Throughout 2021, the frozen dessert category surprised us with the number of plant-based innovations and initiatives launched month after month. We predict this trend to only continue and thought that the plant-based frozen dessert segment deserved its own monthly What’s New article. This way, we get to explore the globe and share with you, each month, the newest releases in the world of vegan ice cream and frozen desserts…starting now! Take a look below to see what we discovered this Veganuary!
Our January Vegan Pick of The Month is the first on our New Trends list with Renewal Mills bringing upcycled ingredients to ice cream and partnering with Salt & Straw to do so. Salt & Straw also make a second appearance with five new vegan flavours later in the article so keep an eye out for those too.
Renewal Mills Makes Upcycled Ingredients in Ice Cream Trendy
Renewal Mills, a vegan wholesaler that works with upcycled ingredients has partnered with US craft ice cream brand, Salt & Straw to design an upcycled dairy-free frozen dessert.
Available for a limited time only, the new Chocolate Salted Caramel Cupcake ice cream flavour contains Renewal Mill’s vegan dark chocolate brownie mix which is made from okara flour, a gluten-free wheat alternative deriving from soybean pulp.
The upcycled dessert will be the first vegan flavour on Salt & Straw’s menu that contains okara flour. It can be purchased from stores nationwide and online in Salt & Straw’s 'Vegandulgence' Series at a cost of $65 USD for a bundle of 5 vegan flavours.
Image by Food Ingredients First
Cold Stone Launches First Plant-Based Flavour with Silk
Cold Stone Creamery is well known in the US as a unique ice cream experience store where customers can choose their base and toppings that the Cold Stone team then mixes together on a frozen granite stone. They have just launched their very first plant-based flavour in collaboration with Silk, owned by Danone North America.
Domenic Borrelli, President of Plant-Based Food & Beverages and Premium Dairy at Danone North America, told the Vegconomist in a recent interview; “Our mission is to continue advancing plant-based lifestyles with delicious tasting products. In five years, we hope to see more people — vegans and flexitarians alike —adding plant-based products into their everyday diets as a tasty choice.”
The new plant-based flavour - Silk Chocolate Almond milk Frozen Dessert - will be available in all 931 Cold Stone stores nationwide as a base in their new composed plant-based ice cream creation. The creation features Silk’s chocolate vegan ice cream mixed with bananas, peanut butter, and roasted almonds.
Image by VegNews
PRODUCT LINE EXTENSIONS / RENOVATIONS
Magnum Adds Two New Vegan Offerings
Adding to their existing vegan ice cream stick portfolio, Magnum have released two new vegan offerings for Veganuary. The first is their ‘mini-sticks’ which come in a mini-sized multi-pack (x6) that include a selection of two winning vegan flavours: Magnum Non-Dairy Classic and Magnum Non-Dairy Almond, two flavours that led to the brand’s PETA Vegan Food Award win.
In addition to the Mini-Sticks launch, Magnum have also released a new 90ml 'Non-Dairy Hazelnut Crunch Bar' which contains hazelnut and caramel flavoured vegan ice cream ripples mixed in with a layer of plant-based chocolate and crunchy hazelnut bits.
The vegan range is made up of coconut oil and pea protein as well as being non-GMO and certified vegan by Vegan.org.
Image by VegOutMag
Two More Vegan SKU’s for Ben & Jerry’s
Ben & Jerry’s have launched two new vegan and gluten-free flavours to their non-dairy dessert line bringing the total number of plant-based desserts in their US portfolio to 18.
The first of the two new flavours is 'Non-Dairy Boom Chocolatta' with a Mocha and Caramel flavouring, made with almond milk and containing flakes of fudge, gluten-free chocolate cookies, and a gluten-free chocolate cookie core.
The second SKU is 'Non-Dairy Bananas Foster' made from a base of sunflower milk, banana and cinnamon, and topped with almond toffee pieces with a salted caramel core. Both SKU’s will be available to US consumers at a RRP of $4.49-$5.79 USD.
Image by FoodBev
Happy Addey Adds Dairy-Free Mint Choc Chip to Portfolio
Thailand’s dairy-free ice cream brand, Happy Addey by Simple Foods has launched another new dairy-free addition to their range. Mint Chocolate Chip is the refreshing new flavour to their portfolio and will be available in two sizes: 80ml (THB 69 / €1.82 approx.) and 350ml (THB 299 / €7.90 approx.).
The product is made with a rich-tasting almond milk base and is therefore free from cow’s milk as well as containing no sugar, trans fat or cholesterol.
Image by Minime Insights
NEW & SURPRISING FLAVOURS / SHAPES
Wanderlust Creamery's Travel-Inspired Flavours
Wanderlust Creamery is an ice cream shop in LA where every flavour made is inspired by the places the two Founders have once been or travelled, and this year, the store has added two new vegan flavours to their plant-based ice cream menu for January.
Their two new flavours are a strikingly purple Vegan Ube Malted Crunch, inspired by a Filipino-American upbringing, and a beautiful Vegan Aussie Pavlova, inspired by time spent in Australia. They will join three other vegan flavours on the menu: Sticky Rice + Mango, Passionfruit Cacao, and Gianduja.
Shipping nationwide in the US, the new flavours can be purchased in store or online in pint format for $13 USD per pint.
Images by VegOutMag
Salt & Straw Celebrates Five New Flavours for Veganuary
A new "Vegandulgence" series created by Salt & Straw, a Portland-founded ice cream company, has launched five new vegan ice cream flavours inspired by popular cupcakes. Available for nationwide shipping from the brand’s website in a pack of 5 for $65 USD, the five cupcake-inspired flavours are:
● Carrot Cake with Cream Cheese Frosting: Finely shredded carrots and walnuts are baked into an incredibly moist spice cake before being covered with thick, tangy cream cheese frosting and tucked into bright orange carrot juice ice cream.
● Petunia's Rainbow Sprinkled Babycakes: Famous Birthday Cupcakes (known as Babycakes) from Portland’s vegan and gluten-free bakery - Petunia's Pies & Pastries® - are mixed into vanilla oat ice cream and topped with colourful sprinkles before adding bright red strawberry jam.
● Coconut Cream Pie Cupcake with Lemon Curd: Chunks of toasted coconut cupcakes are layered into coconut ice cream with dollops of luscious lemon curd.
● Chocolate Hazelnut Cupcake: Roasted hazelnuts from Freddy Guys farms are stuffed into a rich, chocolatey ice cream with chunks of vanilla cupcakes covered in a rich chocolate ganache frosting.
●Renewal Mill's Chocolate Salted Caramel Cupcake: Created with Renewal Mill’s dark chocolate mix made with okara flour, the fudgy cupcakes are coated in salted caramel frosting before being crumbled into fleur de sel-spiked oat ice cream.
Image by Seattle Refined
Got a new ice cream or frozen dessert and would like to be featured in our next monthly round-up?
Email Andrea Montreuil from Innodelice on email@example.com with more details.
Founded by former executives in the Ice Cream industry, INNODELICE aims to create a worldwide ecosystem of solutions within the frozen dessert industry. Thanks to the relationships fostered by INNODELICE, manufacturers, brands, importers, distributors and suppliers can discover, buy and sell solutions to GROW their business. These solutions include co-manufactured and branded products as well as innovative and competitive ingredients, packaging and services. Our collaboration model generates lower costs and fewer risks for our participating partners while optimising their time to market. To learn more about INNODELICE, contact Andrea MONTREUIL (firstname.lastname@example.org) or visit www.innodelice.com.