Current trends in the ice cream industry are fascinating and reflect the evolution of this delicious dessert. Let me share some of the most notable trends:

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1. Full sensory experience:

   • Ice cream manufacturers are focusing on providing a multi-sensory experience. This includes not only the taste, but also the texture, presentation and the way the ice cream is served.
   • Ice creams with unusual textures, such as fruit ice cream rolls or herb ice creams, are gaining popularity.

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2. Premium and healthy ice creams:

   • Consumers are willing to pay more for high-quality ice creams. Sumptuous products with exotic and healthy ingredients are in demand. 

• Dairy-free, probiotic, low-fat or low-sugar ice creams are also gaining ground.

There is no doubt that plant-based frozen desserts represent a significant and growing trend in the ice cream world.

Plant-based frozen desserts support vegan, flexitarian and healthy indulgence trends, as well as the need to address the large part of the population that is lactose intolerant. They also harmonize with environmental and sustainability issues, especially around animal welfare and ethics.

In addition, the list of raw ingredients, the new sources of protein, is getting longer. Today, frozen desserts are made with avocado, coconut, white beans, cashews, hazelnuts, soy, rice, wheat, peanuts, almonds... and many more.

Plant-based frozen desserts are on the rise and are becoming mainstream products. Today, consumers expect a quality product comparable to dairy ice creams, so they must compete on taste, texture and mouthfeel. The trend is global, but developed markets currently dominate the launches of plant-based frozen desserts.

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Don't hesitate to check out our ice cream bases, they will help you create this type of frozen dessert, see more...

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3. Fair trade and convenience:

   • Convenience is key. Ice cream as an on-the-go treat is also contributing to the growth of the sector.
   • Convenient formats, such as ice cream on sticks or cones, are becoming increasingly popular.

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4. Changing consumer preferences:

   • Ice cream's popularity is driven by changing consumer tastes. Companies are adapting to these preferences to keep up with ever-evolving markets.

5. Innovation in flavors and varieties:

    

Consumers are looking for unique and exciting options. Ice creams made with exotic fruits, seasonal ones or unusual ingredients are on the rise. Vegan ice creams are also trending, using alternatives to traditional dairy products.

• NEW savory FLAVORS like beetroot, basil, mole, olive oil or even replace your cocktail at the bar: 'Cheers Ice Cream', Mojito-flavored ice cream, etc.

• TWO FLAVORS FOR THE PRICE OF ONE. 

  Elizabeth Fenner and her new 'flavor release' ice cream get away with it - by encasing a cherry flavor inside tiny gelatin balls and mixing it with vanilla ice cream (a process called microencapsulation), Fenner created a frozen treat that, at first glance, appears to be pure vanilla. But, as the heat of your mouth breaks down the capsules and releases the flavor inside, that same scoop of ice cream starts to taste like cherry..

•  THE ICE CREAM THAT DOESN'T MELT

  Ice cream innovators Bompas and Parr are creating an ice lolly that won't melt. Their secret is to mix fruit fibres into the mixture before freezing it, which helps insulate the ice lolly from the inside and allows it to last 24 hours outside the freezer before melting.

• THE ICE CREAM THAT CHANGES COLOR
  

There are some really fancy ice creams that no one expected to see. Take Xameleon, a unique ice cream that changes color from blue to pink to purple as you eat it! Xameleon contains a number of carefully selected natural colors (such as carotene or anthocyanins) that react to the acidity and heat of your mouth: licking the ice cream alters the chemical structure of these ingredients, causing them to change color.

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• GLOW IN THE DARK ICE CREAM
  

Bompas and Parr have come up with an outlandish idea – an ice cream that glows in the dark. By adding a fluorescent protein, found in jellyfish (which emits a green glow under UV light), to the mix, they managed to create a Halloween-inspired treat that lights up in a dark room. Even more spectacular, the protein needs to be ‘activated’ by heat and physical movement before it glows, meaning this ice cream only lights up when you lick it!

It truly is an ice cream from the future, although sadly it also comes with a price tag – it costs (€$)189 a scoop.

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In short, the ice cream industry is full of creativity and diversity. So get ready to try new flavors and textures while enjoying your favorite ice cream! 🍦😊