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Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail
and Foodservice, 6th Edition


January 1, 2010

The U.S. market for ice cream and related frozen desserts neared $25 billion in 2009,
with sales growth from previous years slowed somewhat by the recessionary economy.
Manufacturers of retail frozen desserts and operators in the frozen dessert foodservice
industry (which accounts for better than half of total category sales) adjusted their prices
in order (or held the price line and reduced package sizes) to keep consumers
screaming for ice cream instead of about how much it cost. Price controls and price-
based promotions are likely to stay in effect as the economy slowly rebounds. So, too
are cost-saving trends like the consolidation of companies and brands, as in the case of
Hood and Brighams, and industry production and administrative facilities, as practiced
most notably by Unilever.

But, as the Packaged Facts report on ice cream and other frozen desserts - including
ice cream, frozen yogurt, gelato, frozen custard, water ices, non-dairy frozen desserts
and frozen novelties - notes, keeping prices down will not be enough to expand sales.
To do that, manufacturers and foodservice operators alike will be looking to build on the
trends that have emerged over the past two years, notably a taste for tart frozen yogurt
that features good-for-you probiotic bacteria that improve digestion. The Packaged
Facts report suggests the likelihood of probiotics being added to other frozen desserts
and includes coverage of other healthy ingredients that may soon be showing up in
value-added health-oriented frozen dessert products such as prebiotics (that make
probiotics more efficient), Omega-3, and added calcium. Related to the development of
these value-added healthy products is the growth in the number of organic frozen
desserts and the development of natural sources to replace artificial flavor and color
ingredients. The report also discusses the importance to the industry of creative
ingredient suppliers such as Danisco.

Another emerging trend certain to continue will be the introduction of frozen desserts
with flavors targeted to the growing Hispanic population. Our report covers the potential
for products with flavors that appeal to the Asian American consumers and the
likelihood of their crossover to the mainstream flavor map. Also covered is the growing
interest in European-style gelato as a lower fat alternative to American ice cream and
the potential for regional favorites like Italian ices from the Northeast and frozen custard
from the Midwest to gain national prominence.

Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and
Foodservice, 6th Edition profiles national and international marketers like Unilever,
Nestlé/Dreyers, Baskin-Robbins and Dairy Queen; major regionals like Blue Bell and
Turkey Hill; emerging powerhouses like Cold Stone Creamery and NexCen; and players
catching fire like Red Mango and Rita’s. Particular attention is given to the growing turf
battles as franchisers aim to gobble up as many locations in as many markets across
the country as possible, and the possible fallout from over-extension. Although focused
on the U.S., the report also scans the global market with special attention to markets
like China, Eastern Europe, and the Middle East where economic development has
spurred a taste for American ice cream even as global marketers acquire and
reinvigorate local favorites.

Report Methodology

Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and
Foodservice, 6th Edition is based on primary and secondary research. Primary research
included interviews with industry participants regarding product and packaging trends,
marketing programs, distribution methods and technological breakthroughs; and on-site
examinations of retail and foodservice venues.

Secondary research entailed data gathering from consumer and industry publications,
newspapers, government reports, financial reports, company literature and corporate
annual reports. The analysis of consumer demographics was derived from spring 2009
Simmons Market Research Bureau data.

What You’ll Get in This Report

Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and
Foodservice, 6th Edition offers predictions about the growth of the frozen dessert
market, identifies important emerging players and explores the environment in which
industry trends will develop over the next few years. The report includes extensive data,
presented in easy-to-read and practical charts, tables and graphs.

How You’ll Benefit from This Report

If your company is already doing business in the frozen dessert market, or is
considering making the leap, you will find this report invaluable, as it provides a
comprehensive package of information and insight not offered in any other single
source. You will gain a thorough understanding of the current market for frozen
desserts, as well as projected markets and trends through 2012.

This report will help:
•   Marketing managers identify market opportunities and develop targeted
       promotion plans for ice cream and related frozen desserts.
   •   Research and development professionals stay on top of competitor initiatives
       and explore demand for ice cream and related frozen desserts.
   •   Advertising agencies working with frozen dessert, retail, and ingredient clients
       understand the product buyer to develop messages and images that compel
       consumers to buy ice cream and related frozen desserts.
   •   Business development executives understand the dynamics of the market and
       identify possible partnerships.
   •   Information and research center librarians provide market researchers, brand
       and product managers and other colleagues with the vital information they need
       to do their jobs more effectively.



Table of Contents

Chapter 1: Executive Summary
       Scope and Methodology
       Five Product Classifications
       Product Categories
       Formulation Quality
       Sales Venues: Retail and Foodservice
       Forms, Sizes and Shapes
       Hard-Frozen vs. Soft-Serve
       Health and Wellness
Size and Growth of the Market
       Sales to Grow From $24.6 Billion to $26.5 Billion by 2012
       Table 1-1: U.S. Sales of Frozen Desserts, 2005-2014
       Market Share by Product Category
       Figure 1-1: Share of U.S. Frozen Desserts Sales by Category, 2009 (%)
       More Than Half of Sales From Foodservice
       Table 1-2: U.S. Sales of Frozen Desserts by Channel, 2005-2009 (in million $)
       Ice Cream Leads, But the Buzz Is in Frozen Yogurt
Growth of this Mature Market Is All About Dollar Sales
      Global Market Close to $74 billion
      Figure 1-1: Share of Global Frozen Dessert Market by Region, 2009
      Nestlé, Unilever, Baskin-Robbins, Dairy Queen, Häagen-Dazs, Ben & Jerry’s are
      Global Leaders
The Marketers
      All Types of Marketers
      A Changing World of Marketers
Sales Outlets
      Scoop Shops Sell the Most Foodservice Frozen Desserts
      Traditional Supermarkets Sell the Most Retail Frozen Desserts
The Consumer
      How the Economy Impacts Frozen Dessert Purchases
      Health and Wellness Revolution
      Household Use of Frozen Dessert Products
New Product Trends
      Simplicity and Localism Pace Product Developments
      Focus on Health and Nutrition
      Private Label Steps Up
      Pursuing the Hispanic Consumer
      Going Organic
      Sports Entertainment, and Charitable Tie-Ins Still Flourish

