Alkemie Ice Cream

VegNews likes our Mad (Good) Science

Wed, 10 Mar 2010 01:36:44 GMT

"It's like science, ice cream, and veganism all wrapped into an adorable little pint."

VegNews magazine (started in 2000) offers its more than 195,000 readers up-to-date information on living a compassionate and healthy lifestyle with such features as:

- The latest vegetarian news
- Intriguing interviews
- Travel tales
- Food & health
- Celebrity buzz
- Delicious vegan recipes
- Vegetarian city guides... from Los Angeles to Paris
- The hottest new veg products
- Global event calendars
-Practical advice
- Fabulous vegan weddings
and more.

Cute Monkeys like our Dairy-Free Ice Cream

Mon, 08 Mar 2010 06:31:41 GMT

Over at the Chow Vegan blog it is clear that the monkey likes vanilla. "It’s smooth, creamy and rich-tasting. You get the full flavor of the vanilla, without a strong coconut taste like you do with coconut-based ice cream. But it does have a hint of cashew. Probably because it’s made of raw cashews, coconut cream and agave nectar."

Like fat? Now you can eat Saturated Fats (moderately) and not Worry

Thu, 04 Mar 2010 21:53:40 GMT

Data from almost 350,000 subjects obtained from 21 studies indicated that dietary intakes of saturated fat are not associated with increases in the risk of either coronary heart disease (CHD) or cardiovascular disease (CVD), US researchers report in the American Journal of Clinical Nutrition.

“Our meta-analysis showed that there is insufficient evidence from prospective epidemiologic studies to conclude that dietary saturated fat is associated with an increased risk of CHD (coronary heart disease), stroke, or CVD (cardiovascular disease),” wrote the researchers, led by Dr Ronald Krauss from the Children’s Hospital Oakland Research Institute in California.

Fats from animal and vegetable sources provide a concentrated source of energy in your diet, and they provide the building blocks for cell membranes and a variety of hormones and hormone-like substances.

When you eat fats as part of your meal, they slow down absorption so that you can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K.

Dietary fats are also needed for the conversion of carotene to vitamin A, for mineral absorption, and for a host of other biological processes.

Saturated fats are also:
-- The preferred fuel for your heart, and also used as a source of fuel during energy expenditure
-- Useful antiviral agents (caprylic acid)
-- Effective as an anticaries, antiplaque and anti fungal agents (lauric acid)
-- Useful to actually lower cholesterol levels (palmitic and stearic acids)
-- Modulators of genetic regulation and prevent cancer (butyric acid)

Growing our business one pint & one store at a time

Sun, 28 Feb 2010 02:08:11 GMT

We're in Que SeRaw SeRaw, a small raw foods take-out shop in Burlingame and two other locations. But their retail deli and kitchen is right here:

1160 Capuchino Avenue
Burlingame, CA 94010

Que seRaw seRaw has been serving the Peninsula community over 8 years offering healthy fast food to go, ready to eat in pre-packaged containers.

While it is great for our products to be in large grocers such as Whole Foods, we are extra-pleased to connect with other small businesses. I guess it is natural for small companies to like other small companies.

Science, Nutrition, and Beautiful Information

Thu, 25 Feb 2010 23:39:25 GMT

Over at the Information is Beautiful website there's a wonderful, interactive graphic depicting the scientific evidence for popular health supplements, showing tangible human benefits when taken orally by an adult with a healthy diet:

Older Dogs Get Smarter Eating Alkemie Dairy-Free

Tue, 23 Feb 2010 18:47:46 GMT

According to the British Journal of Nutrition, medium-chain triglycerides (MCTs or medium-chain fatty acids) such as those found in coconuts (and which we use in our dairy-free frozen dessert base - along with healthy raw cashews) increase cognitive abilities in older beagles.

"These results indicate, first, that long-term supplementation with MCT can have cognition-improving effects, and second, that MCT supplementation increases circulating levels of ketones. The results support the hypothesis that brain function of aged dogs can be improved by MCT supplementation, which provides the brain with an alternative energy source."

