Ice cream – Kingdom Creamery Of Vermont Tue, 22 Nov 2022 16:57:03 +0000 en-US hourly 1 Ice cream – Kingdom Creamery Of Vermont 32 32 Vegan Ice Cream Sensation Vaca’s will open Lincoln Square Tue, 22 Nov 2022 16:57:03 +0000

Vaca’s Creamery, Chicago’s first vegan ice cream shop, is set to open a second location following the successful launch of its Noble Square walk-in location in 2021. The new parlor will open early next year in Lincoln Square on Lincoln Avenue between Lawrence and Leland. where European bakeries and historic apothecaries coexist easily with fun general stores and independent bookstores. It only makes sense that with this fiercely local and friendly strip, a vegan ice cream shop would be a fitting addition instead.

The dream of Vaca’s Creamery began in Austin, Texas, where owners Mariana Marinho and Dylan Sutcliff worked together at Sweet Ritual, a now closed vegan ice cream shop that attracted a large following. After starting a gluten-free and vegan waffle cone business in Texas, the couple moved to Chicago at the start of the pandemic to open a shop offering desserts. “Chicago is the prototypical city for me,” says Sutcliff, who grew up about 50 miles west of the town of Yorkville. Traveling across the United States and abroad, he feels most at home in the Midwest.

When Vaca’s opened in May 2021 on a quiet residential street, few understood the vegan ice cream market. This gave Vaca something to prove, and word of mouth produced long queues during the summer months. Vaca’s was the unexpected hit Chicago didn’t see coming.

Marinho and Sutcliff saved money and searched for the best opportunity before settling on the idea of ​​an ice cream shop that offered oat milk ice cream. “Vaca” means cow in Portuguese, a nod to the mother tongue of Brazilian-born Marinho: the owners’ vision was an ice cream shop where dairy cows are neither harmed nor exploited with the products sold.

Marinho, the chef, says their new shop will offer soft vanilla, chocolate, swirl and seasonal varieties like the original location, but also additional unique flavors with a dedicated machine just to bring pints back to the house. home. All items are also gluten free. Cups, cones, sundaes, shakes with mixes (like cookie dough made by Avondale’s You’re a Cookie and peanut butter caramel sauce) and a wide selection of drinks will also be on the new menu. . Most importantly for those who love ice cream but don’t shiver outside in cold weather, the new location will have indoor seating for 12-16 people. Moving from a 400 square foot kitchen to a 1,000 square foot space, formerly a Paciugo Gelato location, will create much more space for Vaca’s Creamery to bake and offer vegan and gluten-free pastries.

“We hope to create a cozy environment that feels like a nice destination for a dessert or a cold-weather coffee date,” says Marinho, acknowledging that ice cream parlors face business challenges during Chicago’s colder months. “Honestly, we are still figuring it out. It seems to be important to keep customers interested in new products, flavors and hot things. »

The emphasis on quality ingredients, sourcing from controlled slavery-free companies (slavery has plagued the chocolate industry), prioritizing compostable packaging products from local companies, and paying employees to ‘living wages rather than relying on tipping means Vaca’s ice cream costs more than its competitors. . Vaca has tried to keep its baked goods and cafe menu competitively priced.

But Marinho and Sutcliff are committed to maintaining ethical standards and say customers appreciate the store’s values. None of this means much, however, if the product is not quality, and however committed the owners are to their ethics, they also want it to be smooth service without compromising on flavor or texture . A second location shows that the gamble of opening a vegan soft-serve store in a city known for its long, cold winters can pay off.

“It seems vegans and allergy sufferers are quickly spreading the word to their omni friends because more and more we hear people saying they’re not vegan or whatever, they just love our ice cream” , says Sutcliff.

Vaca Creamery2324 W. Giddings Street, scheduled to open in February

Rise & Nye’s Ice Cream Eating Championship Almost Shot Our Writer Thu, 17 Nov 2022 17:41:48 +0000

There is a time in a man’s life when he is humbled and reminded that he is nothing but dust and will return to dust. For me, that moment came last Saturday at the second annual Rise & Nye Ice Cream Eating Championship. I signed up full of pride. I love ice cream and I always eat more of it than I should. I could surely eat more than most.

The contest took place outside Rise & Nye’s store on State Street at 11 a.m. Saturday morning during the Sarasota Farmers’ Market peak hours. The rules and regulations were surprisingly elaborate, with 19 detailed do’s and don’ts. It was then that I began to realize that it was more serious than I had first thought.

