Orlando-based HUMBL International (HUMBL) released its namesake logo at its flagship Florida location, HUMBL at Windermere Village at 5845 Winter Garden Vineland Road, Windermere, Fla. HUMBL is the primary plant-based totally rapid-informal eating place emblem in the location and has two extra Central Florida places within the local pipeline and plans for growing nationally within the near future. 
HUMBL features the arena-renowned plant-based delicacies of movie star chef Matthew Kenney, who serves as the brand’s Chief Culinary Officer. LA-based totally Chef Kenney is also a two-time James Beard Award nominee, winner of Food & Wine Magazine’s Best New Chef award and two-time Veg News Chef of The Year. The HUMBLE menu extends Kenney’s attention on handing over the very best nice and freshest plant-primarily based delicacies to the unexpectedly increasing rapid-informal eating place section.
“This is such a thrilling time for me individually and professionally. My preference for a more healthy way of life led me to explore plant-based consuming. In the procedure I identified a primary possibility to bring acquainted, delicious and handy plant-based food to our communities,” explained Paul Mascia, HUMBL’s CEO. “We have a very experienced and proficient govt team that has installed endless hours to release the emblem and function it to grow fast. Our menu is exclusive to HUMBL and crafted through our Co-Founder and Chief Culinary Officer, Chef Matthew Kenney. HUMBL additionally exists to make an impact. Giving lower back generously to our groups is a key thing of our brand revel in,” continued Mascia.
Much of the produce at the HUMBL menu will come from a partnership with The Villages Grown – a farm to table dealer placed in the Villages, forty miles north of Orlando that grows nutrient-dense merchandise, then harvests and delivers them to HUMBL locations for instant use.
“Though I actually have eating places round the sector, HUMBL represents a fantastic opportunity for me to share my love for scrumptious and nutritious plant-primarily based delicacies with extra human beings through recreating many of my finest dishes for the fast-casual consumer,” stated Chef Matthew Kenney, HUMBL’s Chief Culinary Officer. “There’s not anything better than using the hottest and maximum nutrient-rich components which we can acquire from The Villages Grown to recreate those traditional familiar dishes – the burger, pizza, bowls, ice-cream and more. As a chef, I’m thankful that my recipes and meals can be enjoyed with the aid of others and encourage them towards a more healthy lifestyle along the way. HUMBL embodies that assignment,” endured Chef Kenney.
The employer is as targeted on serving the community as it’s miles on serving top-notch meals. Its One-for-One application provides a meal to a hungry baby for each meal bought. Each vicinity is envisioned to provide 70,000 food a year. Also, HUMBL purchases its employee uniforms and products from a corporation that rescues and restores human trafficking survivors. HUMBL held its first 5K run these days because the logo encourages human beings to stay a “Life Well Fed.”
Baskin-Robbins, the arena’s largest chain of ice cream strong point shops, is dipping into the plant-primarily based dessert class with the launch of new mouth-watering non-dairy flavors. Both Non-Dairy Chocolate Chip Cookie Dough and Non-Dairy Chocolate Extreme can be available for ice cream lovers in-shop starting August 1.
The non-dairy – yet taste-full – menu gadgets are vegan* takes on traditional fan-favorites. Made with a base combo of coconut oil and almond butter, the result is a dessert so wealthy and extravagant, you won’t be able to inform that it’s no longer the total-dairy version:
Non-Dairy Chocolate Chip Cookie Dough is made with cookie dough pieces, chocolate chunks, and a chocolate ribbon.
Non-Dairy Chocolate Extreme consists of chocolate chunks and a chocolate ribbon, and is likewise gluten conscious.**
Both flavors contain no artificial dyes, which have been absent from all Baskin-Robbins ice cream considering the fact that 2017 as part of Baskin-Robbins’ and Dunkin’ Brands’ commitment to serving extraordinary menu objects. The Non-Dairy flavors also are unfastened from preservatives, artificial flavors, excessive fructose corn syrup, and are Kosher.
“The Baskin-Robbins culinary team has been difficult at paintings on our non-dairy flavors for over years. It was important for us to take some time to get it proper,” said Jeanne Bolger, Director of Research and Development, Baskin-Robbins. “Both flavors are so smooth and indulgent, and the final product grants the great best that our customers have come to expect from any Baskin-Robbins ice cream. We’re very proud of the result.”
With plant-based totally meals sales increasing in double-digits throughout u . S. A ., Baskin-Robbins embraced the possibility to make bigger their ice cream portfolio to non-dairy indulgences.
“We’re excited to amplify our ice cream portfolio into the vegan space and provide our guests improved alternatives, specifically with such high patron demand for a product like this,” said Carol Austin, Vice President of Marketing for Baskin-Robbins.
