6 Ice Cream Flavor Trends for Summer 2020 & Beyond
6 Ice Cream Flavor Trends for Summer 2020 & Beyond
93% of all consumers ate dessert in the past week…and of the 93%, 90% ate ice cream as that dessert! According to Datassestials, ice cream remains the most consumed dessert - which is great news for us! Ice cream is one of our favorite treats for celebrations, for comfort, or just because. As developers, from where is the inspiration coming for us to make that next great ice cream flavor?
The global ice cream market was worth 57 billion U.S. dollars in 2017, and is expected to grow to nearly 75 billion by 2024. While many of us have our ‘go to’ flavors, there are many consumers who just want to try the newest thing – and the opportunity for growth abounds.
Keep reading for a ‘taste’ of our observations for trending flavors and concept ideas for 2020 packaged in an exclusive downloadable guide.
Top 6 Ice Cream Flavor Trends to Watch in Ice Cream
Source: Dreamstime.com
1. Health Halo
With consumers trying to eat healthier, trends in this area will continue to grow. Sugar-reduced ice cream products are up over 16% in retail value and organic products are up over 11% in retail value. Consumers still want their rewards or desserts, but want to feel good about what they are eating. While even developers of these products will readily admit they are not equal to their ‘regular indulgent’ counterparts, they do fill a need for their purchasers.
Diet programs like Keto and other low-carb, high-protein plans will continue to grow in popularity as their success stories mount. As developers, we need to have an ear to classic ice cream concepts and new ideation, but how can we tailor those concepts for these niche consumers? Inulin-based Peanut Butter Cups?
Source: Dreamstime.com
2. Texture
Consumers are looking for new reasons to purchase different ice cream flavors that are out of their normal practice. According to Mintel, the top driver for consumer trial of new frozen desserts is a new texture. 34% of consumers responded that seeing or having the connotation of a different crunch, sensation, or pop to be the largest influence on their new frozen dessert purchase. Or maybe it is not a ‘different’ texture but a familiar texture presented in a new way?
For example, we know the familiar crunch of a chocolate coated waffle cone, but what if we mixed it into a new and different flavor background? Conversely, new textures like a meringue or a burnt caramelized aerated sugar would make for new, adventurous flavors. So, it is not always a new, different texture, but a comfortable one presented in a new way.
Source: Dreamstime.com
Non-Dairy
3. Non-Dairy
Offerings of dairy-free frozen desserts are up over 16% in value, and up 20% in volume. This category trend is not new, but has gained significant momentum over the past few years. This stems from two factors: First, consumers’ changing their diets because they physically cannot consume products with dairy. Second, they way be making a conscious or social decision to not consume animal products.
As developers, we have an opportunity to paint on a new canvas with new ingredients. To the rescue: Nut Butters are rising to the occasion to provide the fat and texture which dairy naturally supplied.
Source: Dreamstime.com
Kindred Spirit
4. Kindred Spirit
Alcohol-inspired flavors have been on the rise over the past few seasons. Rum Raisin is probably the most recognizable concept from the past, but new players are emerging as developers work with flavors and the alcohols themselves. According to Mintel Menu Insights, bourbon (as a sauce ingredient) on restaurant menus is up 80% and Whiskey is up 25%. Developers are also working with spirits and flavors like Rum or Champagne to create new frozen dessert flavor profiles.
Due to freezing temperatures, formulating ice cream with alcohol may be a challenge. However, there are many great extracts on the market that can match the original profile. Real alcohols can also be used and cooked into ingredients like caramel. Sweetness and richness can come together in an inclusion, like a brown butter bourbon truffle, to highlight these adult flavors.
Source: Dreamstime.com
5. Deconstruction
Some of our favorite frozen dessert creations come from deconstructing popular dishes and making them into ice cream flavors. Now this does not have to be dessert; let’s start with Breakfast! Cereal as an ice cream inspiration has been very trendy lately. Starting with Christina Tosi’s Milk Bar to Lucky Charms® cereal – we are seeing many new breakfast ice cream concepts. How about Belgian Waffle for a flavor? Maple-coated Waffle Cone pieces add flavor, crunch and texture. For desserts, the obvious choices could be Strawberry Shortcake, Tiramisu, or New York Cheesecake. Or even treats like Churros?
Source: Dreamstime.com
bowl of charcoal ice cream
6. The Dark Side
The idea of black ice cream has become very popular; the challenge is how to make it. Sure, you can add significant amounts of artificial color to make a black ice cream, but eventually you will taste color. Charcoal has been widely used but it is not generally recognized as safe (GRAS). Squid ink is another popular choice, and while it is FDA approved, we're not sure how many dairy QA teams would approve of this in their plants.
Enter black cocoa powder. Simply adding black cocoa powder to your white ice cream base will probably not be enough to truly gain the rich, black-color you are trying to achieve. There will be some additional measures you will need to take to ensure your black ice cream will venture to the 'dark side.' Adding some dark cream cookies and a white cream icing variegate will create a true 'blackout' Cookies and Cream flavor.
Download the Ice Cream Concepts & Flavor Ideation Guide:
Sources: Datassentials Desserts Sweet Spot Keynote Report 2019, Mintel Menu Insights Q4_2018
