What next for Icecream? Trend Thinking
(Posted on 27/03/19)
Rays of sunlight are starting to penetrate the clouds, so it’s essential to be prepared for the next increase in ice cream demand. As a staple of the British summer and the fridge freezer, ice creams remain a popular delicacy, despite consumers looking to reduce their average grocery spend.
Unlike other foods, indulging in a tub of ice cream is an occasional luxury treat and therefore can often warrant a premium price. Reports from Grand View Research anticipate the industry to be worth £78.8 billion by 2025, as the demand for high-quality premium ice creams continues to grow. In response, manufacturers and formulators are investing in new developments including new flavours, colours and formulations to keep their products firmly ‘on trend’. With such innovations in mind, here are five ways in which ice creams are evolving to meet the requirements of the premium price tag.
A preference for protein
As protein and calorie intake becomes a larger dietary focus for consumers, ice cream formulations are evolving. Designed to align with the trend of high protein foods and supplements, desserts boasting high levels of protein and low calorific content are particularly attractive to today’s health-conscious consumers. Natural dairy proteins such as BiPRO®, produced from pasteurised whey, present an effective way for manufacturers to tap into this growing demand and is available through Cornelius principal, Agropur. Protein boosted lifestyle-orientated products are popular with consumers and secure ice cream a share of a rapidly emerging market.
Florals are an exciting new trend in luxury ice cream formulation. With sweet treats being a rare indulgence, floral flavours are the new way to give ice creams a luxurious edge. While vanilla reigns supreme as the nation’s favoured flavour, floral variants such as rose are gaining popularity for their distinctive fragrance and are available through Cornelius principal Nielsen Massey. Known for connoting luxury and refinement, florals are a fantastic device to distinguish an iced product from its competition and are a welcome addition to the nation’s shopping list.
With plant-based diets gaining prominence, veganism is becoming thedietary choice for 2019, so it comes as no surprise that the ice cream market is following suit. Unlike traditional ice cream, dairy-free variants rely on coconut and other natural milks to maintain this unique USP. As the vegan trend continues to influence consumer purchase decisions, premium ingredients are vital when ensuring the proper adherence to this growing trend. The Cornelius Health & Nutrition team are on hand to offer expert support and advice, as this section of the market continues to expand.
Living the fantasy
While a traditional scoop of ice cream relies on a single colour, multi-coloured ice creams are expected to be this summer’s hot topic. Perfect for parties and popular throughout 2018, when topped with vibrant chocolate sprinkles, edible glitters or simply sat on top of a waffle cone, such vibrant edibles are incredibly hard for us to resist. Click here to see how the CO-OP used vivid colours to create its signature Uni-Cones.
Manufacturing colourful creations that gain recognition for their visual impact, relies heavily on a variety of intense natural colours. With hues explicitly designed for use in ice creams, Cornelius principal CHR Hansen, provides an extensive portfolio of natural colours, perfect for enhancing frozen products’ shelf appeal. Set to grow off their previous popularity, multi-coloured frozen treats offer a fantastic way to brighten up a summer’s day.
Savour the flavour
With manufacturers on the lookout for fresh flavour combinations that excite the country’s ice cream aficionados, savoury flavours are firmly on trend. White chocolate & ancho chilli, wasabi & pea crunch and hickory peach & candied bacon are some of the kookiest combinations around, recognised for their tantalising effects on the taste buds.
New flavours bring with them new benefits, and in the case of savoury flavours the lower sugar content is attractive to diet conscious consumers. Unlike sweet delights that are texturised and sweetened using sugar, savoury alternatives use salt to offer consumers an alternative experience. As a market with substantial scope for flavour experimentation, savoury ice creams present an appealing alternative for those wishing to go against the grain.
With the industry continuously striving to form new variants of ice cream and extend its usage into cake, on-the-go and health markets, ice cream’s influence across deluxe food and snack applications is predicted to increase and remain a trend to watch this summer.
To find out how the Cornelius Health and Nutrition experts can support your ice cream andproduct development needs, please visit www.cornelius.co.uk or call +44 (0) 1279 714 300.