Chapter 2: Products and Packaging
     Key Points
      Scope of the Report
      Definition of the Market
      Products Outside of Scope
      Five Basic Product Classifications
Primary Frozen Dessert Categories
Code of Federal Regulation Provides Legal Descriptions
Table 2-1: Frozen Dessert Product Definitions
No Federal Frozen Yogurt Description 02 NCAC 09K .0214 Standards of Identity
for Frozen Yogurt
Table 2-2: Reference Amounts Customarily Consumed Per Eating Occasion:
General Food Supply
Quality Classifications
Components Affecting Quality Classifications
Fat Content
Overrun
Flavors
Sweeteners
Stevia for Ice Cream
Fillers
Mouthfeel
Mix-Ins
Quality Classifications
Economy
Regular
Premium
Superpremium
Table 2-3: Quality Classification Characteristics
Quality Classifications as Income Classifications
Retail versus Foodservice Frozen Desserts
Hard-Frozen versus Soft-Serve
Table 2-4: Hard Frozen versus Soft Serve Production 2000-2008
Multi-Serve versus Single-Serve
Types of Milk
Potential of Goat’s Milk
Future Classification: Segmenting Products By Age Group
Retail Package Sizes, Shapes, and Materials
Paper and Plastic
Package Shapes and Sizes
The Squround
Shrinking Half-Gallons and Pints
Environmental Concerns Could Impact Multipacks
Walmart Sustainability Index May Impact Frozen Desserts Suppliers
Foodservice Sizes and Offerings
Sundaes and Banana Splits
Soda and Floats
Shakes and Malts
Blender Treats
Smoothies
Frozen Dessert Manufacturing
Quality Testing Improving
Ingredients Issues
Häagen-Dazs “Five”: Could it Start Ingredient Trend?
Added Healthy Ingredients
Using All Natural Ingredients
USDA says Organic is Mainstream
Impact of Recession on the Organic Movement
Organic: Is It Really Different?
Localism
Fair Trade Ingredients
Gluten-Free
Food Safety Concerns
Product Recalls
Melamine Scare
New U.S. Food Safety Act Under Consideration
Food Industry Acts To Make Recalls More Efficient
Can Mistakes be Prevented?
Product Developments: Frozen Desserts Rich with Innovation
Report of Room Temperature Ice Cream Research Report Creates a Stir
From Subtracting to Adding for Health
Ingredient Companies Take Lead
Fortifying Frozen Desserts: Pros and Cons
In Favor of Fortification
Against Fortification
Recent Ingredient Developments Affecting Ice Cream
Probiotics are Hot…But Can They Get Hotter
Prebiotics Inclusion Can Spur Probiotic Impact
Lecithin in Ice Cream May Improve Fat and Glucose Processing
Lactose-Free Products in Need of Improvement
Omega-3 in Frozen Desserts for Heart Health
Non-Fish-Based Omega-3 Ingredients in Development
Omega-3 May Treat as Well as Prevent Heart Disease
Proteins Improve Taste and Texture
Vitamin D Benefits for Diabetics
Lycopene Creating Anti-Oxidant Frozen Desserts
Brainfood in Frozen Desserts?
Flavor Ingredients Double as Health Agents
Wild Blueberries Shows Potential
      Blackcurrant on the Horizon?
      Chocolate’s Cardio Value
      Jagua Fruit Offers Alternative to Artificial Blue Food Coloring
      Antioxidant Rich Raspberry on the Rise
      Boabob is the New Superfruit
      Peppadew to be Promoted

