With the world starting to embrace functional frozen treats, New Zealand’s plant-based ice cream makers have a golden opportunity to innovate and capture global markets.
Source: ActionGP | Dreamstime.com -Berry Non-Dairy Ice Cream
As health-conscious consumers increasingly seek indulgent desserts with added benefits, the rise of probiotic-enriched plant-based ice creams has set the stage for a new kind of frozen delight. Global brands like Chile’s Bifidice and Sweden’s BoFood (The Green Dairy) are already infusing vegan ice creams with gut-friendly probiotics.
This trend presents a unique opportunity for New Zealand’s plant-based brands to harness the growing demand for functional foods and carve out a leadership position in this emerging space.
New Zealand’s reputation for high-quality, sustainable food products makes it a natural fit for this innovation. Local brands such as Little Island, Eat KInda and Nice Blocks could blend their expertise in plant-based formulations with the country’s clean, green image to create premium probiotic-infused ice creams. Incorporating native ingredients like manuka honey (a natural prebiotic) or kawakawa could further differentiate their products globally while celebrating New Zealand’s unique heritage.
Probiotic ice creams not only cater to the lactose-intolerant but also appeal to those seeking healthier indulgences. With gut health a major consumer focus, New Zealand companies could position these desserts as more than a treat but a functional food supporting well-being while satisfying cravings.
Cross-branding could also be a game-changer for Kiwi companies seeking to stand out. Imagine a partnership between Ārepa, a functional beverage company specialising in brain health, and EatKinda, known for its cauliflower-based ice cream. Together, they could craft an ice cream supporting gut health - perfect for today’s health-conscious consumer.
Similarly, MOODi, with its focus on gut health-boosting products, could team up with a premium brand like Little Lato. Such a partnership could yield an indulgent treat infused with gut-enhancing ingredients, offering both comfort and wellness in every scoop.
Tapping into export markets could be a game-changer. As seen with other functional foods, premium New Zealand-made products often command high demand internationally. By leading the charge in probiotic plant-based ice creams, local brands could set a benchmark in this niche category.
The question is though; will New Zealand brands seize this opportunity to become global pioneers, or will they let others take the lead? The freezer aisle awaits!!.
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