The Breyers animal-free frozen dairy dessert has been created in partnership between Perfect Day and Unilever as a lactose-free chocolate ice cream product. The treat features Perfect Day's dairy protein that's produced using a precision fermentation process, which results in it having the same taste, texture and function as the original. The frozen dessert is also has zero-grams of cholesterol in the formulation, while also being more eco-friendly thanks to its use of alternative protein rather than conventional dairy sources.
Perfect Day CEO TM Narayan spoke on the Breyers animal-free frozen dairy dessert saying, "We are thrilled to have developed this new product with Unilever, a hallmark example of how our second decade is focused on driving growth through collaboration with leading companies that share our mission of a kinder, greener tomorrow. We’re inspired to see that more companies are turning to precision fermentation as a no-compromise option to continue to maintain their leadership position as consumer demands evolve for the future of our planet."
Animal-Free Dairy Desserts
Breyers Animal-Free Frozen Dairy Dessert is Lactose-Free
Trend Themes
1. Precision Fermentation - Innovative technique used to create animal-free dairy dessert with same taste and texture as traditional products.
2. Lactose-free Products - Growing demand for dairy alternatives drives development of animal-free frozen dessert catering to lactose-averse consumers.
3. Eco-friendly Formulations - Shift towards eco-conscious ingredients like alternative proteins in frozen desserts promotes sustainability in food industry.
Industry Implications
1. Food Manufacturing - Manufacturers exploring precision fermentation for dairy alternatives to meet consumer preferences for plant-based products.
2. Health and Wellness - Lactose-free options expanding in health-conscious market as consumers seek dairy products without compromising taste or texture.
3. Sustainable Agriculture - Rising interest in eco-friendly formulations driving adoption of alternative proteins, shaping future of food production.