Chapter 3: The Market
     Key Points
Market Size
      Total U.S. Market Nears $25 billion
      Table 3-1: U.S. Sales of Frozen Desserts 2005-2009 (in million $)
      Figure 3-1: Total U.S. Sales of Frozen Desserts 2005-2009 (in million $)
      Ice Cream is Largest Category
      Table 3-2: U.S. Sales of Frozen Desserts by Category, 2005-2009 (in million $)
      Ice Cream Accounts for Almost 60% of the Total Market
      Figure 3-2: Share of U.S. Frozen Desserts Sales by Category 2009 (%)
      Frozen Yogurt Continues Growth
      Table 3-3: U.S. Sales Growth of Frozen Desserts by Category 2005-2009, CAGR
      Channel Overview: Nearly 60% of Sales From Foodservice
      Table 3-4: U.S. Sales Growth of Frozen Desserts by Channel, 2005-2009 (in
      million $)
      Retail Channel: Growth From Ice Cream and Frozen Novelties
      Table 3-5: U.S. Retail Sales of Frozen Desserts by Category 2005-2009 (in
      million $)
      Ice Cream Share is Consistent Through Recent Years
      Figure 3-3: Share of U.S. Retail Frozen Dessert Sales by Category, 2009 (%)
      Superpremium Only a Small Portion of the Pie
Figure 3-4: Superpremium Share of U.S. Retail Frozen Dessert Sales, 2009 (%)
Foodservice Channel: Frozen Yogurt Boom Continues
Table 3-6: U.S. Foodservice Sales of Frozen Desserts by Category, 2005-2009
(in million $)
Despite Frozen Yogurt Growth, Ice Cream Still Dominates Foodservice
Figure 3-5: Share of U.S. Foodservice Frozen Dessert Sales by Category, 2009
Soft Serve Ice Cream a Foodservice Specialty
Figure 3-6: Hard Frozen vs. Soft-Serve: Share of U.S. Foodservice Frozen
Dessert Sales, 2009
Table 3-7: U.S. Sales of Ice Cream by Channel, 2005-2009 (in million $)
Full-Fat Dominates Ice Cream in Retail
Table 3-8: U.S. Retail Sales of Ice Cream by Nutrient Content Claim, 2005-2009
(in million $)
Figure 3-7: Nutrient Content Claim vs. Regular Full-Fat: Share of U.S. Retail Ice
Cream Sales, 2009 (%)
Frozen Yogurt Energizes Frozen Dessert Sales
Foodservice Frozen Yogurt Is a Soft-Serve Market
Table 3-9: U.S. Sales Growth of Frozen Yogurt by Channel, 2005-2009 (in million
$)
Sherbet/Sorbet/Water Ice/Non-Dairy Category Has Uneven Growth Among
Subsegments
Table 3-10: U.S. Sales Growth of Sherbet/Sorbet/Water Ice/Non-Dairy by
Channel, 2005-2009 (in million $)
Frozen Novelties Foodservice Sales Gaining on Retail
Table 3-11: U.S. Sales Growth of Frozen Novelties by Channel, 2005-2009 (in
million $)
Private Label Growth Accelerates
Table 3-12: U.S. Retail Sales of Branded vs. Private Label Frozen Desserts,
2005-2009 (in million $)
Figure 3-8: U.S. Retail Frozen Dessert Sales: Branded vs. Private Label, 2009
(%)
Private Label Shares Vary by Segment
     Figure 3-9: U.S. Retail Ice Cream Sales: Branded vs. Private Label, 2009 (%)
     Figure 3-10: U.S. Retail Frozen Yogurt Sales: Branded vs. Private Label, 2009
     (%)
     Figure 3-11: U.S. Retail Sherbet/Sorbet/Water Ice Sales: Branded vs. Private
     Label, 2009 (%)
     Figure 3-12: U.S. Retail Frozen Novelty Sales: Branded vs. Private Label, 2009
     (%)
     Regional Preferences for Different Frozen Dessert Products
     Table 3-13: U.S. Adult Consumption of Frozen Dessert Product Types by
     Region, 2009 (index)
Market Trends and Developments
     Economy Trumps All Factors
     Consolidation
     Some Growth Taking Place
     Production Cuts
     Table 3-14: Frozen Dessert Production 2007-2009 (1,000 gallons)
     Shrinking Containers
     Retail Deals
     Couponing
     Price Reductions
     Loyalty Programs
     Private Label Offerings
     Foodservice Deals
     Reducing the Menu
     Using the Internet: Social Networking as a Marketing Tool
     Entering the Blogosphere
     Twittering Frozen Desserts
     Online Gaming
Online Gift Cards
Foodservice Expansion: At Home
Foodservice Expansion: Abroad
Co-Branding
Co-Branding Products
Express Locations
Do-It-Yourself Shops
Retail Expansion
Return of Frozen Yogurt
Pinkberry and Red Mango
Tart Taste
Probiotic Value
Probiotic in Packaged Frozen Yogurt, Too
Spur to Older Companies
Inspiring New Launches
Past the Saturation Point?
Rita’s Shows Way for Water Ices
Gelato and Sorbet: Are They For Real?
Non-Dairy Frozen Desserts in Transition
Going Light
Going Organic
Going Simple
Going Gluten-Free
Doing Good
Going Green
Imports to the U.S.
Demographic Opportunities
Table 3-15: Demographic Changes 2000-2008 (in millions)
     Hispanic Market Outpaces Overall Population
     Asian American Market Also Growing Fast
     African-American Population Mainstream in Tastes
     Seniors Are Increasing
     Women
Projected Market Growth
     Future Sales Growth Depends on Economic Recovery
     Sales Expected to Reach Almost $26.5 Billion by 2014
     Table 3-16: Projected Total U.S. Sales of Frozen Desserts, 2009-2014 (in million
     $)
     Figure 3-13: Projected Total U.S. Sales of Frozen Desserts, 2009-2014 (in million
     $)
     Frozen Yogurt is One Bright Spot
     Table 3-17: Projected U.S. Sales of Frozen Desserts by Category, 2009-2014 (in
     million $)
     Shift From Retail to Foodservice as Economy Improves
     Table 3-18: Projected U.S. Sales of Frozen Desserts by Channel, 2009-2014 (in
     million $)
     Frozen Yogurt and Novelties Drive Retail Growth
     Table 3-19: Projected U.S. Retail Sales of Frozen Desserts by Category, 2009-
     2014 (in million $)
     Frozen Yogurt Leads Foodservice As Well
     Table 3-20: Projected U.S. Foodservice Sales of Frozen Desserts by Category,
     2009-2014 (in million $)
     Sugar Shortage Could Impact Prices and Sales
     Fat Tax Could Also Impact Pricing
     Expect Continued Private Label Growth
     Figure 3-14: U.S. Retail Frozen Dessert Sales: Branded vs. Private Label, 2014
     (%)
The International Market
      Global Market Close to $74 billion
      Figure 3-15: Share of Global Frozen Dessert Market by Region, 2009
      Nestlé and Unilever are Global Leaders in Retail
      Baskin-Robbins, Dairy Queen, Häagen-Dazs, Ben & Jerry’s Among Foodservice
      Leaders
      Europe
      UK
      Russia
      Eastern Europe
      Scandinavia
      Asia-Pacific
      Japan
      China
      Singapore
      Australia and New Zealand
      Rest of the World
      Middle East
      Latin America

