Rich Products Corp., Buffalo, N.Y., launched Café Whip, what is said to be the foodservice industry’s first dairy-alternative whipped topping made with coconut milk.
“Café Whip is the first viable dairy-alternative whipped topping to be made using coconut milk, which is great news for coffee shops, bakery cafés and other foodservice operations that are looking for the next edge in beverage solutions,” says Jeff Malchoff, senior marketing manager for Rich’s foodservice division. “This is a product that came about by listening to both the customer and the consumer. We learned that operators were trying to make a whipped topping using their current coconut milk, but were not successful. As a worldwide leader in toppings and icings, Rich’s is always looking for ways to innovate and deliver products that are on-trend. With Café Whip, we believe the increased market potential is there for any foodservice operator who has a specialty beverage program.”
Café Whip boasts a light and creamy texture with dairy and vanilla flavors and a hint of coconut, thus meeting vegan requirements. It’s also kosher pareve, contains sugar instead of high-fructose corn syrup and boasts less fat than sweetened-and-flavored heavy whipping cream.
“There’s nothing else like it for topping off either dairy or dairy-alternative specialty beverages,” Malchoff says. “It should have tremendous appeal not only for those who are dairy avoiders, but also for those who are actively looking for items with authentic ingredients, as it is made with real coconut milk, coconut oil and sunflower oil.”
Produced in frozen liquid form, Café Whip is packaged in a 30.8-ounce carton.
“Not only is Café Whip ideal as a whipped topping garnish, but in its liquid state, can be whisked or whipped to make a foam or topping. It also can be poured directly into a beverage to add a unique layer and flavor,” says Malchoff. “In its frozen state, you also could scoop it directly from the carton and pair it with a shot of espresso to create a fun offering that delivers a combined hot-and-cold experience, called an affogato. The possibilities should be endless when baristas get their hands on Café Whip.”
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