THE STATE OF THE
SPECIALTY FOOD INDUSTRY
2 0 1 9 - 2 0 2 0 E D I T I O N
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A 2019 trend named by the Trendspotter Panel, frozen desserts' makeover
began with ice creams offering high-protein varieties, dairy alternatives, and
international flavors. It has since expanded to include cakes, cobblers, and
other treats. Examples:
• Belgian Boys Cheesecake & Lava Cake, heat-and-serve or thaw-and-serve
single style cakes
• Mama Biscuits Comfort Cobblers, in a variety of flavors including Peach and
Blueberry Lemon
• Whipped Urban Dessert Lab Oate, oat-milk ice cream that is nut- and allergen-free
• Peekaboo Organic Ice Cream Cotton Candy with Hidden
Beets, ice cream with a full serving of vegetables
• Scoop by Spot Dessert Bar Misugaru Ice Cream, East
Asian flavors with an umami/grain taste in ice cream
• Sweet Nova Superfood Freeze, frozen non-dairy
smoothies made of bananas and added nutrient-
rich superfoods churned into ice cream form
frozen dessert renaissance
Denise Purcell is editor of Specialty Food Magazine.
76 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
trend report