We had four minutes to eat as much ice cream as possible. Each contestant would receive a six-ounce cup of vanilla ice cream. Once we had finished this cup, we were given another one. I heard that the winner of last year’s contest had completed nine cups, but I wasn’t worried. A friend told me that it feels good to vomit ice cream.

I asked Beaver Shriver, one of the founders of Rise & Nyes, if anyone had ever vomited. He said not yet, but he pointed to a trash can at the end of the table just in case. Then he whispered some advice in my ear: “Squeeze the cup of ice cream to make it less solid and easier to eat.” »

Shriver started competing for fun, but also to raise awareness of Rise & Nye’s mission. “It’s a cafe and an ice cream shop,” Shiver told me, “but sometimes I say it’s a human rights movement in disguise.” The store employs people with intellectual and physical disabilities. “When I was a child, these people were excluded, forgotten, institutionalized and sterilized,” Shriver said.

He pointed to Kelly, one of the store’s baristas, who has Down syndrome. “Kelly has never had a job before,” Shriver said. “But when people come to Rise & Nye’s, she remembers their name and what they like to order. She’s also a competitive ballroom dancer and a two-time cancer survivor. She’s a rock star. »

Shriver wants audiences to know people like Kelly, so that when they see a disabled person on the street, they won’t look away. “We want to end the fear of difference and replace it with the power of inclusion,” he said.

There were 30 ice cream “athletes” competing. I evaluated my rivals. Nobody else had a lot of facial hair, but I had a tactical mustache – I figured I could hide some of the ice in there. I still felt confident that I could at least make the top three. I tried to get into the minds of the competitors around me. “Is anyone else lactose intolerant?” I asked.

Then two cups of vanilla ice cream piled up in front of me and the countdown began: “Five, four, three…” I grabbed my wooden spoon. My plan was to whip the ice cream as much as possible to make it easier to eat. “…Two, one, go!

I ripped off the lid of the ice cream container and did my best to stir the ice cream. I have a piece the size of a golf ball in my mouth. It was too big to swallow, so I had to chew. The people around me were ravenous, shoveling dairy products into their mouths like Hungry Hungry Hippos. I ate faster, abandoning my original plan.

As I chewed the ice cream, I entered a runaway state of sweet pain. My teeth and my brain ached from the cold and I had tears in my eyes. I could barely notice the people around me. After finishing a second cup, I saw that people around had already finished more than five.

At the end of the four minutes, I had barely finished two cups. The winner was the man to my right, Aaron McWhorter, who finished over seven. That’s over 42 ounces. I asked him what his secret was. He said he had sensitive teeth so he just swallowed whole chunks. Rise & Nye’s gave him a t-shirt, a $20 gift card, and a championship belt that he was allowed to wear for a few minutes before having to return it to the store.

Prospects for Business and Global Competition – The C-Drone Review Wed, 16 Nov 2022 03:07:53 +0000

A new research study on Non-Dairy Ice Cream Market 2022 was recently released by Fior Markets, covering the latest trends and key market developments. The report is released with comprehensive market research analysis of market growth and forecast to 2029. The report offers in-depth analysis of forecast, market size, emerging trends, revenue growth, of the main companies, growth factors, constraints and opportunities. in the global non-dairy ice cream market. The report also offers an accurate analysis of the competitive landscape, sales statistics and regional manufacturers.

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Main market players:

General Mills Inc., Eden Creamer LLC, Swedish Glace, Dunkin’ Brands, Tofutti Brands Inc., Trader Joes, Baskin-Robbins, Danone, Unilever, Bliss Unlimited LLC, Happy Cow Limited, Over the Moo, NadaMoo, Van Leeuwen and BoojaBooja .

Non-dairy ice cream market analysis and forecast, by product: impulse, take-out, artisanal

Non-dairy ice cream market analysis and forecast, by distribution channel: convenience stores, supermarkets, restaurants, food and beverage specialists, online store, others

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The report offers comprehensive analysis of Global Non-Dairy Ice Cream Market with in-depth information and details of major companies with their global position, manufacturing capacity, revenue contribution and strategic plans to expand their position in the market. market. The market report also provides comprehensive insights based on market data and forecasts for different customer segments. Each player’s product portfolio highlighting specifications as well as key applications is covered in the report.

