Elmhurst 1925 is expanding its innovative plant-based product portfolio with a dairy-free sour cream packaged in a squeezable pouch. This minimal-ingredient plant-based sour cream is a one-to-one replacement for dairy-based sour cream and it's just as versatile. Ready to enrich everything from soups and tacos to dips with creaminess, Elmhurst 1925's Sour Cream boasts a low-sodium formula and mess-free packaging.
Touted by the brand as "the first plant-based sour cream in a pouch" and the cleanest recipe available on the market, this super creamy and tangy product lends itself well to cooking and baking. The Sour Cream gets its best qualities from oatmilk, hemp protein and no added gums or filler ingredients and emulsifiers.
The all-new and nutritious Sour Cream is pivotal to the company's evolution from a dairy-free beverage brand to a plant-based food company.
Plant-Based Sour Cream Pouches
Elmhurst 1925's Dairy-Free Sour Cream is Ready to Squeeze
Trend Themes
1. Plant-based Products - The launch of Elmhurst 1925's dairy-free sour cream in a squeezable pouch highlights the trend towards plant-based alternatives in the food industry.
2. Clean Ingredients - Elmhurst 1925's sour cream stands out due to its minimal-ingredient and clean recipe, meeting the growing consumer demand for transparency and healthier food options.
3. Convenient Packaging - The mess-free squeezable pouch packaging of Elmhurst 1925's sour cream offers convenience and easy portion control for consumers looking for quick and practical solutions in the kitchen.
Industry Implications
1. Food Packaging - The introduction of the squeezable pouch packaging for dairy-free sour cream opens up opportunities for the food packaging industry to innovate and create more convenient packaging solutions for other food products.
2. Plant-based Food - Elmhurst 1925's expansion into plant-based sour cream marks a significant opportunity for the plant-based food industry to expand its offerings and cater to consumers transitioning towards a more sustainable and ethical diet.
3. Food Manufacturing - The development of a one-to-one replacement for dairy-based sour cream using oatmilk and hemp protein presents an opportunity for food manufacturers to create more plant-based alternatives and tap into the growing market of dairy-free products.