Latest News & Market Trends
Discover current directions, formulation secrets, and ingredient innovations shaping the global frozen dessert market.
What’s Trending in Ice Cream?
Ice cream, gelato, and soft serve are evolving from standard frozen treats into premium, experience-driven products. Here are 8 key drivers shaping the market:
1. Premium Indulgence
Memorable product stories, distinctive ingredients, and luxury packaging elevate consumer reward.
2. Multi-Texture Experience
Crunchy inclusions, pastry swirls, and layered formats complement pure creaminess.
3. Modern Nostalgia
Familiar, comforting flavors updated through modern formats and clean stories.
4. Global & Cultural Flavors
Asian ingredients and regional culinary inspirations reaching mainstream markets.
5. Plant-Based Choices
Dairy-free frozen desserts serving lifestyle variety alongside classic formulations.
6. Better-for-You Options
Portion control, simpler declarations, and lower sugar without sacrificing taste.
7. Creative Formats
Single-serve bites, ice cream sandwiches, multi-packs, and portable cups.
8. Shareable Presentation
Vibrant colors, toppings, and visual aesthetics designed for social media discovery.
Filipino Flavors with Frozen-Dessert Potential
The Philippines offers distinct aromas, rich colors, and complex profiles ready to be transformed into ice cream, gelato, sorbet, and soft serve.
Mildly sweet, nutty, and visually distinctive. Ideal for base gelato, soft serve, or swirls.
Sweet and intensely aromatic. Perfect for sorbets, fruit preparations, and ripples.
Bright, tart, and refreshing. Excellent in sorbets, sherbets, and balancing sweet bases.
A comforting Southeast Asian staple for ice cream bases, sauces, and paired profiles.
Deep, roasted chocolate profile suitable for gourmet gelato, inclusions, and coatings.
Strong, aromatic, and robust coffee notes for café-inspired frozen creations.
Gelato vs. Ice Cream: Key Differences
While both belong to the same frozen dessert family, key differences in fat, air incorporation (overrun), and temperature define the eating experience.
| Feature | Ice Cream  |
Gelato  |
|---|---|---|
| Fat Content | Generally higher fat content | Lower fat (~4% – 8%) |
| Overrun (Air) | Higher air incorporation | Lower overrun (~20% – 35%) |
| Texture | Lighter, firmer, and creamier | Denser, smoother, and elastic |
| Serving Temp | Served colder | Served slightly warmer |
| Flavor Delivery | Richness is emphasized | Flavors hit the palate faster |
"Overrun" refers to the percentage of air whipped into the frozen mix during churning. Less air creates a dense, silky gelato, while more air produces a light, fluffy ice cream.
What’s the Next Big Flavor?
Rather than a single winner, success lies in combining recognizable base profiles with unique textures, regional citrus, and modern tea notes.