Perfect Indulgence from Graeter’s Ice Cream
By Lorrie Baumann
Richard Graeter has turned to the makers of plant-based dairy proteins to ensure that his fourth-generation premium ice cream company can survive for another 150 years. Graeter’s Ice Cream has teamed up with Perfect Day to launch Perfect Indulgence™, Graeter’s new line of animal-free frozen desserts, which is in its initial launch with six flavors: Black Cherry Chocolate Chip, Cookies & Cream, Oregon Strawberry, Mint Chocolate Chip, Chocolate and Chocolate Chip.
Perfect Indulgence is made with the same hand-crafted quality as the rest of Graeter’s premium line and it’s virtually indistinguishable from traditional ice cream, Graeter said. “Graeter’s is about one word – indulgence. We are about treating yourself; it’s a reward,” he said. “We won’t put our family name on a product that doesn’t deliver indulgence.”
Graeter’s has had a lot of experience ignoring passing fads in frozen desserts – the company never made a frozen yogurt – but Perfect Indulgence is both animal free and lactose free, opening up the market for it to people who have avoided dairy in the past. “Whenever we can remove an obstacle from somebody enjoying our product, then why wouldn’t we do that?” Graeter asked. “If you are fine with traditional dairy, then great. But there are people who heretofore couldn’t enjoy it before, and now they can.”
Only harder and longer erections help one enjoying an viagra discount sales intimacy to the fullest. This is a story of old Jeff cheap viagra australia and Leena. It might be no, so in this critical juncture you just need to have an excellent medicinal therapy and this is none other than kamagra. buy generic levitra http://icks.org/n/data/ijks/1482460255_ij_file.pdf Kamagra Australia was the medicine that was prescribed to me but he faced little super cialis cheap drowsiness every time when he took kamagra tablets 100mg. While previous experiments with plant-based desserts couldn’t produce a product with sufficient quality to interest Graeter, his interest was piqued when he read a trade magazine article about Perfect Day’s fermentation-based method of making actual dairy proteins from microflora. His first reaction was skepticism. “When I first read about Perfect Day’s product, what went through my head was, ‘frankenmilk,’” he said. “We partnered with Perfect Day almost a year ago, and we’re learned that is it quite the opposite. It’s a modern iteration of a very old process – using fermentation to make and prepare food…. This delivers what you need to make something creamy and indulgent – you need dairy proteins. You just don’t need the cow.”
Graeter’s gets its Perfect Day proteins in the form of a liquid base from Smith Dairy in Ohio, which has supplied the ice cream base for Graeter’s in the past. “They receive the Perfect Day protein, rehydrate it, add sugar and pasteurize it,” Graeter said. “Once we get the base from Smith, it goes to the flavor vat just like our traditional dairy mix does.” From there, the mix goes to Graeter’s 2.5-gallon French Pots to be made into an ultra-premium dessert with the same process that Graeter’s great-grandmother used when she took over the business after the death of her husband in the very earliest days of the 20th Century. That process keeps Graeter’s from becoming the next mass-market premium ice cream brand, but it doesn’t keep Richard Graeter from thinking about the future of the planet, the dairy industry and the company, he said. “If this is the future of dairy, we’d like to take note of it, and I’d like to be in on it from the beginning,” he said. “Perfect Indulgence is vegan, so folks who have made the decision to go vegan for ethical reasons can eat it. It also has the benefit of being lactose free. That opens up Graeter’s for a whole segment of the population who previously couldn’t eat ice cream. But it is dairy and does contain milk allergens. Our customers need to understand that it is not dairy free.”
After its initial roll-out with six of Graeter’s traditional flavors, a seventh flavor, Madagascar Vanilla is rolling out in early 2021, and Black Raspberry Chocolate Chip is on the way, too. “The vanilla we have developed now will stand up to our traditional vanilla,” Graeter said.
Perfect Indulgence has a higher retailing at a little higher price point than the traditional ice creams, $7.99 a pint compared to about $5.50 to $6 a pint, but Graeter’s is hoping that economies of scale will bring down the price differential in spite of the additional complexities created by the higher price of the Perfect Indulgence mix as compared to the dairy-based ice cream base and the special sanitation that’s required to prevent cross-contamination of the product with cow milk dairy. “That adds a lot of cost and complexity, but that’s what you have to do,” Graeter said. “Our little plant is chugging along pretty hard. It’s just a matter of planning it all in and working hard to safely keep up.”
Sparkling Ice Spiked Introduces Hard Seltzer
Sparkling Ice Spiked™, available in November, is a full-flavored hard seltzer with 4 percent alcohol, zero sugar, 1g carbohydrates and only 80 calories. It’s also gluten free.
Infused with deliciously satisfying blends of natural fruit flavors, Sparkling Ice Spiked is available in 12-ounce slim cans in a variety 12-pack featuring four refreshing flavors: Cherry Lime Cooler, Lemonade Refresher, Ruby Fizz, and Strawberry Citrus Smash.
