Ice Cream Production in the US
Shifts in consumer tastes have hampered performance for the Ice Cream Production industry over the past five years. In response to these trends, industry operators have introduced new brands or reformulated their existing frozen-dessert lines with higher-quality ingredients. Despite stagnant volume sales for most of the five-year period, plummeting milk and sugar prices in recent years have helped boost profit margins across the industry as a whole. Over the five years to 2021, the industry is forecast to decline steadily as demand for the industry's largest product segment continues to wane in line with rising health consciousness. Conversely, the development of nutritious frozen treats and innovative flavors will drive demand for premium and super-premium ice cream brands.
Operators in this industry make ice cream, frozen yogurt, sherbet, frozen tofu and other frozen desserts, except frozen bakery foods, which are included in the Bread Production industry (IBISWorld report 31181). The majority of raw inputs are sourced from the Dairy Farms industry (IBISWorld report 11212).
This report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecasts, growth rates and an analysis of the industry key players and their market shares.
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