For years, consumers who suffered from lactose intolerance or other-wise avoided dairy products had few choices when it came to summertime indulgences. There were frozen desserts made from soy, but even there, food allergies or mouthfeel could take all the fun out of it. “We just wanted an ice cream we could eat,” said Larry Kaplowitz, co-founder of Coconut Bliss, a Eugene, Ore.-based manufacturer of ice cream made with coconut milk. He's not alone. Goat milk and even hemp are among ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.