For the holiday season, BeReal launched a trio of festive organic, gluten-free and plant-based ready-to-bake cookie dough products that can also be enjoyed raw. The new products come in seasonal Holiday Gingerbread, Oatmeal Cranberry and Good Sugar Cookie varieties, each of which is made with quality, non-GMO ingredients.
The vegan-friendly formulas of the edible cookie dough products make them safe to enjoy right out of their containers, as well as versatile—the lightly spiced Holiday Gingerbread dough is ideal for creating thick or thin cookies shaped with a cookie cutter.
These shelf-stable, edible cookie dough products have the potential to appeal to not just vegan consumers, but those who are dealing with celiac disease or sensitivities to soy, eggs, dairy, nuts or gluten.
What's Driving This Trend
- Festive Organic Products
- Opportunity to develop more organic and seasonal food products for the holiday season.
- Vegetarian/vegan Alternatives
- Potential to create more plant-based and vegan-friendly food options that can be enjoyed raw or baked.
- Gluten-free Innovations
- Disruptive opportunity to introduce more gluten-free cookie doughs and other baked goods for individuals with dietary restrictions.
Who This Affects Most
- Food Manufacturing
- Companies can explore the production of organic, plant-based, and gluten-free cookie doughs to cater to the growing demand for healthier and diverse food options.
- Health Food Retail
- Opportunity for health food stores and specialty retailers to stock festive, ready-to-bake, and edible cookie dough products that cater to different dietary needs and preferences.
- Bakery and Confectionery
- Bakeries and confectioneries can incorporate vegan, gluten-free, and organic cookie doughs into their product offerings to attract a wider customer base.
