The global ice cream category is “stepping up its innovation game”, according to Mintel global food & drink analyst Honorata Jarocka, who says brands are responding to consumer demand for healthy and tasty desserts.
Ice cream is a traditionally high fat, high sugar dairy indulgence. But according to global food & drink analyst at Mintel, Honorata Jarocka, a push towards more nutritious and more adventurous offerings has been observed across the sector.
FoodNavigator brings you the latest trends in the global ice cream category, from high-protein formulations to lactose-free, and liquor flavourings.
The global ice cream category is “stepping up its innovation game”, according to Mintel global food & drink analyst Honorata Jarocka, who says brands are responding to consumer demand for healthy and tasty desserts.
Ice cream is a traditionally high fat, high sugar dairy indulgence. But according to global food & drink analyst at Mintel, Honorata Jarocka, a push towards more nutritious and more adventurous offerings has been observed across the sector.
FoodNavigator brings you the latest trends in the global ice cream category, from high-protein formulations to lactose-free, and liquor flavourings.
A number of high-protein ice creams saw success in the global market in 2018 – including low or no sugar formulations.
Indeed ‘added protein’ was listed as an influencing factor among shoppers – particularly younger demographics – that could encourage increased consumption of ice cream, according to Mintel consumer research. Just under one-third of consumers aged 16-24 in Germany agreed with this statement.
“The pioneer for calorie-reduced and protein-rich ice cream has been Halo Top,” says Mintel’s Jarocka. Halo Top is sold in 500ml tubs that contain between 280 and 360 calories, and up to 20 g of protein. Flavours include sea salt caramel, cinnamon roll, and peanut butter cup.
It also recently launched Halo Top sticks, which contain between 80 and 100 calories each.
The US brand, which swaps out sugar for organic stevia and erythritol, targets consumers wanting indulgent but healthy ice cream, says Jarocka. “In comparison to other ‘better-for-you brands, the manufacturer’s low-calorie appeal is helped by its packaging design that prominently features the number of calories on the front of the package as part of the permissible indulgence positioning.”
Breyers Delights is another brand that displays its calorie count front-of-pack. The company's salted caramel cake flavoured ice cream is high in protein and contains 340 kcal per tub - approximately 30% less than conventional ice cream.
The move towards clear on-pack nutritional information is in line with consumer expectations, says Jarocka: "As many as four in five Spaniards [say] that calorie content of ice cream should be clearly stated on-pack."
As consumers increasingly opt for vegetarian, flexitarian and vegan diets, ice cream brands are looking for ways to capitalise on the plant-based trend.
Vegan ice cream, or ‘nice cream’ as it is sometimes referred, can also provide dairy-free alternatives for those intolerant or allergic to lactose.
“A good example is Unilever’s Magnum, which extended into the vegan market with its classic and almond varieties,” says Mintel’s Jarocka. “These got ‘a vegan makeover’ by incorporating a pea protein base.” Other ingredients include cocoa butter, coconut oil, vanilla bean pieces, and Rainforest Alliance Certified chocolate.
Hotel Chocolat is another brand to recently enter the vegan ice cream space. The UK chocolate chain launched its vegan ice lollies, made from real fruit dipped in its own-brand chocolate, in April this year.
According to Mintel’s Jarocka, brands have found other ways to provide consumers “an extra bit of adult indulgence”, with alcoholic ice cream.
“Mintel’s research shows that as many as 49% of UK ice cream eaters express an interest in ice cream containing alcohol, which rises to 61% amongst respondents aged 25-43,” she says.
General Mills-owned ice cream brand Häagen-Dazs is a good example of brands appealing to audiences with more mature taste buds. The company’s spirits range, which it sells in Canada and in the US, includes flavours such as Irish Cream Coffee & Biscotti and Vodka Key Lime Pie.
Häagen-Dazs’ Irish Cream Coffee & Biscotti contains whiskey, coffee, and real biscotti pieces.
In the ice cream sector, as with many a dessert indulgence, consumers continue to ‘eat with their eyes’.
“The visual appeal of a product is still an important tool to provide enhanced consumer experiences,” according to Mintel’s Jarocka, citing Europe’s uptake of black charcoal flavoured ice cream in gelaterias.
The “unicorn craze”, which sees brands take on rainbow colourings, is another prevalent trend across the food sector.
“Ice cream brands have also jumped on this unicorn bandwagon, as seen in the example of Unilever’s UniCornetto,” said the analyst.
UniCornetto is comprised of marshmallow and cotton candy flavoured ice confection with strawberry flavoured syrup, topped with chocolate coated cereals pieces.
Cornetto continues to expand its colour range with the recent launch of Cornetto Double Flavour Wafer in Germany. The ice cream comes in a two-tone caramel and vanilla flavoured wafer cone.