Wisconsin-based Denali Ingredients has utilised research to create new flavours and forms of cookie dough products.
According to a study conducted by the market research company Nielsen, the popularity of cookie dough products in the US has meant that products inspired by the sweet treat have doubled up to 14% in the past year. Denali has responded to this finding by creating new cookie dough products including extruded shapes such as hearts, stars and flowers; football-shaped dough; chunky dough pieces with large random shapes; and supersized cookie dough ‘pucks’ for food service and novelty applications.
New tastes and flavours include sugar cookie, oatmeal cookie, or monster cookie, and cake inspired flavours such as cheesecake, party cake, lemon cake and red velvet cake.
These numerous products have been introduced to inspire food brands to form new variations and tap into the popularity of cookie dough-focused desserts.
Denali president Neal Glaeser said: “We put a lot of energy into creative flavour concepts that appeal to today’s market trends while at the same time providing new ideas to spark the next big branded product hit for our customers.”
To customise these ingredients, all doughs can be formulated with natural colours. They can also be blended with low melt flakes for ice cream applications or manufactured shelf stable formulations for confections, trail mix or other food solutions.
Denali has also introduced new flavour concepts to showcase how brands can use these new ingredients. These include churro, a churro-flavoured ice cream with churro dough and caramel swirls; chunky dough, a cookie dough-flavoured ice cream with chunky dough and chocolate chunks; and lastly stars and stripes, a vanilla ice cream with red and blue star-shaped dough and a raspberry swirl.
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