Natural Colourings to Support Trends in Dairy- and Plant-Based Ice Cream
“I Scream, You Scream, We All Scream for Ice Cream”, quoting a jazz standard song from as early as 1927 and it equally holds true today. The ice cream category, of course, has gone through multiple stages of innovation and change since then, yet consumers’ love for ice cream remains unchanged until today. Many people treat themselves with a scoop (or two) during hot summer months, many others equally enjoy indulgent ice cream desserts during colder months as well. From the youngest to the oldest, dairy, water-based frozen, or lately vegan desserts are a favourite for many.
MORE THAN 40% OF GERMAN CONSUMERS EAT FROZEN DESSERTS AT LEAST ONCE A MONTH.
(MINTEL, 2021)
Due to restrictions, closed outlets, and the lack of social interaction, the European ice cream sector has seen mixed results. Retail ice cream sales have seen an increase due to consumers spending more time at home. Going back to “normality”, ice cream parlours and out-of-home consumption outlook is now positive again after reduced activity during COVID-19. Sales across Europe are estimated to show 3-5% growth in upcoming years, reaching a market value of $28.4 billion by 2027. This equals a plus of 6.7 billion vs. 2021 (Mintel, Mordor Intelligence, Research and Markets).
How can brands keep up with consumers’ strong interest in ice cream and create dairy-, water- and plant-based products that stand out in an increasingly diversified and partially saturated market?
The More Natural the Better
In an increasingly digital world where information is readily available at one’s fingertips, consumers’ attention to food labels and ingredients continues to strengthen. With smartphones at hand, it has become simple to quickly check out ingredients that consumers are not familiar with. Driven by the growing importance of what goes into food and beverage products, consumers are equally looking for better-for-you alternatives in desserts and ice cream.
63%
OF POLISH CONSUMERS usually check the nutritional information when choosing a dessert to buy.
44%
OF FRENCH CONSUMERS would be encouraged to eat desserts more often if they contain all-natural ingredients.
(Mintel, 2021)
While the term “natural” is not universally defined, European consumers express a strong interest in simple and recognisable ingredients.
Consumers do have a growing interest in natural ingredients, yet in addition, are attracted by ice cream and dessert products that are visually appealing and sometimes simply stunning. Bright and vibrant shades in ice cream and desserts indicate richness in flavour, taste appeal, and create eye-catching looks that match a respective flavour concept. Often limited editions or seasonal positioning is underlined with visual differentiation.
In 2021, 30% of the European ice cream and water ice launches contained some kind of colouring. In almost all cases the products were coloured with some type of natural colouring. With the naturalness trend evolving, as many as 21% of ice cream launches in 2021 were leveraging the power of colouring foods creating visual appeal in ice cream. Ice cream in fact is one of the leading segments for the usage of colouring foods being ahead of many other categories. Let’s take a look at more emerging ice cream trends that fit both naturalness and high visual appeal.
Trends in Ice Cream and Natural Colouring Solutions
Wellbeing 360⁰ in Ice Cream
Consumers are taking proactive and preventive measures to address their mental and physical wellbeing.
67% of French consumers would rather get their nutrients through functional/fortified food and drinks than through supplements (Mintel, 2020). The growing interest in functional foods and focus on immunity- and mental health provides a great opportunity for ice cream with functional properties. Highlight functionality with naturally colorful looks. Whether it’s a vitamin-fortified citrus frozen yoghurt or a protein-rich ice cream bar, “clean label” friendly Cardea™ colouring foods can bring products to life. These simple ingredient products are free from any additives, or preservatives and suitable for dairy-, plant-, water- and yoghurt-based ice cream.
As part of consumers looking to establish well-being in different areas of life, the reduction of animal-based food consumption is more and more common in Europe. In 2021, plant-based ice cream accounted for 10% of total launches. When it comes to vibrant shades in vegan ice cream, there is almost no limit if the base material is taken into sufficient consideration, as it has an impact on the final colour. If you would like to achieve a creamier appearance or make your coloured products stand out with a brighter shade by lightening your base, the Avalanche™ range is here to help.
67% of French consumers would rather get their nutrients through functional/fortified food and drinks than through supplements (Mintel, 2020). The growing interest in functional foods and focus on immunity- and mental health provides a great opportunity for ice cream with functional properties. Highlight functionality with naturally colorful looks. Whether it’s a vitamin-fortified citrus frozen yoghurt or a protein-rich ice cream bar, “clean label” friendly Cardea™ colouring foods can bring products to life. These simple ingredient products are free from any additives, or preservatives and suitable for dairy-, plant-, water- and yoghurt-based ice cream.
As part of consumers looking to establish well-being in different areas of life, the reduction of animal-based food consumption is more and more common in Europe. In 2021, plant-based ice cream accounted for 10% of total launches. When it comes to vibrant shades in vegan ice cream, there is almost no limit if the base material is taken into sufficient consideration, as it has an impact on the final colour. If you would like to achieve a creamier appearance or make your coloured products stand out with a brighter shade by lightening your base, the Avalanche™ range is here to help.
Sense of Intense in Ice Cream
Hungry for adventure, consumers turn to food as a source of excitement, seeking out products that playfully immerse them into intensely bold experiences.