Link: Dietary supplementation with medium-chain TAG has long-lasting cognition-enhancing effects in aged dogs

We're in New Leaf Community Markets!

Fri, 19 Feb 2010 00:05:08 GMT

New Leaf's mission is to nourish and sustain the local community through:

Community Support
Integrity
Sustainability
Excellent Quality
Dedication
Respect

New Leaf contributes over 10% of profits annually to local non-profit groups.

Please Note: We're not in all of the New Leaf stores yet, but we're coming soon!

San Francisco Examiner's Valentine Picks

Thu, 11 Feb 2010 18:27:52 GMT

Far more than just for the allergic!

Snuggling up to a pint of Mint Chocolate Chip

Sat, 06 Feb 2010 20:38:25 GMT

Lori of the blog Run Lori Run blogs about fitness, nutrition, and exercise. She's a 20-something exercise and health addict, who runs, boxes, yoga's, and eats. She might even sleep too! When it comes to eating though, she does seem to favor our Mint Chocolate Chip:

"I give this healthy alternative a 5 out of 5. The taste, great, and the texture was just like that of regular ice cream. The rich and creamy cashew and coconut base creates a perfect ice cream replacement. And the ingredients match up with my healthy, clean-eating standards. Oh, and the chocolate chips in there; divine."

Here's her entire post.

Think. Eat. Love. Passion from SweetonVeg.com

Sun, 31 Jan 2010 22:52:29 GMT

Jennifer Vega quotes Einstein and Cinderella, which is of course awesome. And she has a hankering for Alkemie Dairy-Free Ice Cream. Yes!

Thank you for the post Jennifer. We are doing our best to spread our distribution net. Keep the faith!

Dr. Andrew Weil's expert opinion about cow dairy

Thu, 28 Jan 2010 17:47:10 GMT

Dr. Andrew Weil is interviewed by the one and only Kevin Rose:

The section on dairy begins at 5 minutes, 4 seconds.

A Listing on the Natural Food Network

Wed, 27 Jan 2010 03:35:25 GMT

Natural Food Network's website, magazine, newsletters, directories and business intelligence provide the natural and organic food industry with greater insight. Whether online or in print, their goal is to inform and connect buyers and sellers and all who collaborate in bringing wholesome products to market. The company's in-depth trade news, features, forums, blogs, research and data address all segments of the organic and natural product industry.

More about the versatile coconut

Tue, 26 Jan 2010 04:59:31 GMT

From the Seattle Post Intelligencer:

Coconut is a versatile staple food in many different cultures. The milk is used in sauces, and as the base of soups and stews. The oil is used for frying and in baked products. The "meat" of the coconut is shredded into baked products and used in custards, puddings and porridges. Beyond its culinary applications, coconut has a number of controversial beneficial health effects which deserve attention and exploration.

Coconut is high in saturated fat which has been associated with cardiovascular disease and weight gain. However, the structure of fat in coconut, medium-chain triglycerides (MCT), is different from the fat found in animal products. MCTs are not deposited into fat tissue like their long-chain counterparts. They are rapidly digested because they don't require bile for absorption. Because they are digested so quickly, they are converted into energy thereby boosting metabolic rate and weight loss. In fact, some practitioners prescribe coconut oil to patients undergoing weight loss.

Coconut oil also contains special health promoting constituents such as lauric acid and caprylic acid. These constituents have antiviral, antifungal and antimicrobial properties and have been used to treat Candida, yeast overgrowth, and individuals with weakened immunity. In addition, a recent study demonstrated that these constituents increased HDL levels, the "good" cholesterol.

In addition to its health effects, coconut has a low allergen potential. Coconut-based milks, yogurt, butter and ice cream may be suitable substitutions for those with dairy sensitivities. Similarly, coconut flour can be a tasty, nutritious alternative to wheat and grain-based flours and may be worth exploring by individuals with wheat and gluten intolerances. Consult a qualified health practitioner if you need additional guidance on how to make appropriate substitutions.

