We take a look at four new dairy products being launched into the global marketplace right now. From anti-ageing yogurt to insect ice cream, could these four products and the young start-ups behind them have discovered the dairy industry’s next big trend?
The Chaat Co.
This New York-based company, founded in 2014, has recently launched a line of savoury yogurt snacks inspired by the unique flavours and ingredients of Indian street snacks commonly known as “chaat”. Available in three different flavours – cucumber mint, mango chili and tamarind date – the yogurts are produced using whole milk yogurt and are topped with savoury seasoned lentil puffs. With no added sugar and gluten-free, the products aim to transform the $8bn American yogurt market and offer something original in contrast to the primarily sweet flavoured offerings.
Ageria is a young start-up on a mission, a mission to extend the healthy human lifespan with yogurt. Based in Ireland, the team consists of Corey Howe from Ohio, and Andreas Stuermer, Alexander Gfrerer and David Weichselbaum from Austria. The team are working on naturally engineering the yogurt, so that the bacteria produce higher amounts of a natural compound called spermidine. This compound has just recently been discovered to have longevity effects in animals as well as many other health benefits. Having already won the Bank of Ireland Start-Up Award in 2015, the team are successfully working towards their full prototype and plan to launch their product early 2017. We recently interviewed Corey Howe about Ageria to find out more – look out for the interview on FoodBev.com next week.
Salt & Straw
Edible insects have been predicted as one of the top food trends of 2015 and 2016. We’ve covered the launch of insect crisps, insect protein bars and even insect burgers, but this latest launch is something we haven’t come across before in the western market. Ice cream company Salt & Straw, with shops based in Portland and Los Angeles, US, has created an insect-infused ice cream! Called the Creepy Crawly Critters ice cream, according to the company, a scoop of this “starts off bright and cheery but then slowly churns to the curious, slowly changing to something both intriguingly delicious and eerily weird”. Flavoured with tequila and orange-laced matcha, each scoop contains shards of sugar holding toasted and salted edible bugs in crystal amber. Whilst this offering was only available for the Halloween period last year, could bug ice cream be the new fantastical flavour mainstream ice cream shops will be churning out?
Launched in January this year, a young start-up called Zafeer has brought a new dessert to the streets of Pakistan. These ice cream roll-ups, already a popular confectionery snack in Thailand, have finally been introduced to a new eastern audience and, after only one month, the growth in popularity of the new dessert is phenomenal. The roll-ups are created by pouring a liquid ice cream base onto an ice pan over which “mix-ins” are thrown and chopped. The mixture is then flattened and left to freeze for a short while, after which the rolls are made and served fresh with a choice of topping. The new offering is already seen as a social media sensation in the area and the team at Zafeer are planning to expand throughout the rest of the country. Last August it was reported that a company in New York, 10 Below ice cream, was also offering a similar version in its shop. Could these ice cream roll-ups be the next mass produced ice cream innovation?
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