Industry News | August 16, 2012

Pinkberry Debuts Chocolate Hazelnut Offerings

Pinkberry, the world's leading yogurt retailer, will debut its newest frozen yogurt, Chocolate Hazelnut, an exclusive flavor not available anywhere else.

It is both decadent and sweet, perfectly balancing the two flavors while maintaining the signature Pinkberry light and refreshing taste.

Pinkberry has paired Chocolate Hazelnut with new seasonal, gourmet toppings for a one-of-a-kind taste experience. For example, the Chocolate Hazelnut Classic pairing includes crispy chocolate hazelnut wafer rolls, premium roasted hazelnuts, and a chocolate sauce.

Pinkberry recommends the following additional pairings for the new Chocolate Hazelnut flavor so consumers can choose how to satisfy their chocolate fix:

· Chocolate Hazelnut Trio (Nutella, strawberry, and banana)

· Chocolate Hazelnut Decadence (dark chocolate crisps and mixed nuts)

· Chocolate Hazelnut Crunch (honey almond granola, banana, and almonds)

· Chocolate Hazelnut Truffle (milk chocolate crunch and strawberry)

“Chocolate is a popular flavor for many of our consumers” says Ron Graves, CEO of Pinkberry. “We are proud to introduce Chocolate Hazelnut, a decadent twist on the beloved chocolate,made only from the freshest, highest-quality ingredients with gourmet topping combinations specially selected to create one-of-a-kind experiences only found at Pinkberry.”

All of Pinkberry’s fresh fruit (hand-cut daily), dry, and liquid toppings are 100 percent free of trans-fats, hydrogenated oils, and high-fructose corn syrup, committed to providing a guilt-free and delicious culinary experience in every cup.

All Pinkberry frozen yogurt carries the seal of approval from The National Yogurt Association and is made with real milk and yogurt packed with live and active cultures. It is loaded with calcium and protein, which help support a healthy immune system and may help regulate digestion.

Chocolate Hazelnut Pinkberry is available in all U.S. and Canada Pinkberry stores starting August 17.