NomNom Ice Cream
INDUSTRY
FOOD AND BEVERAGE
NomNom is an imagined ice cream parlour that prides itself for its premium scoops. The showcase presents conceptual creative and content assets that can be reinterpreted for brands in a similar industry. The assets showcased should be viewed as a work of fiction. Any similarity to persons, events, or published works is purely coincidental.
ASSETS
SOCIAL MEDIA
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Incorporating social media stories into a brand’s strategy can help strengthen a brand’s online presence and reputation. Social media stories offer a quick and visually engaging way for a brand to connect with its audience and highlight its profile, products, position, people, and place. By posting stories, a brand can showcase its personality and values that help build a stronger connection with followers. Additionally, social media stories have the added benefit of being ephemeral, creating a sense of urgency and encouraging followers to engage with the content before it disappears.
NEWSLETTER
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Newsletters are a useful tool for brands to communicate with their audience and keep them informed about the latest news and updates. By deploying newsletters, a brand can establish itself as a thought leader in its industry and provide valuable content to its subscribers. Newsletters can also promote new products, events, and special offers, helping drive traffic and sales. Additionally, newsletters can help build a sense of community and encourage engagement with the brand.
EDITORIAL
Around the world for the latest scoop
From Indonesia to Iceland, follow the founders of NomNom on their quest to create the latest scoops.
“We were determined to find the perfect ingredients, whatever the cost. We travelled the world, tasting local delicacies and searching for the perfect flavours. And when we finally found them, we knew we had something special.”
This is what Bella and Lucas Rivera, the husband and wife team behind NomNom, told us about their journey to develop the brand’s latest flavours.
A taste of adventure
NomNom has always been known for its unique flavour combinations. So when it came time to create three brand new flavours, the team had their hands full.
“We wanted to find something that stood out,” Bella said. “Something new and exciting and different from anything we have done before.”
After watching a popular food vlogger visiting Indonesia, the team decided to embark on their own adventure to Southeast Asia in search of inspiration.
Exploring the spice islands
“We fell in love with the flavours of Indonesia,” Lucas said. “The spices, the fruits, the sweets — everything was so new and exciting to us.”
The Indonesian version of fruit salad — rojak — was a particular favourite. The unique blend of sweet, sour and spicy flavours did it for the couple.
“We knew we had to find a way to recreate that feeling in our ice cream,” Bella said.
After much trial and error (and a lot of eating), the mango, chilli, and lime flavour was born. Light and refreshing, with just the right amount of sweetness and tanginess, it’s sure to become one of the most popular flavours in the NomNom range.
A sweet victory
The team’s next stop was Tokyo, Japan. “Tokyo is a city that is always at the forefront of food trends,” Lucas said. “We knew we would find something extraordinary there.”
And they did — in the form of mochi. This sweet Japanese rice cake has a chewy, slightly sticky texture that pairs perfectly with ice cream.
Taking their cue from an assembly line café in Harajuku, the duo created the Strawberry Matcha flavour — strawberry mochi filled with sweet vanilla ice cream, blended with fresh strawberry pieces and swirls of matcha green tea.
The result? A delicious, unique ice cream that’s as pretty to look at as it is to eat.
A cool reception
The last stop on NomNom’s world tour was Iceland. “We were overwhelmed by the natural beauty — it’s like nowhere else in the world,” Bella said.
But it was not just the scenery that caught their attention. The team was also fascinated by the country’s unique food culture, which uses fresh, local ingredients.
Icelandic skyr is a type of yoghurt that is thick, creamy and rich in protein. It has become a popular breakfast dish in recent years, and the NomNom team knew it would make the perfect ice cream.
Traditionally, skyr is eaten with cream, brown sugar and blueberries. But Lucas was intrigued by another Icelandic food obsession — liquorice.
“I have never been a fan of liquorice, but we visited an ice cream parlour in Reykjavic and had the best ice cream with liquorice syrup,” he said.
After a few happy hours in an Icelandic kitchen, the team created the skyr, liquorice and blueberry flavours. It’s a little sweet, a little salty and absolutely delicious.
Inspired by their travels, the founders have released a trio of new limited-edition flavours in stores that will please adventurous and conservative ice cream lovers alike.
“We are so excited to share these flavours with the world,” Bella said. “We cannot wait for everyone to try them.”
