Baia's Ice Cream Treat is Made with Cassava and Ancient Corn
Laura McQuarrie — February 12, 2021 — Lifestyle
References: matthewkenneycuisine & vegnews
There's a brand-new, dairy-free cannoli ice cream that's being served at plant-based Italian restaurant Baia in San Francisco, CA and it boasts an innovative vegan ice cream product. Created in collaboration with food technology startup Eclipse Foods, the ice cream treat is prepared with an “udderly indistinguishable” vegan milk made with whole food ingredients like ancient corn and cassava. These ingredients are designed to mimic traditional dairy products at a molecular level, which also means that the product does not rely on soy, nuts, coconut, stabilizers or gums.
The cannoli ice cream treat is served with a Sicilian pistachio ice cream base, layers of vegan ricotta cheese and cherries. There's also a Budino flavor that appeals to coffee lovers with an espresso ice cream base.
The cannoli ice cream treat is served with a Sicilian pistachio ice cream base, layers of vegan ricotta cheese and cherries. There's also a Budino flavor that appeals to coffee lovers with an espresso ice cream base.
Trend Themes
1. Vegan Milk Substitutes - Innovative vegan milk substitutes made with whole food ingredients present an opportunity to disrupt the dairy industry.
2. Nut-and-stabilizer-free Vegan Ice Cream - The use of whole food ingredients in vegan ice cream products without stabilizers or nuts presents an opportunity to disrupt the ice cream industry.
3. Sicilian Pistachio and Vegan Ricotta Combinations - Combining traditional flavors with vegan alternatives presents an opportunity for disruption in the dessert industry.
Industry Implications
1. Dairy-free Alternatives - The dairy-free industry can benefit from innovative vegan milk substitutes made with whole food ingredients.
2. Vegan Ice Cream - The vegan ice cream industry can benefit from the use of whole food ingredients in their products without the use of nuts or stabilizers.
3. Plant-based Desserts - The dessert industry can benefit from the combination of traditional dessert flavors with vegan alternatives.
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