The best ice cream or frozen yogurt category saw unusual and sensational new flavours such as the exotic chocolate and miso ice cream from Yee Kwan and Marcel’s Turkish delight and English toffee-flavoured froyos (frozen yogurts), inspired by well-loved sweet classics.
Innovative new manufacturing and processing techniques that increase production efficiency and enhance consumer experience emerged, such as Mengniu’s Suibian exploding ice cream with its dry and crisp texture; Amul’s Koolfi Mawa ice cream bars made from sweetened condensed milk, which is prepared by slow-cooking; and Kemps’ soft-serve frozen yogurt experience, straight from the freezer.
Setting the bar even higher, the premium and all-natural options were evident in the category, such as Amul’s Crème Rich with reduced fat, Meiji’s Gold Line premium ice cream bars covered with chocolate, Remeo’s artisanal gelatos sold in designer jars and Yuengling’s Belgian chocolate and salted caramel ice cream with a nostalgic nod to the company’s brewing history.
Offering guilt-free options and bordering on the functional dairy genre are Arla Foods’ low-calorie Yogi Frozen froyo popsicles, Marcels’ fat-free and kilojoule-controlled Woolworths SlimmerChoice and Zolotoy Standard’s all natural ice cream containing chlorophyllin and curcumin.
On the novelty front, we have the interactive, colour-changing ice-cream Xamaleon by iceXperience, the Camelait camel’s milk ice cream by Al Ain Dairy, Neon Penguin’s cocktail hour ice-cream targeting adult markets – all at the frontier of this emerging trend – and Molekylies’s Kyl21, reinventing the popsicles with molecular cuisine.
© FoodBev Media Ltd 2019
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