Los Angeles, California-based My/Mo Mochi Ice Cream has unveiled new packaging and shortened its name to My/Mochi. The brand, with roots in a 100-year-old family business and Japanese mochi rice cake tradition, offers non-GMO products in multiple flavors that are devoid of high-fructose corn syrup sweeteners.
The company is widely credited with the invention and commercial popularization of mochi ice cream, a handheld, portion-controlled snack of premium ice cream wrapped in sweet, pillowy rice dough. With the vision of bringing mochi to the masses in North America, it transformed from a small, family-run enterprise into a world class, modern frozen snack powerhouse. My/Mochi is the USA’s largest manufacturer of mochi ice cream and the nation’s fastest growing frozen novelty. It owns 80% of the mochi ice cream category in the grocery channel and boasts a 98% market share in convenience stores.
“Gen Z and Millennials want snacks that fit in with their busy lives while bringing joy to their day. We developed a product that creates a sensory explosion of color, texture and taste in a snackable package,” said Managing Director and CMO Russell Barnett. “It is pure bi-textural overload in just four bites. We are bringing play to people’s world and at the same time also bringing the joy back to snacking with our snack that happens to be frozen. Our consumers have been branding us as ‘My/Mochi’ for the last few years, so we took a cue from the experts, evolving the name to its most natural form.”
In response to increasing consumer demand for healthier and more natural options, the brand moved to using only non-GMO ingredients while also replacing corn syrup with cane sugar as the sweetener across the entire mochi ice cream portfolio. Previous to that it introduced non-dairy and vegan options especially for snackers.
“The past few years have been an amazing ride. We love connecting with so many consumers who share our love of snacking. We are constantly listening to our customers to determine what they want to see next. We will continue to hear them and use their feedback moving forward,” said Barnett.
