Sweet Charlie’s, a “rolled ice cream and yogurt” concept, has secured a lease for its first Atlanta franchise, at 3872 Roswell Road in the Buckhead Court shopping center, the Philadelphia-based company Thursday in a press release announced.
Sweet Charlie’s, the brainchild of 19-year-old entrepreneur Kyle Billig, could start serving its Thai-inspired rolled ice cream late spring 2017.
“We’re incredibly excited to debut our first Sweet Charlie’s franchise in Atlanta,” Billig said in the release.
“For us, it’s not just about serving ice cream; it’s about creating a revolution through new ways of making ice cream and flavors that customers love.”
Sweet Charlie’s combines rolled ice cream with “modern American showmanship,” serving a base of either ice cream, nonfat yogurt, or the company’s “Nada-Moo” vegan option, followed by a cup or one of Sweet Charlie’s oven-baked glazed donuts, and added flavors and toppings.
Each ice cream or frozen yogurt at Sweet Charlie’s is made to order on a surface that is below 20 degrees. Because the surface is so cold, very small ice crystals are formed quickly, eliminating the need to add stabilizers, emulsifiers and preservatives, according to the release.
by Sarah Kaye Santos丨The Cheat Sheet
Dairy seems like it’s always up for debate. We all know it’s a great source of calcium and protein, but it’s also been blamed for different health issues, including bloating and acne. The bad news is it doesn’t end there because dairy’s also been linked to an increased risk of life-threatening conditions, such as type 1 diabetes, prostate cancer, and heart disease. Understandably, this makes some people reduce how much they consume. If you’re looking to cut back, try any (or all) of these seven substitutes for your favorite dairy products. They’re full of quality nutrition and are completely dairy-free.
1.NadaMoo! Ice Cream
NadaMoo makes it possible for you to enjoy frozen desserts without derailing your dairy-free diet. The secret is coconut milk, which is every bit as creamy as regular milk. All of their flavors are also cholesterol- and gluten-free. One serving of their vanilla ice cream is just 140 calories with 7 grams of fat and 8 grams of sugar. The brand also sells classic flavors like fudge brownie, salted caramel, maple pecan, and more. Even if you’re a firm believer there’s no way a healthy alternative can taste as good as real ice cream, NadaMoo is worth a try. You may even like these tasty treats better.
2.Ripple Foods Milk
If you can’t have your coffee without milk or if you favor a bowl of cereal for breakfast in the morning, you’ll want to check out Ripple Foods‘ 100% plant-based milk as a healthy alternative. The brand makes four flavors: chocolate, vanilla, original, and original unsweetened. A 1-cup serving of each offers 8 grams of protein, 32 milligrams of omega-3s, and 50% more calcium and less sugar than regular 2% milk. Not only are they dairy-free, but they’re also free of soy and gluten, making them great options for those with multiple food restrictions.
3.Daiya Foods Cheese
Let’s be real: Life without cheese just wouldn’t be the same. Luckily, Daiya makes a variety of dairy-free products, including cheese blocks, slices, and shreds. A ¼-cup serving of Daiya’s Cheddar Style Shreds is just 90 calories and has 6 grams of fat, 7 grams of carbohydrates, and no cholesterol or sugar. While it offers little protein or fiber, this cheese substitute is a completely plant-based product without any antibiotics, hormones, or artificial ingredients. It also passes the test for those avoiding peanuts, tree nuts, gluten, and soy.
4.Earth Balance Butter Spreads
Earth Balance makes six different varieties of dairy-free butter that are some of the best choices you can find at the store. From the original to the soy-free to the organic whipped option, the five butter spreads are free of GMOs and MSG. They’re also a great source of omega-3s, and each serving is low in saturated fat. Top your toast with it, substitute it for butter when baking, or use it when cooking meals as a nutritious replacement without having to sacrifice the rich taste of butter.
Silk’s dairy-free yogurt alternatives deliver a texture and flavor similar to regular yogurt, except they’re made with soy milk and contain plant-based protein. A serving of the brand’s vanilla flavor is 140 calories and has 3.5 grams of fat, 20 grams of carbs, and 6 grams of protein. These yogurts are also a great source of calcium and vitamin C, plus they contain no artificial flavors or preservatives. Have one for breakfast or for an afternoon snack without having to sacrifice taste, nutrients, or protein — just dairy.
