Bubbies Ice Cream recently debuted three new non-mochi dairy products made with a base of coconut milk and sweet mochi dough. These varieties remix favorite flavors like Vegan Strawberry Mochi and Vegan Chocolate Mochi, plus share brand-new varieties like Vegan Mango Mochi.
Katie Cline, Vice President of Marketing at Bubbies Ice Cream, says "We’ve seen a huge surge in demand from consumers seeking comforting indulgences over the past year, so it’s natural that ice cream would be one of the first foods they turned to. Not only are shoppers looking for ice cream as a comfort food, but also as a unique experience – from texture to flavor discovery and natural ingredients." To make the products accessible to as many people as possible, the brand opted for vegan formulas.
Key Themes Behind This Trend
- Non-dairy Desserts
- Opportunity to explore more flavorful and unique desserts made with non-dairy alternatives
- Vegan Indulgences
- Growing demand for vegan-friendly indulgences like Bubbies' non-dairy mochi flavors
- Natural Ingredients
- Consumers actively seek natural and transparent ingredients used in their dessert options
Where This Applies
- Dessert Industry
- Innovation opportunities within the dessert industry to create more diverse and inclusive options like Bubbies' non-dairy mochi bites
- Plant-based Industry
- Opportunity for growth within the plant-based industry by offering consumers vegan and non-dairy alternatives to indulgent treats
- Specialty Food Industry
- Market potential for caterers and manufacturers in the specialty food industry to offer unique non-dairy delight options
