With the summer ice cream season almost over, the market is facing fresh challenges as consumers pushback on discretionary spending, driving down volume, and look for more sustainable and high-quality products, Sherry Frey, VP of total wellness for NIQ,...
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaard’s Claus Prior Hansen.
The average American eats 48 pints of ice cream per year - and according to new consumer research, adults with children reach out for a frozen treat more often than most.
As the plant-based ice cream market expands with a range of flavors and formats, innovation in the space will need to better recreate the taste, texture, and mouthfeel of animal-based counterparts to entice consumers into the category, Christine Usmen,...
Fresh milk and butter were key contributors from a list of dairy products that have pushed inflation in the food category, fuelling a higher overall CPI index than analysts had expected.
Mars Wrigley has unveiled plans for its ice cream plant in Steinbourg, France to become the first 100% electrically powered industrial site in the Mars Group.
Norwegian food company Orkla Food Ingredients has entered into an agreement to purchase the Swiss company Hans Kaspar to strengthen its position in confectionery and ice cream ingredients.
Dutch headquartered natural product company GNT has launched two Exberry coloring foods made from turmeric and spirulina, which it said provides new opportunities for clean-label greens in dairy and other products.
Bulla Dairy Foods’ decision to shift its popular ice cream Choc Tops from a cinema foodservice-style distribution format to a ‘shelf-ready’ product for Coles supermarkets during the COVID-19 lockdown in Australia enabled the brand to continue successful...
The above-average sunny weather in June and the lockdown caused by the coronavirus pandemic have led to a significant increase in ice cream sales in Germany, according to the Association of the German Confectionary Industry (BDSI).
Froneri started as an ice cream-focused joint venture between Nestlé and PAI Partners in 2016, and the relationship will be furthered by the acquisition of Nestlé USA’s collection of ice cream brands.
UK ice cream makers – whether artisan producer or supermarket supplier, ice cream parlor, café, restaurant chef or caterer – can enter the UK’s only National Ice Cream Competition 2020.
CBD has not yet been fully legalized in the US, but Ben & Jerry’s is already for preparing for when it may be. The company released a statement committing to incorporating CBD into future ice cream innovations as soon as it is federally legalized....
Incorporating chocolate in local food applications is key to achieving market success for the category in China, according to Barry Callebaut, which expects to see launches of new products featuring its flagship Ruby chocolate increase this year.
Orkla Food Ingredients, part of Orkla Group, has entered into an agreement to purchase a majority stake in Greek confectionery, bakery and ice-cream business Stelios Kanakis Industrial and Commercial.
Herza is launching a range of white, dark and milk organic chocolate couverture pieces for “adventurous consumers” on the lookout for new and unusual flavor experiences.
South Korean giant Lotte Confectionery has fully acquired Havmor Ice Cream Ltd in India for Rs1,020 crore (about US$157.9m), entering the ice cream snacks segment as well as expanding its business network across India.
Nestlé has confirmed it is partnering with the Twinkies maker Hostess to roll out a line of Hostess ice cream in early 2017, but won't release details.
Aldomak which makes tablets, fudge and macaroons is projecting sales of £1.9m ($2.8m) for 2017 on the back of a slew of contract wins and increased activity with existing clients.
Unilever’s Magnum chocolate range has entered retail outlets across Western Europe after a recent rebranding and plans further global expansion, says contract manufacturer Kinnerton Confectionery
Olive oil, black pepper, bread and cheese - restaurants and artisan ice cream makers are finding success with savoury flavours but will European manufacturers and retailers follow?
Franklin Farms East (FFE) in New Jersey, US, which produces dry milk and non-dairy food products used in baked goods, ice creams and confectionery products has installed a Flexicon bulk bag discharger and bag dump station to bring its blending in-house.
The Finnish government has said a tax on sweets and ice cream in the country will be scrapped at the start of 2017 after the European Commission said the tax unfairly advantaged producers within the country.
Pecan Deluxe Candy (Europe) has invested in a €300,000 Yamato multihead check weigher, which can operate up to 100 bags per minute, to meet increasing demand for inclusions in products such as ice cream, desserts, cookies and donuts.
For Justin Woolverton, founder and CEO of premium ice cream brand Halo Top Creamery, life had become too sweet and too sour at the same time. A dissatisfaction with his career path and a dietary restriction landed him in the freezer aisle.
DKSH Holdings Ltd, the Swiss market expansion services group, has invested in a new innovation centre in Thailand as part of an initiative to introduce new concepts and ingredients to the local confectionery and bakery industry.
A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.
Swedish company A&R Carton has acquired a controlling stake in Speciality Paperboard Containers Ltd (SP Containers) in a move that looks set to accelerate the growth of the UK paperboard firm.
Hot, cold, spicy, tingling and electric sensations could be used to enhance consumers’ enjoyment of foods and drinks, according to Michael Nestrud, a sensory science PhD candidate at Cornell.
Stevia could soon be adopted by ice cream manufacturers, claims a partnership of ingredient developers which believes it has overcome the technical challenges of producing frozen desserts using the natural sweetener.
Unilever has denied that it is actively developing ambient ice cream, following newspaper reports that such a product is part of a programme to reduce the environmental impact of its consumer goods.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
Frozen novelties are providing opportunities for growth in a mature
ice cream market where there is little room for maneuver, according
to a new report from Mintel.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
The prebiotic inulin may enhance the texture of probiotic
ice-cream, resulting in a potentially health friendly summer snack,
according to new research.
