Cargill has introduced a new range of innovative ice cream prototypes in response to the growing demand for premium, indulgent desserts. The company showcased its latest creations at the Sigep tradeshow in Rimini, Italy, a prominent event for the food sector, where Confectionery Production served as a media partner.
According to Cargill’s proprietary research, half of European consumers are actively seeking elevated ice cream experiences, with 58% expressing interest in exploring new flavors. To meet these evolving preferences, Cargill has unveiled two new concepts: a frozen chocoluxe decadence with a tangy blackcurrant twist and a reimagined breakfast ice cream bar. The latter combines a crunchy granola-chocolate base, refreshing oat milk sorbet, and tangy mango curd, all coated in rich dark cocoa and granola. Additionally, the company introduced its indulgence redefined portfolio, including a vegan ice cream with a cocoa alternative to confectionery coating.
Anne Mertens-Hoyng, Cargill’s Category Director for Chocolate Confectionery and Ice Cream, highlighted the company’s ability to cater to today’s consumers, who desire distinct flavors, nostalgic elements, and unique textures. “Cargill’s portfolio of sauces, fillings, and coatings can help bring these indulgent, multi-sensory experiences to life, meeting evolving tastes and expectations,” Mertens-Hoyng said. She added that with Cargill’s expert ice cream specialists and state-of-the-art facilities across Europe, the company is well-equipped to offer tailored solutions that meet customer product requirements.
You Might Be Interested In:
