QuickBite Magazine logo

Sign up for our newsletter

Latest features

Ice-Cream, Shakes and Frozen Desserts

binäre optionen demokonto in echtzeit kostenlos tastylia side effects big options Despite a significant shift in consumers towards healthy eating, desserts have managed to reserve a strong hold on the market. Currently this market is worth £391 million and in the last five years has experienced growth of 5.2%. Some of the most popular desserts available today contain ice-cream and on every dessert menu a locally sourced iced treat is seen as the perfect accompaniment to your favourite pud.

binäre optionen im vergleich Although trends within the ice-cream sector remaining largely the same, as consumers stick to old faithful childhood favourites, it does not necessarily signify that the market is stagnant or devolving.  In fact, quite the opposite, as new twists on old flavours keep the market afloat and profitable.  Ice-cream, generally enjoyed as a summertime treat, is revered by consumers as they seek the luxury of the creamy dessert as a way to relax and unwind after a long day.  Children and young people remain a large part of the ice cream trade’s consumer base and they continue to push sales throughout the year via ice-cream vans and shops located at shopping centres and play areas up and down the country. 

iq option funziona la prepagata Patisserie quality eclairs and perfectly presented macarons are now a staple in most good cafes, restaurants and tea rooms up and down the country, with retailers increasingly looking to expand their menu choice to appeal to a more fanciful customer.  Delicate sorbets and in-your-face ‘freak-shakes’ all account for the popularity this sector has experienced. Recent well publicised health concerns have not deterred modern consumers still choosing to end their meal with a sweet. 

estrategia bandas bollinger opciones binarias binäre optionen handelszeit Health concerns

binära optioner skatteregler However, it cannot be ignored that this market does face tough opposition from health and wellness trends, as consumers seem to be more concerned than ever before about cutting back on their sugar and fat consumption.  The £520 million levy on sugar-sweetened drinks made headline news this year as the government attempts to combat childhood obesity.  Could this tax on high sugar drinks impact the future of sugary desserts and snacks? 

binäre option reich werden In 2016 Unilever introduced a 250 calorie cap on its single serve products in an attempt to combat health concerns surrounding levels of sugar consumption by their younger audience.  Noel Clarke, Brand Building Director for Ice-Cream, Unilever UK & Ireland explained “We have introduced this 250-calorie cap to help make it easier for our consumers to make informed and healthier choices when enjoying their favourite ice creams as part of a balanced lifestyle.  It was important there be no compromise to taste or quality and that’s exactly what we’ve delivered.  Our products will still taste as good as ever.” 

Controversially however, many of the products shrunk to a size that was disproportionate to their cost, for example a small tub of Ben & Jerrys ice-cream was reduced by 33% but it’s price fell to just a 26% difference.  This tactic of ‘shrinkflation’ is not only apparent in ice-cream.  Last year confectionary stalwart Cadbury stopped selling chocolate bars over 250 calories by cutting the weight of its Dairy Milk Bar from 49g to 45g.  Ultimately, by reducing the size of their products they in turn reduce sugar and fat content while still raising their margins. 

Nevertheless, according to Euromonitor concerns regarding childhood obesity do threaten the future of ice-cream and frozen desserts, as purchasing decisions are ultimately affected.  They predict that over the next 5 years ice-cream is expected to see a 6% overall retail volume decline and single portion ice-cream is set to decline by 4%.  However the biggest casualties of this swerve towards healthier options are the larger family sized packs, with bulk dairy ice cream and desserts set to see 2% retail volume decline in 2016. 

An obvious and popular alternative and ice-cream’s biggest competitor is frozen yoghurt. According to research by Mordor Intelligence, Europe, alongside the US, is the sales leader in the frozen yoghurt market, occupying more than 50%.  The largest consumers of frozen yoghurt are aged 18-34 owning probably to their perception that it is healthier than its full-fat ice-cream counterpart.  In the UK frozen-yoghurt is estimated to be worth between £35-40 million and further growth is expected as more and more consumers switch to the healthier version of their favourite treat.

handel binäre optionen Premiumisation

According to IBISWorld’s Ice-Cream Production market research report take home sales have risen 1% to £878.1 million.  This growth is mainly fueled by interest in pricier luxury products.  These products delivered a £17 million growth with chocolate snacks up by £7.7 million thanks to premium single serve market leader Magnum. 

