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Gelato Fiasco to Unveil 7 New Flavors at Winter Fancy Food Show

BRUNSWICK, Maine — Gelato Fiasco will unveil seven new flavors of its Maine-made gelato at the 2018 Winter Fancy Food Show in San Francisco this weekend. Gelato Fiasco is the nation’s fastest-growing gelato pint brand, with distribution at more than 5,000 grocery stores nationally.

The newest flavors are full of chunks and swirls, and represent a shift in Gelato Fiasco’s recipe strategies. With new state-of-the-art equipment, Gelato Fiasco is now able to achieve a high chunk ratio (HCR) on its new recipes.(2) The new flavors are:

  • Sunken Treasure Gelato: Plunge the depths of brown butter gelato for great treasures: salty pretzels, chocolate-dipped bourbon butter orbs, and fudge swirl!
  • Doughing Me, Doughing You Gelato: Always be about add-ins! Three types of dough: the best we can do. Featuring spoonfuls of chocolate-chip cookie dough, peanut butter cookie dough, and fudge cookie dough in a sweet cream gelato.
  • A Big ‘Ole Peanut Butter Pint Gelato: A payday for peanut farmers! Maximum peanut butter density achieved with a salted creamy peanut butter base, a rippled peanut butter swirl, and chopped chocolate peanut butter cups. It’s good.
  • Double Caramel Cookies & Cream Gelato: Twice the caramel is twice as nice. Smooth caramel gelato with an extra caramel swirl and double-chocolate cookies.
  • Chocolate Peanut Butter Cup Gelato: Chopped peanut butter cups and a peanut butter swirl star in this chocolate gelato made with rich milk and premium cocoa.
  • Deep Maine Woods Gelato: Travel deep into Maine to find mystery and wonder. Or just open this pint: chocolate, smoky caramel, and honeycomb candy.
  • Bourbon Butter Pecan Gelato: Grampy loved his bourbon and his butter pecan ice cream. This one is worthy of his porch: bourbon-spiked butter pecan gelato with a generous sprinkling of whiskey-soaked buttered pecans.

“With our new flavors, Gelato Fiasco is continuing our tradition of creating the smoothest, most dense gelato humanly possible,” said co-founder and CEO Joshua Davis. “And for these new flavors, we’re adding ridiculous quantities of high-quality chunks and swirls. We think these will set the standard for consumers looking for gelato that is incredibly delicious.”

As always, each pint is made with milk from family farms and all-natural ingredients. Gelato Fiasco makes its gelato at its Flavor Foundry in Brunswick, Maine (no co-packers!). The brand uses no artificial flavors or erythritol.

Gelato Fiasco products have made a splash at all of the recent Fancy Food Shows. The brand’s Mascarpone Pistachio Caramel Gelato was the 2017 sofi Silver Award Winner in the ice cream category. Ripe Mango Sorbetto was the 2016 sofi Gold Award Winner in the same category.

New flavors will roll out at retailers over the next few months. Successful current placements include nearly 1,100 Publix stores across the Southeast; about 800 Ahold-owned Giant and Stop ‘n’ Shop stores up the East Coast; some 250 Walmart stores in Texas; and thousands of other regional and independent grocers. Top flavors include Mascarpone Pistachio Caramel, Torched Marshmallow S’more, and Dark Chocolate Caramel Sea Salt.

Gelato Fiasco will be located at booth 503 for the duration of the Winter Fancy Food Show. The show runs from January 21-23 at the Moscone Center in San Francisco, California. Attendees are welcome to sample the new flavors and meet co founder Josh Davis during the show.

About Gelato Fiasco

Gelato Fiasco is the fastest-growing brand of gelato in U.S. grocery stores. Gelato Fiasco makes all of its grocery store pints at its Flavor Foundry in Brunswick, Maine, with milk from family farms, natural cane sugar, and genuine fruits, nuts, cocoas, chocolates, or confections. Pints are sold at more than 5,000 grocery stores across the United States. The company also operates year-round scoop shops in Brunswick and Portland, Maine. It can be found @gelatofiasco on Instagram, Facebook, and Twitter, and at www.gelatofiasco.com. It was founded in 2007 by Joshua Davis and Bruno Tropeano.

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