Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.
Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.
Over the past few years, freezer cases have been filling up with a new class of creamy, dreamy treats that bear all the hallmarks of sinful indulgence while delivering more pluses (think protein and fiber) and fewer minuses (added sugar or "artificial" anything), to boot.
In the frozen dessert market, ice cream typically reigns supreme among consumers who are looking to indulge in a treat. But even ice cream sales are struggling.
To appeal to today’s consumers, producers of refrigerated and frozen desserts are creating products with premium and simple ingredients, often in convenient and single-serve formats. But they also need to meet consumers’ desire for indulgence
Consumers still love eating ice cream and other frozen and refrigerated desserts, but now many are looking for cleaner versions of their favorite treats. Alongside this, even those who desire to eat healthfully still don't want to give up the indulgence factor.