Ice cream

Manufacturers are fighting back against retailers’ own labels with more premium and innovative ice cream ranges. This premiumisation and differentiation is essential in order to avoid the economisation of the sector following private label’s focus on traditional flavoured and low-price ice cream products. Helen Lewis reports.

Market is heating up for premium, natural, convenient and green ice cream

23 November 2006

US: Ben & Jerry’s expands fairtrade range

12 October 2006

Ben & Jerry’s will expand its fairtrade certified range of ice creams, becoming the largest ice cream and frozen food manufacturer to offer fairtrade ingredients.

US: Ben & Jerry’s switches to 100% cage-free eggs

27 September 2006

Ice cream producer Ben & Jerry’s has announced that it is making a total transition to egg suppliers who use “Certified-Humane”, cage-free methods of egg production.

UK: Unilever looks to low-fat ice cream

26 June 2006

Unilever plans to introduce a manufacturing step using an extracted fish protein, already used in the US, to make low-fat ice creams for the UK market upon approval from authorities.

NETHERLANDS: Unimills develops healthier ice cream

20 June 2006

Dutch food company Unimills, part of the Malaysian Golden Hope group, has invented an ice cream with lower levels of saturated fat.

Ice cream: Differentiation through flavours

20 April 2005

The new health consciousness of consumers is believed to be one of the reasons for stagnant value growth of ice cream sales in Western Europe. But with new and unusual combinations of flavours, more premium products, and different packaging, Europe’s ice cream manufacturers are fighting back, as Euromonitor International reports.