How Can Ice Cream Brands Innovate For Today’s ‘Eating Lifestyle’ Trends?
How Can Ice Cream Brands Innovate For Today’s ‘Eating Lifestyle’ Trends?
Over the past 5 years, US consumers claim to have tried the following diets:
30% high protein | 34% low sugar | 6% vegan | 5% keto
How are these eating lifestyles shaping ice cream?
The Case for Nice Cream & Non-Dairy Frozen Desserts
Non-Dairy Frozen Desserts and Nice Creams are a booming category for the ice cream developers. According to Mintel GNPD, vegan ice cream accounts for an increasing proportion of global ice cream launches, making up of 7% all launches in the last 12 months (2019/20). That is more than double the 3% five years ago (Mintel 2015/16).
It is evident just by the numbers that consumers are looking for desserts using alternative dairy products. Offerings of dairy-free frozen desserts are up over 16% in value, and up 20% in volume. This category trend is not new, but has gained significant momentum over the past few years. This stems from two factors: First, consumers’ changing their diets because they physically cannot consume products with dairy. Or secondly, they may be making a conscious or social decision to not consume animal products.
Haagen Dazs Amaretto Black Cherry Almond Toffee Non-Dairy Frozen Dessert
As developers, we have an opportunity to paint on a new canvas with new ingredients.
To the rescue: Nut Butters are rising to the occasion to provide the fat and texture which dairy naturally supplied. Nut butters can be used as the base element for non-dairy frozen desserts or can be thinned with oils to be used as a variegate as well.
Want to learn more about Barry Callebaut’s non-dairy solutions for Nice Creams and this Lifestyle Segment?
Download our ‘Eating Lifestyles’ Ice Cream Ideation Guide for non-dairy innovation.
This guide provides:
- Ingredient Solutions for Non-Dairy Development
- A snapshot of our non-dairy innovation concept deck from our innovative team of Chefs
- Recent data insights and trend information for this Lifestyle Segment
