The Magnum Non-Dairy Ice Cream Sea Salt Caramel Bar is Indulgent
Michael Hemsworth — March 12, 2020 — Marketing
References: magnumicecream & drugstorenews
The Magnum Non-Dairy Ice Cream Sea Salt Caramel Bar has been announced by the brand as its latest update to its plant-based product range that will offer consumers a premium option that doesn't skimp on flavor.
The frozen dessert bar is made with sea salt caramel base that's made with coconut oil and pea protein, and covered with a chocolate shell that's also dairy-free. The bar is certified vegan by Vegan Action and is formulated with cocoa beans in the recipe that are from Rainforest Alliance Certified farms.
The Magnum Non-Dairy Ice Cream Sea Salt Caramel Bar was announced alongside two new tub ice creams including the Double Almond Brown Butter and the Double Pistachio Honey that are both packed with textural chocolate pieces and more.
The frozen dessert bar is made with sea salt caramel base that's made with coconut oil and pea protein, and covered with a chocolate shell that's also dairy-free. The bar is certified vegan by Vegan Action and is formulated with cocoa beans in the recipe that are from Rainforest Alliance Certified farms.
The Magnum Non-Dairy Ice Cream Sea Salt Caramel Bar was announced alongside two new tub ice creams including the Double Almond Brown Butter and the Double Pistachio Honey that are both packed with textural chocolate pieces and more.
Trend Themes
1. Plant-based Frozen Desserts - Disruptive innovation opportunity: Develop new flavors and formulations for dairy-free ice cream bars and tubs to meet the growing demand for plant-based options.
2. Vegan Certification - Disruptive innovation opportunity: Create a certification process for vegan ice cream products to assure consumers of their plant-based ingredients and manufacturing processes.
3. Sustainable Sourcing - Disruptive innovation opportunity: Establish partnerships with Rainforest Alliance Certified farms to source ethically and sustainably produced cocoa beans for ice cream recipes.
Industry Implications
1. Frozen Dessert Manufacturing - Disruptive innovation opportunity: Develop new production methods and machinery to enhance efficiency and quality in the manufacturing of dairy-free frozen treats.
2. Vegan Food & Beverage - Disruptive innovation opportunity: Invest in research and development of innovative plant-based ingredients and manufacturing techniques to expand the offerings in the vegan food and beverage industry.
3. Sustainable Agriculture - Disruptive innovation opportunity: Implement advanced farming practices and technologies to support sustainable cocoa bean production for the ice cream industry.
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