The brand’s e-book outlines how innovations and technologies can transform the ice cream market in the next years and bring new business opportunities
Ice cream is more present than ever in the Brazilians’ diet. Accordingly, data from the Brazilian Franchising Association (ABF) show that the number of franchises in this sector increased almost 5% between January and September 2018 compared to the same period of 2017, while sales increased 28% in this period. In line with the global consumer trends, Selecta Sorvetes, a brand of Duas Rodas group focused on the industry segments, in celebration of its 70 years of activity in the market, prepared the e-book O futuro do sorvete, which furthers the trends and provides a futurology exercise.
The book intends to outline the ice cream segment for the coming years, considering contexts such as consumer behavior changes combined with advances in science and technology.
To this end, Duas Rodas brought together experts from various fields such as food, futurology, nutrition and engineering to analyze the main points of the market transformation. As scientific and technological advances stimulate the companies to reinvent their business models, consumer behavior broadens product choices in this food industry.
“According to professionals, ice cream survival is linked to the ability to meet the expectations of generations of consumers in the coming years. Within this context, the ice cream succeeds in uniting indulgence and versatility. Some, for example, are great options for flavored snacks and nutrient sources”, explains Marco Paulo Henriques, marketing manager at Duas Rodas.
Based on information gathered from surveys and expert analysis, six macro trends were identified that should guide industry actions in the coming years and how they will reflect in the ice cream production. Check them below:
Social networks already influence the way companies present their food. Such a trend shows that in the future consumers will increasingly value the appearance of ice cream. Futurologist Camila Ghattas adds that the food can have its smell and visual highlighted, in addition to the balance between the natural and the maintenance of flavor, textures and other sensations. “This wave of food porn – images of highly delicious and flamboyant foods – will continue and much more can still be invented”, she explains.
2) An infinity of sensations
According to a report published by Mintel (2018 Global Food & Drink Trends), one of the trends is the addition of more sensory stimuli as a way to attract and engage the senses of consumers, who often opt for virtual experiences. The production of textures from fruit and vegetable pulps, tingling sensations of the tongue caused by certain peppers or even experiments with ingredients such as kombucha are some of the possibilities mentioned in the study. Thus, the challenge is to discover increasingly attractive ways with respect to taste and indulgence. “The production methods no longer have limits and we can take advantage of the technology to expand the solutions we deliver to the market”, says Fernando de Jesus, innovation manager at Duas Rodas.
3) Guilt-free consumption
From a nutritional standpoint, ice cream can be considered part of a balanced diet since it contains nutrients important for health. To delight yourself without worrying about putting on weight, one of the solutions offered by the industry is individual portions that limit consumption. This reduces the calorie intake, ensuring practicality for those who need to make a quick and nutritious snack. “Flavor and indulgence are the main drivers of ice cream consumption. Therefore, there is a need to bring healthiness, but without compromising the taste of the products”, adds Ana Paula Gilsogamo, Food and Drinks specialist at Mintel.
4) Super Ice Cream
In order to win over consumers who prefer healthy foods, the trend is to add to the recipes functional components that offer health benefits. Vegetable-based items, such as sweet potatoes, will become more frequent on ice cream labels. According to futurologist Camila, this plurality of ingredients will be possible due to the technology. “In the future, we will eat things thought for each of us”, she says. This customization of food is already a reality and, in the next few years, can grow even more. Mintel’s research highlights that among older age groups, for example, low-sugar and low-calorie recipes are preferred when choosing an ice cream.
5) No waste
The ice cream of the future will be able to count on the functionality of certain elements and, by expanding the range of inputs, will also be aligned with the concepts of sustainability. “Many consumers are becoming aware of what they consume. Ice cream makers are looking for sustainable ingredients, such as vegan and plant-based, alternatives to reduce waste, and sustainable forms of production without using too much energy in manufacturing and storage”, completes food specialist Kantha Shelke, professor of the Johns Hopkins University, United States. And the same goes for the packaging.
6) Brazilian nature
The large fruit variety in Brazil allows for interesting combinations that can be used by the ice cream industry. The challenge is to create recipes that capture the consumer’s taste and maintain the nutritional properties of the ingredients. To circumvent time and logistics issues, the solution would be a processing technology that instantly freezes the fruit. Ana Paula Gilsogamo also points out the growing interest of Brazilians for more natural options and the importance of following this trend closely. “This would allow the entry of fruit cream as an alternative to ice cream and even organic ice cream options”, adds the Mintel’s professional.
Present in more than 30 countries, Duas Rodas has been operating for more than 93 years in the manufacture of ingredients for the food and beverage industries in Brazil and abroad. With more than 10,000 customers, the company has a portfolio of around 3000 items divided into three major markets: Flavors, including flavors, natural extracts, dehydrated products, condiments and additives and integrated solutions; Food Service, with products such as ice cream, chocolate, confectionery and bakery, under the brands Specialitá, Selecta and Mix; and Animal Nutrition, with animal nutrition ingredients from the Statera brand. A Brazilian leader in the manufacture of flavors and products for the food and beverage industry, Duas Rodas was founded by German immigrants in Santa Catarina, where it still operates today. The company currently has two other factories in Brazil (Sergipe and São Paulo), four in Latin America (Argentina, Chile, Colombia and Mexico), as well as seven research and development centers and one Innovation Center. Sustainability is one of the company’s strategies, which has products with international Kosher, Halal, Organic Products and Fair for Life certifications, in addition to FSSC 22000 and SMETA.