Get more info on this report! Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition

January 1, 2010 The U.S. market for ice cream and related frozen desserts neared $25 billion in 2009, with sales growth from previous years slowed somewhat by the recessionary economy. Manufacturers of retail frozen desserts and operators in the frozen dessert foodservice industry (which accounts for better than half of total category sales) adjusted their prices in order (or held the price line and reduced package sizes) to keep consumers screaming for ice cream instead of about how much it cost. Price controls and price-based promotions are likely to stay in effect as the economy slowly rebounds. So, too are cost-saving trends like the consolidation of companies and brands, as in the case of Hood and Brighams, and industry production and administrative facilities, as practiced most notably by Unilever.

But, as the Packaged Facts report on ice cream and other frozen desserts - including ice cream, frozen yogurt, gelato, frozen custard, water ices, non-dairy frozen desserts and frozen novelties - notes, keeping prices down will not be enough to expand sales. To do that, manufacturers and foodservice operators alike will be looking to build on the trends that have emerged over the past two years, notably a taste for tart frozen yogurt that features good-for-you probiotic bacteria that improve digestion. The Packaged Facts report suggests the likelihood of probiotics being added to other frozen desserts and includes coverage of other healthy ingredients that may soon be showing up in value-added health-oriented frozen dessert products such as prebiotics (that make probiotics more efficient), Omega-3, and added calcium. Related to the development of these value-added healthy products is the growth in the number of organic frozen desserts and the development of natural sources to replace artificial flavor and color ingredients. The report also discusses the importance to the industry of creative ingredient suppliers such as Danisco.

Another emerging trend certain to continue will be the introduction of frozen desserts with flavors targeted to the growing Hispanic population. Our report covers the potential for products with flavors that appeal to the Asian American consumers and the likelihood of their crossover to the mainstream flavor map. Also covered is the growing interest in European-style gelato as a lower fat alternative to American ice cream and

the potential for regional favorites like Italian ices from the Northeast and frozen custard from the Midwest to gain national prominence.

Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition profiles national and international marketers like Unilever, Nestlé/Dreyers, Baskin-Robbins and Dairy Queen; major regionals like Blue Bell and Turkey Hill; emerging powerhouses like Cold Stone Creamery and NexCen; and players catching fire like Red Mango and Rita’s. Particular attention is given to the growing turf battles as franchisers aim to gobble up as many locations in as many markets across the country as possible, and the possible fallout from over-extension. Although focused on the U.S., the report also scans the global market with special attention to markets like China, Eastern Europe, and the Middle East where economic development has spurred a taste for American ice cream even as global marketers acquire and reinvigorate local favorites.

Report Methodology

Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition is based on primary and secondary research. Primary research included interviews with industry participants regarding product and packaging trends, marketing programs, distribution methods and technological breakthroughs; and on-site examinations of retail and foodservice venues.

Secondary research entailed data gathering from consumer and industry publications, newspapers, government reports, financial reports, company literature and corporate annual reports. The analysis of consumer demographics was derived from spring 2009 Simmons Market Research Bureau data.

What You’ll Get in This Report

Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition offers predictions about the growth of the frozen dessert market, identifies important emerging players and explores the environment in which industry trends will develop over the next few years. The report includes extensive data, presented in easy-to-read and practical charts, tables and graphs.

How You’ll Benefit from This Report

If your company is already doing business in the frozen dessert market, or is considering making the leap, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the current market for frozen desserts, as well as projected markets and trends through 2012.

This report will help:

• Marketing managers identify market opportunities and develop targeted promotion plans for ice cream and related frozen desserts.

• Research and development professionals stay on top of competitor initiatives and explore demand for ice cream and related frozen desserts.

• Advertising agencies working with frozen dessert, retail, and ingredient clients understand the product buyer to develop messages and images that compel consumers to buy ice cream and related frozen desserts.

• Business development executives understand the dynamics of the market and identify possible partnerships.

• Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively.

