Elmhurst 1925 is introducing a sour cream alternative as it looks to evolve from a dairy-free beverage brand into a plant-based food company.
Made with an oat milk and hemp protein base, the latest addition to Elmhurst’s portfolio is said to be rich and tangy and can be used as a one-to-one replacement for its dairy counterpart. The product – which comes in a squeezable pouch – is free from sodium and made using simple ingredients.
Alongside its first food innovation, Elmhurst is also releasing a new barista milk flavour. Maple Walnut Barista Edition is creamier than everyday plant milks and can be steamed, foamed or used to sweeten hot and iced coffee.
Meanwhile, Elmhurst’s Vanilla Lavender Botanical Blend OatNog is a limited-edition offering made from wholegrain oats, cashews and lavender extract. The seasonal product allows consumers to ‘upgrade’ coffee, cocktails and baked goods.
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