Perfect Day and Villa Dolce are teaming up to introduce vegan gelato flavors that are identical to dairy yet completely animal-free. The decadent Sea Salt Vanilla & Honeycomb, Caramel Cold Brew, Chocolate all’Arancia, Strawberry After Dark, Burnt Caramel Praline, Pistachio Latte and Tahitian Vanilla Bean varieties deliver uncompromising taste and texture thanks to Perfect Day's innovative food technology.
Working with animal-free whey and fermentation is a key part of the process, which allows for the creation of products that are indistinguishable from dairy foods thanks to their composition.
Through Dot Foods, the largest food redistributor in North America, the vegan gelato flavors will be accessible to 2,000 food service providers that supply top restaurants, casinos, hotels, and universities.
Dairy-Identical Gelato Desserts
Perfect Day and Villa Dolce are Introducing Vegan Gelato Flavors
Trend Themes
1. Vegan Gelato - The introduction of vegan gelato flavors that are identical to dairy yet completely animal-free by Perfect Day and Villa Dolce presents an opportunity for disruptive innovation in the plant-based food industry.
2. Animal-free Whey - Working with animal-free whey and fermentation as a key part of the process presents an opportunity for disruptive innovation in the alternative protein industry.
3. Food Technology - Using innovative food technology to create animal-free gelato varieties that are indistinguishable from dairy foods presents an opportunity for disruptive innovation in the food tech industry.
Industry Implications
1. Plant-based Food - The launch of vegan gelato flavors that are identical to dairy presents disruptive innovation opportunities in the plant-based food industry.
2. Alternative Protein - The use of animal-free whey and fermentation in the production of vegan gelato flavors presents disruptive innovation opportunities in the alternative protein industry.
3. Food Service - The accessibility of vegan gelato flavors to 2,000 food service providers presents an opportunity for disruptive innovation in the food service industry.