Social enterprise Elato Artisanal Ice Cream aims to satisfy both ice cream devotees and anyone interested in reducing world hunger and food waste.
As part of a commitment to being “a force for good”, 50% of Elato’s profits support food rescue non-profit organisation OzHarvest, which saves surplus food from landfill and repurposes it to help those in need.
“The underlying motivation for Elato has been to use the enjoyment of ice cream do good in the world,” creator and founder Roz Kaldor-Aroni says.
“This is why Elato is a social enterprise committed to using businesses to help improve the world with at least 50% of our net profit supporting the UN Sustainable Development Goals aimed at ending poverty, hunger and feeding the planet sustainably.”
Flavourful and better for you
Elato is said to combine “strong flavours and a rich creamy texture” with a range of “better for you” health benefits:
- 30 per cent less added sugar
- added prebiotic fibre for gut health
- free from lactose (protected by a granted patent), chemicals, colours, preservatives and major allergens including gluten.
The three-star health rated ice cream launched with the catchy tagline: “Tastes better, made better (for you and the planet).”
“I wanted to create an ice cream that was better for you without compromising on a deliciously indulgent taste and texture,” Ms Kaldor-Aroni says.
Key flavour ingredients in the ice cream are sourced only from suppliers committed to sustainability, regeneration, fair trade and a positive social impact.
The organic vegan chocolate is from the Solomon Islands through social enterprise chocolate Solomons Gold, the vanilla is sustainably sourced from Tonga through the internationally acclaimed Heilala Vanilla and the coffee is ethically sourced by Change Coffee, World Vision’s first social enterprise in Australia.
The science of great ice cream
A scientist and former lawyer based in Melbourne, Ms Kaldor-Aroni is one of Australia’s only ice cream artisans to develop her own products, training in Italy and Canada after learning that the key to making great ice cream was all about mathematics.
After three years perfecting and patenting a “clean label” innovative formula in her home kitchen with ingredients that boast minimal processing, she has created a better for you but incredibly delicious ice cream.
The range comprises the dairy-based Triple Vanilla and Cold Brew Decaf Café Latte, as well as plant-based Dark Chocolate Truffle – with more flavours to follow.
Elato 475ml tubs (RRP $11.99) is distributed to independents nationally via Monde Nissin Australia.
