At the sold-out 67th Summer Fancy Food Show, Mochidoki Vegan Passionfruit Mochi Ice Cream was named the 2023 sofi Awards for New Product of the Year. At the largest B2B specialty food and beverage show in North America, Mochidoki's fruity plant-based treat was recognized for its flavor, appearance, texture, aroma, ingredient quality and innovation.
This poppable treat combines passion fruit puree with rich coconut cream, which creates a flavor experience that's simultaneously sweet, tangy, refreshing, floral and citrus. On the outside, the chewy, glutinous mochi coating gets its soft color from purple carrot extract.
Sold in four-piece and 24-piece sets by Mochidoki, this mochi snack promises to delight solo snackers and groups alike, especially as interest in plant-based, portion-controlled snacks continues to soar.
Plant-Based Mochi Bites
Mochidoki's Vegan Passionfruit Mochi Combines Fruit Puree & Coconut Cream
Trend Themes
1. Plant-based Snacks - Disruptive innovation opportunity: Develop new plant-based snack products to cater to the growing demand for vegan alternatives.
2. Portion-controlled Snacks - Disruptive innovation opportunity: Create portion-controlled snack options to meet the needs of health-conscious consumers seeking convenient and controlled indulgences.
3. Specialty Food and Beverage - Disruptive innovation opportunity: Explore unique and innovative flavors in the specialty food and beverage industry to stand out in a crowded marketplace.
Industry Implications
1. Food and Beverage - Disruptive innovation opportunity: Develop new plant-based food products to appeal to health-conscious consumers seeking alternatives to traditional snacks.
2. Frozen Desserts - Disruptive innovation opportunity: Incorporate unique and exotic fruit flavors into vegan-friendly frozen dessert options to capture the growing market of plant-based eaters.
3. Snack Packaging - Disruptive innovation opportunity: Design sustainable and portion-controlled packaging solutions for snack products to address consumer concerns about environmental impact and portion sizes.