The perception of any flavor (F) is a combination of appearance (A), aroma (A), acidity (A), taste (T), texture (T) and temperature (T), or “FAAATTT.” Although these attributes hold for most foods and food ingredients, they do not capture the whole of the chemical and physical challenges in flavoring plant-based frozen desserts.
For most frozen dessert brands, vanilla accounts for approximately 30% of sales, and chocolate accounts for approximately 15% of sales. The sum of all vanilla, chocolate and vanilla/chocolate-based flavors can be nearly two-thirds of all flavors offered.