Chapter 4: The Marketers
     Key Points
An Overview of the Marketers
      Identifying Acquisition Targets
      A Diversified Array of Competitors
      Three Growth Paths: Acquisitions, Innovation, Expansion
      The Acquisition Track
      The Innovation Track
      The Expansion Track
Consolidation: A Fourth Path to Growth
Figure 4-1: Share of U.S. Frozen Dessert Retail Sales by Marketer, 2009
The Big Two: Unilever and Nestlé/Dreyer’s
How They Got That Way: Nestlé/Dreyer’s
Dreyer’s’ Rise
Nestlé/Dreyer’s Brands: Dreyer’s/Edy’s, Häagen-Dazs, Nestlé
Dreyer’s/Edy’s
Table 4-1: Frozen Desserts from Nestlé/Dreyer’s
Häagen-Dazs
Nestlé
How They Got That Way: Unilever
Unilever Research
Unilever Streamlines Management and Production
Unilever Environment-Friendly Cooler Program
Unilever’s Brands: Ben & Jerry’s, Breyers, Good Humor, Popsicle, Klondike and
Starbucks
Good Humor
Popsicle
Breyers
Klondike
Ben & Jerry’s
Unilever Swipes Starbucks from Nestlé/Dreyer’s
Table 4-2: Nestlé and Unilever Brands by Category
What’s Ahead For Nestlé/Dreyer’s and Unilever
Dean Foods: Reorganizing for Growth
What’s Next For Dean?
Wells’ Dairy, a Growing National Presence
What’s Next For Wells’?
The Major Regionals: Looking Beyond the Horizon
Blue Bell
What’s Next For Blue Bell?
Turkey Hill
What’s Next For Turkey Hill?
HP Hood
What’s Next For Hood?
Other Important Regionals: Gifford’s, Graeter’s, Hershey, Hudsonville, Perry’s,
Pierre’s, Schoep’s, Smith, Velvet, Yarnell
Gifford’s
Graeter’s
Hershey
Hudsonville
Oberweis
Perry’s
Pierre’s
Prairie Farms
Schoep’s Ice Cream
Smith Dairy Products
Velvet
Yarnell's Ice Cream
The Foodservice Chains
Market Shares of Frozen Dessert Chains
Table 4-3: Leading U.S. Frozen Dessert Chains by Units, 2008
The Major Ice Cream Chains
Baskin-Robbins
Ben & Jerry’s
Braum’s Ice Cream and Dairy Stores
Carvel
Cold Stone
Dairy Queen
Fosters Freeze
Friendly’s
Häagen-Dazs
NexCen
NexCen’s Brands: Marble Slab & MaggieMoo’s
Marble Slab
MaggieMoo’s
The Major Frozen Yogurt Chains: Golden Spoon, PinkBerry, Red Mango, TCBY,
Yogen Früz, YogurtLand
Golden Spoon
PinkBerry
Red Mango
TCBY
Yogen Früz
YogurtLand
Leading Chains in Gelato, Frozen Custard, Italian Ice and Other Categories
Gelato: Ciao Bella
Frozen Custard: Culver’s
Italian Ice: Rita’s
Ice Cream Beads: Dippin’ Dots
Diet Specialist: Tasti D-Lite
Other Key Frozen Dessert Companies
Danisco
Denali
J&J Snack Foods
Schwan Food Company
Tofutti
YoCream
Companies to Watch
3 Greek Gods
Archibold Frozen Desserts
Avasoft
Boulder Ice Cream
Bruster’s
Céfiore
Choctál
Clemmy’s
Glacier Homemade Ice Cream & Gelato
Good Times Restaurants
I Dolce
Jel-Sert
Kleinpeter Farms Dairy
LaSalle
Mars
MooBella
Naturally Iowa
Oregon Ice Cream Co.
Ritter’s
San Gelato Cafe
SheerBliss
Stucchi’s
Talenti
Turtle Mountain
      U-Swirl Frozen Yogurt
      Villa Dolce
      Overseas Ice Cream Companies
      Fredericks Dairies
      The Incredible Ice Cream Company
      Meiji Dairies
      New Zealand Natural
      Vadilal
      Ice Cream Associations and Organizations
      International Dairy Foods Association (IDFA)
      U.S. Dairy Export Council (USDEC)
      National Ice Cream Retailers Association (NICRA)
      The New England Ice Cream Restaurant Association (NEICRA)
      Great Lakes Ice Cream and Fast Food Association (GLIC&FFA)
      International Association of Ice Cream Distributors and Vendors (IAICDV)
      Euroglaces (European Ice Cream Association)

Chapter 5: Foodservice
     Key Points
Foodservice Distribution
      Frozen Dessert Distribution Varies by Type and Establishment
      Table 5-1: Type of Frozen Desserts Sold by Foodservice Establishment Type
      Scoop Shops
      Restaurants and Fast Food Outlets
      Kiosks, Pushcarts, Trucks
      Vending Machines
      Other Foodservice Outlets
Sources and Delivery Options Vary
      On-Premise Production vs. Commissaries
      Wells’ Dairy A Model in Foodservice
      Special Foodservice Products
      Support Programs
      Self-Serve on the Rise in Foodservice
      Self-Serve as Cultural Trend
Foodservice Outlets
      Scoop Shops Lead in Share of Sales
      Figure 5-1: U.S. Frozen Dessert Foodservice Sales by Establishment Type, 2009
      (%)
      Hard Time for Foodservice
      Scoop Shops
      Impulse and Pre-planned Purchases
      Finding the Right Format: Casual, Quick, Fancy, Entertaining, Etc.
      Co-Branding and Menu Diversification
      Adding That Special Touch
      Restaurants
      Frozen Desserts Reflect the Nature and Quality of Restaurant
      Kiosks Make Frozen Desserts Available Anywhere
      Health Concerns Hurt Sales Through Vending
      Mobile Vending Includes Pushcarts and Trucks
      Use in Viral Marketing
      Increasing Limitations on Street Vendors
      Special Occasion Foodservice

Chapter 6: Retail
     Key Points
Retail Distribution
How Frozen Desserts Get to Retailers’ Freezers
      Direct-Store-Delivery (DSD)
      The Advantages of DSD
      Downside of DSD
      Table 6-1: Price Impact DSD vs. Warehouse Delivery, August 2009
      Warehouse Delivery
      Warehouse Delivery Advantages
      Organic and Natural Foods Distributors
      Other Distribution Methods
      Distributing Refrigerated and Frozen on the Same Truck
      Smaller Marketers Work Through Brokers
      Distribution Is Second Highest Cost Next to Production
      Computerization Helps Cut Distribution Costs
Retail Outlets
      Shopping Options Are Plentiful
      Table 6-2: Frozen Dessert Selection by Retail Outlet
      Recession Changes Food Shopping Habits
      Retail Gains From Foodservice Loss
      Ice Cream Still Worth Spending More
      The Frozen Dessert Retail Environment
      Traditional Supermarkets Still Remain the Leader in Share of Sales
      Figure 6-1: U.S. Frozen Dessert Retail Sales: Share of Dollar Sales by Retailer
      Type, 2009
The Leading Food Retailers
      Table 6-3: Top Ten U.S. Food Retailers, by Dollar Sales and Number of Stores,
      2009
      The Importance of Value
      Walmart: The 800 Pound Gorilla
Saving on Brand Names
     Table 6-4: Frozen Dessert Brands Carried in Walmart Stores
     Saving More on Private Label: Great Value Frozen Desserts
     SuperValu Escalates Private Label Challenge to Brands
     7-Eleven Nears Frozen Dessert Commitment
     Other Private Label Frozen Desserts Likely
     Retailers Support Frozen Dessert Promotions
Comparative Pricing
     Regular and Sale Prices Vary By Market and Outlet
     Table 6-5: Price Variations for Packaged Frozen Desserts by Location,
     November 2009
     Table 6-6: Price Variations for Breyers 1.5 Qt. Package by Location, November
     2009
     Table 6-7: Price Variations for Frozen Novelties by Location, November 2009

