The Coconut Collaborative Double Cre&m is a plant-based product formulated to behave like dairy and provide consumers with a versatile option for a range of recipes.
The product boasts a thick, creamy texture that's heat-stable and suitable for being whipped to create a frothy finish that's perfect for pairing with sweet or savory foods. The product is being launched in the UK in 220ml pots as well as 400ml pots for foodservice use, and is arriving at Sainsbury's locations.
Founder and MD James Averdieck commented on The Coconut Collaborative Double Cre&m saying, "Being chosen as a cream option for the Wimbledon Championship really shows that plant-based is becoming ever more mainstream. We’re hugely proud to have been chosen as a supplier for one of the biggest sporting events of the summer.”
What's Driving This Trend
- Plant-based Dairy Alternatives
- Creating more whippable non-dairy cream products to provide versatile options for consumers to use in a variety of recipes.
- Heat-stable Non-dairy Creams
- Research and develop cream alternatives that can withstand heat, allowing for greater versatility in cooking and baking applications.
- Innovative Foodservice Cream Alternatives
- Creating new non-dairy cream products specifically tailored for the foodservice industry, providing healthy and versatile options to replace traditional dairy cream.
Who This Affects Most
- Food and Beverage
- Investing in research and development of plant-based dairy alternatives to tap into increasingly health-conscious consumers seeking flexible, non-dairy products with versatile uses.
- Restaurant and Catering
- Integrating plant-based dairy alternatives into menus to offer innovative, healthy options for a growing population of health and environmentally conscious consumers.
- Packaged and Prepared Foods
- Developing and producing dairy-free cream alternatives that are easy to use and incorporate into a range of recipes, providing greater options for health-conscious consumers on the go.
