With the growing demand for plant-based dishes, ice cream maker Humphry Slocombe has teamed up with Top Chef finalist Melissa King and Whole Foods Market to create a vegan-friendly Almond Chocolate Crunch flavor.
Almond Chocolate Crunch is the sixth pint released as part of the collaboration between Humphry Slocombe and Whole Foods Market. The new flavor is now available in more than 150 Whole Foods Market stores—much to the delight of vegan and dairy-free consumers. To create the plant-based pint, the Humphry Slocombe team combined creamy almond milk with candied almonds and rich chocolate chips. The result is a creamy ice cream that tastes just like an almond butter cup. In fact, Top Chef Finalist Melissa King says, "It’s so good, you won’t even notice it’s dairy-free."
Nutty Plant-Based Ice Creams
Almond Chocolate Crunch is Humphry Slocombe's New Vegan Pint
Trend Themes
1. Plant-based Ice Cream - Creating innovative and delicious plant-based ice cream flavors to cater to the growing demand for vegan and dairy-free options.
2. Collaborations with Food Brands - Partnering with popular food brands to create unique and exclusive ice cream flavors, attracting diverse customer bases.
3. Catering to Dietary Preferences - Developing ice cream options that cater to specific dietary preferences, such as vegan, dairy-free, and nut-free, to expand customer reach.
Industry Implications
1. Frozen Desserts - Innovating in the frozen desserts industry by offering new and exciting plant-based ice cream flavors that attract health-conscious and environmentally-conscious consumers.
2. Food and Beverage Retail - Exploring collaborations with food retailers to create exclusive ice cream flavors and differentiate themselves in the highly competitive market.
3. Food Manufacturing - Capitalizing on the demand for plant-based and dairy-free options by manufacturing and distributing innovative ice cream products that cater to a wide range of dietary preferences.