In an era where sensory experiences are taking center stage, the ice cream industry is evolving to meet the growing consumer demand for multi-sensory indulgence. Recent studies show that half of European consumers are seeking elevated ice cream experiences, with 58% eager to explore new flavors. Texture has become a defining factor in ice cream development, driving both large and small brands to enhance their offerings to engage multiple senses. Meanwhile, 85% of consumers are seeking experiences that stimulate more than just taste, placing additional emphasis on texture.
Despite these innovations, classic flavors such as chocolate and vanilla remain perennial favorites. The challenge for brands is finding ways to reinvent these familiar flavors, creating “newstalgic” experiences that offer the nostalgia consumers crave while delivering something fresh.
A significant portion of global consumers—over 80%—express at least some interest in nostalgically themed desserts. This opens the door for brands to elevate traditional flavors in innovative ways, enticing consumers with multi-sensory delights. Achieving this, however, requires collaboration with the right partners, such as Cargill Food Solutions, which develops ice cream solutions tailored to today’s consumer-driven market.
Bringing Expertise and Innovation Together
Cargill’s unique approach lies in its deep understanding of both consumer trends and the intricate components of ice cream. This expertise allows the company to create a seamless co-creation approach that ensures every ingredient contributes to the overall sensory experience.
Cargill’s European R&D centers play a crucial role in this process, with three dedicated hubs focused on ice cream development:
Baupte Food Innovation and Application Center (France): Specializes in dairy and dairy alternatives, with an emphasis on ice cream and sauces.
Food Innovation & Application Center (Vilvoorde, Belgium): Focuses on food solutions, including ice cream, chocolate, and product scaling.
House of Chocolate® (Mouscron, Belgium): A dedicated space for chocolate innovation, offering sensory and consumer science capabilities for in-depth flavor development.
These centers provide a wealth of scientific knowledge, including techniques like heat shock testing and melting profile analysis, ensuring that products meet consumer expectations throughout their shelf life.
Sensory Insights and Consumer Preferences
Cargill’s commitment to sensory research is evident in its plans for a detailed study into vanilla preferences. Understanding the nuances of flavor, texture, and color will allow Cargill to further tailor its offerings, identifying opportunities within specific market dynamics. Whether consumers prefer a slower-melting treat or a thicker, creamier texture, Cargill aims to align product development with emerging consumer desires.
On-Trend Ice Cream Concepts
Cargill’s innovative spirit shines through in its recent conceptual developments, which showcase the company’s ability to deliver on current sensory trends:
Frozen ChocoLuxe Textured Decadence: This decadent creation elevates the ice cream experience with a rich blend of dark and white chocolate layers, fluffy milk chocolate mousse, and a variety of textures, from cocoa nibs to caramelized hazelnuts. Developed with a French chef, this concept delivers a luxurious, multi-sensorial experience in a compact 30ml serving.
Reimagined Morning Ice Cream Bar: Reflecting the trend toward indulgent snacking at any time of day, this ice cream bar combines oat sherbet, mango sorbet, granola, and a chocolate coating, offering a blend of creamy, crunchy, and chewy textures perfect for a morning indulgence.
Indulgence Redefined Vegan Ice Cream: Meeting the rising demand for sustainable indulgence, Cargill’s vegan ice cream concept features a coating based on coconut oil, replicating the texture and experience of traditional chocolate coatings. This concept caters to vegan consumers and those with allergy sensitivities, while also offering cost-effective production solutions.
Each of these concepts highlights Cargill’s expertise in working with customers from concept development through to final product, ensuring that all aspects of ice cream—texture, flavor, and presentation—are harmonized for a memorable consumer experience.
Partnering for Success
Cargill’s ability to blend market insights, consumer trends, and scientific knowledge makes it a valuable partner for brands seeking to develop ice cream products that meet the evolving demands of today’s consumers. Whether focusing on indulgence, health trends, or sustainability, Cargill is poised to help brands create the next generation of ice cream products that deliver sensory delight from start to finish.
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