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?   

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.

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?