Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition


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Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition

  1. 1.    Get more info on this report!Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retailand Foodservice, 6th EditionJanuary 1, 2010The 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 foodserviceindustry (which accounts for better than half of total category sales) adjusted their pricesin order (or held the price line and reduced package sizes) to keep consumersscreaming 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, tooare cost-saving trends like the consolidation of companies and brands, as in the case ofHood and Brighams, and industry production and administrative facilities, as practicedmost notably by Unilever.But, as the Packaged Facts report on ice cream and other frozen desserts - includingice cream, frozen yogurt, gelato, frozen custard, water ices, non-dairy frozen dessertsand 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 thetrends that have emerged over the past two years, notably a taste for tart frozen yogurtthat features good-for-you probiotic bacteria that improve digestion. The PackagedFacts report suggests the likelihood of probiotics being added to other frozen dessertsand includes coverage of other healthy ingredients that may soon be showing up invalue-added health-oriented frozen dessert products such as prebiotics (that makeprobiotics more efficient), Omega-3, and added calcium. Related to the development ofthese value-added healthy products is the growth in the number of organic frozendesserts and the development of natural sources to replace artificial flavor and coloringredients. The report also discusses the importance to the industry of creativeingredient suppliers such as Danisco.Another emerging trend certain to continue will be the introduction of frozen dessertswith flavors targeted to the growing Hispanic population. Our report covers the potentialfor products with flavors that appeal to the Asian American consumers and thelikelihood of their crossover to the mainstream flavor map. Also covered is the growinginterest in European-style gelato as a lower fat alternative to American ice cream and
  2. 2. the potential for regional favorites like Italian ices from the Northeast and frozen custardfrom the Midwest to gain national prominence.Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail andFoodservice, 6th Edition profiles national and international marketers like Unilever,Nestlé/Dreyers, Baskin-Robbins and Dairy Queen; major regionals like Blue Bell andTurkey Hill; emerging powerhouses like Cold Stone Creamery and NexCen; and playerscatching fire like Red Mango and Rita’s. Particular attention is given to the growing turfbattles as franchisers aim to gobble up as many locations in as many markets acrossthe country as possible, and the possible fallout from over-extension. Although focusedon the U.S., the report also scans the global market with special attention to marketslike China, Eastern Europe, and the Middle East where economic development hasspurred a taste for American ice cream even as global marketers acquire andreinvigorate local favorites.Report MethodologyIce Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail andFoodservice, 6th Edition is based on primary and secondary research. Primary researchincluded interviews with industry participants regarding product and packaging trends,marketing programs, distribution methods and technological breakthroughs; and on-siteexaminations of retail and foodservice venues.Secondary research entailed data gathering from consumer and industry publications,newspapers, government reports, financial reports, company literature and corporateannual reports. The analysis of consumer demographics was derived from spring 2009Simmons Market Research Bureau data.What You’ll Get in This ReportIce Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail andFoodservice, 6th Edition