Brewla Bars will be unveiling its two newest flavors of ice pops in booth #4747 at the Fancy Food Show this year. The Lifeguard (strawberry and hibiscus tea) and The Luau (tropical fruits and white tea) will be the first two flavors without added sugar.
Brewla Bars are delicious all-natural ice pops created from blending brewed teas and botanicals with fruit juice or dairy ingredients. Each bar contains 50 calories or less, at most 10 grams of sugar, no artificial flavors or coloring, and a variety of antioxidants, vitamins, and minerals. The resulting treat is packed with flavor and boasts a smooth, velvety texture, making it a guilt-free indulgence.
Brewla Bars are available for purchase in single-flavor boxes of five. Flavors are: THE HERO (cherry pomegranate red tea + zinc, vitamin B, and vitamin C), THE DOCTOR (craft brewed root beer float + calcium), THE LULLABY (peach ginger white tea + L-theanine and chamomile), THE LUAU (tropical fruits and white tea + electrolytes) and THE LIFEGUARD (strawberry and hibiscus tea + zinc and vitamin C).
In the past six months, Brewla Bars has been the recipient of two awards. The American Masters of Taste selected Brewla Bars as a winning product in the category of retail gourmet ice pops. The bars’ “five exciting flavor profiles” combined with the use of “quality, healthful ingredients” lead Brewla Inc. to be declared a U.S.A Taste Champion. Brewla Bars also won the Samuel Adams Brewing the American Dream Pitch Room Contest this past December. The company was awarded a $10,000 grant and coaching and mentorship from Samuel Adams employees.
Compared to other top-selling cow’s milk ice creams, LaLoo’s Vanilla Snowflake has about half the calories, one-third the fat, is seven grams lower in sugar for folks watching their glycemic index and is easier to digest since goat milk is naturally lower in lactose and the fat particles are smaller in goat’s milk than in milk from cows.
To encourage millions of ice cream fans across America to “Give Goat a Chance” this summer, LaLoo’s Goat’s Milk Ice Cream is offering the chance to win an ice cream social party and other goat goody prizes to everyone who follows LaLoo’s on Facebook or Twitter (@LaloosIceCream) and shares an ice cream moment, photo or memory using hashtag #GoGoat throughout National Ice Cream Month in July. Prizes include a “Go Goat” Ice Cream Social party for 20, hosted by LaLoo’s; 10 goat goody packages consisting of a cooler full of LaLoo’s, a “Give Goat a Chance!” t-shirt, and a “Get Your Goat On!” tote bag; and daily free pint coupon winners.
LaLoo’s is available nationwide in four gourmet flavors, including: Deep Chocolate – rich dark chocolate ganache made with volcanic black cocoa and raw bittersweet cacao from acclaimed chocolate maker Scharffen Berger (77 percent cacao) – truly a chocolate lover’s dream; national award-winning Vanilla Snowflake, so delicate and yet so creamy you can serve it with everything from fresh berries to gazpacho (called “the holy grail” of ice cream by the Wall Street Journal); Rumplemint, which combines fresh organic garden mint (not peppermint) with a bold excess of dark chocolate tiles, slow churned for extra creaminess; and Capraccino, a gold medal-winning coffee ice cream made from real Italian expresso beans. To find LaLoo’s at a store near you, go to: laloos.com/shop. Attendees at the Summer Fancy Food Show in New York City June 29 through July 1 can get their goat on with LaLoo’s Goat’s Milk Ice Cream in LaLoo’s booth #4066.
Founder “LaLoo” (Laura Howard, based in Petaluma, Calif., who is also Founder of the Lexicon of Sustainability) has some great new recipes and real simple serving suggestions to help you get your goat on this summer that you’ll find at blog.laloos.com, like “Lemonade Stand” – just add lemonade powder on LaLoo’s Vanilla Snowflake (her daughter’s favorite); fresh berries macerated in Prosecco atop LaLoo’s Deep Chocolate for the 21+ crowd; and Capraccino topped with Honey Sesame Brittle.
Few desserts are as timeless and quintessentially American as the frosty ice cream cone. However, with specialty food companies today crafting everything from riesling and poached pear sorbet to doppelbock bacon ale ice cream to ice pops infused with kiwi, avocado and spinach puree, it is clear that the world of frozen desserts has gone positively gourmet. Check out these companies putting their unique spins on American classics.
1. Chloe’s Soft Serve Fruit Pops. Forget your traditional frozen fruit bar. Chloe’s Soft Serve Fruit Pops are made with only three simple ingredients: fruit, water and a touch of organic cane sugar. They are all-natural, free of dairy, fat and gluten, non-GMO and have only 13-15 grams of sugar per serving. At just 60 calories, Chloe’s Pops are guilt-free fun on a stick.
2. Denali Flavors. Michigan-based Denali Flavors, Inc. is one of the leading inventors and marketers of specialty flavors for the ice cream industry, including its signature flavor: Moose Tracks®. Today, the product line consists of more than 30 flavors, including Caramel Caribou® (toffee ice cream with caramel) and Bear Claw® (dark chocolate with cashews).