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Despite a bumpy road, New Haven ice cream shop opens on Orange Street Sat, 12 Nov 2022 10:10:45 +0000 NEW HAVEN — It was a rocky road to get there, but after being pushed back by neighbors and even a legal challenge, Elena Grewal finally opened the doors to her Orange Street ice cream shop on Friday.

“We’re so excited and just… ecstatic that we’re going to be able to open,” said Grewal, an East Rock resident and data scientist whose love for frozen treats inspired her to open a store in her own neighborhood. .

Within walking distance of East Rock Park, Elena’s on Orange focuses on high-quality soft serve ice cream with homemade toppings, according to Grewal.

It is located at 829 Orange Street, at the intersection with Canner Street.

Grewal’s inspiration for the business came from an ice cream truck called Twirl and Dip, which was his favorite place to buy a cone in San Francisco.

Originally from Westville, Grewal spent time on the West Coast for work. After heading back east, she missed being able to pick up a cone on long walks.

Telangana now hosts India’s largest ice cream manufacturing unit Thu, 10 Nov 2022 12:20:00 +0000

Hyderabad: Telangana IT Minister KT Rama Rao (KTR) said on Thursday that with the commissioning of a seven-tonne-a-day chocolate processing plant and a 100 tons per day by Hatsun, popular like Arun and Ibaco ice cream in Zahirabad, Telangana is now home to the largest ice cream manufacturing unit in the country.

The manufacturing unit is set up by Hatsun at a cost of Rs 400 crores. KTR said the latest investment has boosted the company’s total investment in Telangana to Rs 600 crores.

Calling it a testament to the ongoing ‘white revolution’ in Telangana, KTR said the unit would supply 10 lakh liters of milk a day to benefit 5,000 local dairy farmers. It would also provide jobs for 1,500 people, he said.

The Minister announced the commissioning of the plants on Twitter.

“Glad to share this with the commissioning of 7 tons per day chocolate processing plant and 100 tons per day ice cream manufacturing plant by Hatsun, popularly sold as Arun Ice Creams and Ibaco, Zahirabad in Telangana is now home to the largest ice cream manufacturing unit in India. in India. “, he tweeted.

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Vegan ice cream made from microalgae developed with a “complete nutritional profile” Tue, 08 Nov 2022 16:58:04 +0000

Sophie’s BioNutrients is on a mission to transform the plant-based meat and dairy categories with microalgae.

Its most recent innovation, made in collaboration with the Danish Technological Institute (DTI), is a chlorella-based ice cream. According to the start-up, the product hits the mark when it comes to durability, nutrition, and functionality.

The dairy-free and lactose-free alternative to ice cream offers higher nutritional content than most dairy-free alternatives available, said Eugene Wang, co-founder and CEO of Sophie’s BioNutrients.

“We are extremely excited about this development of allergen-free foods and the prospect of more inclusive dining.”

Microalgae ‘nutrient rich and versatile’

Sophie’s BioNutrients was established in 2017 by co-founders Wang and CTO Kirin Tsuei in Singapore, but the start-up recently moved to Wageningen University and Research in the Netherlands.

Image source: PRNewsfoto/Sophie’s BioNutrients

After Wang learned of his daughter Sophie’s allergy to shellfish, the duo set out to create a high-quality, nutritious and, above all, non-allergenic protein alternative.

The answer, according to the co-founders, lies in microalgae. Sophie’s BioNutrients ferments microalgae in bioreactors before isolating its proteins and transforming them into a powder for food formulation.

Neutral tint microalgae meal is grown from chlorella vulgaris and harvested in three days. These strains of microalgae are approved by US GRAS and the European Food Safety Authority (EFSA) for use as food ingredients or supplements.

It’s the chlorella vulgaris ​the strains that Sophie’s BioNutrients incorporated into the vegan ice cream formulation. “Microalgae are one of the most nutrient rich and versatile resources on the planet,” Wang said. “Today we showed another side of the limitless possibilities this superfood can offer.”

Nutritious, functional, sustainable

Unlike classic vegetable ice cream, chlorella ice cream has a complete nutritional profile. A one-ounce serving has the potential to provide double the daily recommended intake of B12, and chlorella is also a good source of iron – which is missing from cow’s milk.

The global vegan ice cream category is on an upward trajectory. According to Research and Markets, the market was valued at $592.8 million (€592.89 million) in 2021 and is expected to reach $833.8 million by 2027 with a healthy CAGR of 5.45%.

