Non-dairy formulations, low sugar recipes, cleaner labels and ethical ingredients all contribute to consumer decisions
Flavor is the single most important choice factor and purchase driver for ice cream shoppers. However, there are other trends in ice cream development that help to build further competitive edge. These include non-dairy formulations, low sugar recipes, cleaner labels and ethical ingredients.
Non-dairy ice cream has certainly been booming in recent years. Launch numbers rose at a CAGR of nearly 30% over 2016-2020 and non-dairy lines now account for 10% of all ice cream introductions. This rises to as much as one-quarter of all activity in North America and one-fifth of launches in Australasia.