Talenti Gelato flavors unveil new branding
Talenti Gelato & Sorbetto announces brand innovations
Talenti Gelato & Sorbetto announces a re-branding effort that modernizes the look and feel of the product, as well as the introduction of four new flavors to its growing line of all-natural gelatos and sorbettos. The new packaging and flavors will begin to roll-out to retailers nationwide in April 2013.
Talenti’s new logo and typeface support the brand’s simplicity and playfulness, while also capturing the inevitable smile that comes with each spoonful of Talenti. The “smiling spoon” logo and updated tagline, “Happier spoons,” will further remind consumers of Talenti’s exceptional quality and all-natural, carefully sourced ingredients.
In addition, Talenti continues to innovate this year with four unique new gelato and sorbetto flavors:
Alphonso Mango – A rich, dense sorbetto made with real, perfectly ripe Alphonso mangos from India.
Argentine Caramel – A luxurious and rich gelato made with golden Argentinean-style dulce de leche.
Southern Butter Pecan – A new take on a classic, this gelato combines a thick, delicious, buttery background with butter roasted pecans, and a ribbon of Talenti’s signature dulce de leche.
German Chocolate Cake – Inspired by the classic dessert, this flavor blends creamy milk chocolate gelato with premium pieces of coconut, candied pecans, and a velvety caramel swirl throughout.
“We are thrilled to add new, exciting flavors to our growing line of products,” says Josh Hochschuler, Founder of Talenti Gelato & Sorbetto. “We put great care in creating our gelatos, selecting the best ingredients and adhering to time-honored gelato-making methods. With two takes on American classics and two slightly more exotic creations, this year’s new flavors continue to exemplify our commitment to the best quality gelato and sorbetto.”
Consumers will find Talenti’s new packaging and new flavors in retailers nationwide beginning April 2013 at a suggested retail price of $4.99-$5.99, or online at $7.99, plus shipping.