In this week’s NPD Trend Tracker, we have a range of festive products, including a festive wrap, festive ice-cream flavours and a pie containing an entire Christmas dinner. We also have a new flavour from Tate & Lyle, a wholegrain spelt from Merchant...
Not too long ago, food manufacturers had to contend with challenging supply conditions for locust bean gum (LBG), a key food ingredient, particularly in ice cream manufacture. Today, LBG availability has finally recovered and pricing - normalized, claims...
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaard’s Claus Prior Hansen.
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
The food and beverage giant’s net profits decreased by 45.2%, but operational improvements and demand have boosted infant nutrition sales while dairy reported mid single-digit growth.
Over the next three years, Unilever plans to expand its lead in ice cream sales by offering more premium products, expanding in emerging markets and leveraging digitization to boost sales online and out of home, a top executive recently revealed.
Vegan ice cream has been tipped as a top trend for the category. But European challenger brands are cool on its prospects, suggesting instead that consumers prefer familiar flavours and dairy-based favourites.
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
Sophie’s BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.
Ben & Jerry’s dispute with Unilever over a potential licensing deal in Israel and the West Bank ended Monday with a blow for the maker of Phish Food ice cream.
Ice cream maker NORTHERN BL°C is growing rapidly as its plant-based treats resonate with UK consumers. With things on the up-and-up, we ask how the brand differentiates itself in an increasingly crowded category.
As the globe looks to a post-COVID era and the hold of the global pandemic begins to abate, consumers’ demands for environmental consciousness and convenience remain, bringing new ice cream delivery and storage concepts to the frozen segment.
Mars Wrigley has unveiled plans for its ice cream plant in Steinbourg, France to become the first 100% electrically powered industrial site in the Mars Group.
Norwegian food company Orkla Food Ingredients has entered into an agreement to purchase the Swiss company Hans Kaspar to strengthen its position in confectionery and ice cream ingredients.
What happens when a traditional dairy company expands into plant-based? Is there cross-contamination risk? Do consumers kick back? Are players tempted to drop dairy completely?
Europe’s largest frozen food player has announced plans to acquire Fortenova’s frozen savoury and ice cream assets. The buy-out marks Nomad’s second in six months, and CEO Stéfan Descheemaeker says investors ‘should not assume we are done’.
Current regulation prevents Swedish ice cream maker Nick’s from using the same ingredients on both sides of the pond. FoodNavigator catches up with founder Niclas Luthman to find out why he is set on using new innovation, when available in Europe.
Latvian dairy company Food Union Group is investing to position itself for future growth, with a focus on production capabilities, food tech and market-led innovation. FoodNavigator speaks to CEO Normunds Staņēvičs to find out more.
UK ice cream brand Magnum has launched its ice cream tubs range in the UK using packaging made with recycled plastic. Following a successful pilot last year, Magnum is the first ice cream brand to use recycled polypropylene plastic in packaging.
Arla Foods Ingredients has launched the first ever organic micellar casein isolate, helping manufacturers meet demand for organic, natural and functional protein products.
The coronavirus crisis has hurt many food and beverage SMEs, reliant on out-of-home channels, particularly hard. We spoke to the founders of French ice cream start-up Gemelli to hear how this company has responded.
As big and small food brands adapt to the 'new normal', many are exploring the direct to consumer (D2C) route as a means of growing sales. Coconuts Organic, a plant-based ice cream, is one of the small businesses doing just that.
Freeze-dried berry powders have been found to act as ‘outstanding’ stabilizers, according to US research, offering manufacturers exiting clean label solutions for customers.
Froneri started as an ice cream-focused joint venture between Nestlé and PAI Partners in 2016, and the relationship will be furthered by the acquisition of Nestlé USA’s collection of ice cream brands.
In the UK, Unilever has launched a trial of the first wrapper-less ice-cream multipack for its Solero Organic Peach product, with 35% less plastic compared to the original Solero Organic pack with individual plastic wrappers.
The global ice cream category is “stepping up its innovation game”, according to Mintel global food & drink analyst Honorata Jarocka, who says brands are responding to consumer demand for healthy and tasty desserts.
Nestlé has become a founding partner and investor in Terracycle’s Loop, a circular economy shopping platform, launching its first product on its website, Häagen-Dazs ice cream.
Dutch start-up Koupe makes a sugar, fat and calorie-reduced ice cream with added protein and fibre, which founder Jaco Pieper says appeals to “people that love ice cream, and are looking for additional health benefits”.
Researchers in Russia and the UK have published a study that suggests lycopene-enriched ice cream is a new functional food with clear antioxidant properties.
Progress is being made in producing reduced-sugar dairy products that are more acceptable to consumers, researchers from the Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, say in a report in the Journal of Dairy Science.
Unilever has said that it will appeal a €60m fine imposed by Italy’s competition watchdog over alleged “abuse” of its dominant position in the country’s ice cream market.
Germany company VERŪ has developed a patent protected “shock-freezing” production process that, it claims, enables it to produce ice creams that deliver “more taste” with fewer calories and no additives.
A natural strawberry polyphenol extract stops ice cream from melting, extends shelf life and makes it healthier. Sounds too good to be true? The Kanazawa ice cream is already a success in Japan and will be in Europe too, says the scientist who discovered...
Food historians credit China with inventing ice cream and Marco Polo for bringing it to Italy. Skip forward to the 21st century, and the rate at which Western ice-cream makers are looking to the East for inspiration promises to see renewed momentum—with...
Dutch start-up Koupe's high-fibre, high-protein ice cream is more than just a 'healthy' product, says its founder, who aims to compete with premium brands Häagen-Dazs and Magnum.
