Recent ice cream patents focus on nutritional value, embracing sustainable production techniques and ingredients, and elevating the sensory experience.
Neha Srivastava, Senior Patent Analyst – Food & Drink and Beauty & Personal Care
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- What you need to know
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WHAT CONSUMERS WANT AND WHY
- Prioritise flavour, ingredients and nutrition in ice cream NPD
- Graph 1: important factors when choosing packaged ice cream, 2025
- Health ingredients, sustainability and sensory experience are important to consumers
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PRODUCT INNOVATION TRENDS
- Nutrition and health attributes are uncommon in ice cream launches
- Graph 2: ice cream launches that feature selected claim groups, 2021-25
- Recent launches focus on nutrition, sustainability and taste
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THE PATENT LANDSCAPE
- A rise in ice cream-related patents signals a wave of industry innovation, driven by consumer demand
- Graph 3: patents related to ice cream, published each year, 2016-26
- Europe and China lead in ice cream patent grants
- Innovation in the ice cream industry is fuelled by manufacturers, machine makers and ingredient suppliers
- Graph 4: top 10 organisations with granted patents related to ice cream, 2026
- Consider ice cream with health benefits
- Claims linked to health and nutrition are uncommon in ice cream launches
- Graph 5: ice cream product launches with selected claims, 2021-25
- Fibre, protein and micronutrients deliver better-for-you ice cream launches
- Innovators use encapsulation techniques to fortify ice cream, while preserving its taste and texture
- Recent patents focus on enhancing protein content and reducing fat levels, while preserving the desired sensory characteristics
- Sugar alcohols, high-intensity sweeteners and gelatin replace sugar without sacrificing taste or texture
- Use different sugar alternatives to prevent blood glucose spikes
- Explore the sustainability factors of ice cream
- Embrace animal-free protein and upcycled ingredients for sustainable ice cream
- Brands turn to vegan protein sources for sustainable ice cream
- Upcycle food and agricultural byproducts into ice cream for a more-sustainable future
- Innovate ice cream formulations that reduce energy consumption
- Techniques that shield ice cream from temperature fluctuations could significantly lower transportation and storage costs
- Boost stability and maintain texture while keeping things sustainable, even when dealing with temperature changes
- Continue to focus on taste and naturalness
- Brands are prioritising natural ingredients over synthetic ones to deliver indulgent products
- Researchers explore ingredient blends for use as natural stabilisers for improved taste and texture
- Brands are innovating ingredients to prevent fat aggregation and ice crystal formation, ensuring a smoother, creamier texture
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KEY TAKEAWAYS
- Key takeaways
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APPENDIX
- Research methodology
- Key patent examples for ice cream
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