Watch These Top Trends in the Ice Cream Industry

The ice cream industry, like a delightful swirl of flavors, is constantly evolving. Let's explore the trends that are shaping this frozen wonderland: 

In the US and Canada day-part focus is on evening snacks, followed by afternoon consumption. The US consumer is driven by taste, indulgence, and happiness. While Canadians seek more healthy options, and low sugar is an important health claim. Tying into the global trend of wellness, companies attempt to find ways to create positioning to address weight management via sugar and fat reduction without impacting taste and indulgence, protein addition, and calling out “natural” or “real” ingredients while also focusing on sustainability.  Exciting 2025 predictions include more floral flavors and bakery and ice cream combinations. While in 2024 cookie and caramel are still widely popular across dairy, in plant-based Mango is 3rd in Canada. 

Plant-based ice creams have taken center stage. These dairy-free delights cater to vegans, the lactose-intolerant, and health-conscious consumers. The market for plant-based ice creams is projected to reach a staggering US$ 4.3 billion by 2033, with a robust growth rate of 10%. 

Clean label and healthfulness drive this trend. Coconut, soy, cashew, and almond milks serve as the base for these guilt-free treats. 

Coconut-based ice creams dominate, accounting for a substantial 43% of the plant-based ice cream market. Their tropical flavor appeals to a wide audience, making them a go-to choice. 

Chocolate remains timeless. It's projected to grow at an impressive 15.2% CAGR, solidifying its position as the most beloved flavor among consumers. 

• Scoopable Ice Cream: Classic and comforting, available in flavors like vanilla, chocolate, and strawberry. 

• Soft Serve: Light and airy, served directly from the machine. 

• Ice Cream Bars: Handheld delights with a creamy center coated in chocolate or other coatings. 

• Ice Cream Sandwiches: A layer of ice cream nestled between two cookies or wafers. 
• Frozen Yogurt: Tangy and lower in fat, often found in self-serve shops. 

Cocoa, the heart and soul of chocolate, plays a pivotal role in ice cream. Let's explore deZaan Cocoa: Engineered for Excellence.

Since 1911, deZaan has been tantalizing taste buds with its finest cocoa ingredients. Here are some remarkable options: 

• True Dark 10/12% Natural Cocoa Powder: A rare combination of dark color in a natural (non- Dutched) cocoa powder. With notes of nuts and fruits, it's perfect for biscuits, cakes, and breads, as well as confectionery and ice cream. 
• N23N 22-24% Natural Cocoa Powder: Light, fruity, and high in fat, this natural cocoa powder adds a satisfying chocolate flavor to desserts, sauces, and more.
• D11S 10/12% Dutched Cocoa Powder: Dark, rich, and indulgent, this Dutched (alkalized) cocoa powder elevates biscuits, cakes, ice creams, and drinks.
• D23A 22/24% Dutched Cocoa Powder: Light and fruity, it's ideal for biscuits, desserts, and sauces.
• D23ZR 22/24% Dutched Cocoa Powder: Vibrant Red in color and versatile, this cocoa powder boasts a chocolate and caramel flavor, perfect for cakes, ice cream, and more.
• D11B 10/12% Dutched Cocoa Powder: Intensely black for impactful color and also bitter and nutty, it's a dark chocolate lover's dream

In summary, whether you're savoring a scoop of coconut bliss, indulging in classic chocolate, or experimenting with deZaan Cocoa, ice cream continues to delight our taste buds. So go ahead, take a sweet journey through the frosty landscape of flavors!