The ice cream & sorbet manufacturer in Southend, Essex, UK, came up with the idea after feedback from consumers telling them about a black ice cream they had heard about at Morgenstern's Finest Ice Cream in New York.
Tetra Pak Continuous Freezer
Matt Davis, events & promotions executive, Rossi Ice Cream, told DairyReporter, the ice cream is made from 100% pure virgin coconut shell activated charcoal and it will be made using a Tetra Pak Hoyer Frigus Continuous Freezer, which can produce a maximum of 600 liters of ice cream per hour.
“We made the ice cream with ingredients made from coconut shell, not charcoal, which we shipped over from the US,” he said.
“At the moment our black ice cream is a pilot test which we will carry out on one day with consumers on Saturday (July 30) with all of our new flavors.
"However, being that it is black it is completely different to anything we have done before.
"We think we are the first UK manufacturer to produce it which is pretty cool. It's something different but with regard to permanent production that will all be down to consumer feedback so at this stage we cannot make a decision.”
Davis added the company didn’t have to change any settings on its Tetra Pak machines. It kept its original vanilla flavour and added some dye to change the colour but only made a limited number of batches.
“The color is deceiving because it’s not what you expect,” he said. “It will change your tongue black when you eat it but it will only last for an hour or so.”
Rossi has launched many limited edition ice creams over the years including rhubarb and custard to coincide with its 80th birthday in 2012, ‘Rossi Bear’s Rocky Road’ and the next one is expected to be a custard-flavored delight.
Mintel 2016 food trends
The black ice cream will be available from four selected outlets on the day; Mandy’s Ices, (Westcliff); Rossi at The Arches (Westcliff); Rossi Parlour (Westcliff) and Rossi Pier Hill (Southend) until stocks last.
"I think it will just be a one-time thing because it's quite an expensive product to make, but never say never,” added Davis. "All the outlets have to buy it from us to be able to sell it, they are all on board with this but there needs to be a demand from them for us to make more."
Charcoal food isn’t a new concept, it’s been popping up on the wellness scene for a few years, with nutritionists and foodies applauding its numerous health benefits, including teeth whitening, digestive cleansing, detoxifying and alleviating skin problems.
Nick Morgenstern brainchild of Morgentern’s Finest Ice Cream’s Black Coconut Ash said the flavour is created using the “charred and processed remains of a coconut shell,” with coconut flakes, coconut cream and coconut milk in addition to the pigmented ash.
“Made from coconut shells, [activated coconut charcoal] is a highly absorbent natural detoxifier that clings onto toxins, chemicals, cholesterol and other dangerous substances to excrete them from the body,” it says.
According to Mintel one of its ‘Global Food and Drink Trends for 2016’ is ‘Eat with Your Eyes’ where it claims flavor has long been the core of innovation, but more visual and share-focused societies call for innovation that is boldly colored and artfully constructed.
“Consumers are not the only influencers, as shifting economics, natural phenomena and social media are shaping what, how, where and with whom consumers are choosing to eat and drink,” said Jenny Zegler, global food and drink analyst, Mintel.
“The trends will play out differently across the world based upon a variety of factors, including cultural norms, regional availability and societal needs. In some cases, established trends from one area are migrating to new regions, while a few emerging trends have the potential to disrupt the worldwide landscape.”
Mintel Global Food and Drink Trends for 2016
- 1. Alternatives Everywhere: The growing ranks of novel protein sources and potential replacements appeal to the everyday consumer, foreshadowing a profoundly changed marketplace in which what was formerly “alternative” could take over the mainstream.
- 2. Artificial: Public Enemy No. 1: Consumer demands for natural and “less processed” food and drink are forcing companies to remove artificial ingredients.
- 3. Eco is the New Reality: Drought, worries about food waste, and other natural phenomena not only affect the worldwide food and drink supply, but influence preparation and production.
- 4. From the Inside-Out: Consumers are recognizing that diets can connect with the way they look and feel.
- 5. For Every Body: The rising promotion of athletic programs that encourage consumers to get and stay active showcases a parallel need for food and drink that helps consumers get acquainted with sports nutrition.
- 6. Based on a True Story: Consumers have been romanced by product origin, ingredients, or inspiration stories.
- 7. e-Revolution: From Carts to Clicks: While the Internet has not yet vastly changed the landscape of grocery shopping, innovations encourage consumers to think outside traditional physical retailers.
- 8. Diet by DNA: Interest in natural and “getting back to basics” has boosted ancient grains and superfoods, fostering a principle that age-old staples are better than today’s manufactured options.
- 9. Good Enough to Tweet: The rise of food-centric media has sparked new interest in cooking, not only for the sake of nourishment, but for the purposes of sharing one’s creations via social media.
- 10. Table for One: Across age groups, more consumers are living in single-person households or occasionally eating meals alone.
- 11. Fat Sheds Stigma: Consumers’ awareness of the many sources of good and bad fats is ushering in a paradigm shift in which fat content is not the first and foremost consideration in the search for healthy products.
- 12. Eat with Your Eyes: Flavor has long been the core of innovation, but more visual and share-focused societies call for innovation that is boldly colored and artfully constructed.