Pick up a praline: Pecan Deluxe plugs nut-based opportunities

636627443966790308Pralines in Ice Cream.jpg

24 May 2018 --- Pralines already feature in several popular ice cream and dessert brands globally and despite somewhat limited availability, the flavor is proving to be very popular. According to Pecan Deluxe Candy, this may be down in part to one trend that Australia can call its own – a growing interest in nut butter which merits the highest online search rating in the world.

The top market subcategory where pralines are listed as ingredients is in snacks, nuts and seeds and ice cream, according to Innova Market Insights. The second most popular subcategory where pralines are listed is ice cream. The top health claims in launches tracked with pralines are gluten-free and allergy claims (Global, 2017-2018 YTD).
Click to Enlarge
Blue Bunny Caramel Butter
Pecan Praline Ice Cream
An example of a recent product launch featuring pecans as an ingredient is Blue Bunny Caramel Butter Pecan Praline Ice Cream, launched in March 2018.
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, Managing Director EMEA and APAC for inclusions supplier Pecan Deluxe Candy.
Praline nuts were invented in the Southern US – in fact, Pecan Deluxe was named after the praline pecans that made its ice cream and inclusions into market leaders seven decades ago. Now, having extended its reach globally, Pecan Deluxe still manufactures pralines in the traditional way – combining real butter and sugar in copper pans to caramelize the sugar and produce premium quality praline inclusions with a distinctive flavor and texture ideal for confectionery, cereals, beverages, ice cream and other desserts and snacks.
Trends that are born in the US filter across Europe and ultimately to the Australian marketplace, according to Pecan Deluxe.
Speaking to FoodIngredientsFirst, Kingston says: “Pralines remain ever popular in the US with new applications emerging all  the time, for example, coffee, e.g., lattes and milkshake toppings, salad toppings, breakfast cereals and snack mixes, combined with items like pretzels and biscuit pieces.”
Click to Enlarge
Natures Promise Free From
Pecan Chocolate Chip Cookies
“There is still lots of innovation possibilities with the use of spices and flavors such as honey and chili. Different seeds and nuts are proving popular in the APAC region, watermelon seeds and coconut for example.”
“We see the popularity for pralines increasing around the world and especially in Asia,” he explains. “The ability to work with different nuts, seeds and even flavors allows pralines to be tailored to individual market ‘tastes.’ Pralines tap into the growing trend for protein fortification of foods and texture.”
There is much more to pralines than just nuts: Pecan Deluxe’s NPD team is continually developing new flavors and applications based on pralines in numerous applications 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.
Kingston concludes: “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 percent in 2017, and natives are the third most prolific consumers of ice cream in the world, averaging 18 liters per person every year (the second was New Zealand at 21 liters) – that’s a lot of retail markets to go at. Add to that the global statistic that nearly 80 percent of ice cream consumers say that premium ice cream is their most favorite product of all – and why wouldn’t you be looking very hard at how best to meet that huge demand for premium ice cream with a twist?”
By Elizabeth Green

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Sustainable spices: Olam highlights traceability platforms

15 Aug 2018 --- As the demand toward highlighting traceability around spices continues to grow, Olam International is working on plant-based innovations and tapping into the opportunity to market sustainable spices. Innovation within the diverse company, which this week released its latest financial results, includes new formulation solutions for plant-based alternatives within chocolate milk.

Food Ingredients News

The flavors shake-up: Ethnic, rich and authentic options pushed to the fore

14 Aug 2018 --- The last few months have seen a real shake-up in the flavors space with International Flavors & Fragrances (IFF) beginning a new chapter with the combination of Frutarom. The news came as Swiss-headquartered market leader Givaudan completed the acquisition of 40.5 percent of the shares of Naturex for €135 per share, with plans underway to take complete control of the natural ingredients supplier. The acquisition of such a significant shareholding in Naturex fits with Givaudan’s 2020 strategy to expand its offering to deliver natural products to customers.

Food Ingredients News

Valeo Foods acquires Tangerine Confectionery in US$128m deal

13 Aug 2018 --- Irish food company, Valeo Foods, is buying UK Tangerine Confectionery for £100 million (US$127.6 million) from private equity firm Blackstone. The acquisition will see famous sweet brands like Dip Dab, Fruit Salad and Blackjack come under Valeo's control.

Food Ingredients News

Global export success: UK food and drink sales reach record high, but Brexit looms large

13 Aug 2018 --- UK food and drink exports hit a record level of £10.6 billion (US$13.5 billion) for the first half of 2018 – up by 4 percent compared to last year, as the date for Britain's exit from the EU draws ever closer. The US, China and Hong Kong were among the top countries importing British products, according to new figures from the Department for Environment, Food & Rural Affairs, illustrating how the country's manufacturers may be able to look further beyond prioritizing their EU trading strategy in the future. Demonstrating a clear global desire for British taste, quality and high standards, UK food and drink businesses are now selling their products to over 200 global markets.

Food Ingredients News

Ruby chocolate flavor: Synergy launches “sweet yet sour” chocolate profile

13 Aug 2018 --- Synergy Flavours has launched a newly developed Ruby Chocolate flavor to add to its wide range of chocolate flavor profiles. Speaking to FoodIngredientsFirst, Hugh Evans, Marketing Manager for Europe and Asia at Synergy Flavours says: “Our team of flavorists were able to use sensory analysis results directly from Ruby chocolate itself, resulting in them being able to capture the most authentic flavor possible.”

More Articles