Table of Contents

Chapter 1: Executive Summary

Scope and Methodology

Five Product Classifications

Product Categories

Formulation Quality

Sales Venues: Retail and Foodservice

Forms, Sizes and Shapes

Hard-Frozen vs. Soft-Serve

Health and Wellness

Size and Growth of the Market

Sales to Grow From $24.6 Billion to $26.5 Billion by 2012

Table 1-1: U.S. Sales of Frozen Desserts, 2005-2014

Market Share by Product Category

Figure 1-1: Share of U.S. Frozen Desserts Sales by Category, 2009 (%)

More Than Half of Sales From Foodservice

Table 1-2: U.S. Sales of Frozen Desserts by Channel, 2005-2009 (in million $)

Ice Cream Leads, But the Buzz Is in Frozen Yogurt

Growth of this Mature Market Is All About Dollar Sales

Global Market Close to $74 billion

Figure 1-1: Share of Global Frozen Dessert Market by Region, 2009

Nestlé, Unilever, Baskin-Robbins, Dairy Queen, Häagen-Dazs, Ben & Jerry’s are Global Leaders

The Marketers

All Types of Marketers

A Changing World of Marketers

Sales Outlets

Scoop Shops Sell the Most Foodservice Frozen Desserts

Traditional Supermarkets Sell the Most Retail Frozen Desserts

The Consumer

How the Economy Impacts Frozen Dessert Purchases

Health and Wellness Revolution

Household Use of Frozen Dessert Products

New Product Trends

Simplicity and Localism Pace Product Developments

Focus on Health and Nutrition

Private Label Steps Up

Pursuing the Hispanic Consumer

Going Organic

Sports Entertainment, and Charitable Tie-Ins Still Flourish

Chapter 2: Products and Packaging Key Points

Scope of the Report

Definition of the Market

Products Outside of Scope

Five Basic Product Classifications

Primary Frozen Dessert Categories

Code of Federal Regulation Provides Legal Descriptions

Table 2-1: Frozen Dessert Product Definitions

No Federal Frozen Yogurt Description 02 NCAC 09K .0214 Standards of Identity for Frozen Yogurt

Table 2-2: Reference Amounts Customarily Consumed Per Eating Occasion: General Food Supply

Quality Classifications

Components Affecting Quality Classifications

Fat Content

Overrun

Flavors

Sweeteners

Stevia for Ice Cream

Fillers

Mouthfeel

Mix-Ins

Quality Classifications

Economy

Regular

Premium

Superpremium

Table 2-3: Quality Classification Characteristics

Quality Classifications as Income Classifications

Retail versus Foodservice Frozen Desserts

Hard-Frozen versus Soft-Serve

Table 2-4: Hard Frozen versus Soft Serve Production 2000-2008

Multi-Serve versus Single-Serve

Types of Milk

Potential of Goat’s Milk

Future Classification: Segmenting Products By Age Group

Retail Package Sizes, Shapes, and Materials

Paper and Plastic

Package Shapes and Sizes

The Squround

Shrinking Half-Gallons and Pints

Environmental Concerns Could Impact Multipacks

Walmart Sustainability Index May Impact Frozen Desserts Suppliers

Foodservice Sizes and Offerings

Sundaes and Banana Splits

Soda and Floats

Shakes and Malts

Blender Treats

Smoothies

Frozen Dessert Manufacturing

Quality Testing Improving

Ingredients Issues

Häagen-Dazs “Five”: Could it Start Ingredient Trend?

Added Healthy Ingredients

Using All Natural Ingredients

USDA says Organic is Mainstream

Impact of Recession on the Organic Movement

Organic: Is It Really Different?

Localism

Fair Trade Ingredients

Gluten-Free

Food Safety Concerns

Product Recalls

Melamine Scare

New U.S. Food Safety Act Under Consideration

Food Industry Acts To Make Recalls More Efficient

Can Mistakes be Prevented?

Product Developments: Frozen Desserts Rich with Innovation

Report of Room Temperature Ice Cream Research Report Creates a Stir

From Subtracting to Adding for Health

Ingredient Companies Take Lead

Fortifying Frozen Desserts: Pros and Cons

In Favor of Fortification

Against Fortification

Recent Ingredient Developments Affecting Ice Cream

Probiotics are Hot…But Can They Get Hotter

Prebiotics Inclusion Can Spur Probiotic Impact

Lecithin in Ice Cream May Improve Fat and Glucose Processing

Lactose-Free Products in Need of Improvement

Omega-3 in Frozen Desserts for Heart Health

Non-Fish-Based Omega-3 Ingredients in Development

Omega-3 May Treat as Well as Prevent Heart Disease

Proteins Improve Taste and Texture

Vitamin D Benefits for Diabetics

Lycopene Creating Anti-Oxidant Frozen Desserts

Brainfood in Frozen Desserts?

Flavor Ingredients Double as Health Agents

Wild Blueberries Shows Potential

Blackcurrant on the Horizon?

