A Frozen Treat for Everyone from Alden’s Organic Ice Cream
By Lorrie Baumann
Alden’s Organic Ice Cream is an always-organic brand of premium ice cream founded and owned by Oregon Ice Cream, which also owns other ice cream brands. The company is headquartered in Eugene, Oregon, where the brand was founded in 2004. “We still make every batch right there in Eugene and ship all over the United States from that location,” said Joelle Simmons, the company’s Senior Vice President of Sales and Marketing. “The premise is to be a brand that’s irresistible to all. We wanted Alden’s to have something for everyone in the family.”
In keeping with that core mission to offer something for everyone, the company offers dairy-free frozen desserts and gluten-free ice cream sandwiches along with the scoopable options in its signature “sqrounds” containers as well as novelties that include ice cream sandwiches in three different formats as well as stick bars for a total of 60 SKUs.
The dairy-free line, which is certified vegan, is the latest in the range, offered in 14-ounce pint-size cups as well as novelties. “These are all really hitting at a great spot for the American consumer,” Simmons said. “The novelties help set Alden’s apart, whether we’re talking about sammies or sticks. They’re driving sales growth. Everything we make is certified organic – everything is non-GMO, so consumers can feel good about what they’re giving their families.”
The dairy-free options are made from a base mix that includes brown rice, oat flour, coconut oil and pea protein that Alden’s calls its Oregon Blend. The pints line offers flavors that include Double Strawberry, Vanilla Bean and Freckled Mint Chip along with Muddy Brownie, Caramel Almond Crunch, Cookie Crumble, Peanut Butter Chip and Mocha Latte. There’s also a Vanilla Bean Round Sammie and Dairy Free Caramel Drizzle Round Sammie. “What it [Alden’s Oregon Blend of non-dairy proteins with coconut oil] did was give us a nice neutral base, so that whatever we were making delivered on true flavor,” Simmons said. “Strawberry tastes like strawberry, without an underlying flavor of coconut or nuts. It delivers on our high standards.”
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The dairy-free line is key to Alden’s mission to have something in the freezer case for every consumer, but the dairy-free options are appealing even to consumers who aren’t strictly vegan, according to Simmons. “There are a lot of people who look for dairy-free options. We’re finding that more and more it’s about curiosity,” she said. “There are flexitarians who change depending on how they’re feeling or what else they’re eating that day or how close it is to the weekend.”
Novelties in the Alden’s Organic dairy line include “Old School Vanilla Ice Cream Sandwich,” a conventional size rectangular sandwich with chocolate wafers; indulgent round sammies with thick layers of ice cream and either chocolate or vanilla wafers, depending on the flavor; and Mini Squares with chocolate wafers and Vanilla or Sea Salt Caramel ice cream. “We find that they’re consumed at different times of day for different occasions,” Simmons said. The Mini Squares are appealing to individuals who are looking for portion control, not just for weight control, but so they can be served as a snack for the whole family in a guilt-free indulgence of pure organic ice cream, she added.
The company has just added gluten-free sammies to its dairy line as well, with Vanilla Bean ice cream between two round gluten-free chocolate wafers. “It has a really nice, luscious brownie texture,” Simmons said, adding that consumers are unlikely to be able to distinguish the gluten-free cookies from conventional wafers.
Alden’s offers a double handful of flavors in its line of 14-ounce pints, including Moose Tracks, Dough Yeah Cookie Dough Fudge, Peachy Keen Twist and Caramel Macchiato. The newest introduction for spring is Honey Lemon Cookie, which is a collaboration with Glory Bee Honey’s Save the Bees Campaign. The new variety is shipping now.
A Plant-Based Alternative to Conventional Queso
By Lorrie Baumann
Core & Rind Cashew Cheesy Sauce is a clean-label, vegan alternative to the kinds of shelf-stable cheese sauces in jars that are often sold in the snack aisle next to the tortilla chips. “It’s great for people who are on specific diets, who are plant-based, who are keto, who are vegan, but it’s also for those who are looking for more plants on the plate or just looking to cut out the junk,” said Core & Rind co-Founder Rita Childers. “It’s versatile in that way, that it’s not for one specific vegan customer. It fits into a lot of diets.”
The cheesy sauce is made from simple kitchen ingredients by Childers and her co-Founder, Candi Haas, who met in college at Southeast Missouri State University in Cape Giraradeau, where Childers was studying journalism and Haas was studying business marketing. “We were your typical unhealthy college students,” Childers said. “It’s hard just having a busy lifestyle – you want to grab something that’s easy.” The two lost touch with each other after college, but they reconnected after Childers had decided to discard the careless eating habits she’d developed as a young adult and return to the vegetarian lifestyle of her childhood. “I was interested in figuring out different ways to support my health,” she said.
When she met Haas again, her friend invited her to participate in a presentation that she was preparing as a final requirement for a culinary nutrition program offered by the Academy of Culinary Nutrition. As soon as she saw the kitchen where Haas was recording her presentation, Childers knew she’d found a comrade-in-arms in her battle to improve the quality of her diet. “I’d never seen anyone’s kitchen look like this except for mine,” she said. “I’d felt like a weirdo with all the health foods, but then Candi took this program, and it ended up being very similar to what I was doing at the time, too.”
That inspired Childers to enroll in the same program, and when she’d completed it, the two started talking about how they were going to put what they’d learned into action. They decided that what they wanted to do was to develop some of the tasty vegetarian products they’d been preparing for their own consumption and turn them into packaged products they could sell to others with similar dietary goals. “We came up with 12 items just to test out if people wanted these things the way we wanted these things,” Childers said. Then they took their products to a farmers market in St. Louis, Missouri. “We had a great reaction, but people really went crazy for our cheesy sauce,” she said. “They just loved the flavors and couldn’t believe that it wasn’t cheese.”
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After multiple markets produced the same enthusiastic reaction, Childers and Haas decided it was time to think about how to get their vegan cheesy sauce onto supermarket shelves. “It took a year and a half after going to the farmers market to make it shelf-stable,” Childers said. “We launched Cashew Cheesy Sauce in October, 2017.”
Core & Rind Cashew Cheesy Sauce is now available in three flavors. The shelf-stable original is called Sharp & Tangy Cashew Cheesy Sauce. Bold & Spicy launched in 2018, and the newest flavor is Rich & Smoky. “It’s a unique item because it’s a cheese alternative, but it’s also shelf-stable and clean label,” Childers said. “A lot of our competition is refrigerated, so we definitely wanted to differentiate ourselves in that way. It’s super-versatile, and you can keep it as a pantry staple, as a snack or a sauce on pasta…. Candi and I like to say that we just want to get more real food on people’s plates, and our flavor-packed sauces help people do that.”
The sauces contain no chemical additives, no preservatives, no gums and no fillers. “It’s just ingredients you can pull out of your own pantry and make a sauce at home with,” Childers said. “We’re not your average food entrepreneurs. We don’t have a background in food science. We do have a passion to create these products that people are asking for – that are more transparent and more health-focused, health-building…. I think we were just sick of picking up every sauce on the shelf and seeing ingredients that we didn’t want to put in our bodies, and we knew that other people felt the same way too. That’s been a big driver of ours.”
Core & Rind Cashew Cheesy Sauce is packaged in an 11-ounce glass jar for dipping that retails for $9.99. It’s vegan and gluten free. It’s available in the Midwest through Fortune Fish & Gourmet, and nationally through KeHE. Distribution is also available in Canada.
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.”
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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.”
