The company has determined which citrus-based product innovations are especially promising: water ices based on citrus soda.
Developments in the past several years have shown that sweet beverages such as cola or iced tea work well as ice cream. Wild is going a step further and offering the appropriate compounds to enable consumers to enjoy citrus soda in frozen form.
With a fruit content of 10-15%, the flavours lemonade, orange, lemon-lime, pink grapefruit and blood orange are particularly aromatic.
The ingredients company is also offering unusual combinations of fruit and caramel specially developed for the premium market. In the German market, these blends are practically unknown in an ice cream. Particularly harmonious blends include apricot & creamy caramel, pear & salted caramel, banana & burnt caramel, as well as pineapple & fudge.
The caramel products are available as solids and liquids, which means they’re ideal as toppings and as fillings. The texture of the filling is comparable to that of honey (by lowering the freezing point, the core remains liquid).
Wild’s new chai tea concept focuses on a blend of Ceylon black tea and rooibos, and the resulting extract is used in dairy-based ice cream.
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