6. Hillary’s Salad Dressing
For all of you in need of a more nutritious version of ranch to use as dressing or a dip, Hilary’s Dairy-Free Ranch Chia Dressing is made with healthy ingredients and offers great nutritional value. It’s made with coconut milk and contains apple cider vinegar, chia seeds. A 2-tablespoon serving is 50 calories with 5 grams of fat, 2 grams of carbs, and 1 gram of protein. You’ll even get some omega-3s. Not only is it a good option for those with a dairy or gluten intolerance, but it’s also certified paleo-friendly.
7. Simple Mills Baking Mixes
Simple Mills makes baking a whole lot healthier and easier with its Chocolate Muffin & Cake Mix. It’s made with just seven ingredients: almond flour, organic coconut sugar, fair-trade cocoa, arrowroot, organic coconut flour, baking soda, and sea salt. You can make muffins, cake, or brownies, which makes it super convenient. All you have to do is mix it with water, eggs, vanilla, and oil, then you’re ready to bake. One package makes 12 servings, each with 110 calories, 5 grams of fat, 14 grams of carbs, and 8 grams of sugar. You can’t go wrong with this one.
Moo-ve over milk: Dairy alternatives are becoming more prevalent
Vegan cheese, ice cream and beverages are a treat to all consumers — even those with no dietary restrictions
by Keith Loria丨Food Dive
The non-dairy segment started out as an alternative category catering to those with food allergies, but it has since evolved beyond a trend.
Now, it embraces the plant-based and dairy-free lifestyle — one that is conscious of environmental, ethical, and health concerns. There are a significant number of consumers who can’t eat dairy. More than 40 million Americans are lactose intolerant. But many others are looking to dairy alternatives.
Daniel Nicholson, president and CEO of NadaMoo!, which makes certified gluten-free, fair trade, vegan, non-GMO and organic ice creams, said its consumer demographic has crossed over to encompass people who also consume traditional dairy.
“Consumers today are more educated than ever. They care about what they put into their bodies as well as how what they eat affects the environment, animals and the ecosystem around them,” he told Food Dive. “They are looking for more plant-based products that taste great and can leave them with a conscience as clean as our label.”
Based on the number of products coming out each year and major companies getting in the game, dairy-free food is here to stay. In 2017, consumers will be flooded with non-dairy choices as companies respond to demand.
Daiya Foods was the first company in the business to create a meltable 100% plant-based cheese. It has since expanded to frozen pizzas, Cheezy Mac, Cheezecakes, and a Greek yogurt alternative. It also just introduced Blue Cheeze Dressings.
“The plant-based lifestyle is becoming more mainstream, in part because consumers are catching on to the various health, environmental and ethical benefits of plant-based foods,” Andre Kroecher, co-founder of Daiya Foods, told Food Dive. “If you walk down what used to be just the dairy aisle, you will notice that plant-based alternatives to dairy are occupying a significant portion of the shelf. The sustained demand for great tasting plant-based dairy alternative products made from nuts such as almonds, seeds such as hemp or sunflower, potato, tapioca, rice, oats etc. indicate they are consumed and thought of as great tasting, staple foods that happen to be plant based.”
Greg Blake, co-founder of Daiya Foods, noted the company’s innovations are meant to inspire those hoping to incorporate more plant-based foods into their diet, and help those living with dietary restrictions who have felt limited in their food options.
“For us, plant-forward eating isn’t about limiting your options, but a means of expanding one’s view of food,” he said. “We’re unique in that food industry experts claimed this couldn’t be done without using animal based ingredients such as egg, meat and milk. Not only have we proven these products can be 100% plant-based, but we’ve made them so convincing that they are virtually indistinguishable from their animal-based equivalents.”
Meg Carlson, president and CEO of Prosperity Organic Foods and dairy-free alternative producer MELT Organic, predicted that and plant-based alternatives to traditional dairy products will continue to grow over the next decade
“Consumers are concerned about ethical sourcing of ingredients and especially that dairy products sourced from large dairy farms are not sustainable for the long term,” she told Food Dive in an email. “The methane gas from two cows is the equivalent of the emissions from a car driven 10,000 miles, for example. Consumers are also concerned about sustainably sourcing ingredients from third-world countries, especially coconut oil and palm oil, which historically have had disastrous consequences both for local farmers and for the rainforests.”