offers predictions about the growth of the frozen dessertmarket, identifies important emerging players and explores the environment in whichindustry 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 ReportIf your company is already doing business in the frozen dessert market, or isconsidering making the leap, you will find this report invaluable, as it provides acomprehensive package of information and insight not offered in any other singlesource. You will gain a thorough understanding of the current market for frozendesserts, as well as projected markets and trends through 2012.This report will help:
  3. 3. • 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 ContentsChapter 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 WellnessSize 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
  4. 4. 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 LeadersThe Marketers All Types of Marketers A Changing World of MarketersSales Outlets Scoop Shops Sell the Most Foodservice Frozen Desserts Traditional Supermarkets Sell the Most Retail Frozen DessertsThe Consumer How the Economy Impacts Frozen Dessert Purchases Health and Wellness Revolution Household Use of Frozen Dessert ProductsNew 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 FlourishChapter 2: Products and Packaging Key Points Scope of the Report Definition of the Market Products Outside of Scope Five Basic Product Classifications
  5. 5. Primary Frozen Dessert CategoriesCode of Federal Regulation Provides Legal DescriptionsTable 2-1: Frozen Dessert Product DefinitionsNo Federal Frozen Yogurt Description 02 NCAC 09K .0214 Standards of Identityfor Frozen YogurtTable 2-2: Reference Amounts Customarily Consumed Per Eating Occasion:General Food SupplyQuality ClassificationsComponents Affecting Quality ClassificationsFat ContentOverrunFlavorsSweetenersStevia for Ice CreamFillersMouthfeelMix-InsQuality ClassificationsEconomyRegularPremiumSuperpremiumTable 2-3: Quality Classification CharacteristicsQuality Classifications as Income ClassificationsRetail versus Foodservice Frozen DessertsHard-Frozen versus Soft-ServeTable 2-4: Hard Frozen versus Soft Serve Production 2000-2008Multi-Serve versus Single-Serve
  6. 6. Types of MilkPotential of Goat’s MilkFuture Classification: Segmenting Products By Age GroupRetail Package Sizes, Shapes, and MaterialsPaper and PlasticPackage Shapes and SizesThe SquroundShrinking Half-Gallons and PintsEnvironmental Concerns Could Impact MultipacksWalmart Sustainability Index May Impact Frozen Desserts SuppliersFoodservice Sizes and OfferingsSundaes and Banana SplitsSoda and FloatsShakes and MaltsBlender TreatsSmoothiesFrozen Dessert ManufacturingQuality Testing ImprovingIngredients IssuesHäagen-Dazs “Five”: Could it Start Ingredient Trend?Added Healthy IngredientsUsing All Natural IngredientsUSDA says Organic is MainstreamImpact of Recession on the Organic MovementOrganic: Is It Really Different?LocalismFair Trade Ingredients
  7. 7. Gluten-FreeFood Safety ConcernsProduct RecallsMelamine ScareNew U.S. Food Safety Act Under ConsiderationFood Industry Acts To Make Recalls More EfficientCan Mistakes be Prevented?Product Developments: Frozen Desserts Rich with InnovationReport of Room Temperature Ice Cream Research Report Creates a StirFrom Subtracting to Adding for HealthIngredient Companies Take LeadFortifying Frozen Desserts: Pros and ConsIn Favor of FortificationAgainst FortificationRecent Ingredient Developments Affecting Ice CreamProbiotics are Hot…But Can They Get HotterPrebiotics Inclusion Can Spur Probiotic ImpactLecithin in Ice Cream May Improve Fat and Glucose ProcessingLactose-Free Products in Need of ImprovementOmega-3 in Frozen Desserts for Heart HealthNon-Fish-Based Omega-3 Ingredients in DevelopmentOmega-3 May Treat as Well as Prevent Heart DiseaseProteins Improve Taste and TextureVitamin D Benefits for DiabeticsLycopene Creating Anti-Oxidant Frozen DessertsBrainfood in Frozen Desserts?Flavor Ingredients Double as Health Agents
