Millie’s was overjoyed when they made the list of “Innovative Products Bridging the ‘Dairy’ Gap” in the March/April 2017 Issue of Gluten-Free Living Magazine on newsstands nationwide now!
Here is an excerpt from the article but be sure to pick up your copy for the full story:
This past year has been big for innovation in the gluten-free and dairy-free category, with new products appearing across multiple segments. Leave it to these innovators to find new ways to use nuts, pea protein and seeds to create products layered with flavor, rich in texture and loaded with nutrient-dense ingredients—-all without any gluten or dairy.
Gone are the days of chalky and just plain weird textures made with a long list of artificial ingredients. The new products comprised of easy-to-digest, fiber-full ingredients succeed in breaking the “dairy” craving and leave you feeling anything but left out.
Treat yourself to seasonal takes on ice cream, gelato and sorbet for National Ice Cream Month, and especially on National Ice Cream Day (July 17). Ice cream shops aren’t the only places celebrating — restaurants and hotels across the country are sourcing seasonal ingredients and collaborating with local makers to celebrate the summer in a cool and sweet way. In San Diego, Millie’s Vegan Gelato makes flavors like this Lemon Raspberry Cheesecake. – USA Today