Kimberley is a scientist, whereas her sister Nicola is a yoga teacher. Not less than, that is the condensed model of the story they will lead you to imagine.
In actuality, Kimberley and Nicola run a life sciences and biomedical firm that gives transplant options comparable to kidney and bone marrow transplants.
“The authorized type, not the one the place you get up in a tub filled with ice,” added jokingly Kimberley, who has a background in immunology. “My sister focuses on the operations of the enterprise, whereas I am extra targeted on the technical aspect.”
Now, it’s possible you’ll be questioning: what does the life sciences and biomedical background must do with the attractive ice cream pasted on this text? And the reply is all the pieces.
Having run their biomedical enterprise for eight years and counting, it has turn out to be obvious to Kimberley that the charges of individuals with ESRD annually are far greater than the a whole lot of kidney transplants Malaysia performs annually.
“Which means that our present ready record of 23,000 sufferers will steadily enhance year-over-year at a daunting charge,” he defined.
The principle reason for end-stage renal illness is understood to be diabetes, however the sisters do not assume sugar is inherently evil, regardless that an excessive amount of can clearly be an issue.
“We imagine it is doable to strike the best steadiness, the place you’ll be able to have your cake, eat your cherry too, after which hit the fitness center,” Kimberley stated.
So with nothing however a small ice cream maker and a plethora of magazines and textbooks on the science of ice cream, Kimberley and Nicola set out on a journey to launch their very own model of ice cream, now often known as OohLaLa.
An intensive analysis and growth course of
Kimberley’s experience in DNA sequencing, microbiology and meals security, cryogenics, and different “genius science stuff” got here in helpful in the course of the growth of OohLaLa’s ice cream, which took a couple of yr to finish.
“We needed to create low-calorie/low-sugar ice cream that was all-natural, however had the feel and mouthfeel of premium ice cream,” she defined.
In brief, they needed to create a “better-for-you premium ice cream that tastes completely scrumptious.”
“And after I say scrumptious ice cream, we’re speaking thick, creamy, toe-curling ice cream that satisfies you with an ‘UMPH,'” she clarified. “However clearly, it would not offer you diabetes 10 years later.”
To take action, the sisters tried all types of sugar alcohols and dug by magazines and papers to be taught concerning the results of those sweeteners.
“Some sweeteners had been a giant no-no for us, due to the dangers,” Kimberley identified. “For instance, maltitol is a standard, cheap sweetener that is utilized in low-sugar meals, nevertheless it’s notoriously identified to be a laxative and might trigger extreme diarrhea in some.”
On the finish of their analysis, the sisters got here to work with erythritol because it was probably the most gut-friendly choice they might discover.
OohLaLa additionally makes use of stevia leaf extract as it’s a pure ingredient. Nonetheless, Kimberley says it is a troublesome ingredient to work with, as an excessive amount of could cause an “disagreeable bitter aftertaste.” Due to this fact, it took a while to seek out the proper ratio of substances for the ice cream.
The sisters additionally use recent complete milk, kampung egg yolks, French model Valrhona goodies, ceremonial matcha, complete vanilla beans, and no synthetic flavors or chemical emulsifiers.
The flavors are created after going by the “high hits” and asking the neighborhood what they wish to see from OohLaLa subsequent.
“From the start, we had been intent on making a premium product that was complete meals and with solely the very best substances,” Kimberley shared. “In brief, we would not put out one thing we would not eat ourselves.”
Deal with the premium market
As Kimberley put it, “Ice cream is the proper matrix for artistic exploration and a staple for Malaysians.”
This may increasingly clarify why there are such a lot of different ice cream manufacturers which have popped up within the nation. This contains names like Calli, Wolf Pints and Sort Kones, simply to call a couple of.
Nonetheless, whereas the sisters say they’re followers of the manufacturers, they imagine OohLaLa fills a market hole left between different wholesome ice cream manufacturers in Malaysia.
“Sort Kones caters to the vegan market, so we’re not precisely in the identical scene,” Kimberley stated. “Calli and Wolf Pints are additionally nice merchandise. These manufacturers goal a low calorie USP, which implies the push is for the bottom calorie content material.
Calli’s choice can be dairy-free, making it a greater choice for lactose-intolerant or vegan shoppers.
In the meantime, Kimberley believes the market hole OohLaLa is addressing is completely totally different: shoppers of premium ice cream.
Meaning the sisters refused to create a product that lower some energy, however ended up making a much less nice mouthfeel.
“Our primary precedence is to create a decadent product that comes with the best substances, has a satisfying mouthfeel, is thick and creamy, and replicates the feel of premium ice cream,” stated Kimberley. “Suppose Häagen-Dazs, however more healthy.”
OohLaLa’s ice lotions vary from RM29.90 to RM32.90 for a 450ml tub relying in your style.
For comparability, a pint (473ml) of Calli’s So Matcha Higher prices RM33.90, whereas OohLaLa’s Matcha & Roasted Mochi Rice prices RM29.90. As for energy, Calli’s is 65 energy per serving, whereas OohLaLa has 103 energy per serving.
That is nonetheless a pleasant drop from the 310 energy per serving you get with a 14-ounce Häagen-Dazs Matcha Inexperienced Tea Ice Cream (about 397 g).
Our CEO, Sarah, has personally tried OohLaLa’s ice lotions and was “very impressed”, discovering it onerous to imagine that their energy are so low per serving.
Ice cream for everybody
The sisters are nonetheless busy at their full-time jobs and it does not appear like they will be leaving anytime quickly.
Nonetheless, that does not imply they are not taking OohLaLa significantly, having established a manufacturing website with their very own kitchen workers.
The workforce now additionally cater occasions and create ice cream for different firms who order OEM merchandise from them.
“Proper now, we’re targeted on creating the very best product doable and constructing a neighborhood of people that love OohLaLa ice cream,” Kimberley shared. “So far as long-term plans go, the sky is the restrict!”
- Discover out extra about OohLaLa right here.
- Learn extra articles we have written about Malaysian startups right here.
Featured Picture Credit score: OohLaLa