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Ben & Jerry’s Transitions its Non-Dairy Flavors to an Oat Milk Base

Oct. 12, 2023
The nearly 20 flavor line has been using either almond milk or sunflower butter. While selling the change based on taste, it also means a $ingle base for the entire line.

Ben & Jerry’s, which claims to have the top-selling non-dairy packaged frozen dessert in the U.S., is transitioning all its nearly 20 non-dairy flavors, including Scoop Shop flavors, to a new base of oat milk. First up is Chocolate Chip Cookie Dough, which already has begun appearing in grocery freezers.

Since the non-dairy flavors were introduced back in 2016, they’ve relied on either almond milk or sunflower butter. Lights! Caramel! Action! and Cherry Garcia use almond milk, which works well with their particular chunks and swirls, the company said. Meanwhile, flavors like Oatmeal Dream Pie and Mint Chocolate Cookie use sunflower butter for the same reason.

“But we love tinkering in the test kitchen,” a company release said, “so … we kept looking for a non-dairy recipe that would deliver an even smoother, creamier, and richer dessert experience. … Oat milk creates a rich and creamy base that lets all our chunks and swirls shine with smooth, delicious indulgence.”

While B&J is selling the change based on taste and texture, there apparently also is a practical aspect. “With oat milk, they realized that they could use one recipe to make a creamy base perfect for all our flavors. ... And there’s an added bonus, too: Oat milk reduces nut allergens, making every non-dairy flavor more inclusive for those with dietary sensitivities.”

About the Author

Dave Fusaro | Editor in Chief

Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.

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