Ankerbrot, Austria’s largest bakery group, teamed up with sugar-free snack brand NEOH to launch a sugar-free vegan donut that makes the most of NEOH’s sugar substitute formula.
Launching just in time for Lent, a period when many people give up sugar, this free-from donut satisfies with plant-based hazelnut cream filling, a crisp chocolate shell, roasted hazelnut pieces and no palm oil.
This first-of-its-kind collaboration for Ankerbrot opens up new avenues for the forward-thinking bakery group that has stood the test of time. Founded in 1891, the group has continually adapted and experimented and about a third of its regular range is suitable for vegan consumers. "We were the first great bakery with a varied vegan range," said Tina Schrettner, Marketing Manager at Ankerbrot, "Now we are pioneers again with NEOH and go one step further: vegan and without added sugar."
Why This Trend Is Growing
- Vegan Donut Innovation
- The sugar-free vegan donut by Ankerbrot and NEOH represents a disruptive approach to satisfying consumer demands for guilt-free indulgence during Lent.
- Sugar Substitute Formula
- NEOH's innovative sugar substitute formula used in the sugar-free donut paves the way for healthier dessert options without compromising on taste and texture.
- Plant-based Bakery Trends
- Ankerbrot's collaboration with NEOH introduces a new trend in plant-based baked goods that cater to the growing demand for sustainable and ethical snack options.
Industries Being Reshaped
- Bakery Industry
- The launch of the sugar-free vegan donut opens up disruptive innovation opportunities for bakeries to create healthier, plant-based dessert offerings that appeal to health-conscious consumers.
- Snack Food Industry
- NEOH's sugar substitute formula presents a potential disruptive innovation opportunity for the snack food industry to develop a new category of guilt-free, sugar-free snacks that align with consumer preferences for healthier options.
- Vegan Food Industry
- The collaboration between Ankerbrot and NEOH signifies a shift in the vegan food industry towards products that not only meet plant-based criteria but also address concerns around added sugars, opening doors for disruptive innovations in the market.
