The Cold Truth
by Lynn Petrak

Although sales dip slightly, diverse products continue rolling out to a splintered marketplace.
Ice cream has always had a certain sentimental cache in the world of dairy products. Legions of people have expounded on the comfort factor associated with ice cream, including the legendary poet Ralph Waldo Emerson, who once mused, “We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream.”
The state of the ice cream category is akin to the eclectic array of product offerings available right now. Retail freezers are chockfull of indulgent flavors, cutting-edge flavors, varieties with some type of health and diet profile and options for those interested in the sourcing of ice cream ingredients.
Scoop shops and restaurants, meanwhile, are also getting rather prolific and creative, mixing up special and sometimes savory profiles.
According to Carl Breed, director of marketing for Brenham, Texas-based Blue Bell Creameries, such diversity has become crucial. “That’s why we have a no-sugar-added line, a light line, a yogurt line and a sherbet line in addition to all of our indulgent flavors,” he says.
2005 Production of Frozen Desserts
 Millions of gallons
Regular ice cream953.0
Lowfat and nonfat ice cream384.7
Frozen yogurt65.1
Water ice66.1
Sherbet59.1
Other7.7
Source: IDFA