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New product round-up in dairy and dairy alternatives: April It’s been another busy month for launches around the world, although this is just a small selection of what’s new. If you have products to contribute to this monthly round-up, please send them to us here. New from Baskin-Robbins In the US, Baskin-Robbins is introducing its tribute to the Mexican beverage mangonada or chamango. Baskin-Robbins product includes mango puree with a salty and tart kick of chamoy. A dusting of Tajín Clásico Seasoning – a signature Mexican combination of mild chili peppers, lime and sea salt – tops off the drink with a kick of spice. ....
/PRNewswire/ Baskin-Robbins new oatmilk-based and vegan-friendly Flavor of the Month, Non-Dairy Strawberry Streusel, is a perfectly creamy, smooth and. ....
Shares For the month of May, Baskin-Robbins is adding a vegan ice cream flavor made with oat milk to its menu nationwide making it the first national chain to launch oat milk-based ice cream. The May Flavor of the month is Non-Dairy Strawberry Streusel and features a creamy oat milk base dotted with strawberries, cinnamon granola, and crumbly streusel. The new limited-time flavor is just the beginning for Baskin-Robbins, which plans to release new vegan flavors made with oat milk later this year. “We’re a brand that’s all about creating new flavor experiences and with so many people living plant-based or flexitarian lifestyles today, we couldn’t be more excited to launch our new oat milk-based option,” Shannon Blakely, Vice President of Marketing & Culinary at Baskin-Robbins, said. “We’re so passionate about this new base and Flavor of the Month as it’s not just an evolution of our offerings, but a sign of our passion and commitment to creating what’s � ....
Baskin-Robbins Launches New Oatmilk-Based Flavor of the Month prnewswire.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from prnewswire.com Daily Mail and Mail on Sunday newspapers.
Creative chile-laden food & drink continue to expand on menus The trend toward hot and spicy has been heating up for some time now, with consumers eating and seeking out wherever they go more hot and spicy food and drink. New research from Kalsec, a global producer of spice and herb flavor extracts, indicates that more than 50% of consumers say that they choose spicy options when dining out or eating at home, double the number from just two years ago. Chefs and bartenders are responding to the growing desire for fire by delivering spiciness even in ingredients or dishes that aren’t typically spicy, such as bacon, cocktails and desserts. ....