McConnell's Fine Ice Creams Launched a Range of Non-Dairy Desserts
Laura McQuarrie — March 14, 2018 — Lifestyle
References: mcconnells & projectnosh
McConnell's, a 70-year-old family dairy business known for making fine ice cream, has now launched 'McC’s Dairy-Free Frozen Desserts.' While there are many new brands emerging in this highly competitive non-dairy dessert space, McConnell's—which prides itself on being a creator of fine ice cream products—is setting itself apart by emphasizing the genuine quality, taste and texture of its products, rather than poor imitations of "faux cream." The products are made with a proprietary 'P3' blend of 100% micronized pea protein derived from yellow peas.
McC’s Dairy-Free Frozen Desserts have been introduced in a range of delightful flavors, including: Dark Chocolate Chip, Toasted Coconut Almond Chip, Turkish Coffee, the inventive Eureka Lemon & Marionberries, as well as classic Cookies & Cream.
Due to the rising demand for non-dairy, plant-based products, a number of brands that have exclusively produced dairy in the past are now branching out into entirely new territory.
McC’s Dairy-Free Frozen Desserts have been introduced in a range of delightful flavors, including: Dark Chocolate Chip, Toasted Coconut Almond Chip, Turkish Coffee, the inventive Eureka Lemon & Marionberries, as well as classic Cookies & Cream.
Due to the rising demand for non-dairy, plant-based products, a number of brands that have exclusively produced dairy in the past are now branching out into entirely new territory.
Trend Themes
1. Non-dairy Desserts - The trend of non-dairy desserts is disrupting the traditional dairy industry, presenting opportunities for innovation in plant-based alternatives.
2. Genuine Quality - Emphasizing genuine quality, taste, and texture in non-dairy desserts is a disruptive approach that sets apart brands in the highly competitive market.
3. Micronized Pea Protein - The use of proprietary 'P3' blend of 100% micronized pea protein in non-dairy desserts presents an innovative ingredient option with potential for further applications.
Industry Implications
1. Dairy Industry - The rise of non-dairy desserts is disrupting the traditional dairy industry, prompting established brands to explore plant-based alternatives.
2. Plant-based Food Industry - The demand for non-dairy desserts is driving growth in the plant-based food industry, creating opportunities for new product development and market expansion.
3. Food Technology Industry - Innovations in micronized pea protein and other plant-based ingredients for non-dairy desserts are driving advancements in the food technology industry, opening doors for further research and development.
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