- Health and Wellness
- Health and wellness industries can draw inspiration from products such as Croq’Coulis that offer nutritious yet imaginative plant-based alternatives.
- Plant-based Foods
- The plant-based foods industry is expanding with creative offerings like the Croq’Coulis, which move beyond meat substitutes to celebrate vegetable-forward flavors.
