Danisco develops new gingerbread flavouring

By staff reporter

- Last updated on GMT

Related tags: Marketing

European ingredients giant Danisco has found a new way for bakers
to break into the profitable holiday dessert market with the
introduction of a seasonal gingerbread ice-cream flavouring.

The ice-cream contains cinnamon, cloves, honey and lumps of gingerbread dough.

Happily for manufacturers, the raw dough is process-tolerant and can be incorporated into the ice-cream in the same way as other ingredients.

Danisco's gums and systems marketing manager Anne Agger Sparso told bakeryandsnacks.com​: "The gingerbread dough pieces are frozen before they are added to the ice-cream via the inclusion feeder (similar to the addition of other inclusions like fruit or chocolate)."

The introduction of limited edition, luxury flavours has become a popular tactic for manufacturers looking to bolster sales in the winter downturn.

Although the ice-cream sector remains dependent on seasonal shopping habits - with just a quarter of the total consumption of the product taking place in the winter - sales traditionally receive a small boost around the December-January holiday period.

Related topics: R&D

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