United Kingdom-based chestnut supplier Porter Foods recently partnered with manufacturers to develop a chestnut base for vegan ice cream. Andrew Asby, the managing director of Porter Foods parent company Busco, told FoodNavigator.com that chestnuts have been used in various applications (such as foams and purees commonly featured in French cuisine) that would bode well as a creamy base for vegan ice cream. “It’s a very on-trend ingredient from the perspective of the ever-growing focus on vegan food,” Ashby said. “It’s also high in fiber which is very important, as most of us are deficient.” Ashby believes chestnuts can be used in place of avocados in vegan ice cream products and instead of dairy in soups, sauces, and stocks. While dairy companies are limited to using milk from a few animal species, vegan brands have explored a wide variety of plants that can be used to create dairy-free ice cream, including almonds, soybeans, rice, oats, pili nuts, cashews, and bananas.
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