Campbell Ellison, a student from Massey University's Bachelor of Food Technology, whose owns a range of dairy-free desserts such as "ice creams", mousses, puddings and custard that are also free of egg, soy, nuts and gluten, meaning they are suitable for anyone suffering from allergies. They are also reduced sugar and fat but taste is not compromised.
What made you start looking for a new product for the market?
Initially we developed a dairy-free soft serve for a university assignment and so many people who couldn't eat dairy said that they would buy it if it was at the supermarket. So I entered the business plan into the Massey University Business Student Group's "Go Innovate" competition and won the People's Choice award.
Who has helped you along the way?
The Massey E-Centre has provided a lot of invaluable advice on channels, marketing and consumer research and Massey Institute of Food, Nutrition and Human Health has allowed the use of their facilities for the product development. Christine Granger has helped develop the packaging and branding.