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FROZEN D ESSERTS TRENDS

SHERBET S E N S AT I O N S CULINARY CRAZE BUILDING BLOCKS

S M O OT H I ES TRENDS

SMOOTHIE ENTHUSED

T R E N D : S H E R B E T S E N S AT I O N S

People are smart about foods and their functional benefits, and are making purchasing choices accordingly. Economical compared to ice cream, look for more sherbet additions to the market surrounding exotic flavors and healthy, antioxidant-rich fruits. · Sherbets offer the perfect delivery system for fruits and fruit combinations · Sherbet and sorbets are expected to develop renewed popularity over the next few years as they possess inherent healthy product attributes (high fruit inclusion, low/no fat, low calorie) · In 2007, U.S. production of Sherbet increased by over 6% and is expected to grow at roughly 3% per year for 3 years

S TAT E O F T H E I N D U S T RY:

TO P 1 0 B R A N DS O F SHERBET/SORBET/ICES OF 2008 U. S . P R O D U C T I O N O F S H E R B E T, 2 0 0 5 -2 0 0 8 (thousands of gallons)

66,000 64,000 62,000 60,000 58,000 56,000 Private Label - 46% Haagen-Dazs - 25% Dreyer's/Edy's - 9% Blue Bell - 5% Whole Fruit - 4% Kemps - 3% Prairie Farms - 2% Dean's - 2% Wells' Blue Bunny - 2% Sharon's - 2% 54,000 52,000 2005 2006 2007 2008

At $66.9 million dollars in sales in 2008, private label sherbets g r e w n e a r l y 6 % f r o m 2 0 0 7.

Sherbet production increased steadily over the past four years and is expected to reach n e a r l y 72,0 0 0 g a l l o n s by 2 0 1 2.

F L AV O R C O N C E P T S :

Autumn Sunset Sherbet · A twist of pomegranate, peach and lemon sherbets White Grape Cranberry Sherbet · White grape sherbet · Cranberry sherbet · White grape cranberry blend

Source: Dair y Foods, November 2008 Source: Sundale Research State of the Industry Report, 2008

T R E N D : C U L I NA RY C R A Z E

This trend speaks to our desire for foods that are authentic and sophisticated. Traditional favorites fused with accent ingredients and flavors will thrive as people become increasingly inspired by fusion cuisine. · · · · New frozen dessert flavor influences include: teas, coffees, desserts, ethnic sweet/savory, and herbs/spices Food shows like The Food Network have raised awareness and appreciation for spices and unique flavor combinations As chefs set the foundation, the taste, texture, and consistency of ice cream is fueling consumer interest outside of restaurants and scoop shops Indulgent concepts are made authentic by texture-enhancing ingredients. As our taste-buds become more sophisticated, we want flavor and ingredient delivery to be authentic

S TAT E O F T H E I N D U S T RY:

TO P 1 0 B R A N DS O F ICE CREAM OF 2008 U.S. PRODUCTION OF ICE CREAM A N D F R O Z E N D ESS E RTS , 2 0 0 5 -2 0 0 8 (thousands of gallons)

157,000 156,000 155,000 154,000 153,000 152,000

Private Label - 29% Breyers - 18% Dreyer's/Edy's Grand - 10% Dreyer's/Edy's Slow Churned - 9% Haagen-Dazs - 9%

Blue Bell - 8% Ben & Jerry's - 7% Wells' Blue Bunny% Turkey Hill - 4% Friendly Always Rich and Creamy - 2%

151,000 150,000 2005 2006 2007 2008

At $954.9 million dollars in sales in 2008, private label Ice cream grew o v e r 1 0 % f r o m 2 0 0 7. T h i s g r o w t h w a s significant over nearly every other brand.

Ice Cream and Frozen Desser t production remained steady over the past four years and is expected to reach nearly 1 ,6 45 , 52 0 g a l l o n s b y 2 0 1 2.

F L AV O R C O N C E P T S :

Key Lime Pie · Lime custard ice cream · Graham cracker crumb variegate Raspberry Bistro · Mascarpone sweet yogurt ice cream · Raspberry vinaigrette variegate · Candied walnut inclusions

Source: Dair y Foods, November 2008 Source: Sundale Research State of the Industry Report, 2008

T R E N D : B U I L D I N G B LO C KS

There are certain core flavors that are always on top of every consumer's list of favorites, such as chocolate, strawberry, and caramel. And while these core flavors are favored based on people's emotional connection with them, people are also driven by a need to try new things. Sometimes a simple twist can make an old favorite a new favorite. · SensoryEffects® Flavor Systems offers `building block' solutions to ensure unique products can be offered while considering economies and efficiencies surrounding new and existing ingredients · We can help evaluate and build creative product lines, generate new ideas on line extensions, and develop unique products for a variety of applications · We can develop both individual bases for multiple applications or total systems for ease of use

S TAT E O F T H E I N D U S T RY:

2 0 07 I C E C R E A M C O N S U M P T I O N BY F L AV O R S flavor

vanilla chocolate butter-pecan strawberry chocolate chip mint neopolitan cookie n' cream chocolate chip vanilla and chocolate rocky road cookie dough french vanilla fudge twirl/royal banana split cherry vanilla peanut butter moose tracks chocolate marshmallow cherry(les) -triple cherry coffee chocolate chip cookie dough peach raspberry-red raspberry