In terms of functionality, Sophie’s BioNutrients claims that in combination with other functional ingredients, the product “mimics the natural texture of ice cream” and can be “easily” made into several popular ice cream flavors with additional toppings. When asked how the ice cream tasted, Wang told this publication that the “vanilla flavor was strong,” and therefore it tasted “almost like real ice cream.” “I guess if you don’t use flavor it would taste like our powder – which has a very mild and pleasant seaweed taste.”


Sophie’s BioNutrients mission is to create high quality, nutritious, non-allergenic protein alternatives. GettyImages/greenleaf123

The product also offers a “significantly” lower carbon footprint, the startup noted. The DTI “Green Solutions” Facilitator agrees. “Microalgae are definitely part of the future. It is a sustainable ingredient with a lot of potential in multiple food applications”, said Anne Louise Dannesboe Nielsen, director of food technology at DTI.

“At DTI, we have a growing interest in microalgae and look forward to helping develop, understand and explore its potential.”

Although the vegan ice cream collaboration between DTI and Sophie’s BioNutrients was just a research project, Wang told us that the start-up is now talking to many dairy companies and dairy-based start-ups. plants in hopes of turning the innovation into a commercial product. .

American animal-free ice cream brand Coolhaus expands its scoop in Singapore Sun, 06 Nov 2022 03:32:59 +0000
Photo: Coolhaus

With dark chocolate chunks and peanut butter swirls, Coolhaus ice cream looks like an indulgent treat, except it contains no cow’s milk. Instead, American ice cream is made from animal-free dairy products developed by scientists.

Launched in Singapore in July, Coolhaus is produced by Perfect Day, a California-based consumer biology company that makes dairy and animal-free products such as cream cheese, milk and ice cream. In 2020, Perfect Day produced the world’s first animal-free whey protein through precision fermentation. In this process, genetically modified microorganisms are used to produce specific products, including whey proteins, rennet in cheese, and enzymes and flavoring agents in food products.

A digital copy of the whey protein genetic sequence, similar to that of cows, is mixed with microflora, sugars, vitamins and minerals in a fermentation tank. After the mixture is metabolized, whey protein is produced, then filtered and dried into a pure protein powder that can be processed into various food products.

Molecularly identical to cow’s protein, whey protein has the same nutritional value and its products provide a rich, creamy mouthfeel. Perfect Day supplies its protein powder to food manufacturers producing animal-free dairy products. Earlier this year, it collaborated with confectionery giant Mars to produce its first animal-free chocolate bar, and it recently announced a tie-up with food conglomerate Nestlé to pilot animal-free milk. Over the past year, Perfect Day has increased its protein powder production by 500% due to growing demand, according to spokeswoman Anne Gerow.

In addition to being a food supplier, Perfect Day also operates four consumer food brands, including Coolhaus and the California Performance Co. brand of whey protein powder, which are available here.

Related: Singapore’s most unique ice creams

Independent ice cream maker launches tasty vegan offering Fri, 04 Nov 2022 13:56:44 +0000
Steve Wardle, Director of Operations and Heather Wilson, Director of Sales and Distribution

NOTorth Yorkshire’s Brymor Ice Cream has launched a new format of its popular vegan vanilla ice cream, making it easier than ever for its business customers to offer an alternative option to their visitors.

Oith the incredible £1.1 billion a year ‘vegetarian and plant-based alternatives’ market in the UK, Brymor saw an opportunity to make their award-winning range more inclusive, not just for vegans but also for customers with intolerances to dairy products.

Heather Wilson, Head of Sales and Distribution, said: “Research suggests that only 4% of people in the UK are vegan, but it’s understandable that our customers want to provide products to suit this lifestyle choice. . As we generally sell to professional customers in larger formats, this then posed a potential food waste problem. So our team got to work creating a solution.

“The 110ml ‘impulse’ jars are perfect for enabling our customers to meet customer needs, without having to commit to large volumes – the ideal situation which has been exceptionally well received.”

Made to one of Brymor’s secret recipes, the vegan product still retains a more typical dairy ice cream mouthfeel, unlike many competing products on the market, with a creamy, vanilla flavor. It’s available now, exclusively at Brymor. The product is also available in larger sizes, and at the show for visitors.

The company recently invested £100,000 in installing solar panels on its roof to reduce its impact on the environment, and won a three-star accolade at the 2022 Great Taste Awards for its Amarena Black Cherry Whim Wham.

