Features - No Dairy, No Better Tasting Custard

It’s a No Brainer...
Try Nomoo - It’s in the chiller at your local store

The number of people suffering allergic reactions has trebled in the last 20 years, with a third of the population estimated to suffer at some point in their lives. For example before the mid 1990’s nut allergies were very rare; now 1 in 50 school children has an issue with this growing problem and in the last four years the number of people with allergies to milk based products has also risen alarmingly.* Now leading UK desserts manufacturer, Riviera Desserts, has chosen to set the dairy-free market alight with the launch of its new NOMOO Vanilla Custard the UK’s first fresh and chilled, dairy-free dessert which has been launched as a response to the growth of dairy intolerant consumers. Riviera say that for the first time, shoppers who want a healthy alternative to dairy based desserts can enjoy an irresistible dessert for the whole family. Also the timing is great with the Christmas pudding season coming up.

“The ‘Dairy Free from Devon’ Custard will appeal to those wishing to follow a healthy diet or those who have any form of dairy intolerance. NOMOO offers texture and flavour that exceeds any other ‘diet’ pud and a taste experience so great that every spoonful is a pleasure,” said Riviera MD, Hamish Renton, who came up with the chilled dessert after discovering that his young daughter Poppy, was dairy intolerant. “We had tried all the traditional dairyfree desserts from the specialist food section of the stores but none seemed to appeal to Poppy, hence we looked into tasty alternatives to what was on offer and NOMOO was born.”

Liz Tucker, well known TV health advisor, who was involved in the conception and development of NOMOO, commented, “having been dairy intolerant since childhood I was fed up with getting inferior treats or none at all. This new NOMOO Custard really is something special. It has no hydrogenated fats, no preservatives, no lactose, no gluten or any dairy related content but what really matters is that it tastes so good anyone can just enjoy the taste so no one will feel excluded.”

*BBC Science, Radio 4, March 2007

Page created: 20 November 2007