Chocolate’s Cardio Value

Jagua Fruit Offers Alternative to Artificial Blue Food Coloring

Antioxidant Rich Raspberry on the Rise

Boabob is the New Superfruit

Peppadew to be Promoted

Chapter 3: The Market Key Points

Market Size

Total U.S. Market Nears $25 billion

Table 3-1: U.S. Sales of Frozen Desserts 2005-2009 (in million $)

Figure 3-1: Total U.S. Sales of Frozen Desserts 2005-2009 (in million $)

Ice Cream is Largest Category

Table 3-2: U.S. Sales of Frozen Desserts by Category, 2005-2009 (in million $)

Ice Cream Accounts for Almost 60% of the Total Market

Figure 3-2: Share of U.S. Frozen Desserts Sales by Category 2009 (%)

Frozen Yogurt Continues Growth

Table 3-3: U.S. Sales Growth of Frozen Desserts by Category 2005-2009, CAGR

Channel Overview: Nearly 60% of Sales From Foodservice

Table 3-4: U.S. Sales Growth of Frozen Desserts by Channel, 2005-2009 (in million $)

Retail Channel: Growth From Ice Cream and Frozen Novelties

Table 3-5: U.S. Retail Sales of Frozen Desserts by Category 2005-2009 (in million $)

Ice Cream Share is Consistent Through Recent Years

Figure 3-3: Share of U.S. Retail Frozen Dessert Sales by Category, 2009 (%)

Superpremium Only a Small Portion of the Pie

Figure 3-4: Superpremium Share of U.S. Retail Frozen Dessert Sales, 2009 (%)

Foodservice Channel: Frozen Yogurt Boom Continues

Table 3-6: U.S. Foodservice Sales of Frozen Desserts by Category, 2005-2009 (in million $)

Despite Frozen Yogurt Growth, Ice Cream Still Dominates Foodservice

Figure 3-5: Share of U.S. Foodservice Frozen Dessert Sales by Category, 2009

Soft Serve Ice Cream a Foodservice Specialty

Figure 3-6: Hard Frozen vs. Soft-Serve: Share of U.S. Foodservice Frozen Dessert Sales, 2009

Table 3-7: U.S. Sales of Ice Cream by Channel, 2005-2009 (in million $)

Full-Fat Dominates Ice Cream in Retail

Table 3-8: U.S. Retail Sales of Ice Cream by Nutrient Content Claim, 2005-2009 (in million $)

Figure 3-7: Nutrient Content Claim vs. Regular Full-Fat: Share of U.S. Retail Ice Cream Sales, 2009 (%)

Frozen Yogurt Energizes Frozen Dessert Sales

Foodservice Frozen Yogurt Is a Soft-Serve Market

Table 3-9: U.S. Sales Growth of Frozen Yogurt by Channel, 2005-2009 (in million $)

Sherbet/Sorbet/Water Ice/Non-Dairy Category Has Uneven Growth Among Subsegments

Table 3-10: U.S. Sales Growth of Sherbet/Sorbet/Water Ice/Non-Dairy by Channel, 2005-2009 (in million $)

Frozen Novelties Foodservice Sales Gaining on Retail

Table 3-11: U.S. Sales Growth of Frozen Novelties by Channel, 2005-2009 (in million $)

Private Label Growth Accelerates

Table 3-12: U.S. Retail Sales of Branded vs. Private Label Frozen Desserts, 2005-2009 (in million $)

Figure 3-8: U.S. Retail Frozen Dessert Sales: Branded vs. Private Label, 2009 (%)

Private Label Shares Vary by Segment

Figure 3-9: U.S. Retail Ice Cream Sales: Branded vs. Private Label, 2009 (%)

Figure 3-10: U.S. Retail Frozen Yogurt Sales: Branded vs. Private Label, 2009 (%)

Figure 3-11: U.S. Retail Sherbet/Sorbet/Water Ice Sales: Branded vs. Private Label, 2009 (%)

Figure 3-12: U.S. Retail Frozen Novelty Sales: Branded vs. Private Label, 2009 (%)

Regional Preferences for Different Frozen Dessert Products

Table 3-13: U.S. Adult Consumption of Frozen Dessert Product Types by Region, 2009 (index)

Market Trends and Developments

Economy Trumps All Factors

Consolidation

Some Growth Taking Place

Production Cuts

Table 3-14: Frozen Dessert Production 2007-2009 (1,000 gallons)