Bob Goldberg, CEO and founder of Follow Your Heart — which makes non-egg mayonnaise alternative Vegenaise, non-dairy cheeses and vegan eggs that scramble — agreed that what was once a smattering of alternative products for people who had food intolerances of one kind or another has become accepted in the mainstream as more people seek relief from food-related problems.
“Any time you have something to offer which can solve a problem for someone, that gets their attention,” he told Food Dive. “The biggest challenges are tradition and resistance from big food. We tend to grow up eating like our parents. The lag time associated with breaking that mold can be as little as a few years, or it can take decades.”
Milk — from any source —does a body good
According to Mintel, US non-dairy milk sales grew 9% in 2015, while dairy milk sales declined 7% over the same period. One only needs to look at the refrigerator case at a grocery store to see that retailers are increasingly stocking more plant-based milks with fewer artificial ingredients.
Greg Steltenpohl, founder of Califia Farms — which exclusively produces plant-based products such as almond milk and cold brew coffees — noted these items are fast growing, taste-driven, on the cusp of becoming mainstream, and essential to the sustainability of our planet.
“This trend, which we believe is on the tipping point of moving from food trend to food system reality, is primarily driven by millennials, but also being adopted by other demographics, who are looking for healthier, simpler, ‘cleaner labels,’” he told Food Dive in an email. “They are mindful and seek food and beverages that do not sacrifice taste, nutrition or quality. Another growing number of consumers are those who understand that the sustainability of our food ecosystem is increasingly going to be reliant on a plant-based diet.”
And, it is important to note, this is not driven solely by vegans and vegetarians. In a survey Califia Farms conducted last year with BerryCart, more than half of omnivores surveyed reported consuming plant-based alternative dairy beverages several times a week. In addition, “I like the taste” and “healthier than dairy milk” were the top two reasons for choosing alt dairy beverages across all respondents.
“It is a hugely promising market for any plant-based company focused on delicious, taste-forward, non-dairy food and beverages that, first and foremost, begin with a cleaner label,” Steltenpohl said. “The challenge comes with the magnitude of the opportunity, as we manage dramatic sales growth, while keeping our mission of sustainability and mindfulness front and center.”
When it comes to dairy-free products, consumers are looking for a product that tastes just like dairy-based products. Today’s consumer also expects natural ingredients instead of just flavors.
“In order for plant-based beverage companies to gain a loyal following, a dedication to naturally sourced ingredients that don’t mimic or mask flavors, but, instead, enhance them, is critical,” Steltenpohl said. “And consumers expect these products to replicate homemade tastes while still providing a safe, extended shelf life. This means that less is more. Keeping ingredients as few and simple as possible, with no chemical compounds, makes for happy customers.”
Working on flavor profiles is a multifaceted effort for the NadaMoo! team.
“We look at consumer trends and flavors that we love. Once we settle on a few flavors, we test them rigorously using different ingredients until we find just the right combination,” Nicholson said. “We also collaborate with Texas chefs and pastry chefs on taste testing and flavor profiles to gather opinions on what is the most marketable.”
Blake said the substantial in-house R&D team at Daiya utilizes the latest world-class sensory technology and software to measure all attributes of dairy-based gold standards. They then plot Daiya flavor and texture profiles and characteristics with their dairy equivalents.
“The contrast is obsessively worked on until we score results in flavor, texture, mouthfeel and meltability that mimic the dairy equivalent so closely that for many of our products, it’s incredibly difficult to detect what’s dairy vs. Daiya,” he said. “It’s super challenging because we’ve also got to make sure that the batches are consistent. A new consumer might only try a brand or product once and if they get a batch where the taste or texture isn’t 100% perfect, and they may judge the entire brand by that experience.”
Non-dairy dairy cases?
The dairy case of tomorrow may look increasingly plant-centric and much more like a “non-dairy case.”
At a panel on the plant-based food revolution at Natural Products Expo East 2016, Mathis Martines, emerging brands and innovation director at Kroger, said plant-based alternatives and healthy fats are two of the leading long-term trends that will influence the food industry in the foreseeable future.
