Emerging Trends in Ice Cream and Frozen Desserts: 2023 Update

A Plethora of Indulgence at Affordable Prices

As the demand for desserts and ice cream grows, so does the creativity and innovation of manufacturers. A notable trend is the emergence of “super indulgence” ice creams, featuring multiple layers and exciting, colourful flavours. Despite this focus on indulgence, it remains crucial for manufacturers to keep costs down, especially in the current cost-of-living crisis. Affordable luxury is now a key trend, driving the use of cost-effective ingredients without compromising the sensory experience.

Premiumisation Takes Centre Stage

Premiumisation is evident not only in flavours but also in the texture of desserts and ice cream. Consumers are increasingly drawn to rich, indulgent and creamy products. Manufacturers leverage the right ingredients to create full-flavored treats that offer the desired indulgence. While traditional flavours like milk chocolate, vanilla, and strawberry continue to reign supreme, unusual flavours such as spiced sauces and exotic ingredients like turmeric add excitement and adventure to the ice cream experience.

The Dawn of Healthy Desserts

Amid the popularity of traditional indulgence, there is a notable rise in “better for you” dessert options. Consumers now seek healthier alternatives, including plant-based dairy substitutes, desserts with overall nutritional claims, and portion-size adjustments. With increased awareness of health and wellness, ingredients like milk protein and lactose-free options gain traction. However, reducing sugar levels while maintaining flavour and texture remains a challenge. Stevia and other high-intensity sweeteners offer a potential solution to achieve single-digit added-sugar levels.

Sugar Reduction and Nutty Flavours

Growing concerns about diabetes have led to increased sugar reduction in desserts and ice creams. This poses challenges for manufacturers as sugar plays a crucial role in sweetness, texture and freezing properties. Solutions like sugar-alcohol blends, bulking agents and high-intensity sweeteners are being explored to address these issues. Additionally, nutty flavours, such as almonds, cashews and hazelnuts are gaining popularity for their taste and nutritional benefits. Nuts can be used as inclusions in dairy ice creams or as a base for plant-based alternatives, offering natural appeal and simple processing.

Plant-based Alternatives Gain Momentum

Plant-based desserts and ice creams continue to gain momentum. Consumers are increasingly interested in plant-based alternatives, seeking the same indulgence as their dairy-based counterparts. However, formulating plant-based products presents challenges, particularly in achieving the desired texture without compromising on taste. Almond protein powder has emerged as a promising ingredient to replicate creamy and rich textures in plant-based confectionery.

Balancing Indulgence and Health

As the plant-based trend grows, manufacturers must balance indulgence and health in their offerings. Plant proteins can create textural differences that impact hardness and melting properties typically managed with sugar. Therefore, formulators need to strike the right balance between health-conscious formulations and delivering the indulgent experience consumers desire.

In conclusion, the world of ice cream and frozen desserts continues to evolve, with a keen focus on striking a balance between indulgence and health. Manufacturers are driven by consumer demands for delightful sensory experiences, innovative flavours and healthier alternatives. As the industry progresses, it will be exciting to witness how these trends shape the future of frozen treats.