Shrinking Containers

Retail Deals

Couponing

Price Reductions

Loyalty Programs

Private Label Offerings

Foodservice Deals

Reducing the Menu

Using the Internet: Social Networking as a Marketing Tool

Entering the Blogosphere

Twittering Frozen Desserts

Online Gaming

Online Gift Cards

Foodservice Expansion: At Home

Foodservice Expansion: Abroad

Co-Branding

Co-Branding Products

Express Locations

Do-It-Yourself Shops

Retail Expansion

Return of Frozen Yogurt

Pinkberry and Red Mango

Tart Taste

Probiotic Value

Probiotic in Packaged Frozen Yogurt, Too

Spur to Older Companies

Inspiring New Launches

Past the Saturation Point?

Rita’s Shows Way for Water Ices

Gelato and Sorbet: Are They For Real?

Non-Dairy Frozen Desserts in Transition

Going Light

Going Organic

Going Simple

Going Gluten-Free

Doing Good

Going Green

Imports to the U.S.

Demographic Opportunities

Table 3-15: Demographic Changes 2000-2008 (in millions)

Hispanic Market Outpaces Overall Population

Asian American Market Also Growing Fast

African-American Population Mainstream in Tastes

Seniors Are Increasing

Women

Projected Market Growth

Future Sales Growth Depends on Economic Recovery

Sales Expected to Reach Almost $26.5 Billion by 2014

Table 3-16: Projected Total U.S. Sales of Frozen Desserts, 2009-2014 (in million $)

Figure 3-13: Projected Total U.S. Sales of Frozen Desserts, 2009-2014 (in million $)

Frozen Yogurt is One Bright Spot

Table 3-17: Projected U.S. Sales of Frozen Desserts by Category, 2009-2014 (in million $)

Shift From Retail to Foodservice as Economy Improves

Table 3-18: Projected U.S. Sales of Frozen Desserts by Channel, 2009-2014 (in million $)

Frozen Yogurt and Novelties Drive Retail Growth

Table 3-19: Projected U.S. Retail Sales of Frozen Desserts by Category, 2009-2014 (in million $)

Frozen Yogurt Leads Foodservice As Well

Table 3-20: Projected U.S. Foodservice Sales of Frozen Desserts by Category, 2009-2014 (in million $)

Sugar Shortage Could Impact Prices and Sales

Fat Tax Could Also Impact Pricing

Expect Continued Private Label Growth

Figure 3-14: U.S. Retail Frozen Dessert Sales: Branded vs. Private Label, 2014 (%)

The International Market

Global Market Close to $74 billion

Figure 3-15: Share of Global Frozen Dessert Market by Region, 2009

Nestlé and Unilever are Global Leaders in Retail

Baskin-Robbins, Dairy Queen, Häagen-Dazs, Ben & Jerry’s Among Foodservice Leaders

Europe

UK

Russia

Eastern Europe

Scandinavia

Asia-Pacific

Japan

China

Singapore

Australia and New Zealand

Rest of the World

Middle East

Latin America

Chapter 4: The Marketers Key Points

An Overview of the Marketers

Identifying Acquisition Targets

A Diversified Array of Competitors

Three Growth Paths: Acquisitions, Innovation, Expansion

The Acquisition Track

The Innovation Track

The Expansion Track

Consolidation: A Fourth Path to Growth

Figure 4-1: Share of U.S. Frozen Dessert Retail Sales by Marketer, 2009

The Big Two: Unilever and Nestlé/Dreyer’s

How They Got That Way: Nestlé/Dreyer’s

Dreyer’s’ Rise

Nestlé/Dreyer’s Brands: Dreyer’s/Edy’s, Häagen-Dazs, Nestlé

Dreyer’s/Edy’s

Table 4-1: Frozen Desserts from Nestlé/Dreyer’s

Häagen-Dazs

Nestlé

How They Got That Way: Unilever

Unilever Research

Unilever Streamlines Management and Production

Unilever Environment-Friendly Cooler Program

Unilever’s Brands: Ben & Jerry’s, Breyers, Good Humor, Popsicle, Klondike and Starbucks

Good Humor

Popsicle

Breyers

Klondike

Ben & Jerry’s

Unilever Swipes Starbucks from Nestlé/Dreyer’s

Table 4-2: Nestlé and Unilever Brands by Category

What’s Ahead For Nestlé/Dreyer’s and Unilever

Dean Foods: Reorganizing for Growth

What’s Next For Dean?

