Space Bars is an ice cream pop-up shop in Australia that's able to keep its products cool without the use of any freezers. While it might seem impossible to operate an ice cream shop without these large appliances, Space Bars is proving that it can be done with liquid nitrogen instead.
In addition to being a standout for its use of liquid nitrogen for cooling, Space Bars specializes in making vegan-friendly treats. This includes gluten-free fudge brownies, vegan marshmallows, 'Space Shakes' and ice cream treats like Vanilla Bean Dream and Chocolate Milky Way.
Space Bars' founders Kashina Crabbe and Katie Eves say that they began Space Bars in order to "invite others on our journey to a more sustainable and peaceful existence on our tiny speck in the universe." In addition to doing its part for the environment, the brand also donates 20% of its profits to local animal organizations.
What Makes This Trend Stand Out
- Liquid Nitrogen Desserts
- The use of liquid nitrogen for cooling in dessert parlors presents an opportunity for unique and innovative dessert experiences.
- Vegan-friendly Treats
- The rise of veganism has created a market for specialized dessert options that cater to plant-based diets.
- Sustainable Business Practices
- The emphasis on sustainability and giving back to the community is a disruptive innovation opportunity for dessert shops to differentiate themselves.
Sectors Adopting This
- Ice Cream Shops
- Ice cream parlors can explore the use of liquid nitrogen and vegan-friendly options to elevate their menu offerings and attract new customers.
- Food and Beverage
- The food and beverage industry can adopt sustainable business practices and support local organizations to create a positive impact on society and the environment.
- Alternative Desserts
- The trend of liquid nitrogen desserts and vegan treats opens up opportunities for businesses to enter the alternative dessert industry and appeal to a broader range of customers.
