Specialty Food Magazine

Winter 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1061591

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Page 46 of 127

trend report W e all scream for ice cream and now this traditional favorite has been rethought in function and flavor. Its reinvention started with dairy-free varieties made with coconut, almond, or soy milk. Then Halo Top entered the scene with its high-protein, low-calorie product that others are emulating. Now makers are blurring the lines between treat and healthier snack even further with some blending vegetables like cauliflower and carrots into ice creams. But it's not all about health—boutique local creameries like Ample Hills and Graeter's, known for local, hand-crafted, and indulgent ice creams are expanding nationally. And on the flavor front, global and floral notes like black sesame and jasmine are adding an exotic touch. Look for innovations to continue to drive the category, including advances in the non-dairy segments. For example, a dairy-free ice cream made from persimmon pulp is about to launch in New Zealand. ICE CREAM RENAISSANCE Denise Purcell is editor of Specialty Food Magazine. Winter Fancy Food Show Booth 5153 44 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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