  8. 8. 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 PromotedChapter 3: The Market Key PointsMarket 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
  9. 9. Figure 3-4: Superpremium Share of U.S. Retail Frozen Dessert Sales, 2009 (%)Foodservice Channel: Frozen Yogurt Boom ContinuesTable 3-6: U.S. Foodservice Sales of Frozen Desserts by Category, 2005-2009(in million $)Despite Frozen Yogurt Growth, Ice Cream Still Dominates FoodserviceFigure 3-5: Share of U.S. Foodservice Frozen Dessert Sales by Category, 2009Soft Serve Ice Cream a Foodservice SpecialtyFigure 3-6: Hard Frozen vs. Soft-Serve: Share of U.S. Foodservice FrozenDessert Sales, 2009Table 3-7: U.S. Sales of Ice Cream by Channel, 2005-2009 (in million $)Full-Fat Dominates Ice Cream in RetailTable 3-8: U.S. Retail Sales of Ice Cream by Nutrient Content Claim, 2005-2009(in million $)Figure 3-7: Nutrient Content Claim vs. Regular Full-Fat: Share of U.S. Retail IceCream Sales, 2009 (%)Frozen Yogurt Energizes Frozen Dessert SalesFoodservice Frozen Yogurt Is a Soft-Serve MarketTable 3-9: U.S. Sales Growth of Frozen Yogurt by Channel, 2005-2009 (in million$)Sherbet/Sorbet/Water Ice/Non-Dairy Category Has Uneven Growth AmongSubsegmentsTable 3-10: U.S. Sales Growth of Sherbet/Sorbet/Water Ice/Non-Dairy byChannel, 2005-2009 (in million $)Frozen Novelties Foodservice Sales Gaining on RetailTable 3-11: U.S. Sales Growth of Frozen Novelties by Channel, 2005-2009 (inmillion $)Private Label Growth AcceleratesTable 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(%)
  10. 10. 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
  11. 11. Online Gift CardsFoodservice Expansion: At HomeFoodservice Expansion: AbroadCo-BrandingCo-Branding ProductsExpress LocationsDo-It-Yourself ShopsRetail ExpansionReturn of Frozen YogurtPinkberry and Red MangoTart TasteProbiotic ValueProbiotic in Packaged Frozen Yogurt, TooSpur to Older CompaniesInspiring New LaunchesPast the Saturation Point?Rita’s Shows Way for Water IcesGelato and Sorbet: Are They For Real?Non-Dairy Frozen Desserts in TransitionGoing LightGoing OrganicGoing SimpleGoing Gluten-FreeDoing GoodGoing GreenImports to the U.S.Demographic Opportunities
  12. 12. 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 WomenProjected 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 (%)
  13. 13. 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 AmericaChapter 4: The Marketers Key PointsAn 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
  14. 14. Consolidation: A Fourth Path to GrowthFigure 4-1: Share of U.S. Frozen Dessert Retail Sales by Marketer, 2009The Big Two: Unilever and Nestlé/Dreyer’sHow They Got That Way: Nestlé/Dreyer’sDreyer’s’ RiseNestlé/Dreyer’s Brands: Dreyer’s/Edy’s, Häagen-Dazs, NestléDreyer’s/Edy’sTable 4-1: Frozen Desserts from Nestlé/Dreyer’sHäagen-DazsNestléHow They Got That Way: UnileverUnilever ResearchUnilever Streamlines Management and ProductionUnilever Environment-Friendly Cooler ProgramUnilever’s Brands: Ben & Jerry’s, Breyers, Good Humor, Popsicle, Klondike andStarbucksGood HumorPopsicleBreyersKlondikeBen & Jerry’sUnilever Swipes Starbucks from Nestlé/Dreyer’sTable 4-2: Nestlé and Unilever Brands by CategoryWhat’s Ahead For Nestlé/Dreyer’s and UnileverDean Foods: Reorganizing for GrowthWhat’s Next For Dean?Wells’ Dairy, a Growing National PresenceWhat’s Next For Wells’?
  15. 15. The Major Regionals: Looking Beyond the HorizonBlue BellWhat’s Next For Blue Bell?Turkey HillWhat’s Next For Turkey Hill?HP HoodWhat’s Next For Hood?Other Important Regionals: Gifford’s, Graeter’s, Hershey, Hudsonville, Perry’s,Pierre’s, Schoep’s, Smith, Velvet, YarnellGifford’sGraeter’sHersheyHudsonvilleOberweisPerry’sPierre’sPrairie FarmsSchoep’s Ice CreamSmith Dairy ProductsVelvetYarnells Ice CreamThe Foodservice ChainsMarket Shares of Frozen Dessert ChainsTable 4-3: Leading U.S. Frozen Dessert Chains by Units, 2008The Major Ice Cream ChainsBaskin-RobbinsBen & Jerry’sBraum’s Ice Cream and Dairy Stores
