Soft serve acai is a frozen dessert made from the pulp of the acai berry, which is often blended with other ingredients such as artificial sweeteners, syrups, sugars, gums, and colorings. Soft serve acai can often contain added sugars, syrups, and other sweeteners, and sometimes milk and other ingredients to create a creamy texture. These added ingredients can detract from the nutritional value of acai and make it a less healthy option than pure acai. Some brands of soft serve acai may use lower-quality acai pulp or add fillers to stretch the product, further reducing its quality. Soft serve acai can be inconsistent with the traditional flavor of acai bowls and can create a sickly sweet product.
On the other hand, pure acai is unprocessed and free from additives, making it a more wholesome option. Pure acai freezes solid and therefore is not suitable for a soft serve machine. Acai bowls made from acai berries and often additional fruits are high in fiber, antioxidants, and micronutrients like vitamin C, manganese, and potassium. Commercial varieties of acai bowls often come in much larger portions and can contain up to 600 calories and 75 grams of sugar in a single serving, depending on which toppings you select.
Some examples of soft serve acai products include Coco Flow, which is a coconut-based soft serve that is dairy, soy, and gluten-free with zero preservatives and all-natural ingredients. Another example is Acai Freeze, which is a vegan ice cream made from oat milk, acai puree, and coconut milk. MeMe Acai is a 100% vegan and gluten-free soft serve product made from premium ingredients.
In summary, soft serve acai can contain added sugars, syrups, and other sweeteners, and sometimes milk and other ingredients to create a creamy texture, which can detract from the nutritional value of acai and make it a less healthy option than pure acai. Pure acai is unprocessed and free from additives, making it a more wholesome option. Some examples of soft serve acai products include Coco Flow, Acai Freeze, and MeMe Acai.
