In March, Unilever said it would source sustainably farmed fruit to make its Fruttare frozen fruit bars. The frozen dessert category is not immune from consumers’ calls for sustainable farming and manufacturing processes. All three holiday ice flavors are gluten-free, cholesterol-free and lactose-free.ĬEO Rich Trotter said the company developed the holiday flavors because “we discovered many Italian ice fanatics who are sad when the summer water ice season ends.” They showed up in 2-quart pails in October in Acme and Weis grocery stores. Flavors are pumpkin, eggnog and peppermint. Rosati Ice, located near Philadelphia, added holiday flavors to its line of Italian ices. Makers of nondairy frozen desserts continue to add flavors to their products. Mayfield’s other limited-time offerings this year were cherry chocolate chip, Yellow Brick Road (chocolate-covered peanuts in vanilla ice cream) eggnog-flavored custard and peppermint stick. The ice cream maker added two flavors to its Signature Ultimate Ice Cream collection: Speculoos Cookie Butter (vanilla ice cream, speculoos cookies and ribbons of speculoos cookie butter swirl) and Cookie Butter Fudge Chunk (vanilla ice cream, speculoos cookies, fudge chunks and speculoos cookie butter swirl). Mayfield Dairy Farms, Athens, Tenn., rolled out a limited-time offer called Sea Salt Caramel Cheesecake.Ī second Premium Ice Cream flavor introduced by Pierre’s this summer was Pretzel Sundae, made with vanilla ice cream, chocolate-covered pretzels and thick fudge. The flavor is from its Premium Ice Cream line. This summer Pierre’s released its Sea Salt Caramel Toffee Crunch, made with caramel ice cream with chocolate-covered toffee and a sea salt caramel swirl. Heading the list is caramel, especially paired with sea salt. These are sold in clear 14-ounce plastic screw-cap jars.įlavors abound in the category, regardless of ice cream, gelato or frozen dairy dessert. Unilever’s newly acquired brand Talenti introduced three limited-time offerings this fall: pumpkin pie, eggnog and peppermint bark. They are sold in clear 28.5-ounce containers. Unilever, the leader in gelato sales in the United States, added four flavors to its Breyers Gelato Indulgences line this year: chocolate caramel, mint chocolate, strawberry truffle and cappuccino. She said the company’s focus is on “simplicity, naturally natural, clean label, gluten-free and non-GMO.” “Gelato is an indulgence,” said Simona Faroni, the co-founder of G.S. Still, gelati are considered a treat that is offered in a wide variety of flavors. The dessert is sold in 4-ounce and 14-ounce containers.īrio is a brand of Nutricopia, which developed NuScoop for the organic dairy Straus Family Creamery, Petaluma, Calif.Īlso making health claims about their frozen desserts are gelato makers, who point out that a serving of gelato has less fat than ice cream (because gelato is not made with cream). It offers a veritable kitchen sink of nutritional buzzwords, including: “a rich dose of calcium,” magnesium, vitamin D, 24 other vitamins and minerals, omega 3-6-9, prebiotic fiber, antioxidants and selenium. One serving of Artic Zero contains 3 grams of protein, derived from WPC-80, an ingredient made from whey.īrio is another low-sugar frozen dairy dessert brand offering 6 grams of protein per serving. Amit Pandhi, the CEO of San Diego-based Artic Zero, said his all-natural pints “fill a void in the frozen case.” That void is “guilt-free indulgences,” he added. Then there are high-protein and low-glycemic desserts, which don’t meet ice cream’s standard of identity but are sold in the frozen dairy case. Yet consumers of dairy desserts are no less interested in the ingredient deck than are consumers of other dairy foods and beverages. That often plays out in mouthfeel and flavors or inclusions. Manufacturers of ice cream, gelato, frozen yogurt, novelties and other frozen desserts talk about consumers’ desire for indulgence. A scrap of good news for the industry was that dollar sales rose 2.5%, thanks to a 9-cent average increase in price. Annual consumption, as measured by retail sales, increased just 0.1% according to IRI, a Chicago-based market research company. Through August, production was down 0.8% compared to the previous year, to 525 million gallons, according to the National Agricultural Statistics Service of the U.S. Ice cream production hit a five-year low in 2014 and the numbers for 2015 aren’t looking any better. Americans don’t buy as much ice cream as they used to and manufacturers aren’t making as much anymore. Perhaps the biggest obstacle is consumer demand.
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