Betterwith Ice Cream Boasts 15% to 50% Less Sugar Than Other Ice Cream
Laura McQuarrie — December 4, 2021 — Lifestyle
References: frontfundr & newswire
Betterwith Ice Cream believes that the future of ice cream is full of flavor, not sugar and its full-fat ice cream products are powered by premium ingredients. With 15% to 50% less sugar than other premium ice cream brands, Betterwith Ice Cream makes it easy for consumers of all ages to enjoy better-for-you versions of classic flavors like chocolate, vanilla and strawberry. These full-fat ice creams are free from gums, fillers, modified milk ingredients, sugar alcohols or artificial ingredients, and they set themselves apart from confusing ice cream products that need to be labeled "frozen desserts."
Betterwith Ice Cream recently launched its very first crowdfunding campaign on FrontFundr with the aim of raising $250,000 to support a future of desserts fueled by quality, transparency and intention.
Betterwith Ice Cream recently launched its very first crowdfunding campaign on FrontFundr with the aim of raising $250,000 to support a future of desserts fueled by quality, transparency and intention.
Trend Themes
1. Low-sugar Ice Creams - Creating low-sugar versions of popular ice cream flavors could be a disruptive innovation opportunity for brands.
2. Premium Ingredient Ice Creams - Using high-quality ingredients could be a differentiating factor for ice cream manufacturers to stand out in the market.
3. Crowdfunding for Food Brands - Crowdfunding platforms like FrontFundr could be a viable fundraising option for food brands looking to support their growth and expansion.
Industry Implications
1. Ice Cream Industry - Offering lower-sugar and premium ingredient options could help ice cream brands tap into a growing market of health-conscious consumers.
2. Crowdfunding Industry - More and more food brands might turn to crowdfunding platforms to raise funds for product development, marketing, and expansion.
3. Health Food Industry - Betterwith Ice Cream's focus on transparency and better-for-you products could be a disruptive innovation opportunity for the health food industry as a whole.
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