The increase in premium offerings have meant that consumers are now increasingly ‘trading-up’ their ice-cream and frozen desserts as they focus on quality as opposed to quantity.  According to research by Mintel 48%, of all Brits are interested in seeing a wide variety of ice-cream made with high-quality chocolate from premium chocolatiers and cocoa from a specific region.  The popularity of these premium products peaks amongst 16-24 year olds at 57%.  Unilever currently dominates single serve ice-cream and in 2016 it accounted for 52% share of the market, thanks to premium brands such as Magnum, Ben & Jerrys, Cornetto and Carte d’Or, which were the top four selling brands in this market last year. 

With regards to new product development, indulgent, rich flavours such as chocolate and caramel remain the most popular.  In fact chocolate was present in 22% of all new products released in 2015/2016.  Alex Beckett, Global Food and Drink Analyst at Mintel commented “The ongoing popularity of ice cream bars is inspiring ice cream innovators, prompting the rise in chocolate flavours.” Despite recent healthy eating trends Alex still sees a market for these premium products “While health is a booming innovation trend in ice-cream, with dairy and sugar-free launches taking up more freezer space, some brands are going the opposite route and ramping up the indulgent factor.” 

General Mills owned Häagen-Dazs expanded the success of its ice cream stick bars from the convenience channel to grocery retail nationwide and since launch has secured an 8.4% total share of the luxury handheld ice cream sector.  Prior to this, many handheld ice cream formats retailed for under £1 leaving a gap in the market for a more premium product.  They capitalized on increasing consumer demand for luxury products by concentrating their marketing campaign on trend setting millennials via fresh new packaging and a TV campaign, in total a 5 million investment. 

With regards to reports regarding health concerns in the industry Häagen-Dazs found that 47% of shoppers in the 18-34 age group said they had changed their eating habits towards a healthier diet, compared to just 23% of those aged over 55. Over half of young people (52%) also said they planned to improve their eating habits in the coming year.  Arjoon Bose, marketing head for Häagen-Dazs UK and Northern Europe commented that the campaign will serve to cement the idea that ice-cream is a ‘little luxury’ in the hope of bypassing the clean-eating trend. 

Interestingly, the ice cream giant found that despite health concerns from millennials over the last 12 months, they experienced the largest growth with this demographic, proving that they are not as affected by health trends as other age groups.  He continued “Much of the clean eating trend is focused on general health; when it comes to a luxury lifestyle product like ice-cream, it’s largely unaffected.”

This trend for luxury ice-cream has trickled down into the wider market as an increased number of ice-cream producers are seeing the value of luxury and gourmet single serve options.  Scottish ice-cream producers Mackie’s, for example, have established themselves as a top competitor to market leader Unilever as Scotland’s largest seller of premium ice-cream.  The Aberdeenshire firm produces more than 11 million litres of ice-cream each year, with milk from their own cows.  Mackie’s Commercial Director, Stuart Common, explained “People simply care about what is in their food and there is certainly an increased awareness out there about ingredients.” He continued “For that reason we don’t expect this switch towards up-market ice-cream to change or slow down.  Scots will increasingly opt for premium as an affordable luxury.”

binäre optionen live charts Q & A

• Jon Turonnet – Foodservice Sales Manager – Brioche Pasquier
• Michelle Young – Founder – Coolberry
• Aine Melichar -Brand Manager - Kerrymaid
• Christina Veal, Director at New Forest Ice Cream
• Sally Newall- MD- Simply Ice Cream.
• Cesar Roden – Owner - The Ice-Kitchen
• Rob Blunderfield, Marketing Manager, Parsley in Time.

buy Dapoxetine citrate online in Orange California Why do frozen desserts continue to positively impact sales in the food to go/ QSR market?

The last five years have seen this market go from strength to strength, this is despite obvious hurdles such as seasonality.  In fact many high profile ice-cream producers are undergoing rebrands to target a new younger market.

“Ice cream offers the perfect add-on impulse purchase to boost food to go sales” explains Cesar Roden, Owner of The Ice Kitchen, a London based gourmet ice lolly concept, who are currently experiencing huge success in the food-to-go market, via trials in 12 EAT stores.  He continues “It’s the perfect add-on because customers are not buying this instead of something else, but as well as!” 

“Ice cream and frozen desserts (have) become more than an after dinner indulgence, but a snack or menu choice in their own right,” explains Aine Melichar, Brand Manager of Kerrymaid.  She adds “Ice cream and ice cream sundaes increase in popularity as the temperature outside rises and offer a range of sales opportunities for operators.”

“Whether served in cone, cup or glass, there is a profit margin to be made from ice cream and frozen desserts. Ice creams and frozen desserts can be served straight after a meal or for those needing to rush off, they can still enjoy a frozen treat on-the-go. Operators need to create a menu that will entice customers and set their venue apart from others and offering refreshing, summertime treats will be sure to maximise on sales.” Michelle Young, Founder of leading frozen Yoghurt producer, Coolberry agrees “Ice cream and frozen desserts are great products for incremental sales and driving average customer spend.”

