Byron Bay Cookie Company's new owners have launched their first new product under the iconic biscuit brand.
Using the Chai Latte aroma as inspiration, the company, under the ownership of Rinoldi Pasta, has launched two new cookies: the ‘Chai Latte’ and ‘Gluten Free Chai Latte’.
Rinoldi Pasta is Australia’s oldest pasta manufacturer, and it acquired the ailing cookie company in July 2013.
According to the company, the Chai Latte Cookie is infused with a Chai spice blend including nutmeg, cinnamon and cardamom, and is finished with chunks of creamy white chocolate.
The Chai Latte Cookie is available as a café cookie, individually wrapped cookies (single wraps) and gluten-free wrapped cookies from February 2014 in cafes and specialty food stores across Australia and online.
Byron Bay Cookie spokesperson, Emilie Emond, told Food & Drink Business the company had received great feedback from distributors and cafés so far.
She said the innovative new flavour is a first in a café cookie. “Our cookies started in cafés, so we used café culture as our main source of inspiration to create something different. Our in-house food technologist developed a blend of spices that is unique to us - we didn’t use a readily available commercial Chai Mix.
“Our Gluten Free recipe has been reworked and refined to ensure the product is even more stable and the texture is closer to our standard range, so it's hard to pick the difference between our standard and our gluten-free chai cookie,” Emond says.
Byron Bay is using the Chai Latte aroma as inspiration for its new product.
