Ice cream by tradition is usually perceived as ‘sugar-heavy’, ‘nutrition void’, or a ‘calorie bomb’. However, the ice cream of today has developed far beyond that to meet the latest consumer needs. Once thought as a mature market, manufacturers are finding new ways to innovate with ingredients so as to tailor ice cream to the global health and wellness trend in order to meet consumer demands for healthier indulgences.
Since a long time before, manufacturers had already addressed the needs of lactose-intolerant consumers with dairy free ice cream and frozen desserts using water ice, and also vegetable oil of one kind or another.
Today, in efforts to create even healthier ice cream and frozen desserts, manufacturers have gone one step further: they have now added more items to the list of food components from which they are free, such as soy, gluten, artificial colours and flavours, preservatives, and genetically modified ingredients.
This avalanche of new, free-from introductions will help the market overcome some of the lukewarm sales growth of recent years, says the market researcher, and the segment is expected to see great gains by 2020.