Progressive Grocer

JUN 2016

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Refrigerated & Frozen Frozen Desserts Additionally, shoppers "are demanding quality ingredients with functional benefts and great taste," asserts Drew Harrington, co-founder of Yasso Fro- zen Greek Yogurt, in Quincy, Mass. Aiming to Please Ice cream and novelties are the second- and third- largest categories in the frozen food department, with $6.3 billion and $4.5 billion in sales, respec- tively, NFRA's Henderson notes. "Retailers should be cognizant that Millennials index low in ice cream and novelties sales," she cautions. Of course, overall ice cream and novelty sales are highest from Memorial Day to Labor Day, and potentially peak with the National Ice Cream Month sales opportunity that grocers can leverage in July. And there are plenty of new products for retailers to showcase this season that play of the aforementioned trends. Te Healthy Choice brand, from Omaha, Neb.-based ConAgra Foods, ofers new fudge and smoothie bars in strawberry, mango peach and raspberry favors. "Te bars are made with natural ingredients, nothing artifcial and real fruit," says Alan Brooks, associate brand manager. "Tey are also low in fat and contain no artifcial sweeteners, artifcial colors or preservatives. Tese bars are all 80 calories or less and contain fve or seven real in- gredients, most of which you have in your kitchen at home: skim milk, cane sugar, cream, natural cocoa and real fruit." Nestlé Dreyer's has also been rolling out prod- ucts with simplifed ingredient lists, including the removal of artifcial colors and favors, high-fructose corn syrup and GMO ingredients. In all, the changes will encompass more than 100 products across the Dreyer's, Häagen-Dazs, Outshine, Skinny Cow, Nestlé Ice Cream and Drumstick brands. Unilever is launching 17 frozen treats in 2016 un- der fve of its ice cream brands: Breyers, Good Humor, Klondike, Magnum Ice Cream and Popsicle. "Unile- ver is continuing to align with trends by expanding its varieties in Breyers Gelato Indulgences and Magnum Doubles, which now feature products like Breyers Gelato Indulgences Salted Caramel and Magnum Double Raspberry," Soukas says. Sanders, owned by Clinton Township, Mich.- based Morley Candy Makers Inc., has added six favors to its "fountain-style" ice cream line introduced a year ago. "Our initial ice cream research and devel- opment was mostly focused on reintroducing original recipes and ofering a feeling of nostalgia," says Walter Pilon, director of sales for bakery and frozen goods. Te new favors are Mint Chocolate Chip, Loaded Peanut Butter Cookie, Blueberry Pie, Sea Salt Cara- mel, Caramel Latte and Lemon Twis-Tea. Oregon's Tillamook County Creamery As- sociation has introduced a 14-favor line of super- premium farmstyle gelatos, extra-creamy ice creams and frozen custards. Flavors feature locally grown hazelnuts, ripe strawberries and marionberries from Oregon, and pistachio butter made with California pistachios. In certain varieties, layers of sauce and toppings deliver incredible visual appeal and a com- plexity of favors and textures in each bite. "Te superpremium ice cream segment is booming, and Millennials in particular crave favor diversity and dimension," says Sibel Candemir, Til- lamook ice cream category manager. As part of its "Desserts with Benefts" propos- tion, Yasso recently launched three additional favors — Cookies n' Cream, Chocolate Chip and Cinnamon Bun — made with all-natural favors, and containing 5 grams of protein and 100 calories per serving. "We work closely with our retail part- ners to identify purchasing trends that can lead to better allocation of top sellers on shelf and innova- tive product oferings that tap consumer trends," Harrington says. Working Together NFRA's Summer Favorites Ice Cream & Novelties promotion extends through June and July. Small-batch and craft ice creams are driving innovation in the category. In addition, there is a market for ultra-indulgent varieties." —Julie Henderson, National Frozen and Refrigerated Foods Association W E ' V E G O T S O M E T H I N G F R E S H I N T H E M A K I N G N E W P L A N T · N E W P A C K A G I N G S U M M E R 2 0 1 6

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