Steltenpohl said innovations will continue at a robust pace in the category, taking plant-powered foods and beverages from isolated category to a food ecosystem imperative.
“As more of the population becomes aware that a plant-based diet is the only real sustainable option for the future of our planet, plant-based foods and beverages have a natural opportunity to succeed,” he said. “Couple that with the emphasis millennials and an aging boomer population, place on health and wellness, and plant-based food and beverages companies are destined to gain significant traction.”
Competition in this industry has increased over the last decade, but Daiya Foods sees that as a positive thing for two reasons.
“First, it’s good for consumers because the competition has forced the industry players to raise the bar in terms of taste, texture and other attributes of dairy-based counterparts, such as melting, stretching and handling characteristics for cheese alternatives, as an example,” Kroecher said.
“Second, most of the companies we compete with are actually friendly, and we have a fairly open channel of communication with them. We all realize that because of the growth of this space that there continues to be enough room for everyone and that as a group we can help each other and be more influential in the industry than we could be otherwise on our own.”
Whole Planet Foundation® and partners host pre-GRAMMY® benefit and showcase at OHM Nightclub in Hollywood
LOS ANGELES, Feb. 1, 2017 /PRNewswire/ — On Thursday, Feb. 9, 2017, Whole Planet Foundation, Clamorhouse and other valued partners will honor Olowo-n’djo Tchala and Prairie Rose Hyde, co-founders of Alaffia, for alleviating poverty in Togo and around the globe. The celebration will take place at Whole Planet Foundation’s biennial pre-GRAMMY benefit, which will be held at OHM Nightclub in Los Angeles.
GRAMMY-nominated artists Kris Kristofferson, La Santa Cecilia, and Rene Marie will perform at the benefit along with The Reluctant Apostles featuring Katey Sagal, Chris Assaad and Givers and Takers. Celebrity hosts include drummer/producer Vince Wilburn Jr. (Miles Davis Estate).
Alaffia, an organization based in Olympia, WA, empowers West African communities to become sustainable through the fair trade of indigenous resources and the sale of handcrafted body care products. Olowo-n’djo and Rose encourage empowerment through Alaffia’s community projects, women’s cooperatives, education, and involvement in their local communities. Since 2006, Alaffia has funded 4,463 births, planted 57,575 trees, donated 7,482 bicycles to Togolese students, built ten schools, and provided school supplies to 32,842 students. “The only things that are certain is that my life will be forever sacrificed for the empowerment of all disadvantaged people, and that even if Alaffia was to disappear today from the face of the earth, the support and the opportunities that each and every one of you have given us over the years has profoundly impacted my communities for generations to come,” said Olowo-n’djo Tchala, co-founder.
Alaffia is a top donor to Whole Planet Foundation’s global microfinance programs in 69 countries including Togo and the United States, “Given the first average developing world loan size of$184, Alaffia’s donation of $200,000 to the Foundation has created more than 5,775 opportunities for impoverished entrepreneurs and their family members to live a better life. We are proud to honor Alaffia for their trailblazing impact in Olowo-n’djo’s native Togo and abroad, and to be joined by this year’s generous event sponsors like truRoots to raise funds for global poverty alleviation,” said Joy Stoddard, executive development and outreach director of Whole Planet Foundation.
Proceeds from the evening will go directly to Whole Planet Foundation, a Whole Foods Market non-profit, to fund microcredit loans to provide the world’s poorest entrepreneurs with the opportunity to create home-based businesses for the chance to lift themselves and their families out of poverty. To date, Whole Planet Foundation has disbursed $61 million in microlending programs, funding 1.75 million microcredit loans for microentrepreneurs, 88%women, in 69 countries.
The invitation-only benefit will be held at OHM Nightclub in Los Angeles, in the heart ofHollywood and the Walk of Fame.
