Alden’s Organic Ice Cream channels cake, cookies in new offering
Alden’s Organic, a company specializing in the creation of organic ice cream, has announced that it will be relaunching three classic flavors with clean organic versions.
The Eugene, Ore.-based company will be using milk and cream from cows not treated with the artificial growth hormone rBST or antibiotics. Artificial ingredients also will be left out. The flavors being relaunched are:
- Alden’s Organic Birthday Cake: Cake-flavored ice cream with ribbons of purple icing;
- Alden’s Organic Chocolate Chip Cookie Dough: Vanilla ice cream with bites of organic chocolate chip cookie dough and chocolate chips; and
- Alden’s Organic Peanut Butter Fudge: Peanut butter ice cream with swirls of organic fudge and peanut butter.
“At Alden’s, we make ice cream using ingredients you can feel great about eating,” Michelle Hunt, vice president of marketing at Alden’s Organic, said. “All of the delicious mix-ins we use — icing, fudge and cookie dough — are as simple, clean and delicious as our organic milk and cream.”
Each of the new flavors will be available in 1.5-qt. cartons with prices ranging from $6.99 to $7.99, in natural food stores and grocers nationwide beginning February.
Cuvée Coffee Nitro Cold Brew launches redesigned can
Cuvée Coffee, an Austin-based company that pioneered nitrogen-infused cold brew, is ushering in the new year with a whole new look and state-of-the-art cold brewery to provide their product to even more consumers. The expansion will further position Cuvée as the leader in the Nitro Cold Brew category by incorporating innovations into its brewing process, along with its new can design.
“We made it our mission more than a decade ago to bring craft coffee home to Texas, and we're proud to say we were the first to can nitro cold brew,” Mike McKim, CEO and Founder of Cuvée, said. “We’re committed to continuing to bring customers extraordinary products and flavors.”
Cuvée Nitro Cold Brew cans contain an all-natural boost with only five calories and no added sugar. It’s subtle, delicious and goes down smoothly — partly because the coffee is that good and partly because nitrogen adds a creaminess and sweetness that straight cold brew lacks, with no added ingredients.
For more information contact David Hayes at firstname.lastname@example.org or 469-450-4361.
My/Mo Mochi Ice Cream expands to non-dairy, vegan offerings
My/Mo Mochi Ice Cream will be hitting select retail stores shelves with a new line of non-dairy and vegan products. The Los Angeles-based company’s latest launch, My/Mo Mochi Cashew Cream Frozen Dessert items will include the flavors: strawberry, vanilla, chocolate and salted caramel.
The product is made with a scoop of frozen cashew cream, wrapped in rice dough and clocks in at just 100 calories per ball. Launching these new vegan and non-dairy offerings will allow a new set of consumers to enjoy this snack, the company said.
“The need for plant-based food has grown immensely in the last few years,” Craig Berger, CEO of My/Mo Mochi Ice Cream, said. “Our fans are continually requesting that we add vegan options to our line of mochi ice cream snacks, as many consumers look to limit their dairy intake. We’re thrilled to answer the call with these tasty offerings to satisfy their snack cravings.”
This new launch comes just on the heels of the company announcing their latest product with Mochi Bits. Further product information can be found on the company’s website.