Byline: KEVIN CORE
"Some of the most significant trends that we are seeing in the ice cream category are consumers' interest in dairy desserts with natural ingredients, healthy benefits, value and products with clear and precise packaging," says Turkey Hill's Wright.As Kleinpeter Farms has expanded its selections to 24 flavors, "we have seen higher customer satisfaction due to a variety of flavors, and all of these flavors include locally produced ingredients. That has become very important to our consumers," Kleinpeter says.To compete, even in a stagnant market, processors have to develop new products and flavors to help a brand stand out (and stay) on a retailer's shelf.The profit from turning crude into heating oil and diesel in the US had jumped to almost double that for gasoline as American exports to Europe and South America had risen. Heating oil futures on NYMEX, which trade as a surrogate for diesel, increased 13% in the third quarter, helping to drive the profit from producing heating, industrial and trucking fuel to almost three times what it was a year ago.But ice cream makers had little else to celebrate in 2010. A drop in sales, a rise in ingredient prices and competition for retail shelf space are churning their stomachs. Even this summers weather was not kind to the category. When temperatures get too high, consumers seek relief in cold beverages, not ice cream.Locally sourced and produced ice cream strikes a chord with some shoppers. "Over the past two to three years, awareness to support 'local' has grown tremendously. We have addressed this concern," Kleinpeter says."The question had been 'why can't we have a Yorkshire Brie?'."In general, consumers are looking for natural, healthier ingredients, and less preservatives. That's true with the ice cream category, too," says Baker of Smith Dairy. "We are finding that consumers in our markets want good old-fashioned ice cream." Regular ice cream continues to dominate the category with more than 85% of total volume, she says.Private label rules the ice cream market. Sales of private-label ice creams are more than double that of the closest branded ice cream, according to data from SymphonylRI Group, a Chicago-based market research firm. Breyers is the No. 1 brand, ringing up $435.2 million in sales compared to $992 million in private-label sales in a recent 52-week period (see table on page 46). Total sales in the category were off 4.1%, compared to the previous period (as measured in dollars), but unit sales were down just 1.1%."We've made an effort to create new products across almost all of our product lines, products that are uniquely Pierre's," Thornicroft says. The company will add a new flavor to its jHola Fruta! Pure Fruit Sherbet lineup. It is also working on six new flavors to its Yovation probiotic frozen yogurt product line and five flavors for its 48-ounce ice cream and frozen yogurt products."Friendly's have been a strong player in the ice cream cup category with our Sundaes To-Go line," Akkan says. "We are planning to increase ice cream cup offerings with more varieties that will meet consumers' needs."Yet the US oil market is the pointer at the moment, influenced by the values of the US dollar and setting the price trends for various commodities.In a weak economy, consumers are getting back to basics and are looking for quality, says Pierre's Thornicroft. Ice cream and frozen desserts have always been a big part of people's lives, and "it's still a relatively inexpensive and fun way to spend time with family and friends or indulge all by yourself," he says.These include:. Champagne, from a particular region in France. Parma ham, which must be made in the Italian town. Stilton cheese, produced in Derbyshire, Leicestershire, Nottinghamshire. Cornish clotted cream. Melton Mowbray pork pies, famous from a Leicestershire town. Arbroath smokies, the smoked haddock from the Scottish fishing port. Jersey Royal potatoes, the kidney-shaped spuds from the Channel island. And, of course, Yorkshire forced rhubarb from the "triangle" of Wakefield, Morley and Rothwell.Blue Bell, Brenham, Texas, launched an all-natural Strawberry Fruit Bar in its frozen novelty category. "Consumers like the fact that this product is made with 45% real strawberries, it has 50% of their daily recommended allowance of Vitamin C and has only 70 calories per bar," says Carl Breed, director of marketing.Ed Morse, head of commodities research at Credit Suisse in New York, said: "It's reflecting something of real value. Diesel demand is strong, heating oil as well. Europe is structurally short of distillate for the winter"."We really focused on our frozen yogurt line of products with a package redesign and three new flavor offerings," says Colin Wright, trade relations coordinator for Turkey Hill Dairy, Conestoga, Pa. "For 2011 we will continue our 2010 focus of keeping things fresh and innovative with one caveat; streamline our product offerings.""The Brie is a soft mould-ripened cheese with a smooth texture and a rich golden centre."He explained that the milk is mixed with a culture which turns the lactose into lactic acid and the milk is curdled. It is separated into curds and whey, the surface is skimmed and the liquid put into a mould. It naturally develops its hard white coat.This year, Turkey Hill introduced three new frozen yogurt flavors. The company's sales in the frozen yogurt/tofu category were up 329%, according to SymphonyIRI Group. The new flavors are Honey Vanilla Granola, Peanut Butter Pie and Southern Lemon Pie. The processor also brought out a limited-edition frozen yogurt flavor containing Omega-3s, PomBlueberry Chocolate Truffle. Turkey Hill Frozen Yogurt is made with live and active yogurt cultures.
* BRIE -LLIANT: Danny Lockwood, owner of Yorkshire Fine Cheese Ltd, of Shelley, pictured with some of his Brie (PW201010Acheese-01) Purchase: www.examiner.co.uk/buyaphoto 01484 430000 ext 7778
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