- Genevieve Sherrow, MS, CN, Bastyr University alumna and Samer Koutoubi, MD, PhD professor and core faculty, Department of Nutrition and Exercise Science, Bastyr University

Go Dairy Free - Your Information Resource for Dairy-Free Living!

Mon, 18 Jan 2010 22:56:41 GMT

Go Dairy Free is updated daily with recipes, product reviews, cooking tips, and food news.The site has a wealth of information about milk allergies, lactose intolerance, vegan cooking, gluten-free / casein-free diets, and general milk-free and non-dairy living. There is useful tools, such as their popular No Dairy Product Lists as well as product reviews, personal stories, etc.

The web site was created in 2004 by Alisa Fleming, the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.

A Delectable Review by Hannah Kaminsky - mysweetvegan.com

Thu, 14 Jan 2010 19:25:42 GMT

Transforming ordinary ingredients into something truly extraordinary: That’s the basic idea behind the concept of alchemy, which Alkemie Ice Cream rightly exemplifies. Utilizing a unique base comprised of cashews, coconut, and agave, this small company is making a big splash in the frozen dessert market, setting itself apart from the competition with quality ingredients, and perhaps just a little bit of magic.

Although still unavailable in much of the country, I went right to the manufacturer as soon as I caught wind of this mystical creation, and all but begged for a taste. Luckily, I needn’t have pleaded so hard, as it turns out the people behind Alkemie are very friendly and easy to communicate with. I had three solid pack pints arrive on my doorstep in no time at all.

If you can make a good Vanilla ice cream, you can make anything, as I firmly believe, so that container is where I plunged my spoon in first. Plentiful flecks of vanilla bean dotted the surface and interior, promising to pack in the flavor, and it did not disappoint. Full-bodied and assertive, this proved that vanilla isn’t always just a backup singer, but quite capable of taking the lead. Incredibly smooth and creamy, this little number is undeniably rich, rivaling any super-premium pick. In fact, it was practically buttery, the way it coated and lingered on my tongue. Some might detect and be bothered by a very slight aftertaste from the base ingredients, but it wasn’t enough to stop me from going back for seconds, thirds, and eventually fourths.

Runner up as America’s favorite ice cream flavor but still number one in many peoples’ opinions, the Dark Chocolate has some pretty high expectations to live up to. Luckily, it not only met, but exceeded any I had. More than merely cocoa-flavored, this dark temptress throws a one-two punch of no-holds barred chocolate intensity, powerful enough to send the most dedicated chocoholics spinning. Though I’m not usually one to go for plain chocolate ice cream if given a choice, this alone could change all of that. Not a hint of coconut nor cashew impedes the flavor here, so all the eater experiences is pure frozen chocolate bliss.

Now thoroughly excited to discover what that final pint held, I could hardly break into the Mint Chocolate Chip fast enough. The powerful aroma of mint wafted up to my nose as soon as I lifted the lid, betraying the otherwise plain-looking, snow white and black-speckled ice cream inside. Its very bright, fresh mint flavor without any grassiness to speak of makes for highly refreshing, well-balanced treat begging to be served in the heat of summer. Generous handfuls of chocolate pieces with just a hint of bitterness cut the sweetness perfectly, and their even distribution but irregular sizes made every bite different and exciting. Deceptively light, this is the kind of dessert I would never tire of.

Smooth-scooping straight out of the freezer, there’s none of the chalkiness or iciness that I’ve come to associate with some commercial vegan ice creams. If Alkemie could just ramp up production, distribution, and perhaps add a few more flavors to their strong but small line up, I think they could really take the market by storm, with or without a little pinch of magic.

Here's the original blog post.

Daniel Clary, co-founder & chef for Alkemie, interviewed on vegansaurus.com

Mon, 11 Jan 2010 22:24:49 GMT

Daniel has many things to share, including the fact that he has a new puppy!

