In the wake of the COVID-19 pandemic, consumers are proactive in addressing health concerns. As a result, the ice cream sector is seeing a shift in demand for formulations with functional ingredients, Kerry reveals.

Speaking to FoodIngredientsFirst ahead of the US International Dairy Foods Association (IDFA) Ice Cream Technology Conference, Shannon Coco, strategic marketing director for Food at Kerry North America, says brands are using ingredients that have a “health halo.”

The conference, which is being held today, is a key event highlighting ice cream and frozen dessert trends. 

“As consumers prioritize health, ice cream is getting a boost from functional ingredients,” explains Coco. 

“The COVID-19 pandemic has consumers asking if they can get more out of their foods to support their proactive health goals. Brands are responding with added functional benefits, such as probiotics to promote gut health, added immunity, fermented-inspired offerings and botanicals.”

Shannon Coco, strategic marketing director for Food at Kerry North America, says brands are using ingredients that have a “health halo.”Ice cream consumption rises
According to Coco, COVID-19 has affected the ice cream market as well as new launches. 

“At the beginning of the pandemic, we saw a surge in demand for ice cream as consumers followed the stay-at-home orders. Consumers flocked to ice cream as comfort foods to get them through uncertain times, and we see this with the surge in sales from February 2020 to March 2020,” she notes. 

“Sales of ice cream and frozen desserts grew 20 percent, and sales of frozen novelties grew 26 percent during March 2020.”

Meanwhile, snackification continues to be important as consumers look to “have their cake and eat it too.” 

Not only this, but pre-portioned offerings are helping to limit consumption while plant-based and keto ice creams are focused on better-for-you products, Coco remarks. 

Functional ingredients star
IDFA Ice Cream Technology Conference is frozen and functional, focusing on ice creams with added functional ingredients. 

According to Kerry’s 2020 proprietary research, one in four consumers aged 25-34 claim that functional benefits would encourage them to try a new frozen treat. 

“For the first time in our experience, we’ve seen support for immune health jump into the top five product attributes that consumers are seeking when deciding which products to purchase, and they’re willing to pay more for products with this benefit,” explains Coco. 

“Consumers are concerned about their health and are being proactive to address those concerns. Brands are adding functional benefits that support immunity in both dairy and plant-based products. Hence, consumers get to enjoy a tasty treat while being proactive about aspects of their health,” she highlights. 

Through Kerry’s Radicle portfolio, the company has created sustainable plant-based oat and rice texturants and bases – providing satisfyingly rich and creamy dairy-inspired experiences while delivering clean labels and sustainably produced products that are free from allergens and perform similarly to dairy in an application.

Spotlight on plant-based
The top growing claims in the last two years of launches have been ethical (+26 percent), premium (+16 percent) and vegan/vegetarian (+7 percent), according to new data from Innova Market Insights.

“While still early in its adoption, we expect the next explosive trend to be functional offerings come to the fore as well as plant-based offerings stacking claims, such as free from, sustainable and clean label,” Coco continues.

According to Kerry, plant-based ice cream has performed well during the pandemic.

“Plant-based is no longer a trend but a staple of the overall ice cream category,” Coco affirms. 

“It is now claiming shelf space in many retailers and is beginning to infiltrate the foodservice space.”Plant-based ice cream has performed well during the COVID-19 pandemic, says Kerry.

Foodservice has begun the path to recovery from the pandemic, with ice cream and frozen desserts expected to rebound by 2022, Kerry reveals. 

Quick-service and full-service restaurants will help the category regain scale over the next two to three years, according to the company’s proprietary analysis from April 2021.

“We’ve also seen several foodservice leaders in ice cream launch plant-based offerings – led by oat bases, including Dairy Queen, Baskin Robbins, Ben & Jerry’s and Yogurtland.”

“Retail sales of non-dairy plant-based frozen desserts increased 45.6 percent during the stock-piling stage of the pandemic, speaking to the longevity of plant-based ice cream,” she highlights. 

Trending flavors
Coco also forecasts that “Loaded Indulgence” will play a key role in ice cream offerings. 

“The pause of 2020 has created space for nostalgia and comfort to fuse in the form of products that are really loaded with indulgence not only in flavor but in texture and visual appeal as well – so think of layers, childhood favorites, and sweet and savory combinations.” 

Kerry found several key flavor trends that are poised to drive growth in the ice cream category from the companys annual Taste Charts work – whether looking for indulgence, global tastes or lighter offerings.

Dessert-inspired flavors such as dulce de leche, churro and birthday cake are trending in frozen desserts and ice cream NPD, says Coco. 

“According to Innova Market Insights, there has been 99 percent growth in launches with desserts profiles in the last two years,” she says. 

Meanwhile, there has been a 50 percent growth in launches with a root beer flavor in the last two years. 

Coffee flavors have become more sophisticated, with varieties such as macchiato, latte, mocha and espresso popping up more frequently. 

Furthermore, botanicals with floral and fresh profiles are also trending. “These flavors are often linked to mood support such as lavender, rose and hibiscus,” adds Coco. 

In 2019, Logan Cisewski (pictured) and Leslie Serrano won an award for their hybrid frozen dessert. Hybrid potential
Kerry is the longest-standing holder of IDFA’s “most innovative prototype flavor category” award. 

In 2019, Logan Cisewski, RD&A senior scientist for Dairy and Plant-based Dairy and Leslie Serrano, culinary chef, won the honor with their “Bramble Brandy Crumble” hybrid frozen dessert. 

This is a hybrid frozen dessert made with half dairy and half oat-based dairy alternative, flavored with dairy-free pie crumble dough, Madagascar vanilla and a blackberry variegate infused with brandies.

This year, two Kerry ice cream experts will be leading a session called Get The Scoop! Ice Cream Consumer And Market Flavor Trends, which will showcase the company’s perspective on opportunities and drivers in the frozen dessert space now and in the future. 

The speakers are Samantha Gonfiantini, marketing lead for Dairy and Plant-based Dairy and Logan Cisewski.

In last month’s beverage edition of The World of Food Ingredients, you can read how the pandemic has driven “unprecedented” demand for ice cream on page 12.