Veganism is not new, but the category is having a resurgence in food scenes today with increased interest in plant-based products. It’s not just entrees, vegan options are found in every section of the grocery store, including the freezer aisle. While the percentage of people that are committed vegans is still small, the larger consumer group are those looking to limit meat and other animal products in their diets for a multitude of reasons. For these consumers, a compromise on flavor, texture, and complexity because the product is vegan won’t be made. This is as true for vegan “ice cream” as any other product and this is where Rhino comes in to support our customers.
Dale Conoscenti, our R&D Manager and Certified Research Chef has a lot to say on the subject. As a product developer for 30 years, Dale knows his way around the kitchen. By trade, he’s a classically trained chef, so the flavor and texture are key when it comes to creating new pieces. He isn’t new to vegan food, either. He studied macrobiotics for nine years back in the ‘70s, a specialty that has a lot of overlap with veganism.