% of eatings

30.2 10.0 4.0 3.7 3.2 3.0 2. 6 2.5 2. 1 1.9 1.5 1.4 1.2 0.9 0.9 0.9 0.8 0.7 0.7 0.7 0.6 0.5 0.4

flavor

peppermint tin roof sundae chocolate mint pistachio orange vanilla butter brickle spumoni peanut butter & milk chocolate caramel with nuts pecan snickers orange chocolate cherry chocolate fudge rainbow egg nog black cherry mint mocha fudge heavenly hash praline dulce de leche

% of eatings

0.4 0.3 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1

F L AV O R C O N C E P T S :

Caramel Overload · Caramel ice cream blended with caramel swirl · Chocolate chip pieces Chocolate Truffle · Dark chocolate ice cream made with dark chocolate cocoa blend · Semi-sweet chocolate variegate Caramelized Banana Nut · Caramelized banana base added to butter pecan ice cream · Salt caramel variegate · Roasted pecans

Source: Dair y Facts 2008 Edition

T R E N D : S M O OT H I E E N T H US E D

With more than 4,000 smoothie retail locations reported in the U.S. in early 2007, it's easy to see that consumers are choosing smoothies as a quick and refreshing boost during their busy days. · As of 2007, nearly 15% of breakfast-serving operators offer smoothies on their menus, including Starbucks, Jack in the Box, Steak `n Shake, and Cold Stone Creamery · According to Restaurants and Institutions' 2008 New American Diner Study, over 27% of consumers ages 27 to 41 said they opt for a smoothie when buying a snack from a restaurant · Based on recent Mintel data, smoothies are gaining popularity as on-the-go snacks and even meal replacements. In 2007, made-to-order and packaged smoothies earned more than $2 billion as a category, up over 80% over the last five years · Research has shown that one of the primary reasons consumers drink smoothies is because of the perceived health benefits. SensoryEffects® Flavor Systems can offer nutritional enhancements to either dairy or non-dairy smoothie applications

S TAT E O F T H E I N D U S T RY:

MINTEL COND UCTED SURVEY - (when asked

for the main reason why people drink smoothies, other than taste):

TO P 2 0 F L AV O R S I N N O N - A LCO H O L I C B E V E R AG E INTRODUCTIONS flavor

Po m e g r a n a t e Orange Lemon Strawberry Mango Raspberry Chocolate Grape Pe a c h Blueberry Lime Citrus Cranberry Fruit Acai Tro p ic a l Lemonade Cherry Kiwi Pa s s i o n f r u i t

Health - 30% More Refreshing - 28% Convenience - 14% Energy - 13% Filling/Meal Replacement - 10% Other Reasons - 5%

2008

148 131 130 112 102 90 78 74 71 68 67 64 61 58 55 55 47 46 43 34

2 0 07

114 146 111 91 82 81 95 62 59 52 66 34 63 56 32 35 43 53 29 29

2006

84 109 120 90 63 73 74 55 57 45 80 36 57 48 15 30 40 44 32 23

S MO OT H I E SA L ES - FO O DS E RV I C E ( $ M M )

$2,500 $2,000 $1,500 $1,000 $500 0 2002 2003 2004 2005 2006 +14% +20% +15% +25%

F L AV O R C O N C E P T S :

Mango · Mango smoothie base · Vitamin A&D and calcium · Fruity, tropical · Ice Pom Blue Acai · Pom blue acai base · Ice Strawberry Banana · Strawberry smoothie base · 100% Vitamin C · Real fruit smoothie · Banana · Ice

MANGO

An refreshing blast of green tea to invigorate your palate

POM BLUE ACAI

An refreshing blast of green tea to invigorate your palate

impressions

ST R AW B E R RY BANANA

An refreshing blast of green tea to invigorate your palate

impressions

impressions

Source: Preparedfoods.com S o u rc e : M i n t e l S m o o t h i e R e p o r t 2 0 07

F O O D F O R T H O U G H T. . .

With the demand for both healthy and indulgent portable snack options on the rise, look to convenience stores are the primary outlet in offering convenient, portion-controlled novelties. · `Health and indulgence' trend is driving most new product introductions. "Weight Watchers" and "Skinny Cow" are two of the fastest growing novelty brands that speak to the H&I trend · Away from home frozen dessert consumption is growing faster than at-home consumption. People are gravitating towards the customization and convenience. Estimated foodservice sales will grow from $13.5 billion to $16.5 billion between 2007 and 2012 We would be happy to assess your current line and work with you in developing a new product or line extension based on the latest consumer market and frozen dessert trends.

Thank you!

Please visit www.sensorye ects.com to learn more, or please feel free to email Ed at [email protected] ects.com if you have any questions.

SensoryE ects® Flavor Systems 231 Rock Industrial Park Dr. · Bridgeton, MO 63044 Phone: 800.422.5444 · Fax: 314.291.3289 · www.sensorye ects.com

A SensoryEffects® Food Ingredients Business

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