3. Graeter’s. Artisan ice cream company Graeter’s is the only commercial enterprise to make all of its ice creams using a traditional small batch French pot process. The result is an irresistible creaminess. The company’s attention to detail even translates to the packaging process where nearly 20,000 pints are carefully packed by hand each day.
4. Jeni’s Splendid Ice Creams. The team at sofi Award-winning Jeni’s Splendid Ice Creams has truly elevated ice cream to an art form. The company’s product line incorporates a slew of unique ingredients, including rosemary, whiskey, lavender, goat cheese, sweet potatoes, cedarwood, cardamom and more. Jeni’s also offers signature sauces, ice cream sandwiches and gravels (crunch condiments).
5. Ruby Rocket’s. Ruby Rocket’s fruit and vegetable ice pops are a refreshing, all-natural snack. These healthy pops are gluten-free, dairy-free, and non-GMO. With less than 35 calories and 2 grams of sugar per pop, these treats are a healthier and delicious way to satisfy any summertime sweet tooth. Ruby Rocket’s are available in three delicious flavors.
6. Salt & Straw. Based in Portland, Ore., the team at Salt & Straw pride themselves on supporting their local community and celebrating Oregon in their flavors and ingredients. The company’s unique product line includes one-of-a-kind flavors such as Lumberjack Stack (blueberry pancakes with maple syrup), honey balsamic strawberry with cracked black pepper and Oregon pear with blue cheese.
7. Talenti Gelato & Sorbetto. Talenti® recently announced the launch of three delicious new gelato flavors that reinvent classic American desserts: caramel apple pie, fudge brownie and raspberries and cream. Talenti’s newest additions to its growing line of gelatos remind us that America’s favorite sweet treats are just as good enjoyed as delicious frozen desserts.
8. TEA•RRIFIC! ICE CREAM. The goal of TEA•RRIFIC! ICE CREAM is to craft the finest all-natural tea-infused ice creams using only the best ingredients sourced locally and from around the globe. The company keeps it simple, while delivering a distinctly delicious ice cream experience that is flavorful, creamy, finishes clean off the palate and leaves you wanting more.
9. Velvet Ice Cream. Family-owned and operated, Velvet produces more than five million gallons of ice cream every year from its Ohio headquarters. The company celebrates its 100th anniversary on May 1. Velvet honors old fashioned tradition with its classic ice cream products and flavors, such as Buckeye Classic, peach cobbler and Italian spumoni.
10. Yasso Greek Frozen Yogurt. Made with only natural ingredients, Yasso Greek Frozen Yogurt Bars feature real Greek yogurt, rBST-free milk and natural sweeteners, Yasso is a great low-calorie frozen treat filled with protein and containing little to no fat. Yasso currently offers bars in 11 delicious flavors, and products can be found at major grocery and club stores nationwide.
By Zach Calvello
Frozen desserts experienced a 28.2 percent increase in sales over the past two years, making this the third-highest category for growth within the larger specialty foods industry. This is according to The State of The Specialty Food Industry, an annual report from the Specialty Food Association. Louise Kramer, Public Relations Director for the Specialty Food Association, attributes this rise in the popularity of frozen desserts to the amount of innovation being displayed by those involved in creating new frozen desserts. “There are many new and interesting products being released in the category of frozen desserts, such as non-dairy desserts, vegetable pops, soy-based products and indulgent desserts,” said Kramer.
Jerry Hancock, founder and CEO of Sub Zero, and Scot Rubin, co-founder of Nitropod, not only share in the benefits of this growth within the larger frozen foods industry, but the pair are also both somewhat responsible for the innovative thinking that is stimulating the trend. This is because both Sub Zero and Nitropod make ice cream using a unique, specialized process that involves freezing ice cream with liquid nitrogen. Along with a small, select group of ice cream vanguards, including Iowa-based Blue Sky Creamery, Washington-based Flash Freeze Dreamery, California-based Smitten Ice Cream, Chicago-based iCream Café and a few others, Sub Zero and Nitropod have been working to transform the world of ice cream as we know it.
The process of flash freezing ice cream with liquid nitrogen results in a truly unique product. With a temperature of minus 321 degrees Fahrenheit, liquid nitrogen freezes ice cream mix in less than 15 seconds. Since this flash freezing process happens so quickly, milk molecules stay very small, and ice crystals do not have time to form. This results in the smoothest and creamiest ice cream possible. In addition, the process also preserves more of the natural nutrients in the finished product.
Neither Sub Zero nor Nitropod were the first to use liquid nitrogen to flash freeze ice cream. This honor belongs to culinary pioneer Theodore Gray. “Theodore Gray’s article made the possibilities known. However, our uniqueness lies in our process,” says Hancock. Instead of combining liquid nitrogen and ice cream mix in intervals, Sub Zero combines everything at the same time. This creates what Hancock calls “the lake effect,” allowing Sub Zero to cut each layer of ice cream, one by one, as it freezes.
