Heritage Kulfi, a family-owned business based in Princeton, New Jersey, has been expanding since its recent marketplace debut in 2022.
The brand is now available in specialty and gourmet grocers, natural markets and regionally focused outlets, including South Asian, Middle Eastern and East Asian stores and growing. It is also gaining popularity among foodservice operators and chefs.
Heritage Kulfi achieves a specific texture through a proprietary slow-cooking process with its South Asian inspired flavors. Its flavors are built from scratch to be vegetarian, egg-free, gluten-free and halal.
The lineup of eight flavors includes Cardamom Chai, Earl Grey, Alphonso Mango, Saffron, Pistachio, Rosewater, Vanilla Bean and Coconut. Vegan and dairy-free flavors are under development. The product comes in 1-pint/16-ounce containers at an SRP of $7.99.
“The intent was to use high-quality, authentic ingredients when developing each flavor. Building on my own nostalgia for the South Asian food and desserts of my childhood allowed me to confidently create something that I know others would equally enjoy,” said Mansoor Ahmed, founder and CEO of Heritage Kulfi. “I’m very excited to offer all ice cream enthusiasts something new and unique.”
After a year of development, sampling, and establishing partnerships, Heritage Kulfi launched its full line in winter 2021. The company is distributed across the New York, New Jersey and Pennsylvania tri-state area and is growing across the country.
For a complete list of locations that carry Heritage Kulfi, visit heritagekulfi.com/connect. All varieties are available for an MSR of just $7.99 per pint, or 16-ounce container.
Heritage Kulfi partners with local and regional farms to ensure the fresh flavors of milk and cream, while local sourcing also results in a reduced carbon footprint for logistics and transport. The paper packaging is sustainably sourced and certified by the Sustainable Forestry Initiative.
To learn more about Heritage Kulfi, visit heritagekulfi.com.
For more dairy news from The Shelby Report, click here.
