Last week on foodbev.com we shared our video showcasing the Top food and drink trends in 2016 and one of the key food concepts we highlighted was ‘Permissive indulgence’ – meaning a treat with a healthy twist. This week we came across a new US company, based in Iowa who have created ice cream made from avocado. This dessert brings a new element to the dairy-free offerings already in market and is a perfect example of how indulgence can be ‘natural’ and contain ‘healthy’ benefits.
We spoke to Cado’s co-founder Meghan Dowd about the product and how they created it.
Tell us about Cado ice cream, what inspired its creation?
Our family has always been passionate about crafting healthier, minimally-processed foods and superfood products. Cado is high in heart-healthy mono-unsaturated fats, potassium, fibre and the avocados are cold processed to maintain freshness and nutrients.
Not everyone can eat a nut-based or dairy-based ice cream — avocados are a great option – they provide a creamy base for traditional ice cream flavours – like mint chip, dark chocolate and lemon sorbet.
What challenges did you face whilst setting up the company?
So far we’ve had great reception and overwhelming interest to the product. Our current challenge is figuring out how to grow fast enough in a sustainable way and make our product available to everyone seeking it.
We’ve been able to draw from our experience launching two other organic product lines: Shaktea Kombucha and Raw Organic Whey — and were familiar with many steps involved in starting up and launching a product.
How do you make the dessert? Did it take a while to perfect the process?
We take great care to source the best whole organic ingredients with the best flavour profile. Our avocados are cold-processed, and the product itself is never heated. We love the recipe development process — many small batches were made (and many enjoyed) on our way to a final product we are very excited to share.
Why did you choose to go organic?
We feel organic products are better for the planet and better for people – grown and processed without pesticides and chemicals, without gmo ingredients and with practices that promote healthy ecosystems.
How does the taste differ to conventional dairy ice cream?
Cado is creamy like ice cream, but leaves you feeling lighter afterwards.
What’s your plans for the future? Are you working on any new product launches?
We will expand our current product line into additional regions in 2016 and are working to be nationwide by 2017.
Keep an eye out for new flavors like Orange Dream, Mexican Cocoa, Pistachio, Mocha Chip, Matcha Green Tea, and others! We are also experimenting with vegan Cado ice cream sandwiches and Cado ice cream bars.
© FoodBev Media Ltd 2020