Vibrant colours signal flavour and can create eye-catching looks that stand out. 49% of British consumers reported that they would like to see desserts with a “wow factor” (Mintel, 2021). Permanent, limited edition or seasonal offers can leverage colouring foods for an unusual, playful look delivering the sensory experience with natural and recognisable ingredients. Colourful coatings with our liquid oil-soluble and dispersible solutions on top of the ice cream or water ice can elevate the visual experience further. Whether it’s a galaxy theme or a drama llama concept, these colourful products will not be able to hide from the eyes of the shoppers.
For a multi-sensory experience, Color Crystals™ based on colouring foods can not only provide a special look but a textural element with a slightly crispy feel. The natural Color Crystals™ come in a variety of colour shades and can be mixed and matched or used ‘mono-colour’ to best support individual product concepts.
Vibrant colours signal flavour and can create eye-catching looks that stand out. 49% of British consumers reported that they would like to see desserts with a “wow factor” (Mintel, 2021). Permanent, limited edition or seasonal offers can leverage colouring foods for an unusual, playful look delivering the sensory experience with natural and recognisable ingredients. Colourful coatings with our liquid oil-soluble and dispersible solutions on top of the ice cream or water ice can elevate the visual experience further. Whether it’s a galaxy theme or a drama llama concept, these colourful products will not be able to hide from the eyes of the shoppers.
For a multi-sensory experience, Color Crystals™ based on colouring foods can not only provide a special look but a textural element with a slightly crispy feel. The natural Color Crystals™ come in a variety of colour shades and can be mixed and matched or used ‘mono-colour’ to best support individual product concepts.
Back to the Past in Ice Cream
Yearning for security and familiarity, consumers search for products that enable them to emotionally escape to simpler times full of comfort, joy, and childhood nostalgia.
VWhile consumers show interest in discovering new flavours and concepts, they also enjoy classic or traditional flavours, sometimes with a twist. Finding comfort in food with a familiar taste, 91% of Italian consumers reported enjoying rediscovering flavours they grew up with. Caramel turning to salted caramel is a great example of this trend yet consistent popularity among many European consumers. In 2021, close to 6% of the European launches had caramel or salted caramel flavour. Natural Brown botanical solutions are here to visually support any traditional flavours like caramel, coffee, hazelnut, or walnut. The natural brown solutions range from light to dark shades with simple and known ingredients and provide a great botanical alternative to caramel colouring.
Support traditional, fresh fruity flavours like blackcurrant, cherry, blueberry, or forest fruit for example, while complying with consumers’ interest in simple and recognisable ingredients. These “clean label” friendly highly performing concentrates based on black carrot provide a variety of shades from light pink to dark blue red naturally in dairy-, plant-based ice cream, and water ice.
While consumers show interest in discovering new flavours and concepts, they also enjoy classic or traditional flavours, sometimes with a twist. Finding comfort in food with a familiar taste, 91% of Italian consumers reported enjoying rediscovering flavours they grew up with. Caramel turning to salted caramel is a great example of this trend yet consistent popularity among many European consumers. In 2021, close to 6% of the European launches had caramel or salted caramel flavour. Natural Brown botanical solutions are here to visually support any traditional flavours like caramel, coffee, hazelnut, or walnut. The natural brown solutions range from light to dark shades with simple and known ingredients and provide a great botanical alternative to caramel colouring.
Support traditional, fresh fruity flavours like blackcurrant, cherry, blueberry, or forest fruit for example, while complying with consumers’ interest in simple and recognisable ingredients. These “clean label” friendly highly performing concentrates based on black carrot provide a variety of shades from light pink to dark blue red naturally in dairy-, plant-based ice cream, and water ice.
Culinary Inclusion
To champion inclusion, consumers are navigating the food and beverage landscape in search of products that reflect and celebrate diverse backgrounds.
Mochi, a traditional Japanese rice cake found its way to the ice cream isles in Europe. While the concept of mochi ice cream dates back to the ’90s, it gained popularity again in 2021 following a viral TikTok trend in the UK. The traditional mochi dessert is a dough made of mochigome, a type of rice, often combined with a filling of matcha, red bean, or black sesame. Turning into frozen desserts, the classic filling is replaced with dairy or plant-based ice cream. The light base colour of the dough provides a great opportunity for brands to create eye-catching shells with natural colouring solutions that support the flavour profile. For more adventurous looks or complex flavour profiles, brands can create excitement with differing colours for the outer layer and inner core.
Mochi, a traditional Japanese rice cake found its way to the ice cream isles in Europe. While the concept of mochi ice cream dates back to the ’90s, it gained popularity again in 2021 following a viral TikTok trend in the UK. The traditional mochi dessert is a dough made of mochigome, a type of rice, often combined with a filling of matcha, red bean, or black sesame. Turning into frozen desserts, the classic filling is replaced with dairy or plant-based ice cream. The light base colour of the dough provides a great opportunity for brands to create eye-catching shells with natural colouring solutions that support the flavour profile. For more adventurous looks or complex flavour profiles, brands can create excitement with differing colours for the outer layer and inner core.
Are you looking for natural solutions for your current development? Don’t hesitate to request a sample of your desired shade(s) for an eye-catching look. Do you have any questions regarding the application of natural colouring in your frozen dessert? Request a consult with our colouring experts who would be more than happy to help you in finding the best solution for your specific needs.
