This week in industry news, Döhler expanded its foodservice presence in North America with a freeze-dried fruit range and the EU authorized the use of magnesium L-threonate as a novel food in the region. Meanwhile, Cargill unveiled innovative ice cream prototypes amid consumer demands for elevated flavor experiences and scientists boosted fruit shelf life with an edible biofilm in South Korea.

Launches and research

Döhler partnered with US-based The Perfect Pureé to launch a range of freeze-dried fruit products under the Tastecraft brand in North America to expand its foodservice channel in the region. The freeze-dried fruit range includes seven fruit varieties to leverage as garnish, inclusions, toppings and more for use in restaurant menus. The products help create a fruit garnish or inclusion without the risk of waste or any additional preparation, according to Deb Tatley, account manager, Döhler North America.

Cargill developed a range of innovative ice cream prototypes to meet rising consumer demands. According to its proprietary research, half of all European consumers are seeking elevated ice cream experiences and 58% are eager to try new flavors. The range includes frozen chocolate decadence with a tangy blackcurrant twist and breakfast ice cream bar, combining a crunchy granola-chocolate base, refreshing oat milk sorbet and tangy mango curd, all coated in rich dark cocoa and granola.