Dawn Foods launched a new cream stabilizer, Matcha Fond, alongside an extensive range designed to create new applications. Fonds are traditionally used to make mousses and bavarois. Dawn Foods shows how fonds can support a much broader range of applications. Its fonds can be used to make panna cotta, cheesecakes, glazes, icings, meringues, layered desserts and filled bakery formats, the company illustrates.

The growing preference for matcha is at the heart of this launch, with its vibrant color and distinctive earthy-sweet taste. Matcha has become firmly established in the European mainstream, with matcha-flavored food and beverage launches growing at 23% between 2021 and 2025 (Innova).

Alongside this launch, Dawn will also relaunch two core flavors: strawberry and raspberry, with improved formulations (enhanced flavour intensity, more vibrant color, and a higher proportion of fruit pieces).

Expected to launch in the coming months, these upgrades respond directly to evolving consumer expectations while strengthening the overall portfolio.

“With consumer expectations evolving, we see increasing demand for both creativity and flexibility,” said Marie Frigo, Dry Category Manager at Dawn Foods EU & AMEAP. “By introducing matcha and enhancing our core flavours, while expanding applications  beyond traditional formats, we are giving our customers the tools to innovate and differentiate.”

Photo: Dawn Foods