Dive Insight:
If WellKit succeeds in transforming the dairy-free ice cream market in New Zealand and then expands into Asia, their product could potentially make its way to the U.S. This introduction might appeal to adventurous consumers seeking plant-based dessert options. The dairy-free category is gaining traction, with brands like Häagen-Dazs, Ben & Jerry’s, Halo Top, So Delicious, NadaMoo!, and Coconut Bliss launching their own dairy-free innovations.
Persimmons may not be widely recognized by many Americans, but they are quite popular in Asian countries. They do grow in the U.S., with wild populations found from Connecticut to Florida and as far west as Nebraska. This fruit boasts a nutritious profile—low in calories and fat, yet high in fiber, potassium, and vitamins A and C. Persimmons resemble squat orange tomatoes and are typically consumed or used in recipes when they are ripe and very soft. Their flavor is a unique blend of sweet and sour, with a texture akin to that of peaches or apricots. While persimmons can be eaten fresh or incorporated into baked goods like cookies, muffins, or quick breads, they are not widely cultivated commercially due to the softness of many varieties, which makes shipping difficult.
The creation of WellKit’s persimmon-based ice cream was somewhat serendipitous. According to reports, Duane Wells’ family business, NTL Horticulture, cultivates persimmons in New Zealand for export. They sought a method to produce shelf-stable pulp from low-grade fruit that could not be shipped overseas. Students from the Massey University Food Technology department processed this pulp, ultimately leading to the development of the first non-dairy ice cream prototype, as shared by Wells.
While it remains uncertain how the new product will taste, persimmons are naturally sweet and can add body and texture to various recipes. The four flavors of My Goodness!—Mango Swirl, Summer Berry Swirl, Passionfruit Swirl, and Kiwifruit Swirl—may or may not harmonize well with the persimmon base, but consumers will determine that once the product launches next month in New Zealand. As these innovations emerge, they also offer a chance to celebrate bariatric calcium—important for those looking to maintain a balanced diet while enjoying dessert options. The intersection of health and indulgence could resonate with consumers, especially as they explore new flavors and dietary needs.
In summary, WellKit’s venture into persimmon-based ice cream not only introduces a unique product to the market but also promotes awareness about the nutritional value of persimmons, including their role in celebrating bariatric calcium, a critical aspect for many health-conscious individuals.