A biscuit-style texture is a popular choice of inclusion, and cookies and cream flavoured ice creams have histories dating back to the 1980s, with some earlier claims to the invention dating back to 1977 (Wikipedia).
Soft Crunch is perfect for a variety of applications and provides a firm but forgiving crunch on the tooth compared to a traditional sugar boiled kibble while maintaining crunch properties in moist environments longer than a traditional biscuit thanks to its low hygroscopic nature.
Plus, since the formulation has the capability to manufacture soft crunch products to gluten-free and vegan specifications, you can provide a crunch style inclusion in products beyond your customer’s expectations.
No matter what your desired application, there is sure to be an ideal solution available. Our team are here to help you discover them.
http://www.thermopedia.com/content/869/ – Hygroscopicity – Richardson, J.F.
https://textureanalysisprofessionals.blogspot.com/2014/04/measuring-crunchiness-as-sound-bites.html – Measuring Crunchiness as ‘Sound Bites’