These are dynamic times in the ice cream industry, as a growing number of consumers seek out multi-sensorial experiences.
Half of today’s European consumers are looking for elevated ice cream experiences, while 58% are eager to experiment with new flavors.¹⁻² At the same time, 85% are seeking multi-sensory experiences, with texture becoming a key feature in ice creams from both large and small brands.³ This is resulting in a higher emphasis on texture claims by brands of all sizes.
But certain preferences are not going anywhere – they are just being looked at in a fresh way. For example, while chocolate and vanilla flavors remain popular. The question is, how can brands innovate to create nostalgic yet new experiences?
With more than four in five consumers globally at least ‘somewhat interested’ in trying nostalgically themed desserts, meeting this demand could involve elevating traditional flavors to delight the senses and create ‘newstalgic’ experiences.⁴ Getting there, however, requires a co-creation partner.
This is why Cargill’s Food Solutions develop ice cream solutions that are tailored to today’s market opportunities. Its application experts are always busy creating delectable concepts that are grounded on category knowhow and inspired by the latest consumer trends. After all – it all starts with the consumer.
Fusing portfolio and expertise
By focusing on one single component of a recipe, it can be challenging to identify how that ingredient will perform within the rest of the product matrix.
What makes Cargill unique is its knowledge of trends, insights, and all the components of an ice cream. It can bring this all together in a co-creation approach to product development to ensure that everything fits perfectly.
Cargill sees the results of its portfolio and expertize for ice cream coming together on a daily basis at its three European R&D centers:
- Baupte Food Innovation and Application Center in France A centralized European research and development hub for dairy, dairy alternatives and sauces, featuring a pilot plant for ice creams and sauces/fillings with adjacent application and technical expertise.
- Food Innovation & Application Center in Vilvoorde, Belgium A centralized European research & development hub for food solutions, featuring a pilot plant for chocolate and ice cream, with adjacent application and technical expertize. It includes specialized support, with technical and sensory capabilities that enable prototyping, testing, and the scaling up of new product development.
- House of Chocolate® in Mouscron, Belgium A chocolate experience center, designed for inspiration and co-creation. This centralized European R&D hub for chocolate, coatings, and fillings features sensory and consumer science capabilities to understand consumer product preferences. It also includes a pilot plant that runs adjacent to an application and analytical lab.
Across all three centers you will find all the scientific background and evidence required to craft successful finished ice cream products. For example, Cargill has the knowhow to work with its customers on issues like heat shock testing and melting profile, to anticipate how an ice cream will behave and react over the course of a two year shelf-life.
Sensory is a key aspect of how Cargill supports its customers. For example, Cargill is planning to conduct a sensory study into vanilla, in order to identify and map what consumer preferences are in terms of flavor, texture, and color.
So while its known that some consumers prefer a slower melting product, and others will be more keen on thicker and creamier textures, Cargill wants to identify where the biggest market opportunities lie, and tailor its offering towards those market dynamics.
On-trend ice cream concepts
Tasting is believing. To show what is possible, Cargill’s team recently developed three concepts that highlight how its expertise delivers sensorially on-trend concepts:
Frozen chocoluxe textured decadence
The first concept addresses the trend towards ‘seeking greater fulfilment and experiences’. It elevates the consumer experience with decadent ice cream textures, with a decadent chocolate layered ice cream with a variety of smooth and creamy textures.
The concept starts with a rich dark chocolate layer, followed by a silky white chocolate ganache. It enables the consumer to enjoy fluffy milk chocolate mousse with cocoa nibs, a tangy blackcurrant sauce, and a delightful crunch from caramelized hazelnuts. The base is lined with silky chocolate sauce and elegantly finished with chocolate spaghetti.
Since the cup is only 30ml, the consumer will enjoy a multi-sensorial experience in a single spoon. The concept was developed together with a premium French chef. It illustrates that Cargill has the capabilities to work with its customers, all the way from the trend to the end concept.
Reimagined morning ice cream bar
Increasing occasions for indulgent snacking is another key trend driving innovation. Ice cream is now enjoyed year-round, anytime, anywhere – it plays new roles in various indulgence and food moments. With this in mind, Cargill’s reimagined morning ice cream bar, which is perfect for any time and place, recognizes all the different components of a tasty morning snack.
It includes nods to milk (oat sherbet), fruit (mango sorbet), cereal (granola), and is coated with a chocolate flavored coating. This fusion of flavors and textures allows consumers to savor the refreshing taste of mango sorbet paired with the natural, slightly nutty flavor of oat sherbet, perfectly complemented by a tangy, smooth layer of muroise sauce.
The base features a crunchy granola mix, all enrobed in a rich cocoa coating. Each bite offers a harmonious blend of creamy, chewy, and crunchy textures, transforming your morning into a luxurious, multi-sensorial indulgence.
‘Indulgence Redefined’ vegan ice cream
Another key trend is the increasing demand for more sustainable indulgence for everyone. With this in mind, Cargill is applying its Indulgence Redefined confectionery alternative to chocolate (developed in partnership with Voyage FoodsTM) in applications such as a handheld coated vegan ice cream.
The Indulgence Redefined coating uses a fat system based on coconut oil and manages to achieve the same coating experience in terms of texture, with the same crack, snap, and melting profile – as is the case for the chocolate coating. Switching to this concept requires no additional investment in production, or changes in freezer temperature.
This concept was jointly developed at its centers in Baupte (the vegan base), and Vilvoorde (the dipping stage). Beyond the solution itself, this concept highlights its expertise in coatings, whereby Cargill can advise its customers on finding the right solutions to meet their every need by balancing sensory, denomination (in terms of labeling), and cost considerations. It showcases that Cargill can offer solutions for vegan consumers or those with allergy sensitivities.
All three concepts demonstrate that Cargill has the capabilities and expertise to help its customers from the beginning until the end of the ice cream product development process. Cargill has the capabilities to develop all components of an ice cream; from the white mass, through the coatings, and even the decorations and sauces.
Furthermore, the concepts showcase how Cargill can work with its customers, from identifying the trends to co-creation – Cargill is there for the entire product development journey.
Let’s scoop success together
Delivering the super sensorial experiences that consumers expect, while also meeting other key trends around health and indulgence requires an innovation partner with both the right portfolio and expertise.
Learn more about finding the right consumer trends and partnering with Cargill to achieve success in ice cream formulations.
Author: Matthieu Rouvillain, R&D Ice Cream Category Champion at Cargill.
References
- The Future of Indulgence. Cargill 2024.
- Kantar Global Monitor. 2024.
- Cargill Indulgence Categories Research. 2024.
- Cargill Foresights 2024 / Datassential. 2024.