The event is supported by Presenting Sponsor truRoots and Community Leader Sambazon. Foundation Partners are BluePrint Organic, Cedar’s Mediterranean Foods, City National Bank, Saffron Road, SeaSnax, Lifeway Kefir, Lily’s Sweets, PopChips, prAna, and VOSS Water. Event Supporters include Coyo, Harmless Harvest, Health-Ade Kombucha, Justin’s, KeVita Sparkling Probiotic Drinks, NadaMoo, Playing for Change Foundation, Rishi Tea and Volvic. Event Contributors include Cabo Chips, Castor & Pollux, Doctor Kracker, Greyston Bakery, Heavenly Organics, KIND Bar, Madécasse Chocolate, MS Event Production, Navitas Naturals, Papyrus-Recycled Greetings, Planet LA Records, Purely Elizabeth, Putumayo, Rhythm Superfoods, Scarlette Bartending and The Seaweed Bath Co.
About Whole Planet Foundation®
Founded in 2005, Whole Planet Foundation is a Whole Foods Market foundation that alleviates poverty worldwide where the company sources products. The nonprofit’s mission is to empower the world’s poorest people with microcredit and the chance to create or expand a home-based business and lift themselves and their families out of poverty. As of September 2016, Whole Planet Foundation is funding microlending programs through microfinance institution partners in 69 countries in Africa, Asia, and Latin America, including the United States, creating 9.5 million opportunities for entrepreneurs and their families to have a chance for a better life. To date, the nonprofit has authorized more than $71 million and disbursed $61 million through microlending partners worldwide.
What Will Fill Your Cart in 2017?
At Instacart, our customers browse the aisles online and on their phones, meaning we have the advantage of knowing not just what people are picking up from the shelves, but what they came to the store to look for. Our search trends are the best way to surface the big movers and shakers from 2016, headed to your grocery cart in 2017.
The people have spoken — through the search bar. Here are the biggest food trends of 2016.
Our Top Five of 2016
Last year we saw the domination of La Croix and the rise of the spiralizer. This year we saw the surge of healthy ice cream and a distinct interest in healthier snack options.
2016 provided many satisfying and delicious alternatives to dairy. With coconut, soy and almond milks as a creamy substitute (at a fraction of the calories), we noted a significant uptick in dairy-free purchases of yogurt, milk, creamer and frozen treats.
Prediction: 2017 will usher in more delicious ways to ditch dairy. Keep an eye on nut-based yogurts (Forager Cashew Yogurt, for example) and Daiya, makers of vegan cheese that has a reputation for capturing the taste and texture of traditional cheese.
Gluttons for Gluten-Free
General searches for anything gluten-free, such as “gluten-free snacks,” “gluten-free hot dog buns” and “gluten-free crackers,” cracked the list of top trends in 2016. Even “gluten-free meatballs,” it seems, are in high demand.
Brands that are trending: Banza, a chickpea pasta, is up 343%, and Cappello’s, a product line that offers gluten-free, grain-free items, including pasta, pizza and cookie dough is up 314%.
Prediction: People will feel compelled to branch out from pre-made gluten-free items in 2017 since gluten-free ingredients, like almond and flaxseed flour, are readily available. Also, mixes like those made by Simple Mills make gluten-free baking easy. Rest assured, gluten-free is going strong.
People are Partial to Paleo
Searches for “Whole 30,” a popular paleo-based diet, are up this year by 292%. Other popular staples like chicken bone broth and grass-fed ground beef are up 268% and 381%, respectively.
Prediction: More and more brands will seek out the “Whole 30 Approved” label, following the footsteps of brands like Fatworks Oils and Naked Bacon, and more and more retailers will carry these brands.
We examined the change in Instacart user behavior by comparing growth adjusted year over year changes in the popularity of various search terms. We used a data set comprised of millions of searches from consumers spread over the 18 US states in which Instacart operates. Our results are focused on the terms that have experienced the strongest relative rise in customer interest.
Food Navigator-USA 丨by Adi Menayang, February 7, 2017
According to retail data company Packaged Facts, “food industry marketers are astutely churning out a variety of healthier, yet still decadent, frozen treats to please modern American consumers.”
Based on data from IRI sales tracking through US supermarkets and grocery stores, drugstores, and mass merchandisers with annual sales of $2mn or more, there has been an increased “introduction of products that fit in with the ‘free-from’ trend in the food and beverage industry in general,” the Packaged Facts report revealed.
