Ice Cream/Novelties

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New factors will affect the composition of ice cream once changes to nutrition labeling regulations become effective mid-year 2018.

Frozen novelties is a $4.9 billion annual business. Sales were up 4% but unit sales rose only 2.2% in the 52 weeks ended Feb. 19, 2017, according to IRI, a Chicago-based market research firm.

Burlington, Vt.-based Ben & Jerry’s has a new lineup of ice cream flavors sold exclusively in its scoop shops nationwide.

Here’s a modern-day checklist for developing and selling a new food or beverage:

• Have an intriguing origin story
• Use only recognizable ingredients (nothing too chemical-sounding)
• Make it portable
• Be interactive with consumers
• Tie the product to a cause

San Diego-based Arctic Zero, added three chunky pint flavors and one new bar flavor to its line of “Fit Frozen” lactose-free and low-calorie dairy desserts.

As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)

Snoqualmie Ice Cream, Snohomish, Wash., introduced a super-premium organic craft ice cream line in seven flavors.

Sweet Me Strawberry Rhubarb Cobbler Ice Cream, Honey Roasted Peanut Butter Ice Cream and Cool Mint Sandwiches were named the most innovative ice cream products at the International Dairy Foods Association's annual Ice Cream Technology Conference.