Doughlicious has added a cookie dough dessert intended to support collagen production.
Billed as a “first of its kind”, Baked Cookie Dough Skillet: Chocolate Chip & Banana Chunky Oat contains a small amount (1.4%) of a plant-based collagen support blend, made from vegan forms of various amino acids such as L-proline, L-hydroxyproline and L-alanine.
The dessert will roll into Whole Foods Market chillers on 29 September, alongside another Doughlicious baked cookie dough skillet: Chocolate Chip with a Crumble Topping.
Both desserts weigh in at 300g and have an rsp of £5.50.
“Cookie dough skillets are an iconic US dessert – gooey, indulgent and made for sharing,” said Doughlicious founder Kathryn Bricken.
“We saw an opportunity to bring this format to the UK chilled aisle, but also to innovate by adding functional benefits.
“This launch reflects our ambition to grow cookie dough into new categories and occasions, from snacking to desserts with benefits,” Bricken added.
Doughlicious expanded its gelato bites lineup with Cookies & Cream and Minis Salted Caramel Cookie Dough & Gelato Bites earlier this month. Both products are in Whole Foods Market.
It comes after the cookie dough brand completed a $5m funding round in August, to back its continued expansion across the US.
The round was led by Rich Products Ventures, the venture capital fund of family-owned US food group Rich Products, and private investor collective The Angel Group, along with backing from existing investors.
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