Innova: ice cream balance changing

16 Mar 2020

Pleasure is still the driving force behind ice cream purchases, with consumers naming its taste, the fact that it’s a treat and makes people feel happy as the top three reasons for buying it.

In the contemporary consumer environment, however, the balance between health and indulgence is increasingly important and a new report from Innova Market Insights highlights the ice cream category’s growing focus on delivering pleasure without the guilt.

Innova: ice cream balance changing

In the contemporary consumer environment, however, the balance between health and indulgence is increasingly important and a new report from Innova Market Insights highlights the ice cream category’s growing focus on delivering pleasure without the guilt.

As far as the key macronutrients are concerned, for example, the focus within ice cream development is clearly shifting from fat to sugar. Through 2015-2019, global launches of low sugar ice creams increased at a CAGR of 48%. In contrast, launches of low/no/reduced fat ice creams dropped at a CAGR of 12% over the same period.

The non-dairy movement is also impacting on ice cream innovation as significantly growing numbers of consumers explore plant-based eating. “Non-dairy ice creams tripled their share of total ice cream launches in North America between 2015 and 2019, reaching a significant figure of 18% penetration,” said Lu Ann Williams, Director of Innovation at Innova Market Insights. “Meanwhile, Australasia and West Europe are other important stamping grounds with 15% and 9% non-dairy penetration, respectively.”

Even within these healthier ice cream categories, however, indulgence is never far away and the idea of ‘permissible indulgence’ is leading to the combination of healthier formulations with decadent tastes. For example, salted caramel is an indulgent flavor that has exploded into the mainstream in recent years. It was ranked as the fifth most popular taste within launch activity in 2019, up 10 places since 2015. However, it is even more popular in helping to deliver an indulgent image to guilt-free products, taking fourth place in non-dairy ice cream launches, third place in low fat ice cream and second place in low sugar NPD.

Related tags

Dairy Market News

Related news

Dairy butter carbon footprint is 3.5 times larger than plant-based spreads, says Upfield

Dairy butter carbon footprint is 3.5 times larger than plant-based spreads, says Upfield

25 Apr 2022

Plant-based margarine manufacturer Upfield says its spreads have a 70% smaller carbon footprint, require half the amount of water and use two-thirds less land across the product cycle when compared to conventional butter, according to a life cycle...

Read more 
China leads the global boom for probiotics

China leads the global boom for probiotics

30 Mar 2022

Probiotics are experiencing a boom in global demand - particularly in China - as consumers look for functional ingredients in food and drink products that can improve their health. 

Read more 
Butter is Better: Keto is driving resurgence as a premium product

Butter is Better: Keto is driving resurgence as a premium product

11 Feb 2022

After years of being shunned as an ingredient, fat is back thanks in large part to the popularity of the keto diet. The market for keto products is growing steadily with the global value of this category forecast to reach $15.6 billion by 2027, accordi...

Read more 
Oats growing in popularity, winning awards and consumer favour

Oats growing in popularity, winning awards and consumer favour

10 Feb 2022

Oats have transformed from a breakfast ingredient to an increasingly common plant-based option, appearing in a multitude of applications.

Read more 
Chobani debuts plant-based coffee creamer

Chobani debuts plant-based coffee creamer

21 Jan 2022

After two years of producing dairy- and oat-based coffee creamers, Chobani is branching into plant-based coffee pairing options with the debut of Chobani Plant-Based Coffee Creamers. These creamers come in four flavors: Caramel Macchiato, Chocolate Haz...

Read more 
Animal-free dairy company raises $120M for commercialization

Animal-free dairy company raises $120M for commercialization

18 Jan 2022

Israeli animal-free dairy company Remilk raised $120 million in a Series B funding round led by Hanaco Ventures with participation from a number of other investors, including Impossible Foods backer CPT Capital, plant-based protein company Just, Yofix,...

Read more 
Chobani Sales surge as it moves closer to IPO

Chobani Sales surge as it moves closer to IPO

26 Nov 2021

Greek yogurt company Chobani saw its sales hit $1.2 billion as of Sept. 25 this year. That is only $200 million short of what the company recorded for all of 2020, when its sales rose 5.2% to $1.4 billion last year, according to a filing with the Secur...

Read more 
Cell-cultured dairy company maker TurtleTree closes $30M in Series A

Cell-cultured dairy company maker TurtleTree closes $30M in Series A

8 Nov 2021

Singapore’s TurtleTree successfully closed a $30 million Series A funding round led by Verso Capital. This investment is one of the largest rounds to date in Asia’s cell-based food sector and brings TurtleTree’s total investment figure to $40 million.

Read more 
EU approves protein ingredient from Eat Just

EU approves protein ingredient from Eat Just

25 Oct 2021

Eat Just, the company behind the mung bean-based Just Egg, received approval from the European Food Safety Authority (EFSA) stating that its novel mung bean protein used in its egg substitute is safe for consumption. It is the first novel legume protei...

Read more 
Clara Foods rebrands as the EVERY Company and launches animal-free egg

Clara Foods rebrands as the EVERY Company and launches animal-free egg

20 Oct 2021

Fermentation startup Clara Foods announced it is rebranding as the EVERY Company at the same time that it is launching the world’s first animal-free, nature-equivalent egg protein — ClearEgg.

Read more