Bompas & Parr Create Ultimate Challenge for Sensitive Teeth with Colgate

Last year, I really enjoyed taking part in the Ultimate Tooth Sensitive Challenge with Colgate Sensitive Pro-Relief, so I was looking forward to the latest challenge, the most daring dessert created in partnership with contemporary British architectural foodsmiths Bompas & Parr.

Our evening started very well by sipping on cocktails and chatting to Ruth at Rock n Roller Baby and Katrina from Colgate Social Media.

Harley Street dentist David Bloom explained at the event how Colgate Sensitive Pro-Relief works on tooth sensitivity by sealing the channels to the nerve centre, making it the most effective toothpaste in the market.

Colgate Sensitive Pro-Relief is clinically proven to provide instant and lasting relief against the pain of sensitive teeth. The active ingredient arginine is a naturally-occurring amino acid, which, when combined with Calcium Carbonate, blocks and seals the microscopic channels that lead to the tooth’s nerve centre.

 Once we all applied Colgate Sensitive Pro-Relief to our teeth, we were ready to create our own ice cream recipe in the workshop. I made a Berrylicious ice cream! I wanted to try something different to my usual vanilla ice cream, so I added mixed raspberries and cherries to the vanilla base, with a few drops of almond oil and vanilla essence.

I also added fine slices of chilli to the mixture, and to finish off my tooth-tingling masterpiece, I added a touch of chilli raspberry ripple and pink sparkles for my ultimate ice cream, decorated with an edible flower and golden balls.

Tasked with creating the ultimate challenge for Colgate Sensitive Pro-Relief, the culinary explorers created a tooth tingling ice cream invention, the world’s most sensitising ice cream, to put Colgate’s protective powers against tooth sensitivity to the test.

According to a recent research, almost half of the UK population (47 per cent) suffer from tooth sensitivity. Bompas & Parr’s flavoursome invention has packed in some of the most common triggers for sensitive teeth including punchy peppermint, cooling erythritol, raspberry chilli ripple and a szechuan button – a yellow flower bud that delivers the ultimate tingling sensation, which all combined, put the toothpaste to its sternest test yet.

I had the chance to try the yellow flower bud, and it’s nothing like I’ve ever tested before – it is sweet and savoury, with a salty after taste.

Throughout the evening, we tried food to put our sensitive teeth to the test, but I am pleased to say that I couldn’t feel any sensitivity – thanks to Colgate Sensitive Pro-Relief which was applied before the challenge.

Bompas & Parr’s World’s Most Sensitising Ice Cream is to be trialled at various food and drink festivals nationwide throughout the year including the Foodies Festival and the BBC Good Food Show Summer food fair. Co-creator Sam Bompas will also be making guest appearances at a range of festivals over the coming months, starting at the Foodies Festivals in London at Clapham Common on Saturday 7 June.

Thank you very much to Colgate Sensitive Pro-Relief, Bompas & Parr and the lovely ladies from Cohn & Wolfe for such an amazing evening! 

For more information, please visit http://www.colgatesensitiveprorelief.co.uk/challenge/roadshow

I was under no obligation to write this post, just wanted to share my experience. The opinions expressed in this post are honest and my own.