Wells’ Dairy, a Growing National Presence

What’s Next For Wells’?

The Major Regionals: Looking Beyond the Horizon

Blue Bell

What’s Next For Blue Bell?

Turkey Hill

What’s Next For Turkey Hill?

HP Hood

What’s Next For Hood?

Other Important Regionals: Gifford’s, Graeter’s, Hershey, Hudsonville, Perry’s, Pierre’s, Schoep’s, Smith, Velvet, Yarnell

Gifford’s

Graeter’s

Hershey

Hudsonville

Oberweis

Perry’s

Pierre’s

Prairie Farms

Schoep’s Ice Cream

Smith Dairy Products

Velvet

Yarnell's Ice Cream

The Foodservice Chains

Market Shares of Frozen Dessert Chains

Table 4-3: Leading U.S. Frozen Dessert Chains by Units, 2008

The Major Ice Cream Chains

Baskin-Robbins

Ben & Jerry’s

Braum’s Ice Cream and Dairy Stores

Carvel

Cold Stone

Dairy Queen

Fosters Freeze

Friendly’s

Häagen-Dazs

NexCen

NexCen’s Brands: Marble Slab & MaggieMoo’s

Marble Slab

MaggieMoo’s

The Major Frozen Yogurt Chains: Golden Spoon, PinkBerry, Red Mango, TCBY, Yogen Früz, YogurtLand

Golden Spoon

PinkBerry

Red Mango

TCBY

Yogen Früz

YogurtLand

Leading Chains in Gelato, Frozen Custard, Italian Ice and Other Categories

Gelato: Ciao Bella

Frozen Custard: Culver’s

Italian Ice: Rita’s

Ice Cream Beads: Dippin’ Dots

Diet Specialist: Tasti D-Lite

Other Key Frozen Dessert Companies

Danisco

Denali

J&J Snack Foods

Schwan Food Company

Tofutti

YoCream

Companies to Watch

3 Greek Gods

Archibold Frozen Desserts

Avasoft

Boulder Ice Cream

Bruster’s

Céfiore

Choctál

Clemmy’s

Glacier Homemade Ice Cream & Gelato

Good Times Restaurants

I Dolce

Jel-Sert

Kleinpeter Farms Dairy

LaSalle

Mars

MooBella

Naturally Iowa

Oregon Ice Cream Co.

Ritter’s

San Gelato Cafe

SheerBliss

Stucchi’s

Talenti

Turtle Mountain

U-Swirl Frozen Yogurt

Villa Dolce

Overseas Ice Cream Companies

Fredericks Dairies

The Incredible Ice Cream Company

Meiji Dairies

New Zealand Natural

Vadilal

Ice Cream Associations and Organizations

International Dairy Foods Association (IDFA)

U.S. Dairy Export Council (USDEC)

National Ice Cream Retailers Association (NICRA)

The New England Ice Cream Restaurant Association (NEICRA)

Great Lakes Ice Cream and Fast Food Association (GLIC&FFA)

International Association of Ice Cream Distributors and Vendors (IAICDV)

Euroglaces (European Ice Cream Association)

Chapter 5: Foodservice Key Points

Foodservice Distribution

Frozen Dessert Distribution Varies by Type and Establishment

Table 5-1: Type of Frozen Desserts Sold by Foodservice Establishment Type

Scoop Shops

Restaurants and Fast Food Outlets

Kiosks, Pushcarts, Trucks

Vending Machines

Other Foodservice Outlets

Sources and Delivery Options Vary

On-Premise Production vs. Commissaries

Wells’ Dairy A Model in Foodservice

Special Foodservice Products

Support Programs

Self-Serve on the Rise in Foodservice

Self-Serve as Cultural Trend

Foodservice Outlets

Scoop Shops Lead in Share of Sales

Figure 5-1: U.S. Frozen Dessert Foodservice Sales by Establishment Type, 2009 (%)

Hard Time for Foodservice

Scoop Shops

Impulse and Pre-planned Purchases

Finding the Right Format: Casual, Quick, Fancy, Entertaining, Etc.

