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Biscotti line offers new vibrant packaging

Nonni’s revamps brand with new on-trend flavors.

Nonni’s Foods, the leading premier biscotti baker, is introducing two new, decadent flavors with updated, more-vibrant packaging to its popular Biscotti Bites product line. Double Chocolate Salted Caramel and Very Berry Almond Biscotti Bites are available now to U.S. retailers.

The new bite-sized creations maintain Nonni’s devotion to use only the highest-quality ingredients, including real almond pieces, dark chocolate drizzles, luscious caramel bits, sweet cranberries and creamy Greek yogurt. Nonni’s Biscotti Bites are only 110-calories per serving (three cookies) and are great for on the go snacking.

“Nonni’s is committed to flavor innovations that reflect consumer demand and trends, and we are proud to demonstrate this through our most recent Biscotti Bite product line,” says Patricia Wong Bridges, brand marketing manager for Nonni's. “We’ve seen great success with recent biscotti flavor launches and think consumers will be equally pleased with this flavor introduction and eye-catching packaging.”

Every bag of Nonni’s Biscotti Bites contains five servings (approximately 15 cookies), available for a suggested retail price of $3.49 at select grocery retailers, such as Ahold, Big Y, Giant Eagle, Publix, Wakefern and Wal-Mart. With enhanced and vibrant packaging, Biscotti Bites are sure to catch consumers’ attention while remaining a category leader in the cookie aisle.

Fresh from the Nonni’s artisan bakery, Biscotti Bites are and now available in three indulgent flavors on shelves:

  • Almond Dark Chocolate Biscotti Bites– A delicious treat full of real almond pieces and dipped into semi-sweet dark chocolate.
  • Double Chocolate Salted Caramel Biscotti Bites– A joyous indulgence loaded with caramel bits, dipped and drizzled in rich milk chocolate then finished with a sprinkle of sea salt.
  • Very Berry Almond Biscotti Bites– A decadent bite brimming with fresh nuts, sweet berries and dipped in creamy Greek yogurt. 

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