If you are as excited as we are about the new flavours, visit NomNom before they run out.
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Publishing editorial articles and blog posts is an important part of a brand’s content marketing strategy because it allows them to showcase their expertise and thought leadership in their industry. By producing high-quality, informative content, a brand can attract and engage its target audience and establish itself as a reliable source of information. Additionally, editorial articles and blog posts can help drive traffic to a brand’s website and potentially lead to increased sales. They can also be shared on social media and other platforms, helping to expand the brand’s reach and visibility.
PRESS RELEASE
FOR IMMEDIATE RELEASE
NomNom Plans to Launch Keto-Friendly Premium Scoops to Mark National Ice Cream Day
People on a low-carb diet no longer have to shy away from ice cream. NomNom has developed a premium scoop that helps dieters remain in ketosis.
GEORGIA, UNITED STATES, 1 MAY 2023 – “Millions of people across America prefer to follow a low-carb diet,” observes Lucas Rivera, NomNom co-founder, “and at NomNom, we’ve decided to create a premium ice cream just for them.
We will launch our KetoDitto brand so that it’s in the marketplace just in time for National Ice Cream Day in the States. The latest ice cream will take its place at our ice cream parlours alongside other famous NomNom brands, and its ingredients have been carefully chosen to suit people on a low-carb diet.”
Some people think you cannot put the words “keto” and “ice cream” in the same sentence, but NomNom intends to change that. While a typical ice cream may harbour a significant amount of sugar and carbohydrates that could interfere with fat-burning ketosis, there is a way to get around that.
NomNom will use whipped cream as a primary ingredient, which only has a very small amount of carbohydrates per fluid ounce. Low-carb milk options are used as another key ingredient, which eliminates the 12g of sugar typically found in a standard glass of milk.
Meanwhile, unflavoured gelatin adds the thickness and creamy texture you’ve come to expect from traditional ice cream. Artificial sweeteners round off the product mix, and the finished scoop is sure to please the consumer without hurting their ketosis.
Quotes from around the parlour
- On a taste test of the latest flavour. “We’ve tried KetoDitto from NomNom,” reports consumer testing expert Tim Taster. “We’re aware that some other ice creams that have been developed for keto dieters lacked flavour, and we wanted to see how this new product stacked up. And I’m pleased to report that KetoDitto certainly hits the spot and makes the taste buds tingle. “
- On taking on the world one scoop at a time. “KetoDitto is only the first of many new products planned for this summer and next, and we will also introduce products designed for people on other diets,” says NomNom Master Chef Iron Beans. “Our aim is to become one of the leading ice cream parlours in the US before we expand to the continent and take the Italians on at what they are famous for.”
- On catering to an ever-changing and never-changing demand. Rivera is bullish about his company’s prospects. “When you consider that more than 4 million people eat ice cream at least once per week in this great country, you can see that there’s plenty of demand. But we also intend to cater for those with dietary restrictions.”
Media angles and opportunities
- NomNom is staging a tasting event at its parlours in the month leading up to National Ice Cream Day. Accredited journalists are invited to come along to try all of the company’s products, including the latest KetoDitto.
- The team at NomNom has produced a white paper that outlines how people on a keto diet can eat ice cream and other treats without compromising their approach. It is available to download at nomnom.com.
- Ice Cream Day in the United States is on Sunday, 16 July 2023. NomNom will celebrate by offering 50% off every flavour at all its parlours.
- NomNom founders, the husband and wife team Bella and Lucas Rivera, are available for media interviews. Accredited journalists can get in touch with the contact listed below.
Media assets
Media contact
Issued for and on behalf of NomNom Inc. For media enquiries, kindly email Jane Doe, PR Manager at Zazoozoo, at jane.doe@zazoozoo.com or call +1 718 961 5461 during standard business hours.
About NomNom
NomNom is an ice cream parlour that prides itself on its premium scoops. Our ice cream is made using only the finest ingredients, and we offer various flavours to choose from. We’ve got you covered whether you’re in the mood for a classic flavour like chocolate or strawberry or something a little more unique like lavender honey or cookie dough. But what really sets us apart is our commitment to quality. We believe that the best ice cream is made with the best ingredients, and we go the extra mile to source only the best for our customers. Come visit us at NomNom and taste the difference for yourself! For more information, go to nomnom.com.
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