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Snackification & Convenience are powerful drivers of growth and better margins in food.
Calorie-controlled portions (i.e. mochis) & Bites are driving this trend in ice cream.
The audience for functional treats is growing. Consumers are increasingly on the lookout for fortified products (probiotics, high protein...) and ice cream is no exception.
Removing ingredients perceived as "unhealthy" or "allergens" is also on the rise across the world, including added sugar, lactose, gluten, tree nuts...
People want to eat more plants, and creative innovation make it easier than ever.
Oat, Almond and Coconut ice creams are the rise, complementing soy-based offer.
70% of Europeans and 82% of Americans believe clean label is important (Mintel data), while the definition is still wide: fewer ingredients, natural or wholesome, less processed...
Premium organic certified ice creams, with naturally processed preservatives & sweeteners have become popular amongst the health-conscious consumers.
Less for better. Consumers want smaller portions but calories that are worth it: inclusions, multi-layers and textures redefine indulgence & premium.
Ordinary is boring. New generations want ice cream that provides taste and experience. If it is easily instagrammable, all the better !