Agrana targets sustainability with plant-based ice creams and yogurt innovations
20 Feb 2023 | Agrana Fruit
Michael Wieland, regional innovation manager for Agrana, presents the company's latest developments at Biofach 2023, showcasing plant-based ice creams such as vegan coconut with red berries and chai spices, a sustainable, creamy hemp vanilla yogurt and new breakfast options. He also talks about savory options such as tomato lentil and bell pepper cashew spreads.
My name is Sir Michael Wland.
I'm the innovation manager at Agrada Fruit, and actually I would like to show you, what we have, with us for the, organic fare, and, I think the most important thing.
We have with us is the ice cream, the plant-based ice cream, for example, the coconut with a berry choi mix.
They actually we prepare a preparation which you have to mix with the sugars and then you can freeze it.
So it's more or less ready to use to get a nice flavor.
In addition, we have also a baked apple sorbet, and it's actually the same story.
We have a preparation which brings the taste, and you just have to mix it with your sugars and then you can also freeze it.
And on the plant-based side, side the coke.
We have an oat ice cream and then we have also an oat preparation which is mixed with the sugars and as a fruit composition we have a caramel pears roll so that we have a nice flavor with a good texture and it's lovely to eat.
Yeah, you have to try it.
I will not to worry.
Can you tell me a bit more about dairy alternatives within this space?
Dairy alternative is a really very important topic at the moment, and today we have the coconut drink with us with a yusu taste.
Yu is very popular, and I think we have the first product with an organic y juice, so.
Unique and very tasty and we have also with us a breakfast product.
So we have on the bottom an oat layer above we have an apple cinnamon on the top, an oat yogurt alternative.
So very tasty and for your breakfast I think a wonderful combination, right?
OK, interesting.
And what else I think also very important, we are graana fruit, but we are also producing savory products and we have two spreads with us, a tomato lentil spread and bell pepper cashew in a fresh cheese.
Right, OK, great.
One thing I wanted to ask about was the sustainable concept around ana.
Can you tell me a bit more about that?
For sure, sustainability is very.
Very important topic, and I think that most people think that organic and sustainable is the same, but I think it's a little bit different, and we have chosen a very sustainable plant.
We have a hemp vanilla yogurt with us, and hemp is really a very sustainable plant because it's growing nearly everywhere.
It don't need something special, and it's really tasty and I think also pretty trendy, right, yeah, that's definitely trending.
Can you tell me what you think might be trending among the ingredients and preparations that you've just mentioned?
What's trendy, actually, I, I think that, the plant-based products will grow in the future and therefore we have a lot of plant-based products with us because we really see that.
The market is increasing.
The demand is also increasing, and the young people, the new generations, I think they are grown up now with plant-based products and therefore the need for plant-based products will increase in the future.
Sounds like you've brought lots of really great ingredients with you today.
Yes, we do, and it has to be sustainable, it has to be organic, and it has to be plant-based, and I think that's the trend at the moment and also for the future.
Great, Michael, thank you for your time.
Thank you, thank you very much.