Nitropod’s Rubin praises flash frozen ice cream for its particularly smooth and creamy consistency. He delivers liquid nitrogen ice cream to his loyal Los Angeles-based customer base in a specialized ice cream truck. Rubin believes liquid nitrogen is an important element that helps him to create a truly premium product, although he argues that it takes a deft touch to ultimately master the frozen dessert. “Liquid Nitrogen is great,” he says. “It makes for smoother and creamier ice cream. But it can’t be the only factor in making great ice cream.” Rubin counts Nitropod’s chef-inspired flavors and ingredients sourced from local artisans as two additional factors compelling his company’s success.
One of the benefits of freezing ice cream on the spot is that each customer has the option of including or excluding every element that makes up the final product. This sort of customization allows ice cream producers to cater individually to each customer’s dietary needs. “It starts with the milk, where we have low-fat, almond and non-dairy choices,” says Hancock. The company even lets customers bring in their own ingredients to add to the mix, making for a fun and individualized ice cream experience.
Rubin looks forward to eventually bringing liquid nitrogen-frozen ice cream to retailers. “Retailing is phase two of [Nitropod’s] plan,” he says. The ice cream entrepreneur thinks he will eventually be able do this without changing his company’s current flash freezing process. “There are those that love to watch the ice cream being made, and then there are those who just love it for the taste,” he says. “Sometimes there is a substantial wait time at Nitropod, so we want to be able to provide for people that just don’t have time for that.”
Still, despite how decadent the final product is, it is the science behind flash frozen ice cream’s production that is often the first thing to draw consumers to sample the product. And it is the science that ultimately inspires the team at Sub Zero to innovate the frozen desserts industry. “Science is the driving force behind our product,” says Hancock.
Click here for more companies who are blazing new trails in frozen desserts.
Family-owned Graeter’s Ice Cream is releasing its first completely new product lines in 144 years this spring. Graeter’s Gelato and “A Little Less Indulgent” lines are made with the same high quality ingredients and attention to detail as Graeter’s original flavors, but offer a new spin on the traditional recipe.
The new product lines will be launched at select grocery stores, but available to all online at graeters.com.
Graeter’s signature French Pot process that makes its ice cream so dense and creamy was actually based on Italian gelato machines, making its Gelato the most authentic Italian gelato available in the United States. Using this old-world freezing process, Graeter’s artisans create the hand-crafted gelato using specially made truffles from a family owned candy confectioner in Pennsylvania. Flavors include Caramel Truffle, Hazelnut Truffle, Vanilla with Milk Chocolate Truffles and Dark Chocolate Truffle.
A Little Less Indulgent
A Little Less Indulgent stands apart from other reduced sugar ice cream varieties thanks to the sweetness provided by a natural sugar substitute made from Monk fruit extract. The new line has 50 percent less sugar, roughly 25 percent less fat and 25 percent fewer calories than Graeter’s regular ice cream, making it a just little less indulgent while retaining all the flavor of Graeter’s traditional ice cream. Flavors include Madagascar Bourbon Vanilla Bean, Chocolate Chip and Mint Chocolate Chip.
TEA•RRIFIC! ICE CREAM® ice cream is now available at most Whole Foods Market locations throughout New England. The following flavors will be available – Chunky London Mist, Ginger Matcha, Masala Chai and Chamomile.
Mario Leite, President and Founder of TEA•RRIFIC! ICE CREAM stated, “We are very excited to extend our relationship with a partner such as Whole Foods Market which maintains such high standards in its product selection, and to have the opportunity to share our distinctly delicious ice cream with their customers throughout New England.”
To find a location near you, visit the company website at http://tearrificicecream.com/where-to-find/.
5W Public Relations, one of the 25 largest independent public relations firms in the U.S., has added DF MAVENS to its diverse roster of food and consumer packaged goods clients. DF MAVENS is a new and delicious dairy-free ice cream created by Malcolm Stogo, one of the world’s leading ice cream experts.
A dairy-free dessert unlike any other, DF MAVENS products provide a treat that everyone can enjoy – vegans, lactose intolerant and anyone who loves eating ice cream. Combining the finest and healthiest ingredients from around the world, DF MAVENS comes in three main varieties including soy, coconut and almond. All products are dairy-free, gluten-free, do not contain preservatives or cholesterol and are Kosher. No Sugar Added options are also available and all products come in flavors such as Madagascar Vanilla Bean, Del Lago Chocolate, Peanut Butter Fudge Mash, New Orleans Salted Praline, Mocha Almond Chip, Mint Almond Cookie and many more.
“We are thrilled to be working with the DF MAVENS team,” said Ronn Torossian, CEO, 5W Public Relations. “As a leader in the food space, 5W will utilize our team’s unparalleled work ethic and creativity to develop unique campaigns, and generate maximum exposure among consumers for this innovative brand and its exceptional dairy-free products.”