Examples of this trend include Arctic Zero, which markets its lower sugar content and use of monk fruit as a sweetener. “In 2015, our business doubled from 2014, and in 2016, we’ll double again,” Amit Pandhi, Arctic Zero’s CEO, told FoodNavigator-USA.
There was also a slew of probiotic ice cream product launches last year, such as Foxy’s Thoughtful Ice Cream and Brio, which is positioning its ice cream as a snack food instead of dessert.
Leading tags for frozen packaged treats include non-GMO, gluten-free, and ‘made without rBGH milk,’ referring to the hormone injected into dairy cows to make them produce more milk.
Successful introductions hurt established brands
In addition to ‘free-from’ and ‘better-for-you’ positioned ice cream, “there has been an increase in gelato and super-premium ice cream introductions and sales,” according to the report——and this all comes at the expense of existing products and established brands.
“The market for ice cream and other frozen desserts is, as it has been for a very long time, and extremely mature market with little room for growth,” according to the report.
“Occasionally a new product will cause a stir that increases sales, but usually the success of a new product comes at the expense of existing products, rather than as added sales to the category overall.”
But for the frozen dessert industry in general, there has been sales growth. In calendar year 2016, there was a 3.1% increase of US sales of ice cream and other frozen desserts in the retail channel, hitting $12bn. From 2012 to 2016, the increase for retail sales is estimated at 4%, for a compound annual growth rate (CAGR) of 1%.
When combined together with the foodservice sector (which may also sell packaged products), the market increased nearly 5% in the same time period with a CAGR of 1.1%.
Nielsen: Dairy-free among biggest climbers in ice cream category
Sales may be on a steady increase, but according to Packaged Facts’ data, in term of total households using them, ice cream and frozen desserts usage rates have seen declines in various degrees over the last several years.
The one category showing an increase has been non-dairy frozen desserts——mirroring data from Nielsen, which was published last summer. In Nielsen’s report, US retail sales of non-dairy ice cream surged 43.7% to $75.2m in the 52 weeks to May 28, 2016, as more consumers purchased almond and coconut-based products.
An innovator in the non-dairy category includes NadaMoo, a frozen coconut dessert that first hit shelves in 2005 targeting vegans and people with food intolerances before winning appeal from mass audiences in recent years.
By Anna Starostinetskaya | VegNews, February 10, 2017
Texas-based vegan company NadaMoo! introduces Birthday Cake Cookie and The Rockiest Road flavors to Sprouts stores across the country.
Austin, TX-based vegan ice cream company NadaMoo! will expand to Sprouts markets nationwide this month. The company currently offers 12 coconut milk-based ice cream flavors through distributors such as Whole Foods Market, HEB, and Albertsons. In conjunction with its expansion, NadaMoo! will add two new flavors to the line-up this month: Birthday Cake Cookie Dough (classic vanilla ice cream with alternating layers of frosted yellow cake, chocolate chip cookie dough, and rainbow sprinkles) and The Rockiest Road (with gluten-free cookie chunks, almonds, and gelatin-free marshmallows). “We are so proud to bring these exciting new flavors to stores nationwide,” NadaMoo! CEO and President Daniel Nicholson says. “For the past year, we have been working tirelessly on creating these fun, innovative flavor profiles that no other dairy-free ice cream brand has dared to offer.”
January came and went with lightening speed here at the NadaMoo! office in Austin, TX! We had like two days of winter and a bunch of spring and summer like days. So obviously, those warms days and chilly nights had us grabbing for an extra pint of NadaMoo! We tried to keep it clean this month because you know those New Year’s resolutions and all. We picked all of our favorite natural and healthy toppings for our coconut milk ice cream this month! Like coconut flakes, Texas pecans, pistachios and of course a cherry on top! What fun and delicious desserts are you trying this month? Click Healthy NadaMoo! Ice Cream Sundae recipe for more details.
Does anyone remember that fizzy green punch from childhood and how fun it was to drink? Well this minty fresh dessert brings back those memories for us! It’s sweet, chocolatey and refreshingly minty. The perfect end (or beginning!) to any holiday gathering.
We love it because you can make ahead but really once you make you’ll definitely want to eat it as soon as possible! This one won’t last long! With a flavor combo like mint & chocolate you really can’t go wrong!
Try our recipe here