“Having a good selection of delicious flavours and promoting an independent manufacturer who produces premium, real dairy ice cream is beneficial and a good generator of extra income.”  Explains Christina Veal, Director of New Forest Ice Cream.  She continues “When consumers visit a food to go outlet, they expect to see quality throughout, including in the ice cream offering.”  It does seem that, premium items have opened up frozen desserts to a new more discerning audience.  They see quality and are therefore willing to pay more. 

“It is important to provide a good range of ice creams because it is often regarded as the lighter dessert of choice for many, hard to resist, especially in the summer months and provides an excellent return for the QSR business.  Equally, ice cream is enjoyed as a refreshing snack when wandering around on a summer’s day.” Christina concludes. 

Tastylia Online Without Prescription Why should QSR’s and food-to-go outlets maximise their frozen dessert offerings?

Frozen desserts are the perfect menu item to encourage add on sales.  Increasingly QSR’s and food to go retailers are introducing new frozen desserts to their menus in order to encourage longer visits and create higher spend. 

Sally Newall, Managing Director of Simply Ice-Cream see’s ice-cream as the ultimate grab and go dessert “It’s a luxury, especially Simply Ice Cream which is known for its rich flavourful indulgent texture. It’s a treat you might grab on the way out of the restaurant saying ‘Let’s go down to the beach/pier and eat our ice cream there.’ It’s aspirational, almost a lifestyle choice. You each have single serve tubs of ice cream when you’re at a theatre (grab-and-go), by the beach or simply on your lunchbreak.”

For the grab and go market if you want to offer your customers the opportunity to eat on the go or snack in between main meals, then these are great treats to have on your menu.  They capitalise on the growing all day snacking trend.” adds Michelle.  Cesar agrees and sees further benefits for the vendor “It offers a quick and easy dessert alternative and impulse purchase. Lollies and pre-wrapped ice creams are also appealing as they involve no labour costs.”

Jon adds “They provide chefs with a way of offering their customers great quality, authentic products with the minimum in-house skill and expertise.  Using pre-prepared frozen desserts can offer a considerable time-saving to operators, not just in terms of their preparation, but in terms of the staff training involved with learning how to create them. This means that any member of staff, no matter what their skill set or ability, can prepare and assemble sweet treats whenever required.

He continues “With profit margins being squeezed by increasing produce prices, the necessity for chefs to cut wastage is becoming ever more crucial.  Frozen food helps caterers to keep waste to a minimum with effective portion control and the ability to defrost as footfall becomes apparent.” 
“Frozen products can be kept in the freezer until just hours before they are needed for service – the Brioche Pasquier pâtisserie range defrosts in as little as just an hour at room temperature (depending on the product) – so items can be taken out of the freezer once a better idea of demand can be predicted.”

http://www.youngasianescorts.co.uk/?baletos=%D8%A3%D8%B3%D8%A7%D8%B3%D9%8A%D8%A7%D8%AA-%D8%AA%D8%AF%D8%A7%D9%88%D9%84-%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9&443=91 أساسيات تداول الخيارات الثنائية What should we look out for in the frozen dessert industry?

The recent peak in premium ice-cream sales is extremely exciting for outlets wanting to further strengthen their bottom-line. 

Jon has anticipated the growing trend for luxury in the frozen food market and is keen to express the knock on effect premium products yield.  He explains “Caterers are recognising that in some cases, the best way to provide their customers with top quality dishes is to stock the very best frozen products. This means that chefs can then cut down on their lists of expensive ingredients and high levels of waste.”

“There are certain products that cannot be made fresh every day without the skills of a specialist chef.  This is the undoubtedly the case with premium French pâtisserie – but happily these products can be frozen and then thawed so successfully that the customer can enjoy the finished desserts at their very best, and the chef can be proud to serve something that tastes, looks and feels as though it was made in-house.”

He continues “Pâtisserie is bang on trend and increasingly featured on menus at all times of the day. Classic French favourites such as petit fours, macarons and choux pastries lend sophistication and delicious flavour to food offerings at coffee time and afternoon tea, as well as fitting in perfectly with the trend for mini-desserts.

“Chocolate is still king of the dessert menu. Entremets were one of the breakout trends of 2016 and are still a very fashionable offering. The taste and texture combinations possible with these continental desserts are delicious, and the layering and finish of a beautifully made Entremets is a fine example of the skill of the pastry chef.” concludes Jon.

