The Future of Ice Cream: 2020
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The big stories
Plant-based ice cream establishes its position by exploring flavour and texture. Indulgence in the category takes on a new meaning with the emergence of bakery-inspired flavours and alcoholic infusions. Healthy ice creams move into the realms of zero-sugar and functional additions.
In the next two years
Redefining convenience will enable greater on-the-go consumption and specific usage. Functional benefits offered in ice cream will extend to skin health and beyond. Environmental factors will be fundamental to the category, from packaging improvements to plant-based innovation and organic ice cream uptake.
In five years and beyond
Personalisation will move beyond flavour to deliver customised nutrition that is tailored to the individual. Consumers will expect companies to lead the way when it comes to sustainability. Synthetic ingredients will be more prevalent and accepted by ice cream consumers.
Global Annual Review: what's now and what's next for the ice cream market.
Kate Vlietstra, Global Food & Drink Analyst
THE BIG STORIES
IN THE NEXT TWO YEARS
IN FIVE YEARS AND BEYOND
KEY MARKET DATA
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