Baskin-Robbins Canada, the beloved ice cream brand, recently expanded its portfolio with the introduction of three new delicious flavors and product offerings. These include the new Breakfast in Bed flavor as well as the Ube Coconut Swirl, Non-Dairy Mint Chocochunk, and Tall Stack Cake.
The flavor of the month for May, Breakfast in Bed, boasts creamy buttermilk pancake and maple syrup-flavored ice cream with fluffy pancake pieces. The Ube Coconut Swirl, on the other hand, is an Ube- and coconut-flavored ice cream that features Ube-flavoured swirls. The third newest addition, the Non-Dairy Mint Chocochunk, is made from a coconut base and has sweet mint and thick chocolate chunks, topped by a fudge swirl. Lastly, the brand's newest cake, the Tall Stack Cake, was designed to pair perfectly with the new Breakfast in Bed Flavor.
"We’re introducing delicious new flavors while, at the same time, keeping an assortment of our classics in our dipping cabinets. I think we’re approaching 1,400 flavors in our repertoire. It’s a very exciting time at Baskin-Robbins as we’re expanding both in our network and menu options," says Natalie Joseph, spokesperson for Baskin-Robbins in Canada.
Breakfast-Inspired Ice Creams
Baskin-Robbins Canada Debuts Four New Flavors in Time for Spring
Trend Themes
1. Breakfast-inspired Ice Creams - There is an opportunity for ice cream companies to innovate by creating unique and unusual flavors by pairing breakfast flavors with ice cream.
2. Non-dairy Ice Cream - The growing demand for non-dairy options presents an opportunity to create plant-based ice cream flavors that maintain the taste and texture of traditional ice cream.
3. Limited Time Offers - Ice cream companies can generate excitement and demand by introducing limited time offers (LTOs) that feature unique and seasonal flavors.
Industry Implications
1. Food and Beverage - The food and beverage industry can leverage this trend to introduce new and exciting breakfast-inspired products for consumers.
2. Dessert - The dessert industry can take advantage of this opportunity to create unique dessert offerings featuring breakfast-inspired flavors and combinations.
3. Restaurant - Restaurants can incorporate these breakfast-inspired flavors into their menus as a dessert option to appeal to customers looking for new and unique flavors.