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How To Make taco bell freeze flavors

Taco Bell continues its dairy-based beverages with the help of dairy checkoff support.

Taco Bell released the Island Berry Freeze. It uses a shelf-stable creamer made by Rosemont, Ill.-based Dairy Management Inc. This is Taco Bell’s third beverage launch with the dairy creamer. The chain previously released the Pineapple Whip Freeze and Mountain Dew Baja Blast Colada Freeze in May 2020.

DMI explained that the Island Berry Freeze is slightly different from its predecessor’s taco bell freeze flavors. It features a creamer with tropical flavors. The beverage is available in wild strawberry or blue raspberry flavors at participating U.S. Taco Bell locations through March 12.

Mike Ciresi (a senior DMI dairy scientist who works for Taco Bell) said that after the Pineapple Whip’s initial success, it was logical to continue to offer beverages that add excitement to Taco Bell. Taco Bell loves bold and exciting flavors, and Island Berry Freeze is a great choice.

DMI announced that another popular Taco Bell item, the Grilled Cheese Burrito, is back on the menu. The burrito is made with cheddar, mozzarella, and pepper jack cheeses. It also includes reduced-fat sour Cream, seasoned beef, rice and crunchy red strips. To give cheese lovers a unique experience, a layer of cheese is grilled around the tortilla.

The burrito was launched in 2020, and Taco Bell reintroduced it last fall with a double-steak option. Ciresi anticipates that the original version will be popular this time around.

Ciresi stated that “The Grilled Cheese Burrito is doing so well.” “I’m excited that it’s back on Taco Bell’s menu.

Heather Mottershaw (Vice President of Pipeline Innovation and Product Development for Taco Bell) reiterated the popularity of these dairy-centric products with customers.

Mottershaw stated that “we understand how dairy enhances our menu, in terms of innovation & flavor, and the response from our customers supports it.” “We are grateful that our team has checkoff scientists working side by side to push the boundaries with dairy products.

Although the sales results of products made with checkoff support are not public, Emily Bourdet (Vice President of Global Innovation Partnerships for DMI) said that all checkoff partners, even Taco Bell, have been making an impact. Since the partnership began, there have been 2 billion pounds in milk-equivalent growth. Each partner also experiences about 3% growth in their dairy volume annually.

Bourdet stated that in Taco Bell’s instance, innovation leads to success. “Our Taco Bell scientists have made a significant impact on how Taco Bell incorporates dairy, creating excitement for Taco Bell customers and fans from the very beginning.”

Visit www.geteatin.com for more information on the dairy checkoff.