What is Trending in Ice Cream?
With summer in full swing in the Northern Hemisphere and temperatures rising, we have ice cream on our mind. While walking the floor at the IFT (Institute of Food Technologists) Expo last month, we noticed a significant number of innovative flavors for ice cream on display. Or maybe the New Orleans heat made us extra aware of this cool treat. Either way, we were inspired to look at trends surrounding ice cream this month.
We noticed a significant amount of chefs getting experimental with flavors – from kokum to motichoor. Savory ice cream has entered this product space as well, with flavors like black sesame and purple sweet potato. Beyond innovation in flavors, more sustainable ice cream packaging practices are beginning to enter the market.
What we are reading [while trying to keep the ice cream from melting onto the keyboard]:
Anjali Shetty, Hindustan Times [Published May 29, 2019] This article addresses new and experimental flavors from different regions of the world, including curry and mint or motichoor. Ice cream has historically focused on sweet flavors, but this article addresses regional preferences for both sweet and savory flavors. |
Joshua Poole, Packaging Insights [Published June 17, 2019] Ice cream trends go beyond just flavors – some companies are looking to improving the sustainability of their products through packaging. This article details a new sustainable packaging practice launched by Unilever in the UK. |
Ailis Brennan, Evening Standard [Published May 23, 2019] A look at top ice cream parlours in London, each with their own signature flavors and styles. A couple notable experimental flavors include bleu cheese, black sesame, purple sweet potato and beetroot with horseradish. |
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