'Cookie DŌ' is a popular bakery in New York City that recently began selling tubs of edible cookie dough to customers. The bakery was started by 27-year-old Kristen Tomlan, who quit her successful career in order to pursue baking full time. Her most popular product to date has been her tubes of raw cookie cookie.
As most of us know, cookie dough is not safe to consume because of the risk of salmonella. However, Cookie DŌ uses a substitute pasteurized egg product in its dough, which makes the product entirely safe to eat. The edible cookie dough comes in small personal-size containers and can be enjoyed raw or baked into delicious cookies.
Designed to satisfy all individual tastes, the raw cookie confections are available in 19 fun flavors including Salty & Sweet, Confetti and Snickerdoodle.
Key Themes Behind This Trend
- Edible Cookie Dough
- Opportunity to create and market safe-to-eat cookie dough products for consumers.
- Personal-size Containers
- Potential to develop convenient, grab-and-go packaging solutions for individual servings of food products.
- Alternative Ingredients
- Possibility to explore and utilize substitute ingredients to create safe and delicious food products.
Where This Applies
- Bakery
- Chance for bakeries to expand their product offerings by incorporating edible cookie dough into their menus.
- Packaging
- Opportunity for packaging companies to develop innovative and convenient containers for personal-size food products.
- Food Manufacturing
- Potential for food manufacturers to explore the use of alternative ingredients to create safe and tasty food products.
