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Ice Creams & Frozen Desserts Market Report Plus 2006
Key Note Publications Ltd, June 2006, Pages: 105
This Market Report Plus examines the retail market for ice cream and frozen desserts. It includes both sales made in shops and sales from ice cream vans and mobile operations. However, sales through restaurants and foodservice outlets are excluded.
Market Sectors:
Ice Cream
Ice cream consists of a mixture of ingredients such as milk (or non-dairy-fat milk), sweeteners, flavourings, colourings, stabilisers and emulsifiers. The market can be further segmented into:
- the take-home sector
- the impulse sector.
Take-home products are generally items bought in a sizeable quantity for later consumption. Impulse products, as the term implies, are generally unplanned purchases for immediate consumption. These include scoop and soft-serve ice creams.
Frozen Desserts
Frozen desserts comprise a wide range of sweet products. The main subsectors are fairly self-explanatory:
- gateaux and large desserts
- pies and pastries
- cheesecakes
- hot desserts
- individual desserts.
This report deals primarily with the retail market for ice cream and frozen desserts, with all figures refering to retail sales unless otherwise stated.
The ice creams and frozen desserts market has seen considerable development over the past 20 years. Ice cream was traditionally a summertime treat or dessert accompaniment, while the range of frozen desserts available was strictly limited. The introduction of premium brands to the ice cream market was the stimulus to change, with ice cream seen as a treat or indulgence in itself. While US names such as Dayvilles and Baskin Robbins had made some headway, the arrival of Häagen-Dazs (bringing ice cream firmly into the adult market) was groundbreaking. This encouraged the development of increased branding, and the associated investment significantly boosted the profile of the market and its products.
The development of the frozen desserts sector was strongly influenced by US and Continental trends, with overseas recipes forming the basis for many of the products that were introduced into the market in the 1990s. The catering trade was a major influence too, as products tried at restaurants or out of the home were soon demanded for at-home consumption — boosting the retail market. Increased overseas travel, as well as the booming interest in cookery in the media, were also factors that helped strengthen the market.
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