Pink Albatross is a name that stands out. This was important for Luke and Pepe when they started their plant-based alt-dairy brand – to go beyond the norm for ‘typical’ vegan products. They want to capture the imagination of consumers, and to attract their attention with clever and creative products. Pink Albatross graduated from the ProVeg Incubator in 2019, and they’ve achieved a lot since then. They’re launching new products and, although they’re keeping the original Pink Albatross name, they’re rebranding their vegan ice-cream products.
Luisa: Can you tell us more about the new products you’re launching, and what you’re focusing on now?
Pepe: One of our goals for 2021 was to review our product portfolio and expand it in terms of flavours, for both the foodservice and retail sectors. The main reason for this was that we wanted to have broader options for customers.
Therefore, we spoke to different customers to see what flavours they wanted to see, and we evaluated what the competition was doing in terms of flavours. What flavours do they offer? What flavours are they selling the most?
With that in mind, we reviewed about 14 flavours and decided on launching five flavors. These are peanut butter with chocolate chips, mango with passion fruit, pistachio, coffee with chocolate and mint with chocolate chips. The latter was quite interesting because it was not on our roadmap at all, but some of the supermarkets we work with mentioned that customers miss a premium mint ice cream with chocolate chips. That’s why we decides on this flavour.