Built on a foundation of real, simple ingredients — and a promise of no added refined sugar — Chee Hoo crafts fruit-based frozen pops that taste as vibrant as the islands they come from.
The brand is building on momentum with expanded retail offerings designed to meet consumers whenever and wherever they crave a little moment of sunshine.
Instead of relying on pea protein, Forager Project’s culinary team creates protein through a blend of organic cashews, coconutmilk and rice protein, to naturally deliver both nutrition and creaminess.
Stores in Iowa, Missouri, Minnesota, Illinois, Nebraska, Kansas and South Dakota will carry a variety of KLIMON’s pints, including the classic Vanilla Boom and Chocolate Meltdown, as well as signature favorites with mix-ins.
As part of its ongoing efforts to improve taste and texture, Daiya has incorporated its proprietary Oat Cream blend into the Dairy‑Free Cream Cheese line, resulting in a creamier, smoother consistency and improved spreadability.
The new Oat Cold Foaming Cream offers a perfectly sweet, dreamily creamy, plant-based option to make cold brew or iced coffee beverages even more decadent.
The resulting product allows cheesemakers to deliver the same genuine cheese experience as traditional dairy cheese via a cost-effective, animal-free and sustainable pathway.
The partnership is focused on driving down the cost of New Culture's animal-free casein protein, unlocking commodity pricing including for New Culture's first product, mozzarella for pizzerias.