The hard seltzer brand was first introduced to consumers in August 2020 as part of the brand’s soft launch in test markets across the U.S. The newest product to hit shelves will reflect a new, eye-catching packaging update featuring a sleek and modern design and enhanced logo based off learnings from the soft launch.
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“We are thrilled to introduce a new alternative to the adult beverage world that delivers the taste our consumers are looking for while shattering the expectations of what everyone has come to expect from hard seltzer,” said Chris Hall, Chief Executive Officer of Sparkling Ice Spiked. “With full flavor and zero sugar, we’re confident that the new Sparkling Ice Spiked will satisfy your hard seltzer cravings and quickly become your go-to beverage for everyday entertaining, outdoor grilling, and weekend escapes.”
Along with the product launch, the team behind Sparkling Ice Spiked is also launching a nationwide sales and marketing campaign. The campaign will come to life through in-person and at-home activations, including in-store point-of-sale and holiday promotions, earned media outreach and mailers, influencer programming, targeted digital media and banner ads, paid social and more.
Sparkling Ice Spiked variety packs are available now at select retailers across the U.S.
Granola for the 21st Century
By Lorrie Baumann
By day, Margaret Barrow is a mild-mannered college professor who teaches composition and literature at Borough of Manhattan Community College. When she unleashes her vegan super powers, though, she’s on a mission to use the granola-based snacks she used to make just for herself as a tool to help her students make better lives for themselves. The product she’s making for that purpose is It’s NOLA, poppable snack balls made from oats, seeds and nuts.
The idea to turn the snack balls she’d been making at home for her own consumption into a business came from her students, she said. They’d been bringing snacks to her classes that her vegan sensibilities wouldn’t allow her to share, so she decided to bring the snack balls she’d been eating at home – they’re chia seed, pumpkin seed, flax seed and sunflower seed along with nuts, oats and spices mixed with a vegan binder to hold them together in crunchy balls. “I started making them for me and my family because I’m the only vegan, and I wanted to make something that we could all eat,” Barrow said. “My students had never had vegan before, and I was delighted to share it with them.”
The students liked the snacks so much that they started asking Barrow if she’d bring more so they could share with their family and friends. Then they started showing up at her home at night. Then some of them told her that she should really start a company and sell them. She said no.
Undaunted, students Mariem Sanoe and Candice Ricks took some of the snack balls to other New York colleges and New Jersey’s Rutgers University and passed them out to students there, along with a survey. Then they brought the results of their consumer research back to Barrow. “We think you should read these,” they told her. “You always told us to get evidence to support our arguments.”
Shocked, Barrow held out a hand for the surveys and started reading. “I was shocked. It was totally unexpected,” she said. “The surveys gave me a sense of the commitment and the belief that the students had. I was the person who was always their champion, and for the first time I felt I was on the opposite end of it.”
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Then she started thinking. “I’ve spent most of my life doing two things at once,” she said. “I’ve spent so much of my life juggling two goals at a time. I have a lot of energy.”
She consulted the business professors at her college, and she asked a lawyer if there was a way that she could use profits from an entrepreneurial project to support community college mentoring programs.
They didn’t tell her no, and maybe it wouldn’t matter if they had. Vegans are used to answering doubts about the positions they’ve staked out. Barrow started accepting a new identity as Founder and Chief Executive Officer of a small artisanal food business. “I asked the students to accept sweat equity to come into the company and help me,” she said. “I’ve been mentoring them while I’ve been learning about being an entrepreneur. I want to continue working on legacies of wealth with them.”
It’s Nola is a snack that’s intended as a fun and filling amuse bouche to soothe a between-meals hunger pang rather than as a substitute for a regular meal or any part of one. A serving is low in calories, low in sugar, low in sodium and low in fats and carbohydrates. “It’s filling without making you feel lethargic. It provides energy. It’s a true traditional snack, which means that you’re having something between meals to get you to the next meal. You don’t need to eat a whole bag,” Barrow said. “Most people say that they can eat three or four of these balls and they feel good. They’re addictive – that, I can say. They’re very uniquely flavored.”
It’s NOLA is offered in Luscious Cranberry Coconut and Sassy Mango Masala as well as Decadent Chewy Chocolate, which is the newest flavor. They’re packaged in stand-up pouches with either a single serving, a two-serving 12-count or a 24-count. “We’re working on getting them into cafes, so it’s a stand-up pouch that will work next to a cash register,” Barrow said.
Ten percent of the profits from It’s NOLA are dedicated to community college mentoring programs, with the funds to go directly to the programs rather than being funneled through a foundation or non-profit organization, Barrow said. “Ultimately I’d like to raise enough money so we can create housing for community college students,” she added. “Some of them live in the projects – they just don’t live in the greatest of circumstances while they’re being educated.”