Chapter 7: Consumer
     Key Points
Today’s Consumer: Surviving the Recession
     Pursuing The Optimum Price/Value Balance
     Eating In More
     Looking For Deals at the Grocery
     More Stores
     Pursuing Health
     Areas of Concern
     Pursuing Indulgence
     Buying Organic: Indulging the Ego
Simmons Consumer Survey
     Per Capita Consumption of Frozen Dessert Products
     Table 7-1: U.S. Total and Per Capita Production of Frozen Desserts, 1920-2009
Demographics of Frozen Dessert Production
     Household Consumption of Frozen Dessert Products
     Table 7-2: Percentage of U.S. Households That Use Frozen Desserts, by
     Product Type, 2007-2009
     Table 7-3: Household Consumption of Frozen Dessert Product Types, by
     Region, 2009 (index)
     Household Consumption of Ice Cream and Sherbet by Brand
     Table 7-4: Percentage of U.S. Households That Use Ice Cream and Sherbet, by
     Brand, 2007-2009
     Table 7-5: Percentage of U.S. Households That Use Frozen Yogurt, by Brand,
     2007-2009
     Table 7-6: Percentage of U.S. Households That Use Frozen Novelties by Brand,
     2007-2009
     Demographic Preferences by Nutrient Claims
     Table 7-7: Demographic Indicators and Resisters of Ice Cream by Nutrient
     Content Claim, 2009 (index of U.S. households)
     Table 7-8: Demographic Indicators and Resisters of Frozen Yogurt by Nutrient
     Content Claim, 2009 (index of U.S. households)
     Table 7-9: Demographic Indicators and Resisters of Frozen Novelties, Sherbet,
     and Sorbet, 2009 (index of U.S. households)
Attitudes Toward Food and Shopping
     Looking for Bargains
     Using Coupons
     Coupons in Retail and Foodservice
     Looking at Labels
     Looking at Ingredients
     Against Artificial Ingredients
     The Gourmet Consumer
     Calories Don’t Count…For Some
     The Organic Consumer
     For the Environment
The Dieting Consumer
     Table 7-10: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: “I Shop for Specials or Bargains” 2009 (U.S. adults)
     Table 7-11: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: "I am Often Swayed by Coupons to Try New Foods," 2009 (U.S.
     adults)
     Table 7-12: Indices by Use of Select Frozen Desserts for Consumers Who Use
     Cents-off Coupons: Food/Groceries and Fast-food Restaurants, 2009 (U.S.
     adults)
     Table 7-13: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: "I Usually Read the Information on Food Labels," 2009 (U.S. adults)
     Table 7-14: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: "I Like to Know About the Ingredients Before I Buy Food," 2009 (U.S.
     adults)
     Table 7-15: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: "I Prefer Foods Without Artificial Additives," 2009 (U.S. adults)
     Table 7-16: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: "I Try to Eat Gourmet Food Whenever I Can," 2009 (U.S. adults)
     Table 7-17: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: "I Eat Foods I Like Regardless of Calories," 2009 (U.S. adults)
     Table 7-18: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: "When I Shop for Food, I Look for Organic/Natural," 2009 (U.S.
     adults)
     Table 7-19: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: “I Would Pay More for Environmentally Friendly Products,” 2009 (U.S.
     adults)
     Table 7-20: Indices by Use of Select Frozen Desserts for Agreement with
     Statement: "I am Currently Dieting," 2009 (U.S. adults)

Chapter 8: Product Trends
     Key Points
The Trends
     And Now for Something Completely Different
     Innovation is Rare
     Innovation: The Ice Cream Cone
Innovation: Frozen Novelties
Innovation: Häagen-Dazs
Innovation: Mix-Ins
Innovation: Frozen Yogurt
Innovation: Low Fat Ice Cream
Innovation: Dippin’ Dots
Innovation: Frozen Yogurt Redux
Innovation Today
Häagen-Dazs Five Stands Out
Figure 8-1: Häagen-Dazs Five
Fair Trade Appeals To Socially Conscious Consumers
Figure 8-2: Ben & Jerry’s Fair Trade
Appealing to Foodies
Choctál Single Origin
Figure 8-3: Choctál Single Origin
Kleinpeter Stresses Localism
Figure 8-4: Kleinpeter Ice Cream
Häagen-Dazs Fleur de Sel
Figure 8-5: Häagen-Dazs Fleur de Sel Caramel
Going Upscale
Starbucks Goes Suprepremium
Figure 8-6: Starbucks Frappuccino
Supervalu Private Label Going Upscale
Figure 8-7: Culinary Circle Cherry Chocolate Amoré Ice Cream Dessert
Gelato on Upscale Fringe
Figure 8-8: Villa Dolce Gelatos
Healthier Than Ever
Kemps Frozen Yogurt with Omega 3
Figure 8-9: Kemps Frozen Yogurt with Omega 3
Pierre’s Yovation
Figure 8-10: Pierre’s Yovation
Julie’s Organic Ice Cream Organic Gluten Free Vanilla Ice Cream Sandwich
Cookies
Figure 8-11: Julie’s Organic Ice Cream Organic Gluten Free Vanilla Ice Cream
Sandwich Cookies
Turkey Hill Adds Calcium and Vitamin D
Figure 8-12: Turkey Hill Light Recipe
Jolly Llama Promotes Antioxidant Value
Figure 8-13: Jolly Llama Squeezable Whole Fruit Sorbets
Clemmy’s Adds Xylitol, Leaves Out Sugar
Figure 8-14: Clemmy’s Ice Cream
Dreyer’s Dibs Snack Bags Offers Portion Control
Figure 8-15: Dreyer’s Dibs Bite-Sized Ice Cream Snacks
More Portion Control from SheerBliss
Figure 8-16: SheerBliss BlissBites
Going Organic
Perry’s First Organic
Figure 8-17: Perry's Organic Ice Cream and Boulder Organic Ice Cream
Boulder Adds Organic
Pursuing The Hispanic Consumer
Dreyer’s Hispanic Gambit
Figure 8-18: Nestlé Delicias Paletas and Helados
Blue Bell Hispanic Flavors Accompany Expansion in Florida
Figure 8-19: Blue Bell Café con Leche
Trends That Never End
Sports Tie-Ins
       Figure 8-20: Turkey Hill Phillie Phanatic Double Play
       Entertainment Tie-Ins
       Figure 8-21: Dreyer’s American Idol Slow Churned Ice Cream
       Celebrating Community
       Figure 8-22: Blue Bell 4H Ice Cream
       Co-Branding
       Two-In-One
       Figure 8-23: Turkey Hill Dynamic Duos
       Second Time Around for Viennetta
       Figure 8-24: Unilever Viennett
       Renaming
       Figure 8-25: Turkey Hill Stuff’d