Winston the Springer Spaniel

Upcoming Store Demos

Fri, 08 Jan 2010 19:13:57 GMT

Our co-founder and exec chef Daniel Clary will be in the following Whole Foods locations:

Saturday, January 16th at 11am in Los Gatos

Sunday, January 17th at 11am in San Mateo

Friday, January 22nd at 3pm in San Francisco (at the Noe Valley Whole Foods)

Saturday, January 23rd at 3pm in Redwood City

Friday, January 29th at noon in Oakland

Saturday, January 30th at 10am in Roseville

Sunday, January 31st at 10am in Sacramento

Monday, February 1st at 11am at Earth Beam Natural Foods in Burlingame (not Whole Foods)

Friday, February 5th at 3pm in San Rafael

and

Saturday, February 6th at 3pm in San Francisco (at the Franklin St. Whole Foods)

All demos are dairy-free and risk-free! Wow!

Grab our App

Fri, 08 Jan 2010 19:04:59 GMT

Available as of today for the iPhone, our Alkemie app will keep you informed of our company story, discounts, deals, new store openings, store demos where you can sample our products for free, etc. We will also provide tips on the health benefits of the ingredients that go into our products such as raw cashews, coconut cream, dark chocolate, and more. You'll be the first to know of new flavors, cool t-shirt offerings, as well as discover the thoroughly engaging world of dairy-free frozen desserts.

Get the app while it's fresh by clicking on the phone now!

Our First Press Release is Out There on the Interwebs

Thu, 07 Jan 2010 04:45:49 GMT

Alkemie Launches the First Dairy-Free Frozen Dessert With the Full Richness of Ice Cream

SAN MATEO, Calif. - (Business Wire) Now nearly everyone, even the over 40 million Americans who avoid dairy products, can enjoy the full richness of ice cream with the launch of Alkemie Dairy-Free Ice Cream. The new, truly wholesome, dairy-free frozen desserts are made from only the purest organic ingredients and are nutritionally superior to ice cream.

Alkemie’s special recipe was created by Daniel Clary, a 28-year old vegan personal chef. Alkemie Dairy-Free Ice Cream combines a unique base of organic raw cashews, coconut and agave nectar. There is no dairy, gluten, rice or refined sugars of any kind*. “Our sole sweetener is raw agave nectar, a natural sweetener that is low on the glycemic index,” said Clary.

To ensure the final product maintains its high nutritional value and authentic flavor profiles, Clary sources raw or low-temperature processed ingredients and then uses a cold-production method for making the creamy, yet dairy-free base.

In keeping with the spirit of producing a wholesome product, Alkemie Dairy-Free Ice Cream is produced by Boulder Ice Cream, a wind-powered, batch-churned ice cream maker based in Boulder, Colorado. "We are delighted to be working together with Alkemie to deliver this wonderful new frozen dessert. Boulder's unique batch-churned process allows us to take Alkemie's special recipe and deliver it across the US," said Scott Roy, President of Boulder Ice Cream.

Alkemie Dairy-Free Ice Cream is currently available in three flavors: Vanilla Bean, Dark Chocolate and Mint Chocolate Chip. Each pint retails for $5.99. More flavors are expected in 2010.

Distribution

As of December 18, 2009, Alkemie Dairy-Free Ice Cream is available in 26 Whole Foods stores across Northern California. In early 2010, the company plans to offer its products to an additional 13 Whole Foods stores in the Rocky Mountain region and also continue its expansion throughout the US.

Target Audience

Everyone who loves frozen desserts including, but certainly not limited to, those with special dietary needs: vegan, gluten free, lactose and casein protein intolerance, organic and dairy free.

Bio

Daniel Clary, Executive Chef, and Neill Kramer, Director of Business Development, are co-founders of Alkemie Dairy-Free Ice Cream.

Daniel Clary is a vegan personal chef who has traveled the world studying different culinary and indigenous trends. Daniel has a lifelong appreciation for the holistic wellness and natural food movement. Understanding the importance of nutrition and well-being, he began to experiment with frozen desserts several years ago. His goal was to create a dairy-free ice cream experience that did not compromise on creaminess or richness. After a year and a half of experimenting he was able to achieve his goal.

