An opportunity for innovatione
There’s no doubt that Australia loves its ice cream. But could manufacturers be missing out on an obvious opportunity to add to their portfolio and increase profits by adding more pralines to their frozen and chilled desserts and snacks? That’s the question being asked by Graham Kingston, our Managing Director for EMEA and APAC.
A history of praline
Praline nuts were invented in Southern USA – in fact Pecan Deluxe was named after the delicious praline pecans that made our ice cream and inclusions into market leaders seven decades ago. Now, having extended its reach globally, we still manufacture pralines the traditional way – combining real butter and sugar in copper pans to caramelise the sugar and produce premium quality praline inclusions with a distinctive flavour and texture ideal for confectionery, cereals, beverages, ice cream and other desserts and snacks.
Trends & Innovation
Trends that are born in the USA filter across Europe and ultimately to the Australian marketplace. In fact, pralines already feature in several well-known ice cream and dessert brands and despite somewhat limited availability, the flavour is proving very popular. This may be down in part to one trend that Australia can call its own – a massive interest in nut butter which merits the highest online search rating in the world.
However, there is much more to pralines than just nuts: our NPD team is constantly developing new flavours and applications based on pralines in numerous sectors across bakery, confectionery, beverages and desserts. The food tailor can also create praline seeds (pumpkin, for example) and works closely with blue chip brand names to create bespoke and usually unique retail solutions.
Graham Kingston explained: “There is such massive potential for pralines as innovative ingredients across multiple sectors, and especially ice cream. The Australian ice cream market experienced robust growth of 5% in 2017, and natives are the third most prolific consumers of ice cream in the world, averaging 18 litres per person every year(second was New Zealand at 21 litres) – that’s a lot of retail market to go at! Add to that the global statistic that nearly 80 per cent of ice cream consumers say that premium ice cream is their most favourite product of all – and why wouldn’t you be looking very hard at how best to meet that extensive demand for premium ice cream with a twist?”