Appendix: Selected Marketers


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Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition

  • 1.     Get more info on this report! Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition January 1, 2010 The U.S. market for ice cream and related frozen desserts neared $25 billion in 2009, with sales growth from previous years slowed somewhat by the recessionary economy. Manufacturers of retail frozen desserts and operators in the frozen dessert foodservice industry (which accounts for better than half of total category sales) adjusted their prices in order (or held the price line and reduced package sizes) to keep consumers screaming for ice cream instead of about how much it cost. Price controls and price- based promotions are likely to stay in effect as the economy slowly rebounds. So, too are cost-saving trends like the consolidation of companies and brands, as in the case of Hood and Brighams, and industry production and administrative facilities, as practiced most notably by Unilever. But, as the Packaged Facts report on ice cream and other frozen desserts - including ice cream, frozen yogurt, gelato, frozen custard, water ices, non-dairy frozen desserts and frozen novelties - notes, keeping prices down will not be enough to expand sales. To do that, manufacturers and foodservice operators alike will be looking to build on the trends that have emerged over the past two years, notably a taste for tart frozen yogurt that features good-for-you probiotic bacteria that improve digestion. The Packaged Facts report suggests the likelihood of probiotics being added to other frozen desserts and includes coverage of other healthy ingredients that may soon be showing up in value-added health-oriented frozen dessert products such as prebiotics (that make probiotics more efficient), Omega-3, and added calcium. Related to the development of these value-added healthy products is the growth in the number of organic frozen desserts and the development of natural sources to replace artificial flavor and color ingredients. The report also discusses the importance to the industry of creative ingredient suppliers such as Danisco. Another emerging trend certain to continue will be the introduction of frozen desserts with flavors targeted to the growing Hispanic population. Our report covers the potential for products with flavors that appeal to the Asian American consumers and the likelihood of their crossover to the mainstream flavor map. Also covered is the growing interest in European-style gelato as a lower fat alternative to American ice cream and
  • 2. the potential for regional favorites like Italian ices from the Northeast and frozen custard from the Midwest to gain national prominence. Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition profiles national and international marketers like Unilever, Nestlé/Dreyers, Baskin-Robbins and Dairy Queen; major regionals like Blue Bell and Turkey Hill; emerging powerhouses like Cold Stone Creamery and NexCen; and players catching fire like Red Mango and Rita’s. Particular attention is given to the growing turf battles as franchisers aim to gobble up as many locations in as many markets across the country as possible, and the possible fallout from over-extension. Although focused on the U.S., the report also scans the global market with special attention to markets like China, Eastern Europe, and the Middle East where economic development has spurred a taste for American ice cream even as global marketers acquire and reinvigorate local favorites. Report Methodology Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition is based on primary and secondary research. Primary research included interviews with industry participants regarding product and packaging trends, marketing programs, distribution methods and technological breakthroughs; and on-site examinations of retail and foodservice venues. Secondary research entailed data gathering from consumer and industry publications, newspapers, government reports, financial reports, company literature and corporate annual reports. The analysis of consumer demographics was derived from spring 2009 Simmons Market Research Bureau data. What You’ll Get in This Report Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th Edition offers predictions about the growth of the frozen dessert market, identifies important emerging players and explores the environment in which industry trends will develop over the next few years. The report includes extensive data, presented in easy-to-read and practical charts, tables and graphs. How You’ll Benefit from This Report If your company is already doing business in the frozen dessert market, or is considering making the leap, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the current market for frozen desserts, as well as projected markets and trends through 2012. This report will help:
  • 3. Marketing managers identify market opportunities and develop targeted promotion plans for ice cream and related frozen desserts. • Research and development professionals stay on top of competitor initiatives and explore demand for ice cream and related frozen desserts. • Advertising agencies working with frozen dessert, retail, and ingredient clients understand the product buyer to develop messages and images that compel consumers to buy ice cream and related frozen desserts. • Business development executives understand the dynamics of the market and identify possible partnerships. • Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively. Table of Contents Chapter 1: Executive Summary Scope and Methodology Five Product Classifications Product Categories Formulation Quality Sales Venues: Retail and Foodservice Forms, Sizes and Shapes Hard-Frozen vs. Soft-Serve Health and Wellness Size and Growth of the Market Sales to Grow From $24.6 Billion to $26.5 Billion by 2012 Table 1-1: U.S. Sales of Frozen Desserts, 2005-2014 Market Share by Product Category Figure 1-1: Share of U.S. Frozen Desserts Sales by Category, 2009 (%) More Than Half of Sales From Foodservice Table 1-2: U.S. Sales of Frozen Desserts by Channel, 2005-2009 (in million $) Ice Cream Leads, But the Buzz Is in Frozen Yogurt
