Place-and-bake cookie maker Sweet Loren’s has always positioned its warm and gooey cookies as the better-for-you alternative to some of the top baking brands. But in order to gain enough momentum to take on the leaders of this set, Sweet Loren’s CEO and founder Loren Brill realized she needed to look at innovation through a new lens: vegan. And it’s paying off. Since adopting this focus, the brand has seen over 40 percent distribution growth.
By the end of this summer, all of the company’s existing place-and-bake flavors will be exclusively gluten-free, vegan and nut-free. Sweet Loren’s has also launched two new cookie flavors — fudgy brownie and sugar — and a line of refrigerated, gluten-free, edible cookie dough in an exclusive launch with all Publix locations.
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