NotCreme is a Plant-Based Milk Cream for Cooking and Baking
Laura McQuarrie — August 23, 2022 — Lifestyle
References: notco & vegconomist
NotCreme is a new plant-based milk cream from NotCo and this innovation is crafted from chickpeas. This product sets itself apart as a solution for cooking and baking since it is unlike other plant-based milks (such as oat and cashew) that leave a lingering aftertaste. Ready to be used in sweet, savory, hot and cold applications, NotCreme is unique in that it does not spoil with acidity, and this means it's perfect for use in dishes with lemon.
NotCreme was recently launched on an episode of Masterchef Brazil and it has become the official sponsor of the TV show’s ninth series. NotCo’s Chief Marketing Officer, Vanessa Giangiacomo, says, "Our goal is to create awareness not only through brand awareness; we want to work for the future."
NotCreme was recently launched on an episode of Masterchef Brazil and it has become the official sponsor of the TV show’s ninth series. NotCo’s Chief Marketing Officer, Vanessa Giangiacomo, says, "Our goal is to create awareness not only through brand awareness; we want to work for the future."
Trend Themes
1. Plant-based Cooking and Baking - NotCreme's chickpea-based alt cream presents an opportunity for businesses to tap into the growing trend of plant-based cooking and baking.
2. Non-acidic Dairy Alternatives - NotCreme's ability to not spoil with acidity creates a trend toward non-acidic dairy alternatives that cooking and baking customers can look for.
3. Disruptive Use of Chickpeas - The use of chickpeas in NotCreme presents a disruptive innovation opportunity to develop new and alternative products using this popular and versatile legume.
Industry Implications
1. Food and Beverage - NotCreme's chickpea-based alt cream has potential for disrupting the food and beverage industry, particularly in the areas of dairy alternatives and cooking and baking ingredients.
2. Plant-based Foods - NotCreme's launch on Masterchef Brazil and its unique properties present an opportunity for businesses in the plant-based food industry to create new and innovative products.
3. Legume Processing - NotCreme's use of chickpeas highlights the potential for innovation and disruption in the legume processing industry, particularly in developing alternative dairy and protein products.
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