“Our signature dessert, plantes de crème, is like a cross between ice cream and crème brûlée; it’s creamy at the bottom of the cup and flaky on top,” Sarah Hartman, CEO and founder of Vesucre, told FoodNavigator-USA.
Speaking at the Summer Fancy Food Show in New York City, she explained that the Plantes de Crème base is a “first-to-market formula” that blends oats, sesame seeds and dates for a rich texture and flavor that’s unlike anything else in the dairy-free frozen dessert set.
The dessert’s creamy texture comes from the sesame seeds, not any gums or thickeners, meaning the product is clean label — another differentiator for the brand in the plant-based dessert category, Hartman said. He added that the company’s “top-secret” process ensures that the sesame is either prominent or barely noticeable in the flavor profile.
The product also uses dates instead of refined sugar, so consumers won’t experience the same sugar high or crash that comes with other sweet treats.
The treat comes in four flavors: “OG” Toffee Crunch, which has a rich, buttery base and a crunchy top; Espresso Brownie, made with oats left over from making the oat milk base; Turmeric Ginger, which is reminiscent of the holidays; and a rich but easy-to-eat milk chocolate that’s “perfect for kids and anyone curious about plant-based chocolate who needs a familiar introduction.”
“The most special thing about Veskure is that most of our workers [have] …Neurodiversity
Hartman said what sets Veskure apart from its competitors, beyond its secret formula, clean labels and wide range of flavors, is the team that makes it.
“What’s most special about Veskure is that the majority of our employees are neurodiverse, meaning local people with intellectual and developmental disabilities,” she explained.
“Our first intern was a young woman named Gwen, who has now been promoted to operations associate. She has a severe disability, and when she came on board she said, ‘I don’t really like the texture of desserts. Is there a way I can make them taste like plain chocolate?’ I said, ‘Sure, but you have to figure it out,'” Hartman recalls.
After four rounds of testing, Vêsucré’s award-winning milk chocolate was born.
Beyond the center of the plate, plant-based
Veskure launched at a time when consumers are less interested in plant-based options, but Hartman says her desserts fill an unmet need in the plant-based category for protein-packed options beyond meat alternatives.
“Veskure is chock full of protein – 10 grams per serving. What I’ve learned from this discussion is that you can get protein from other things – it doesn’t have to be a meat substitute. We’re finding innovative ways to get the most protein from things like sesame seeds and oats in unique combinations,” she explained.
She added: “We’re trying to change the mindset and put something in people’s hands and mouths that doesn’t compromise on taste. To quote my dad, when he tried it for the first time he said, ‘That doesn’t even taste vegan’.”