“Keeping up with consumer trends is extremely important in order to keep your selection fresh and rotating but also to caterer for consumer’s preferences as they change according to different seasons and trends.” begins Christina. “At New Forest Ice Cream, we have a range of specialty flavours, like our Mince Pie ice cream which is the perfect way to tempt customers to opt for ice cream on a cold day with the warming flavours of Christmas.”

She continues “Ice cream is also essential to accompany other desserts that you may want to include on your menu.  Try adding a festive twist to sticky toffee pudding with our Mince Pie ice cream on the side. For summer we recommend plenty of fruity and fresh options like our brand new Lime and Coconut sorbet, a little bit more exotic tasting and lighter in texture but equally full flavoured with a slight tanginess. Our new Berry and Apple Crumble ice cream is one of our most recent innovations, inspired by the classic pudding with all the flavour but combined into ice cream form. Perfect for the summer, ensuring customers can enjoy their favourite dessert all year round. Featuring a fruity apple dairy base combined with real blackberry, apple and strawberry inclusions and irresistible cookie dough crumble, crumble and ice cream is a match made in heaven which is what inspired us to create a flavour that really captures the best of both worlds! The ice cream is packed full of juicy flavour with a lovely crunch from the crumble.” 

New flavours for an adult frozen dessert fans are increasingly appearing on the market as Sally elaborates “There is a real resurgence in alcoholic ice creams.  We spotted the trend back in January when we created an Atholl Brose Ice cream made with whisky, oats and cream which sold out three times over. Since then we’ve seen various cocktail flavours as well as gin and tonic ice creams.” Indeed, gourmet ice-lolly producer The Ice Kitchen has also noticed interest peaking in this market, with alcoholic ices becoming some of their best sellers, as well as more unusual flavours “We have noticed a trend in the ice cream market with a move towards premium and more adult flavours, like Mojito and Iced Coffee - flavours that are indulgent, imaginative and luxurious.” 

Sally also thinks it is time for new and interesting flavours to bring the category back to the taste test ‘rather than lingering too long on the health debate of 2016’.  She elaborates “We have seen the trend of healthy low fat, low calorie and dairy free desserts and ice creams rise in popularity and settle back down to filling a necessary and sought-after niche. But that is what they are, niche.”

“Simply Ice Cream has maintained its popularity through consistency. We have continued to hand-make quality indulgent award-winning ice cream higher than average in cream content and big on flavour. All ingredients are locally sourced (where possible) and our loyal customers know that they are getting a special treat dessert that looks and tastes homemade and luxurious. It isn’t really meant to be eaten every day, it’s an ice cream for a special occasion and it has won many awards.”

“Realistically ice cream is very subjective, everyone likes ice cream but people are usually very discerning about the flavour they choose. From luxury vanilla flavour to mint choc chip to heavenly honeycomb or salted caramel; it is imperative that businesses stock a good range of flavours. In a restaurant if you ask about an item listed as ‘selection of ice creams’ on the menu and discovered the availability extends to the 80’s classics of vanilla, chocolate or strawberry you will undoubtedly move on to the next item on the menu. However, if you are offered Apple Crumble, Strawberries & Cream or Honeycomb your taste buds will be tantalised at the prospect. Ice Cream is about flavour and enjoyment, it’s about luxury and having a little treat. Ice cream isn’t for every day, it’s for sometimes and when you go for it, you want it to be good.”

So, what benefits can vendors see from a carefully selected range of frozen desserts? Christina explains “QSR and food-to-go operators should consider their range carefully with a good balance of flavours to appeal to all customer preferences and all ages by having more original flavours to intrigue customers and ensure your menu stands out. Also having key favourites is sensible for a successful offering.”

Customisable options also look set to gain momentum as Aine Melichar of Kerrymaid explains “Kerrymaid Angelito offers a fantastic base on which to build flavours personalised to individual tastes. Kerrymaid Angelito, which has been loved by consumers for more than 40 years, helps operators generate trust with consumers and drive incremental sales. The delicious creamy taste of Kerrymaid Angelito Ice Cream Mix offers the taste of real Irish dairy with the smooth texture consumers expect. 

“Operators can offer a ‘build your own’ concept – which follows the trend of customisation - by listing a range of sauces, fruit, nuts and chocolate based toppings on menus. Not only perfect for younger customers, but appealing to the whole family and friendship groups.”

EA per opzione binaria What other products can businesses add to their menu to make sure they are keeping up with consumer trends?

“The mini-dessert is one of the biggest growing trends. There are numerous ways of offering mini-desserts which will appeal to customers,” explains Jon. 

