Santa Cruz Fungi asked itself how to turn mushrooms into desserts and Shroomsicles became the answer. Made with a creamy base of cashews, coconut milk, fruit juices and fruits, or a base of coconut water or plain water, Shroomsicles cater to a wide variety of dietary needs and preferences. To complement the clean ingredient lists, the brand uses honey as a natural sweetener, although its formulas are as minimally sweet as possible.
Santa Cruz Fungi initially developed a mushroom-infused mousse but encountered rapid spoiling due to the lack of artificial preservatives. Out of necessity, freezing became an integral part of the process to preserve ingredient quality and the mushroom-infused novelties were born.
Alongside dessert-like varieties like Cordy Creamsicle and Chagaccino, Santa Cruz Fungi offers satisfying seasonal flavors like Porcini Pumpkin Pie.
Mushroom-Infused Popsicles
Santa Cruz Fungi's Shroomsicles Turn Mushrooms into Sweet Treats
Trend Themes
1. Mushroom-based Desserts - Creating mushroom-infused desserts like popsicles opens avenues for innovative ways to enjoy the health benefits of fungi.
2. Functional Frozen Treats - The integration of nutritional ingredients into frozen desserts represents a shift towards balancing indulgence with health benefits.
3. Clean-label Sweets - Consumers seeking minimally sweetened treats with natural sweeteners are driving demand for clean-label dessert innovations.
Industry Implications
1. Food and Beverage - The food industry is embracing functional foods, such as mushroom-infused popsicles, to enhance the nutritional profile of everyday snacks.
2. Health and Wellness - As consumers prioritize health, the wellness industry sees an opportunity in developing functional desserts that cater to dietary needs.
3. Natural and Organic Foods - The organic food sector is expanding with products like Shroomsicles, highlighting the trend towards ingredients that are both natural and beneficial.