Dairy Processing - November/December 2024 - 9
Oak shake
Rich Products Corp., manufacturer of f'real on-the-go, blend-ityourself
milkshakes and smoothies, rolled out limited-edition Choco
Choco Chip Oat Shake this autumn. It is the brand's first offering to be
made with non-dairy oat milk. With three thickness options, shakes are
blended to consumers' liking in about 60 seconds.
Creamy cashew dips
Nuts For Cheese is now in the retail plant-based dip business with new
Creamy Cashew Dips. The refrigerated vegan dips come in artichoke
jalapeño, dill pickle and roasted red pepper varieties. They are made
from 100% organic cashews and packed with live probiotics to help
promote a healthy microbiome. After selling out three times on its
direct-to-consumer platform and consistently receiving feedback from
consumers and retail buyers that these were the best-tasting dips,
dairy or non-dairy, the brand decided to expand into retail just in time
for football season.
Oat milk liqueur
Dairy-free cream is making its way into adult beverages, too.
Oatrageous Oat Milk Liqueur is free from dairy, gluten, lactose,
high fructose corn syrup, artificial sweeteners and seed oils. The
shelf-stable boozy (14% ABV) beverage comes in bourbon, coconut
and espresso flavors. It is designed for those who seek indulgence
without compromise, as it provides a light, smooth and creamy
experience while boasting less sugar and fewer calories than
traditional cream liqueurs. They are crafted with 100% sustainably
sourced, non-GMO oats and smooth whiskey.
Ready-to-drink kids shakes
Else Nutrition Holdings Inc., is a food and nutrition company in the
international expansion stage focused on developing clean label,
whole plant-based products for infants, toddlers, children and adults.
Its most recent offering, Ready-to-Drink Kids Shakes, is abailable
in chocolate and vanilla flavors. They come in shelf-stable 8 oz
recloseable cartons.
Aged plant-based cheddar
Oakland, Calif.-based Plonts is rolling out its first product, an aged
plant-based cheddar, to select restaurants in New York and the San
Francisco Bay area. This launch comes after raising a $12 million seed
round and opening a pilot plant. Like dairy cheese, Plonts uses the
magic of fermentation to turn a mild milk into a bold cheese. Plonts
just starts with soy milk instead of milk from cows. It relies on a
specially developed blend of cultures and enzymes to create tangy,
cheesy flavors as the cheese ages. The result is a bold cheddar that
slices, shreds and melts.
SOURCE: DAILY DOSE OF DAIRY, BROUGHT TO YOU BY BERRYONDAIRY.COM
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Dairy Processing - November/December 2024
Table of Contents for the Digital Edition of Dairy Processing - November/December 2024
Dairy Processing - November/December 2024 - Intro
Dairy Processing - November/December 2024 - 1
Dairy Processing - November/December 2024 - 2
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