Neill Kramer has over 15 years of entrepreneurial experience launching a range of new products into the marketplace. Neill’s been an angel investor, a mobile app designer, the developer of a consumer shopping and instant messaging platform, a co-inventor of patented real-time financial services processes, and the founder of an award-winning children’s multimedia authoring software company.

* There is a trace amount of organic evaporated cane sugar in the chocolate chunks, but less than a few grams per serving.

About Alkemie

Alkemie Ice Cream LLC is based in San Mateo, CA and is devoted to creating rich, creamy, and highly nutritious frozen desserts.

Web site: www.alkemieicecream.com

For Alkemie Ice Cream LLC
Daniela Vitali, 201-953-4683
dvreps@yahoo.com

The World's Largest Offering of Alkemie Dairy-Free Ice Cream

Tue, 05 Jan 2010 02:51:18 GMT

As mentioned previously, Calafia Cafe and Market A-Go-Go is an extra-fine establishment that happens to carry our products, but now get a load of this new freezer sticker. Are we bringing the bling, or what?!

Thanks, and Happy New Year!

Wed, 30 Dec 2009 21:28:19 GMT

As a manufacturer, we are not on the front lines, selling our product directly to individuals. We do in-store demos, but that is about as close as we get to actually "selling," yet even that is a step removed from the cashier.

In the case of a small venue, such as Calafia Cafe and Market A-Go-Go, we rely on people such as Nick and Fernando. Thanks Nick and Fernando and thanks to everyone who helps us build our small company.

And thanks to all of the folks who happily consume our products.

Happy New Year to one and all!

We're in our First Cafe / Market!

Mon, 28 Dec 2009 20:46:28 GMT

In the hustle bustle of the Town & Country Village at the intersection of El Camina and Embarcadero Road in Palo Alto is the Calafia Cafe and Market-A-Go-Go. Run by Chef Charlie Ayers, who lives by the creed "eat, drink, and be merry." For the past 15 years, he has spread his faith as a working chef, zealously providing eclectic and unique gourmet food and drink in an ambiance of music and fun. Now there's not only great food, but delicious dairy-free ice cream too!

Our First Lengthy Review

Wed, 16 Dec 2009 18:40:49 GMT

"Right off the bat I noticed the ingredient difference between Alkemie and the leading brand. While Alkemie had just a handful of ingredients, the other brand had an uber huge, long list. The second thing I looked at was the nutrition content. Although they were both pretty close in comparison, I noticed that the fat and saturated fat was way higher in the Alkemie brand. According to Alkemie's website the fat that is in the ice cream is 'healthy fat' though. My ass sure hopes so.

As I continued to browse the site, I discovered that they use no refined sugars of any kind (besides the trace amount of organic evaporated cane sugar in the chocolate chunks) which means it's safer for people with Type II diabetes. Grandpa will be stoked! It was also gluten-free, rice free and mostly soy free. They claim to use organic ingredients from certified organic suppliers and their products are 95% raw which we LOVE!

So, there's all this good stuff that's sold me so far. How does it taste though?"

Read the rest of the review here.

Sales are Good, Thanks to You!

Wed, 16 Dec 2009 04:46:39 GMT

We arrived on the (Whole Foods) scene in mid-November, just in time for Thanksgiving in Northern California. Sales dropped off a bit after that (to be expected) but then a cold snap hit California and we had morning temperatures that were near-freezing. Still, folks came out to buy Alkemie Dairy-Free Ice Cream.

That's a very good sign! Enjoy!

First Store Demo Ever! Whole Foods Los Altos

Sat, 12 Dec 2009 04:46:58 GMT

Some comments:

"Please dont go anywhere now that I found you."

"You did an amazing job, I cant believe this is dairy free"

"Better than ANYTHING out there."

"I could NEVER be vegan, because I love ice cream too much...NOT ANYMORE!"

"This reminds me of Haagen-Daz."

Founder Daniel Clary & Katy Kelly