More Australians are including dairy alternatives in their food choices.
Newcomer Cocofrio, a healthy, allergy free ice cream made with pure organic coconut milk and sweetened with natural fruit and with organic rice malt syrup, is riding this wave of popularity.
In the 18 months since its launch, Cocofri is now stocked by 350 retailers nationally.
Four new flavours have been added, bringing the range to 10.
Cocofrio founder, Tintin Sealey, says that US industry reports predict that sales of dairy alternatives made from almonds, rice and coconut milk in the US are expected to reach $1.7 billion next year.
“Our own growth reflects this trend. We are currently on track to increase sales volume and revenue this financial year by 160 per cent and with the strategies we have in place we are expecting those figures to double next year,” she says.
Sealey says that her investment in getting people to taste her range has paid off.
“We’ve really found a strong market niche with health conscious ice cream lovers and those with food intolerance who can now indulge once again.
“Cocofrio is a gourmet premium ice cream and although it is dairy free, it tastes just like dairy ice cream and is proving to be a great pull for our stockists with consumers who are seeking healthy alternatives for a variety of dietary reasons.”
Top sellers in the range are salted caramel, caramel honey macadamia, and choc raspberry ripple.
Manufactured in Australia and certified organic by Australian Certified Organic, the range is available in 500ml, five litres, and soon to be release 200ml sized tubs.
Cocofrio promotes its products with a comprehensive program of in-store and event tastings, print advertising, sponsorships and a strong following and investment in social media.
