Crafted using Perfect Day’s fermented whey protein, this new offering from Breyers maintains the creamy, indulgent texture and rich chocolate flavour that generations have loved, but with a twist—it’s lactose-free and boasts a significantly reduced environmental footprint.
This non-animal ice cream is not just a win for lactose-intolerant dessert lovers but also for anyone looking to make more environmentally conscious choices without sacrificing taste.
Source: Perfect Day- Breyers Lactose Free ice cream which uses fermented whey powder
TM Narayan, CEO of Perfect Day, says the collaboration is a game-changer. "Our partnership with Unilever to create Breyers Lactose-Free Chocolate Ice Cream is a testament to the incredible potential of precision fermentation. It marks a significant step for the industry, showing that major multinationals can successfully incorporate sustainable, animal-free dairy proteins without compromising on taste or texture. This is just the beginning of our journey towards a kinder, greener tomorrow".
Perfect Day's fermentation technology mirrors the quality of whey protein found in old-world dairy, delivering all the sensory benefits with a fraction of the environmental impact.
An ISO-compliant life cycle assessment has shown that Perfect Day's method can reduce blue water consumption by up to 99%, greenhouse gas emissions by up to 97%, and non-renewable energy use by up to 60% compared to conventional dairy production.
Lisa Vortsman, Chief Marketing Officer for Unilever Ice Cream North America, highlighted the growing consumer demand for sustainable and dietary-specific frozen treats. " As the demand for alternative ice creams surges, it’s vital for us to offer products that align with our customers' dietary needs and environmental values. Breyers Lactose-Free Chocolate with Perfect Day's animal-free dairy is a delicious addition to our portfolio, proving that you can enjoy your favorite chocolate ice cream and support the planet too."
This innovative product not only caters to those with lactose intolerance but also represents a pivotal moment for the food industry at large. It demonstrates a successful union of traditional brand heritage with modern, sustainable technology, setting a new standard for what consumers can expect from their favorite foods.
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