  • 4. Growth of this Mature Market Is All About Dollar Sales Global Market Close to $74 billion Figure 1-1: Share of Global Frozen Dessert Market by Region, 2009 Nestlé, Unilever, Baskin-Robbins, Dairy Queen, Häagen-Dazs, Ben & Jerry’s are Global Leaders The Marketers All Types of Marketers A Changing World of Marketers Sales Outlets Scoop Shops Sell the Most Foodservice Frozen Desserts Traditional Supermarkets Sell the Most Retail Frozen Desserts The Consumer How the Economy Impacts Frozen Dessert Purchases Health and Wellness Revolution Household Use of Frozen Dessert Products New Product Trends Simplicity and Localism Pace Product Developments Focus on Health and Nutrition Private Label Steps Up Pursuing the Hispanic Consumer Going Organic Sports Entertainment, and Charitable Tie-Ins Still Flourish Chapter 2: Products and Packaging Key Points Scope of the Report Definition of the Market Products Outside of Scope Five Basic Product Classifications
  • 5. Primary Frozen Dessert Categories Code of Federal Regulation Provides Legal Descriptions Table 2-1: Frozen Dessert Product Definitions No Federal Frozen Yogurt Description 02 NCAC 09K .0214 Standards of Identity for Frozen Yogurt Table 2-2: Reference Amounts Customarily Consumed Per Eating Occasion: General Food Supply Quality Classifications Components Affecting Quality Classifications Fat Content Overrun Flavors Sweeteners Stevia for Ice Cream Fillers Mouthfeel Mix-Ins Quality Classifications Economy Regular Premium Superpremium Table 2-3: Quality Classification Characteristics Quality Classifications as Income Classifications Retail versus Foodservice Frozen Desserts Hard-Frozen versus Soft-Serve Table 2-4: Hard Frozen versus Soft Serve Production 2000-2008 Multi-Serve versus Single-Serve
  • 6. Types of Milk Potential of Goat’s Milk Future Classification: Segmenting Products By Age Group Retail Package Sizes, Shapes, and Materials Paper and Plastic Package Shapes and Sizes The Squround Shrinking Half-Gallons and Pints Environmental Concerns Could Impact Multipacks Walmart Sustainability Index May Impact Frozen Desserts Suppliers Foodservice Sizes and Offerings Sundaes and Banana Splits Soda and Floats Shakes and Malts Blender Treats Smoothies Frozen Dessert Manufacturing Quality Testing Improving Ingredients Issues Häagen-Dazs “Five”: Could it Start Ingredient Trend? Added Healthy Ingredients Using All Natural Ingredients USDA says Organic is Mainstream Impact of Recession on the Organic Movement Organic: Is It Really Different? Localism Fair Trade Ingredients
  • 7. Gluten-Free Food Safety Concerns Product Recalls Melamine Scare New U.S. Food Safety Act Under Consideration Food Industry Acts To Make Recalls More Efficient Can Mistakes be Prevented? Product Developments: Frozen Desserts Rich with Innovation Report of Room Temperature Ice Cream Research Report Creates a Stir From Subtracting to Adding for Health Ingredient Companies Take Lead Fortifying Frozen Desserts: Pros and Cons In Favor of Fortification Against Fortification Recent Ingredient Developments Affecting Ice Cream Probiotics are Hot…But Can They Get Hotter Prebiotics Inclusion Can Spur Probiotic Impact Lecithin in Ice Cream May Improve Fat and Glucose Processing Lactose-Free Products in Need of Improvement Omega-3 in Frozen Desserts for Heart Health Non-Fish-Based Omega-3 Ingredients in Development Omega-3 May Treat as Well as Prevent Heart Disease Proteins Improve Taste and Texture Vitamin D Benefits for Diabetics Lycopene Creating Anti-Oxidant Frozen Desserts Brainfood in Frozen Desserts? Flavor Ingredients Double as Health Agents
  • 8. Wild Blueberries Shows Potential Blackcurrant on the Horizon? Chocolate’s Cardio Value Jagua Fruit Offers Alternative to Artificial Blue Food Coloring Antioxidant Rich Raspberry on the Rise Boabob is the New Superfruit Peppadew to be Promoted Chapter 3: The Market Key Points Market Size Total U.S. Market Nears $25 billion Table 3-1: U.S. Sales of Frozen Desserts 2005-2009 (in million $) Figure 3-1: Total U.S. Sales of Frozen Desserts 2005-2009 (in million $) Ice Cream is Largest Category Table 3-2: U.S. Sales of Frozen Desserts by Category, 2005-2009 (in million $) Ice Cream Accounts for Almost 60% of the Total Market Figure 3-2: Share of U.S. Frozen Desserts Sales by Category 2009 (%) Frozen Yogurt Continues Growth Table 3-3: U.S. Sales Growth of Frozen Desserts by Category 2005-2009, CAGR Channel Overview: Nearly 60% of Sales From Foodservice Table 3-4: U.S. Sales Growth of Frozen Desserts by Channel, 2005-2009 (in million $) Retail Channel: Growth From Ice Cream and Frozen Novelties Table 3-5: U.S. Retail Sales of Frozen Desserts by Category 2005-2009 (in million $) Ice Cream Share is Consistent Through Recent Years Figure 3-3: Share of U.S. Retail Frozen Dessert Sales by Category, 2009 (%) Superpremium Only a Small Portion of the Pie
