Frozen Desserts

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Ice cream's recent comeback — which began in earnest last year — shows no signs of waning. Retail sales of ice cream in the United States rose a respectable 3.9% to $6.1 billion during the 52 weeks ending Aug. 6, 2017, according to data from Chicago-based Information Resources Inc. (IRI). Unit sales climbed 2.6% to 1.6 billion.

Competing in the frozen dessert market can be tough, even more so during a time when so many consumers are paying close attention to labels and their food choices. Consumers are cutting back on desserts, choosing healthier options or reaching for ice cream when they want to indulge.

Consumers love their ice cream and other frozen and refrigerated treats and prefer them in their most natural forms. There is still a strong desire to eat healthy, but for many, not if it means giving up the indulgence factor. Several ice cream brands have taken on this challenge, creating lines that cut back on calories and sugar but with the mouthfeel consumers expect from ice cream.

San Diego-based Arctic Zero, added three chunky pint flavors and one new bar flavor to its line of “Fit Frozen” lactose-free and low-calorie dairy desserts.

Two new multiserve pie varieties are available from Bloomington, Minn.-based Edward’s desserts, a subsidiary of The Schwan Food Co.

Yasso Inc., Quincy, Mass., added three new flavors to its line of frozen Greek yogurt novelties — cookies n’ cream, chocolate chip and Cinnamon Bun.

How does a dairy processor address the public’s enlightened attitude about nutrition while still appealing to its inclination toward indulgence?