Its £30,000 outlay in the creation of the new lines comes following major growth in the dessert parlour market, with the 11 top operators, spearheaded by Creams, Kaspas Desserts and Heavenly Desserts, expanding by 42% since 2018 and on track to exceed a combined 400 outlets this year.

A recent study from the Dessert Report by Barry Callebaut, found 44% of British consumers usually order a dessert, cake or pastry when eating out, with chocolate being the number one choice of dessert ingredient. Almost half (49%) said that they would be more likely to order a dessert if it was made with premium ingredients.

The new flavours include speculoos, milk chocolate, white chocolate, mixed berry and mango & passionfruit.

Kirsty Matthews, marketing and insights manager at Macphie, said: “Dessert parlours are pushing boundaries and need products that match that - we feel that we have achieved this and more.

“During product development, the slightest of changes can make a huge impact. It takes time to source the best ingredients and perfect the flavours, consistency, packaging and photography and we pride ourselves on the fact that we won’t launch a new product until the whole team is completely and entirely happy with it.”

As well as the additions, Macphie has also made improvements to three of its sauces in the original range, improving the flavour and reducing the sugar content of its Belgian chocolate and toffee toppings and refining the taste, texture and mouthfeel of its strawberry sauce.

Macphie is an internationally renowned ingredients manufacturer that was established in 1928 and now employs more than 250 people across its three sites.