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