  16. 16. CarvelCold StoneDairy QueenFosters FreezeFriendly’sHäagen-DazsNexCenNexCen’s Brands: Marble Slab & MaggieMoo’sMarble SlabMaggieMoo’sThe Major Frozen Yogurt Chains: Golden Spoon, PinkBerry, Red Mango, TCBY,Yogen Früz, YogurtLandGolden SpoonPinkBerryRed MangoTCBYYogen FrüzYogurtLandLeading Chains in Gelato, Frozen Custard, Italian Ice and Other CategoriesGelato: Ciao BellaFrozen Custard: Culver’sItalian Ice: Rita’sIce Cream Beads: Dippin’ DotsDiet Specialist: Tasti D-LiteOther Key Frozen Dessert CompaniesDaniscoDenaliJ&J Snack Foods
  17. 17. Schwan Food CompanyTofuttiYoCreamCompanies to Watch3 Greek GodsArchibold Frozen DessertsAvasoftBoulder Ice CreamBruster’sCéfioreChoctálClemmy’sGlacier Homemade Ice Cream & GelatoGood Times RestaurantsI DolceJel-SertKleinpeter Farms DairyLaSalleMarsMooBellaNaturally IowaOregon Ice Cream Co.Ritter’sSan Gelato CafeSheerBlissStucchi’sTalenti
  18. 18. 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 PointsFoodservice 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
  19. 19. 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 TrendFoodservice 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 FoodserviceChapter 6: Retail Key PointsRetail Distribution
  20. 20. 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 CostsRetail 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, 2009The 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
  21. 21. 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 PromotionsComparative 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 2009Chapter 7: Consumer Key PointsToday’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 EgoSimmons Consumer Survey Per Capita Consumption of Frozen Dessert Products Table 7-1: U.S. Total and Per Capita Production of Frozen Desserts, 1920-2009
  22. 22. 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
  23. 23. 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 PointsThe Trends And Now for Something Completely Different Innovation is Rare Innovation: The Ice Cream Cone
  24. 24. Innovation: Frozen NoveltiesInnovation: Häagen-DazsInnovation: Mix-InsInnovation: Frozen YogurtInnovation: Low Fat Ice CreamInnovation: Dippin’ DotsInnovation: Frozen Yogurt ReduxInnovation TodayHäagen-Dazs Five Stands OutFigure 8-1: Häagen-Dazs FiveFair Trade Appeals To Socially Conscious ConsumersFigure 8-2: Ben & Jerry’s Fair TradeAppealing to FoodiesChoctál Single OriginFigure 8-3: Choctál Single OriginKleinpeter Stresses LocalismFigure 8-4: Kleinpeter Ice CreamHäagen-Dazs Fleur de SelFigure 8-5: Häagen-Dazs Fleur de Sel CaramelGoing UpscaleStarbucks Goes SuprepremiumFigure 8-6: Starbucks FrappuccinoSupervalu Private Label Going UpscaleFigure 8-7: Culinary Circle Cherry Chocolate Amoré Ice Cream DessertGelato on Upscale FringeFigure 8-8: Villa Dolce GelatosHealthier Than Ever
  25. 25. Kemps Frozen Yogurt with Omega 3Figure 8-9: Kemps Frozen Yogurt with Omega 3Pierre’s YovationFigure 8-10: Pierre’s YovationJulie’s Organic Ice Cream Organic Gluten Free Vanilla Ice Cream SandwichCookiesFigure 8-11: Julie’s Organic Ice Cream Organic Gluten Free Vanilla Ice CreamSandwich CookiesTurkey Hill Adds Calcium and Vitamin DFigure 8-12: Turkey Hill Light RecipeJolly Llama Promotes Antioxidant ValueFigure 8-13: Jolly Llama Squeezable Whole Fruit SorbetsClemmy’s Adds Xylitol, Leaves Out SugarFigure 8-14: Clemmy’s Ice CreamDreyer’s Dibs Snack Bags Offers Portion ControlFigure 8-15: Dreyer’s Dibs Bite-Sized Ice Cream SnacksMore Portion Control from SheerBlissFigure 8-16: SheerBliss BlissBitesGoing OrganicPerry’s First OrganicFigure 8-17: Perrys Organic Ice Cream and Boulder Organic Ice CreamBoulder Adds OrganicPursuing The Hispanic ConsumerDreyer’s Hispanic GambitFigure 8-18: Nestlé Delicias Paletas and HeladosBlue Bell Hispanic Flavors Accompany Expansion in FloridaFigure 8-19: Blue Bell Café con LecheTrends That Never End
  26. 26. 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’dAppendix: Selected MarketersAvailable immediately for Online Download at  US: 800.298.5699UK + +1.240.747.3093Fax: 240.747.3004