But, as the Packaged Facts report on ice cream and other frozen desserts - including ice cream, frozen yogurt, gelato, frozen custard, water ices, non-dairy frozen desserts and frozen novelties - notes, keeping prices down will not be enough to expand sales. To do that, manufacturers and foodservice operators alike will be looking to build on the trends that have emerged over the past two years, notably a taste for tart frozen yogurt that features good-for-you probiotic bacteria that improve digestion. The Packaged Facts report suggests the likelihood of probiotics being added to other frozen desserts and includes coverage of other healthy ingredients that may soon be showing up in value-added health-oriented frozen dessert products such as prebiotics (that make probiotics more efficient), Omega-3, and added calcium. Related to the development of these value-added healthy products is the growth in the number of organic frozen desserts and the development of natural sources to replace artificial flavor and color ingredients. The report also discusses the importance to the industry of creative ingredient suppliers such as Danisco.
Another emerging trend certain to continue will be the introduction of frozen desserts with flavors targeted to the growing Hispanic population. Our report covers the potential for products with flavors that appeal to the Asian American consumers and the likelihood of their crossover to the mainstream flavor map. Also covered is the growing interest in European-style gelato as a lower fat alternative to American ice cream and the potential for regional favorites like Italian ices from the Northeast and frozen custard from the Midwest to gain national prominence.
Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition profiles national and international marketers like Unilever, Nestlé/Dreyers, Baskin-Robbins and Dairy Queen; major regionals like Blue Bell and Turkey Hill; emerging powerhouses like Cold Stone Creamery and NexCen; and players catching fire like Red Mango and Rita’s. Particular attention is given to the growing turf battles as franchisers aim to gobble up as many locations in as many markets across the country as possible, and the possible fallout from over-extension. Although focused on the U.S., the report also scans the global market with special attention to markets like China, Eastern Europe, and the Middle East where economic development has spurred a taste for American ice cream even as global marketers acquire and reinvigorate local favorites.
Read an excerpt from this report below.Report Methodology
Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition is based on primary and secondary research. Primary research included interviews with industry participants regarding product and packaging trends, marketing programs, distribution methods and technological breakthroughs; and on-site examinations of retail and foodservice venues.
Secondary research entailed data gathering from consumer and industry publications, newspapers, government reports, financial reports, company literature and corporate annual reports. The analysis of consumer demographics was derived from spring 2009 Simmons Market Research Bureau data.
What You’ll Get in This Report
Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition offers predictions about the growth of the frozen dessert market, identifies important emerging players and explores the environment in which industry trends will develop over the next few years. The report includes extensive data, presented in easy-to-read and practical charts, tables and graphs.
How You’ll Benefit from This Report
If your company is already doing business in the frozen dessert market, or is considering making the leap, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the current market for frozen desserts, as well as projected markets and trends through 2012.
This report will help:
Market Insights: A Selection From The Report
Retail versus Foodservice Frozen Desserts
A third way to distinguish among frozen dessert products is whether they are packaged at a manufacturing facility for sale through retail outlets or if they are prepared fresh at a foodservice location. Making this distinction a little vague is the fact that a lot of the ice cream sold in foodservice outlets is prepared at manufacturing plants that serve a broad regional market or commissaries that serve a smaller region or local market.
Frozen desserts manufactured at a central location and sold through a foodservice outlet are usually packed in three to five gallon tubs from which servers scoop the hard frozen product. Frozen desserts made in the shop where they are sold are created in batch freezers that product a few quarts at a time. While some hard frozen ice cream is prepared in shops by using batch freezers, most frozen desserts—whether ice cream, frozen yogurt or a non-dairy frozen dessert—prepared on site are soft-serve.
Probiotics are Hot But Can They Get Hotter
Marketers are betting that a growing number of consumers, starting with the fans of the new wave of frozen yogurts and, even more so, consumers of refrigerated yogurts, will be eager to have probiotics in their frozen desserts. The movement to probiotics has had a set back. In 2009 two leading refrigerated yogurt marketers, Dannon and General Mills, were sued by consumer activists for misrepresenting the probiotic value of their products. While the suits did not dispute the value of probiotics, but rather the way the companies made their claims, it still has the appearance of disputing the value of probiotics.In the News
U.S. Ice Cream and Frozen Dessert Market Reaches $25 Billion in 2009,
Further Growth Forecast as Trend Towards Discounts and New Launches Continues
New York, January 6, 2010 — The U.S. market for ice cream and related frozen desserts (including frozen yogurt and frozen novelties) increased 2% to reach $25 billion in 2009, despite a recessionary climate that significantly affected frozen dessert sales, according to Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition by leading market research publisher Packaged Facts. The U.S. accounts for almost one-third of the total global market.
The frozen desserts business in America had been considered recession-proof based on its performance during previous downturns. But since the onset of the current downturn, both packaged frozen dessert marketers and foodservice operators have used a wide variety of discounts and deals to keep volume sales up and appeal to cost-conscious consumers. Sustaining such strategies is expected to be essential to the future of this mature market, which Packaged Facts forecasts will achieve sales of $27 billion by 2014.
“The recession has raised consumer commitment to finding the best price/value balance in their frozen desserts. Manufacturers, retailers, and foodservice operators are all working to keep consumers happy by offering a wide assortment of deals,” says Don Montuori, publisher of Packaged Facts. “At the same time, frozen desserts represent an opportunity for relatively inexpensive indulgence. Here again, marketers are offering bargains in order to keep volume flowing, and retailers are improving and upscaling their private label offerings.”
Marketers continue to launch new products that, Packaged Facts predicts, could influence a change in direction for the industry. Many of these products are targeted to socially conscious consumers and foodies, who share a desire for products that are simple and from identifiable sources, such as ingredients by local producers. Other new products are targeted to the Hispanic-American population, which is the fastest growing demographic segment, as well as to consumers who enjoy products with a “Latin” flavor.
At the same time that consumers are value hunting, they are also seeking products that can contribute to their health. And though healthy products are nothing new in the frozen dessert category, the trend now focuses on products that have added ingredients, such as probiotics and Omega 3, that promote good health rather than products that have eliminated ingredients like fat and sugar. Other ingredients being added to promote health include antioxidants, calcium, and Vitamin D. Packaged Facts predicts the healthy aspects of yogurt culture that appeal to older and younger health-conscious consumers will cause the sales growth of frozen yogurt to outpace other frozen dessert categories through 2014.
Ice Cream and Frozen Desserts in the U.S., 6th Edition examines a spectrum of frozen desserts including ice cream, frozen yogurt, gelato, frozen custard, sherbet, sorbet, water ices, non-dairy frozen desserts and frozen novelties. The report offers predictions about the growth of the frozen dessert market, discusses key developments in the changing world of marketers including consolidation and co-branding trends, identifies important emerging players and explores the environment in which industry trends will develop over the next few years. Although focused on the U.S., the report also scans the global market with special attention to markets like China, Eastern Europe, and the Middle East where economic development has spurred a taste for American ice cream even as global marketers acquire and reinvigorate local favorites.
About Packaged Facts - Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services.