Co-Branding and Menu Diversification

Adding That Special Touch

Restaurants

Frozen Desserts Reflect the Nature and Quality of Restaurant

Kiosks Make Frozen Desserts Available Anywhere

Health Concerns Hurt Sales Through Vending

Mobile Vending Includes Pushcarts and Trucks

Use in Viral Marketing

Increasing Limitations on Street Vendors

Special Occasion Foodservice

Chapter 6: Retail Key Points

Retail Distribution

How Frozen Desserts Get to Retailers’ Freezers

Direct-Store-Delivery (DSD)

The Advantages of DSD

Downside of DSD

Table 6-1: Price Impact DSD vs. Warehouse Delivery, August 2009

Warehouse Delivery

Warehouse Delivery Advantages

Organic and Natural Foods Distributors

Other Distribution Methods

Distributing Refrigerated and Frozen on the Same Truck

Smaller Marketers Work Through Brokers

Distribution Is Second Highest Cost Next to Production

Computerization Helps Cut Distribution Costs

Retail Outlets

Shopping Options Are Plentiful

Table 6-2: Frozen Dessert Selection by Retail Outlet

Recession Changes Food Shopping Habits

Retail Gains From Foodservice Loss

Ice Cream Still Worth Spending More

The Frozen Dessert Retail Environment

Traditional Supermarkets Still Remain the Leader in Share of Sales

Figure 6-1: U.S. Frozen Dessert Retail Sales: Share of Dollar Sales by Retailer Type, 2009

The Leading Food Retailers

Table 6-3: Top Ten U.S. Food Retailers, by Dollar Sales and Number of Stores, 2009

The Importance of Value

Walmart: The 800 Pound Gorilla

Saving on Brand Names

Table 6-4: Frozen Dessert Brands Carried in Walmart Stores

Saving More on Private Label: Great Value Frozen Desserts

SuperValu Escalates Private Label Challenge to Brands

7-Eleven Nears Frozen Dessert Commitment

Other Private Label Frozen Desserts Likely

Retailers Support Frozen Dessert Promotions

Comparative Pricing

Regular and Sale Prices Vary By Market and Outlet

Table 6-5: Price Variations for Packaged Frozen Desserts by Location, November 2009

Table 6-6: Price Variations for Breyers 1.5 Qt. Package by Location, November 2009

Table 6-7: Price Variations for Frozen Novelties by Location, November 2009

Chapter 7: Consumer Key Points

Today’s Consumer: Surviving the Recession

Pursuing The Optimum Price/Value Balance

Eating In More

Looking For Deals at the Grocery

More Stores

Pursuing Health

Areas of Concern

Pursuing Indulgence

Buying Organic: Indulging the Ego

Simmons Consumer Survey

Per Capita Consumption of Frozen Dessert Products

Table 7-1: U.S. Total and Per Capita Production of Frozen Desserts, 1920-2009

Demographics of Frozen Dessert Production

Household Consumption of Frozen Dessert Products

Table 7-2: Percentage of U.S. Households That Use Frozen Desserts, by Product Type, 2007-2009

Table 7-3: Household Consumption of Frozen Dessert Product Types, by Region, 2009 (index)

Household Consumption of Ice Cream and Sherbet by Brand

Table 7-4: Percentage of U.S. Households That Use Ice Cream and Sherbet, by Brand, 2007-2009

Table 7-5: Percentage of U.S. Households That Use Frozen Yogurt, by Brand, 2007-2009

Table 7-6: Percentage of U.S. Households That Use Frozen Novelties by Brand, 2007-2009

Demographic Preferences by Nutrient Claims

Table 7-7: Demographic Indicators and Resisters of Ice Cream by Nutrient Content Claim, 2009 (index of U.S. households)

Table 7-8: Demographic Indicators and Resisters of Frozen Yogurt by Nutrient Content Claim, 2009 (index of U.S. households)

Table 7-9: Demographic Indicators and Resisters of Frozen Novelties, Sherbet, and Sorbet, 2009 (index of U.S. households)

Attitudes Toward Food and Shopping

Looking for Bargains

Using Coupons

Coupons in Retail and Foodservice

Looking at Labels

Looking at Ingredients

Against Artificial Ingredients

The Gourmet Consumer

Calories Don’t Count…For Some

The Organic Consumer

For the Environment

The Dieting Consumer

Table 7-10: Indices by Use of Select Frozen Desserts for Agreement with Statement: “I Shop for Specials or Bargains” 2009 (U.S. adults)

Table 7-11: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I am Often Swayed by Coupons to Try New Foods," 2009 (U.S. adults)

