US Ice Cream and Frozen Desserts Markets and Opportunities in Retail and Foodservice available through
01/08/2010 added a new report on "Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice" discusses the importance to the industry of creative ingredient suppliers.

Online PR News – 08-January-2010 – – Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice

The U.S. market for ice cream and related frozen desserts neared $25 billion in 2009, with sales growth from previous years slowed somewhat by the recessionary economy. Manufacturers of retail frozen desserts and operators in the frozen dessert foodservice industry (which accounts for better than half of total category sales) adjusted their prices in order (or held the price line and reduced package sizes) to keep consumers screaming for ice cream instead of about how much it cost. Price controls and price-based promotions are likely to stay in effect as the economy slowly rebounds. So, too are cost-saving trends like the consolidation of companies and brands, as in the case of Hood and Brighams, and industry production and administrative facilities, as practiced most notably by Unilever. ( )

But, as the report on ice cream and other frozen desserts - including ice cream, frozen yogurt, gelato, frozen custard, water ices, non-dairy frozen desserts and frozen novelties - notes, keeping prices down will not be enough to expand sales. To do that, manufacturers and foodservice operators alike will be looking to build on the trends that have emerged over the past two years, notably a taste for tart frozen yogurt that features good-for-you probiotic bacteria that improve digestion. This report suggests the likelihood of probiotics being added to other frozen desserts and includes coverage of other healthy ingredients that may soon be showing up in value-added health-oriented frozen dessert products such as prebiotics (that make probiotics more efficient), Omega-3, and added calcium. Related to the development of these value-added healthy products is the growth in the number of organic frozen desserts and the development of natural sources to replace artificial flavor and color ingredients. The report also discusses the importance to the industry of creative ingredient suppliers such as Danisco.

Another emerging trend certain to continue will be the introduction of frozen desserts with flavors targeted to the growing Hispanic population. Our report covers the potential for products with flavors that appeal to the Asian American consumers and the likelihood of their crossover to the mainstream flavor map. Also covered is the growing interest in European-style gelato as a lower fat alternative to American ice cream and the potential for regional favorites like Italian ices from the Northeast and frozen custard from the Midwest to gain national prominence.

Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition profiles national and international marketers like Unilever, Nestlé/Dreyers, Baskin-Robbins and Dairy Queen; major regionals like Blue Bell and Turkey Hill; emerging powerhouses like Cold Stone Creamery and NexCen; and players catching fire like Red Mango and Rita’s. Particular attention is given to the growing turf battles as franchisers aim to gobble up as many locations in as many markets across the country as possible, and the possible fallout from over-extension. Although focused on the U.S., the report also scans the global market with special attention to markets like China, Eastern Europe, and the Middle East where economic development has spurred a taste for American ice cream even as global marketers acquire and reinvigorate local favorites.

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