Good Karma Foods Makes Snacking Happier by DIPPING into Plant-Based Goodness


Good Karma Foods, a leading producer of plant-based milk and yogurt alternatives, today announced the launch of new, plant-based Sour Cream, French Onion and Ranch Dips to answer the needs of those looking for plant-based options with taste and texture just like their dairy counterparts. Sales of plant-based foods grew 20 percent last year, with non-milk categories experiencing growth up to 50 percent, according to the Plant-Based Food Association.1 Families are buying plant-based foods to address allergen needs, environmental concerns, and/or a vegan/vegetarian lifestyle. In an effort to bring goodness to more places, the Good Karma Foods team focuses innovation on those categories in need of inspiring plant-based options, like dips and sour cream

“We’re on a mission to find ways to support families looking for plant-based options that are free of allergens, nutritious and surprisingly delicious and creamy,” said Doug Radi, CEO of Good Karma Foods. “With Good Karma not just being our name, but the inspiration for all we do, we felt it was time for a little goodness in the dips category with new products that could make snacking happier for any family.”

Existing plant-based sour creams and dips have a noticeable aftertaste, thick, paste-like texture, and are made with allergens like soy and cashews, and thickeners like carrageenan. Good Karma’s new plant-based Sour Cream, French Onion Dip and Ranch Dip are free of all major allergens, MSG and carrageenan, and have fewer calories, fat and sodium than other plant-based and dairy-based options, while still delivering on the Good Karma promise of having a creamy, smooth texture and delicious flavor. Specifically, Good Karma Dips and Sour Cream have 50-65 percent fewer calories, and up to 115mg less sodium, per two tablespoon serving. A serving of Good Karma Sour Cream or Dips also has about half the fat of other plant-based and dairy-based offerings. Lastly, Good Karma’s Sour Cream and Dips are made using a traditional culturing process, making them the only plant-based option with live and active cultures.

The new Sour Cream, Ranch Dip and French Onion Dip come in a 16oz shareable tub with around 15 servings per container, and will retail for $3.99-4.49. Good Karma Sour Cream is perfect for any occasion, from topping plant-based tacos, to baking perfectly-moist sour cream brownies. Combining a deliciously-creamy texture with garlic, onion and other spices, and herbs like parsley, Good Karma French Onion Dip and Ranch Dip are perfect for adding goodness to any game day or backyard BBQ. Simply pair with some veggies or chips, and you’re set to dip (and even double dip) on in.

The team at Good Karma strives to do the right thing when making their products so families have a variety of reasons to love their products. For the new Sour Cream and Dips, this includes sourcing ingredients from North American growers and producers; securing Non-GMO Project verification and Vegan Action certification; and making sure the whole line is OU-D Kosher.

The new Sour Cream and Dips will debut at this year’s Natural Products Expo West in Anaheim, Calif., from March 7-9, 2019; find Good Karma Foods downstairs in Hall E at booth #5376. The Sour Cream and Dips will start to hit retail shelves in Spring 2019 throughout the U.S. in natural and mainstream supermarkets. At that time, families will be able to search the Store Locator at to find a store near them carrying the new Dips and Sour Cream.

SOURCE: Good Karma Foods

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Betty Tűndik
Betty Tűndik
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.