Wildgood is a new vegan brand that puts a different spin on olive oil ice creams, offering a variety of flavored frozen treats that are sustainable and plant-based. The brand backed by celebrity chef Bobby Flay makes creamy treats with Greek Extra Virgin Olive Oil and it is making its debut with eight flavors, including Sea Salt Caramel and Mango, as well as classics like Vanilla, Chocolate and Mint Chip.
The olives used to create the rich and creamy frozen dessert base comes from artisan ice cream maker Sotiris Tsichlopoulos' family orchards and the brand makes the most of time-tested techniques to create flavorful products. The dairy-free desserts are made with minimal ingredients (no more than 12) and the pints share less than two grams of saturated fat per serving.
What's Driving This Trend
- Vegan Ice Cream
- The rise of veganism is creating new opportunities for plant-based alternatives to traditional ice cream flavors.
- Olive Oil-based Desserts
- The use of olive oil in desserts is a unique way to add richness and flavorful dimension to sweet treats.
- Sustainable Desserts
- Increasing concern over the environmental impact of food production is driving demand for desserts made with sustainable ingredients and production methods.
Who This Affects Most
- Dairy-free Desserts
- The growing trend of dairy-free and plant-based diets presents an opportunity for manufacturers to develop innovative frozen treats that cater to this market.
- Artisanal Ice Cream
- Consumers are increasingly seeking out high-quality, small-batch ice cream made with natural ingredients and innovative flavors.
- Olive Oil Production
- As demand for olive oil-based desserts increases, there may be opportunities for olive oil producers to expand their product offerings and explore new markets.
