Like many other U.S. retail food categories, the ice cream category has been awash with innovation during the past few years. From lower-sugar, higher-protein formulations and portion-controlled offerings to “ice cream” that’s … well … not really ice cream, the sheer number of choices awaiting consumers in the freezer case is somewhat mind-boggling.
Despite all the innovation — or perhaps partly because of it — sales within the U.S. retail ice cream category have been relatively flat in recent years.