Table 7-12: Indices by Use of Select Frozen Desserts for Consumers Who Use Cents-off Coupons: Food/Groceries and Fast-food Restaurants, 2009 (U.S. adults)

Table 7-13: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Usually Read the Information on Food Labels," 2009 (U.S. adults)

Table 7-14: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Like to Know About the Ingredients Before I Buy Food," 2009 (U.S. adults)

Table 7-15: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Prefer Foods Without Artificial Additives," 2009 (U.S. adults)

Table 7-16: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Try to Eat Gourmet Food Whenever I Can," 2009 (U.S. adults)

Table 7-17: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Eat Foods I Like Regardless of Calories," 2009 (U.S. adults)

Table 7-18: Indices by Use of Select Frozen Desserts for Agreement with Statement: "When I Shop for Food, I Look for Organic/Natural," 2009 (U.S. adults)

Table 7-19: Indices by Use of Select Frozen Desserts for Agreement with Statement: “I Would Pay More for Environmentally Friendly Products,” 2009 (U.S. adults)

Table 7-20: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I am Currently Dieting," 2009 (U.S. adults)

Chapter 8: Product Trends Key Points

The Trends

And Now for Something Completely Different

Innovation is Rare

Innovation: The Ice Cream Cone

Innovation: Frozen Novelties

Innovation: Häagen-Dazs

Innovation: Mix-Ins

Innovation: Frozen Yogurt

Innovation: Low Fat Ice Cream

Innovation: Dippin’ Dots

Innovation: Frozen Yogurt Redux

Innovation Today

Häagen-Dazs Five Stands Out

Figure 8-1: Häagen-Dazs Five

Fair Trade Appeals To Socially Conscious Consumers

Figure 8-2: Ben & Jerry’s Fair Trade

Appealing to Foodies

Choctál Single Origin

Figure 8-3: Choctál Single Origin

Kleinpeter Stresses Localism

Figure 8-4: Kleinpeter Ice Cream

Häagen-Dazs Fleur de Sel

Figure 8-5: Häagen-Dazs Fleur de Sel Caramel

Going Upscale

Starbucks Goes Suprepremium

Figure 8-6: Starbucks Frappuccino

Supervalu Private Label Going Upscale

Figure 8-7: Culinary Circle Cherry Chocolate Amoré Ice Cream Dessert

Gelato on Upscale Fringe

Figure 8-8: Villa Dolce Gelatos

Healthier Than Ever

Kemps Frozen Yogurt with Omega 3

Figure 8-9: Kemps Frozen Yogurt with Omega 3

Pierre’s Yovation

Figure 8-10: Pierre’s Yovation

Julie’s Organic Ice Cream Organic Gluten Free Vanilla Ice Cream Sandwich Cookies

Figure 8-11: Julie’s Organic Ice Cream Organic Gluten Free Vanilla Ice Cream Sandwich Cookies

Turkey Hill Adds Calcium and Vitamin D

Figure 8-12: Turkey Hill Light Recipe

Jolly Llama Promotes Antioxidant Value

Figure 8-13: Jolly Llama Squeezable Whole Fruit Sorbets

Clemmy’s Adds Xylitol, Leaves Out Sugar

Figure 8-14: Clemmy’s Ice Cream

Dreyer’s Dibs Snack Bags Offers Portion Control

Figure 8-15: Dreyer’s Dibs Bite-Sized Ice Cream Snacks

More Portion Control from SheerBliss

Figure 8-16: SheerBliss BlissBites

Going Organic

Perry’s First Organic

Figure 8-17: Perry's Organic Ice Cream and Boulder Organic Ice Cream

Boulder Adds Organic

Pursuing The Hispanic Consumer

Dreyer’s Hispanic Gambit

Figure 8-18: Nestlé Delicias Paletas and Helados

Blue Bell Hispanic Flavors Accompany Expansion in Florida

Figure 8-19: Blue Bell Café con Leche

Trends That Never End

Sports Tie-Ins

Figure 8-20: Turkey Hill Phillie Phanatic Double Play

Entertainment Tie-Ins

Figure 8-21: Dreyer’s American Idol Slow Churned Ice Cream

Celebrating Community

Figure 8-22: Blue Bell 4H Ice Cream

Co-Branding

Two-In-One

Figure 8-23: Turkey Hill Dynamic Duos

Second Time Around for Viennetta

Figure 8-24: Unilever Viennett

Renaming

Figure 8-25: Turkey Hill Stuff’d

Appendix: Selected Marketers

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