My/Mochi Ice Cream's Newest Treats are Allergen-Friendly
Laura McQuarrie — April 27, 2021 — Lifestyle
References: mymomochi & prnewswire
My/Mochi Ice Cream is venturing into the creation of oat milk mochi frozen treats with a brand-new line that's non-dairy and vegan. The chewy treats that can be found in the freezer aisle are free-from indulgences that are made without gluten and GMO ingredients, so they promise to be appealing to ingredient-conscious consumers who are looking to limit or eliminate their intake of dairy or nuts.
My/Mochi Oat Milk Frozen Dessert is said to have a similar taste and texture to traditional dairy ice cream and the new line is being introduced to the world with fun flavors like Strawberry, Vanilla, Chocolate, Neapolitan and Salted Caramel. Craig Berger, CEO of My/Mochi Ice Cream, says "My/Mochi Oat Milk Frozen Dessert reinforces our commitment to revolutionizing the world of snacking with oat milk ranking high on protein and fiber while being allergy-friendly."
My/Mochi Oat Milk Frozen Dessert is said to have a similar taste and texture to traditional dairy ice cream and the new line is being introduced to the world with fun flavors like Strawberry, Vanilla, Chocolate, Neapolitan and Salted Caramel. Craig Berger, CEO of My/Mochi Ice Cream, says "My/Mochi Oat Milk Frozen Dessert reinforces our commitment to revolutionizing the world of snacking with oat milk ranking high on protein and fiber while being allergy-friendly."
Trend Themes
1. Oat Milk Desserts - Opportunity for the creation of more oat milk based desserts to cater to ingredient-conscious consumers.
2. Allergen-friendly Treats - Disruptive innovation opportunity for the development of more non-dairy and vegan desserts for allergen-sensitive individuals.
3. Gluten and Gmo-free Indulgences - Rising trend in healthy and conscious snacking presents opportunities to create more indulgent treats with ingredients that cater to consumer dietary restrictions.
Industry Implications
1. Dairy-free Desserts - Industry opportunity for the development of more dairy-free and vegan desserts that cater to the needs of allergen-sensitive consumers.
2. Healthy Snacks - Disruptive innovation opportunity for the creation of more low-calorie and healthy indulgences with ingredients that cater to consumer dietary restrictions.
3. Frozen Desserts - Opportunity for the introduction of more frozen desserts such as mochi and ice cream that cater to consumers' changing dietary needs and preferences.
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