The indulgence factor: trends in frozen and refrigerated dairy desserts

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

Sarah M. Kennedy

September 4, 2018

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.

Dairy awards

G.S. Gelato’s guava sorbet wins 2016 Food and Beverage Award

Taste the sorbet at the National Restaurant Association show in Chicago.

April 8, 2016

G.S. Gelato & Desserts received the 2016 Food and Beverage (FABI) Award from the National Restaurant Association for its new Guava Sorbet flavor.

Cheesecake sales nearly frozen, while frozen puddings show promise

Sarah M. Kennedy

September 7, 2015

The frozen dessert category struggled with sales down or barely moving in all segments except frozen pudding, which saw sales rise.

Frozen desserts on menus showcase innovative flavors, concepts

For frozen desserts — unique flavor innovations, homemade-style desserts and seasonal flavors are showing up on menus

Sarah M. Kennedy

September 3, 2015

Frozen dessert makers can find inspiration for the next big thing by looking at what’s happening on restaurant menus across the United States.

It’s a flavor game for frozen dessert makers

Among a saturated ice cream and frozen dessert market, processors are looking to gain momentum by focusing on unique flavors and new innovations.

Sarah M. Kennedy

September 8, 2014

What makes a consumer want to buy a cone of ice cream, a cup of gelato or even a scoop of frozen yogurt? Many can argue it’s a desire for something sweet, something to indulge in.

Frozen pudding, cheesecake sales not so sweet

Sarah M. Kennedy

September 7, 2014

The overall frozen desserts and whip toppings category saw dollar and units sales down, with puddings and cheesecakes particularly struggling.

Dairy processors need to address a number of threats to ensure the highest level of food safety within their processing facilities. Two of those threats are cybersecurity concerns and less-than-optimal hygienic practices.

Your dairy facility provides the perfect environment for flies, cockroaches, ants, and more to setup residence – and potentially damaging to your bottom line and products. Join the pest experts at IFC to discover strategies to stop pest risks at your facility.

Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Items Tagged with 'frozen dessert news'

ARTICLES

The indulgence factor: trends in frozen and refrigerated dairy desserts

G.S. Gelato’s guava sorbet wins 2016 Food and Beverage Award

Cheesecake sales nearly frozen, while frozen puddings show promise

For frozen desserts — unique flavor innovations, homemade-style desserts and seasonal flavors are showing up on menus

It’s a flavor game for frozen dessert makers

Frozen pudding, cheesecake sales not so sweet

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