• Sharing platters have traditionally been a savoury offering, but sweet sharing platters are ideal for groups at the end of a meal as a pudding alternative, allowing everyone to pick and mix their sweet choices.
• Afternoon tea has made a comeback over recent years and many mini-desserts are perfect additions to the cake stand.
• Those customers who choose to skip a heavy dessert after a meal in favour of a coffee or tea, may be persuaded instead to enjoy a mini-dessert as a small sweet treat to accompany their beverage. 
• At a counter, a selection of different flavours and varieties of small sweet bites can be attractively displayed on tiered cake stands, allowing customers to select a few favourites to accompany their cup of coffee or tea.

He continues “Continental pâtisserie fits this trend perfectly but whilst mini-desserts are becoming increasingly popular, delivering consistently high quality, easy to serve pâtisserie is a tall order for busy kitchens, especially as very few outlets have the luxury of a dedicated pastry chef. The answer is to find premium quality and on trend choice in a frozen product.”

“Our pâtisserie is baked using traditional recipes and methods in France and then frozen immediately, ensuring the freshest taste is guaranteed. The products can then be defrosted quickly and if desired, given a few finishing touches to give the dessert a personalised look,” he concludes. 

Rob notes the growing trend in bespoke ice-creams “Creating specialist ice creams or sorbets on site can offer a point of difference to the dessert offering and enables caterers to adapt flavours to suit customer demand and to invent signature flavours or dishes.”

simple trade opcje binarne opinie What products are available to ensure ice cream and frozen desserts are presented at their best and how do you choose what’s right for your business?

Having the best equipment to keep your products at their best to keep up with consumer requests is paramount as Rob Blunderfield, Marketing Manager of Parsley in Time elaborates “The best way for caterers to keep up with consumer trends is to produce ice creams and sorbets on site.

“Easy-to-use ice cream and sorbet machines are becoming increasingly popular as the trend for more unusual flavours takes off. Parsley in Time offers a choice of ice cream and sorbet machines that can enable caterers to produce not only sweet ice creams, but savoury and ‘off the wall’ flavours, too.

He concludes “Caterers should look for ice cream or gelato machines that produce a large quantity and will store it until required, such as the Nemox Gelato Chef 5L Automatic from Parsley in Time, which can process up to 1kg in 20-30 minutes.”

For Michelle it seems keeping it simple is the way to entice customers “For soft scoop there are a range of beautiful freezers that really enhance the display of ice cream and gelatos.  For soft serve there are opportunities to brand machines to make them more attractive and present your proposition clearly in a restaurant or store environment.”

“We have always kept our packaging clean and simple,” begins Sally. “Like our product, our packaging speaks for itself; it is high end, luxurious and understated. In addition to that we have some branded freezers for our customers to use in retail outlets for grab-and-go or delis and farm shop cafes. We find that it is the high end, luxurious deli type customers that go for our freezers.

trading opzioni binarie cos//\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'è
What does the future hold in regard to ice cream and frozen desserts?

The ice-cream shake is a great way to encourage new customers to try your products.  They are bright, fully-customisable and are really taking off due to their instagrammable appearance.  With their emergence in most cafés up and down the country, their appeal is huge.

Aine seems to think so; “Ice cream shakes in a range of different flavours remain on-trend, and with seemingly endless options it is a trend that shows no signs of slowing. The key to creating a popular shake menu is to allow guests to customise their shakes by offering a wide variety of flavours and toppings. Offering a wide range of choice lets customers be in control whilst also appealing to those with different and unconventional tastes; for example, freak shakes topped with sweets and innovative flavour combinations are on the rise.

Finally “flavours including avocado, cardamom and bourbon caramel are favoured by consumers this year, while further flavour inspiration will be taken from popular cocktails such as Margarita – a mix of lime and tequila flavours to form large, indulgent shakes. Top with whipped Kerrymaid Double for a spectacular showstopper.” 

We anticipate éclairs becoming the next big thing in patisserie.” adds Jon. “Like the macaron and petit fours before it, both of which have become highly fashionable in recent years, the modern éclair is lighter, more intensely flavoured and more genuinely French in style than its recent predecessors.

He concludes “We’ve recently introduced French style éclairs in both standard size and mini-size to cater for the mini desserts trend. Chocolate and coffee are the chic flavours which we believe will be most popular with our customers.”

“The sector is still in growth and shows no sign of slowing down.” adds Michelle.  “Customers always want to treat themselves and ice-cream and frozen desserts offer an affordable treat option.”

Monday, 3rd July, 2017
QuickBite magazine

Latest issue

August 2017

Click here to read now.