‘Free From’ Ice Cream Trends in $28 Billion Market
Consumer reception is far from lukewarm about this new era of frozen desserts that avoid soy, gluten, artificial colors, GMOs, and preservatives
Ice cream has a reputation for being a sugar-heavy, nutrition void calorie bomb—and rightfully so. But today’s ice cream has the potential offer much more by adding much less (i.e., less sugar, less fat, etc.). Food industry marketers are astutely churning out a variety of healthier, yet still decadent, frozen treats to please modern American consumers, according to market research firm Packaged Facts in the new report, Ice Cream and Frozen Desserts in the US, 9th Edition.
“Ice cream and frozen novelties remain among the top ten food categories in supermarkets. More than 85% of US household use ice cream or sherbet,” says David Sprinkle, research director for Packaged Facts. “And despite the maturity of the ice cream market, a lot is happening in terms of new product trends and corporate development.”