Fox's Fabulous Chocolatey Indulgent Creams Biscuits are making their debut in two new flavors to provide consumers with a way to elevate tea time, snacking occasions or dessert time.
The product will now come in the Hazelnut and Honeycomb flavors, which are both crafted with a crunchy shortcake biscuit base alongside their respective cream filling with a coating of Fox's signature milk chocolate on the exterior. The biscuits are then drizzled with an additional touch of chocolate to further elevate the indulgent nature of the product. Consumers in the UK can pick them up at Tesco locations now for £1.75 per pack.
Trade Marketing Director at Fox's Burton's Companies (FBC) UK Colin Taylor spoke on the new Fox's Fabulous Chocolatey Indulgent Creams Biscuits saying, "Fox’s Chocolatey has long been seen as a premium offering within the ‘Sweet Biscuit’ category. We are taking that one step further with our Fox’s Fabulous Chocolatey Indulgent Creams, offering consumers adventurous new flavours and textural layers, stretching the premium offering."
Premium Tea Time Biscuits
Fox's Fabulous Chocolatey Indulgent Creams Biscuits Have a Tasty Profile
Trend Themes
1. Elevated Tea Time - Consumers are seeking new flavors and indulgent options to elevate their tea time experience.
2. Indulgent Dessert Snacking - There is a growing demand for biscuits that serve as an indulgent dessert or snack option.
3. Premium Flavor Experiences - Premium biscuit brands are exploring adventurous flavors and textural layers to cater to consumer preferences.
Industry Implications
1. Food and Beverage - Manufacturers in the food and beverage industry can leverage innovative flavors to meet the demand for elevated tea time experiences and indulgent snacking.
2. Confectionery - The confectionery industry can tap into the market of premium sweet biscuits with new flavor profiles and unique textures.
3. Retail - Retailers can capitalize on the growing interest in premium snacks and desserts by offering a variety of indulgent biscuits options to consumers.