Pink Albatross develops sustainable, dairy-free ice cream made from natural ingredients the company describes as ones "you can draw," avoiding synthetic additions. The brand is known for unusual flavors and introduced a new creamy formulation in 2020 that helped drive commercial traction. It is already distributed throughout Spain and Portugal, with the Philippines joining soon, and management plans a rapid global rollout. Financially, the company previously raised €850,000 in 2019 to launch and recently completed a new crowdfunding round. The recent raise was oversubscribed and exceeded its €500,000 target, with proceeds earmarked for international expansion and talent acquisition. The company positions itself for broader market entry while maintaining its sustainable, clean-ingredient product positioning. Pink Albatross, founded in 2018 by Pepe Biaggio and Luke Saldanha, is Madrid-based and bills itself as Spain’s first plant-based ice cream brand. Its ice creams are made from cashews, coconut milk, sugar and natural flavours and are 100% vegan, gluten-free and suitable for people allergic to eggs, peanuts and soy. Flavours include mango tropical, dark chocolate, coconut, hazelnut and caramel. Products are available in over 80 locations across Spain, including Barcelona, Madrid, Bilbao and Valencia, and on delivery platforms such as Deliveroo and UberEats. The company is a ProVeg Incubator alum and plans to expand into more major supermarkets nationwide and to launch additional flavours and formats aimed at mainstream consumers. Management says it aims to disrupt the dairy ice cream market and expand internationally.

Total raised

$2M

Funding rounds

2

Latest round

Equity

Latest activity

Jan 2022