Producing up to 1 million liters of ice cream each year, Brymor has gained an enviable reputation and in addition to its parlor which welcomes hundreds of thousands of visitors each year, it is also stocked at Booths, Waitrose and by many retailers independents, pubs and restaurants.

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A chic (and very pink) new ice cream shop Duck Island has just opened in Takapuna Tue, 01 Nov 2022 20:37:39 +0000

Heading to the North Shore for long beach days this summer? We’ve got your snacking situation covered. A new pastel-colored Duck Island store has just opened in the beachside suburbs, just in time for the warmer months.

Food-loving residents of the North Shore will no longer need to cross the bridge to get to the Newmarket and Ponsonby ice cream shops when a craving strikes. Duck Island’s third Auckland store has just opened on Hurstmere Road, featuring the same brand’s signature pastel palette and San Francisco vibes of its siblings, thanks to interior design by Designwell.

Come rain or shine, all you have to do is step into their living room to bask in a soft summer glow – a blessing in notoriously inclement Auckland.

Since its founding in Hamilton in mid-2015, ice cream connoisseurs have made a splash across the country. Even though it’s been over three years since the Ponsonby store opened, you’ll still find nightly queues pouring in at the door.

Just like in its sister shops, the new Takapuna store will offer artisanal ice cream made with organic milk, cream and the freshest seasonal products. There is also an extensive dairy-free and vegan range made with coconut milk. Perhaps most impressive of all, the new store will feature 24 flavors rotating at all times, as well as the usual range of pints, sandwiches and freezer cakes. Break out of your usual cookies and cream and try something like cinnamon smoked apple pie or roasted white chocolate and miso. How about a gooey blueberry sour cream butter cake?

Fortunately, you have all summer to try them all – and yes, the staff confirmed that “sandy feet are welcome”.

Duck Island’s new Takapuna store is now open at Shop 3, 67-73 Hurstmere Road, Takapuna. It is open Sunday to Wednesday from 11 a.m. to 10 p.m. and Thursday to Saturday from 11 a.m. to 11 p.m.

U of G creates ice cream to show Lotsa Local Love for United Way Sun, 30 Oct 2022 11:00:00 +0000 Proceeds from the sale of Lotsa Local Love Ice Cream will go to United Way Guelph Wellington Dufferin

Coming soon from the University of Guelph: ice cream to benefit United Way Guelph Wellington Dufferin.

Lotsa Local Love is exactly what the name suggests, a frozen dairy treat made mostly from local produce. The Honey Bee Research Center donated honey to sweeten the vanilla spice cream base, and U of G’s Creelman Bake Shop provided crispy snickerdoodle cookies.

The idea came to Patricia Tersigni about a month ago.

The United Way campaign manager said they had previously worked with U of G on ice cream to sell to school classes, and thought the ice cream could be a way to raise money for United Way.

“It was really a whim, to be honest with you,” she said. “And also, ice cream is fun, and it’s one of the things that U of G is known for, and it’s collaborative.

“There are lots of ways to get involved, and then there are also these opportunities that involve local product, which really drew people into the idea.”

It was developed at the Guelph Food Innovation Center (GFIC), on the U of G campus.

“We went through two or three rounds of prototypes before arriving at the final formula,” said Alessia Roma, project manager for the GFIC.

The end product is a “beautiful fall flavor,” according to Mike von Massow, U of G faculty co-chair with United Way.

Dosing was done on Thursday and packing took place on Friday, with the help of a number of volunteers.

Nick Repin, a food technologist, set up the machines to turn what was a rather runny substance in a silver tub – which gave off a rich cinnamon smell – into what looked like soft serve ice cream coming out of the pipes.

Once that was done, the snickerdoodles – which were chopped up last week – were added in a separate compartment and tossed into the ice cream, just before filling the pints.

Then the pints were placed in a -30C freezer, where they will freeze over the weekend.

Starting next week, the pints will be available for sale for $12 each on Shopify. Details are still being finalized on pickup locations.

This is a limited time offer, with only 1,000 pints made.

Approximately $8 of every $12 will go to United Way. There will also be an option to give more when purchasing.

“We’ve explored putting it in some local stores, but it’s just a question of whether we’re going to have enough to make it work,” von Massow said.

“A few places have said they’re interested and willing to take it, but it’s just a question of whether it’s going to fade too quickly.”