In a market saturated with frozen yogurt dessert places, Yorica sets itself apart by using only free-from ingredients in the desserts it offers. A vegan, gluten-free and nut-free spot to grab a dessert, Yorica uses only rice milk and seaweed to create everything from frozen yogurt, to traditional ice cream.
Located in SoHo in London, Yorica brands itself as a step away from the traditional offerings of dessert places in and around major cities. Rather than being loaded with milk ingredients and potential allergens, Yorica sets itself apart with naturally delicious, dairy-free treats.
Many of the offerings found at Yorica are made on-site like the shakes with home-made whipped cream. The only allergen in sight at Yorica is soy, but the brand also offers soy-free options as well.
What's Driving This Trend
- Free-from Desserts
- The trend of free-from desserts is growing as consumers seek healthier alternatives without common allergens.
- Vegan Desserts
- The vegan dessert trend is gaining popularity as more people adopt plant-based diets and look for dairy-free options.
- On-site Production
- The trend of on-site production in dessert places offers fresh and customizable experiences for consumers.
Who This Affects Most
- Dessert/frozen Treat Industry
- There is a disruptive innovation opportunity for dessert/frozen treat businesses to cater to the increasing demand for free-from and vegan options.
- Alternative Milk Industry
- The growing trend of free-from desserts presents an innovation opportunity for alternative milk producers to create and market their products specifically for this market.
- Plant-based Food Industry
- The rise in popularity of vegan desserts highlights an innovation opportunity for the plant-based food industry to develop new and delicious dairy-free dessert options.