  • 9. Figure 3-4: Superpremium Share of U.S. Retail Frozen Dessert Sales, 2009 (%) Foodservice Channel: Frozen Yogurt Boom Continues Table 3-6: U.S. Foodservice Sales of Frozen Desserts by Category, 2005-2009 (in million $) Despite Frozen Yogurt Growth, Ice Cream Still Dominates Foodservice Figure 3-5: Share of U.S. Foodservice Frozen Dessert Sales by Category, 2009 Soft Serve Ice Cream a Foodservice Specialty Figure 3-6: Hard Frozen vs. Soft-Serve: Share of U.S. Foodservice Frozen Dessert Sales, 2009 Table 3-7: U.S. Sales of Ice Cream by Channel, 2005-2009 (in million $) Full-Fat Dominates Ice Cream in Retail Table 3-8: U.S. Retail Sales of Ice Cream by Nutrient Content Claim, 2005-2009 (in million $) Figure 3-7: Nutrient Content Claim vs. Regular Full-Fat: Share of U.S. Retail Ice Cream Sales, 2009 (%) Frozen Yogurt Energizes Frozen Dessert Sales Foodservice Frozen Yogurt Is a Soft-Serve Market Table 3-9: U.S. Sales Growth of Frozen Yogurt by Channel, 2005-2009 (in million $) Sherbet/Sorbet/Water Ice/Non-Dairy Category Has Uneven Growth Among Subsegments Table 3-10: U.S. Sales Growth of Sherbet/Sorbet/Water Ice/Non-Dairy by Channel, 2005-2009 (in million $) Frozen Novelties Foodservice Sales Gaining on Retail Table 3-11: U.S. Sales Growth of Frozen Novelties by Channel, 2005-2009 (in million $) Private Label Growth Accelerates Table 3-12: U.S. Retail Sales of Branded vs. Private Label Frozen Desserts, 2005-2009 (in million $) Figure 3-8: U.S. Retail Frozen Dessert Sales: Branded vs. Private Label, 2009 (%)
  • 10. Private Label Shares Vary by Segment Figure 3-9: U.S. Retail Ice Cream Sales: Branded vs. Private Label, 2009 (%) Figure 3-10: U.S. Retail Frozen Yogurt Sales: Branded vs. Private Label, 2009 (%) Figure 3-11: U.S. Retail Sherbet/Sorbet/Water Ice Sales: Branded vs. Private Label, 2009 (%) Figure 3-12: U.S. Retail Frozen Novelty Sales: Branded vs. Private Label, 2009 (%) Regional Preferences for Different Frozen Dessert Products Table 3-13: U.S. Adult Consumption of Frozen Dessert Product Types by Region, 2009 (index) Market Trends and Developments Economy Trumps All Factors Consolidation Some Growth Taking Place Production Cuts Table 3-14: Frozen Dessert Production 2007-2009 (1,000 gallons) Shrinking Containers Retail Deals Couponing Price Reductions Loyalty Programs Private Label Offerings Foodservice Deals Reducing the Menu Using the Internet: Social Networking as a Marketing Tool Entering the Blogosphere Twittering Frozen Desserts Online Gaming
  • 11. Online Gift Cards Foodservice Expansion: At Home Foodservice Expansion: Abroad Co-Branding Co-Branding Products Express Locations Do-It-Yourself Shops Retail Expansion Return of Frozen Yogurt Pinkberry and Red Mango Tart Taste Probiotic Value Probiotic in Packaged Frozen Yogurt, Too Spur to Older Companies Inspiring New Launches Past the Saturation Point? Rita’s Shows Way for Water Ices Gelato and Sorbet: Are They For Real? Non-Dairy Frozen Desserts in Transition Going Light Going Organic Going Simple Going Gluten-Free Doing Good Going Green Imports to the U.S. Demographic Opportunities
  • 12. Table 3-15: Demographic Changes 2000-2008 (in millions) Hispanic Market Outpaces Overall Population Asian American Market Also Growing Fast African-American Population Mainstream in Tastes Seniors Are Increasing Women Projected Market Growth Future Sales Growth Depends on Economic Recovery Sales Expected to Reach Almost $26.5 Billion by 2014 Table 3-16: Projected Total U.S. Sales of Frozen Desserts, 2009-2014 (in million $) Figure 3-13: Projected Total U.S. Sales of Frozen Desserts, 2009-2014 (in million $) Frozen Yogurt is One Bright Spot Table 3-17: Projected U.S. Sales of Frozen Desserts by Category, 2009-2014 (in million $) Shift From Retail to Foodservice as Economy Improves Table 3-18: Projected U.S. Sales of Frozen Desserts by Channel, 2009-2014 (in million $) Frozen Yogurt and Novelties Drive Retail Growth Table 3-19: Projected U.S. Retail Sales of Frozen Desserts by Category, 2009- 2014 (in million $) Frozen Yogurt Leads Foodservice As Well Table 3-20: Projected U.S. Foodservice Sales of Frozen Desserts by Category, 2009-2014 (in million $) Sugar Shortage Could Impact Prices and Sales Fat Tax Could Also Impact Pricing Expect Continued Private Label Growth Figure 3-14: U.S. Retail Frozen Dessert Sales: Branded vs. Private Label, 2014 (%)
  • 13. The International Market Global Market Close to $74 billion Figure 3-15: Share of Global Frozen Dessert Market by Region, 2009 Nestlé and Unilever are Global Leaders in Retail Baskin-Robbins, Dairy Queen, Häagen-Dazs, Ben & Jerry’s Among Foodservice Leaders Europe UK Russia Eastern Europe Scandinavia Asia-Pacific Japan China Singapore Australia and New Zealand Rest of the World Middle East Latin America Chapter 4: The Marketers Key Points An Overview of the Marketers Identifying Acquisition Targets A Diversified Array of Competitors Three Growth Paths: Acquisitions, Innovation, Expansion The Acquisition Track The Innovation Track The Expansion Track
  • 14. Consolidation: A Fourth Path to Growth Figure 4-1: Share of U.S. Frozen Dessert Retail Sales by Marketer, 2009 The Big Two: Unilever and Nestlé/Dreyer’s How They Got That Way: Nestlé/Dreyer’s Dreyer’s’ Rise Nestlé/Dreyer’s Brands: Dreyer’s/Edy’s, Häagen-Dazs, Nestlé Dreyer’s/Edy’s Table 4-1: Frozen Desserts from Nestlé/Dreyer’s Häagen-Dazs Nestlé How They Got That Way: Unilever Unilever Research Unilever Streamlines Management and Production Unilever Environment-Friendly Cooler Program Unilever’s Brands: Ben & Jerry’s, Breyers, Good Humor, Popsicle, Klondike and Starbucks Good Humor Popsicle Breyers Klondike Ben & Jerry’s Unilever Swipes Starbucks from Nestlé/Dreyer’s Table 4-2: Nestlé and Unilever Brands by Category What’s Ahead For Nestlé/Dreyer’s and Unilever Dean Foods: Reorganizing for Growth What’s Next For Dean? Wells’ Dairy, a Growing National Presence What’s Next For Wells’?
  • 15. The Major Regionals: Looking Beyond the Horizon Blue Bell What’s Next For Blue Bell? Turkey Hill What’s Next For Turkey Hill? HP Hood What’s Next For Hood? Other Important Regionals: Gifford’s, Graeter’s, Hershey, Hudsonville, Perry’s, Pierre’s, Schoep’s, Smith, Velvet, Yarnell Gifford’s Graeter’s Hershey Hudsonville Oberweis Perry’s Pierre’s Prairie Farms Schoep’s Ice Cream Smith Dairy Products Velvet Yarnell's Ice Cream The Foodservice Chains Market Shares of Frozen Dessert Chains Table 4-3: Leading U.S. Frozen Dessert Chains by Units, 2008 The Major Ice Cream Chains Baskin-Robbins Ben & Jerry’s Braum’s Ice Cream and Dairy Stores
  • 16. Carvel Cold Stone Dairy Queen Fosters Freeze Friendly’s Häagen-Dazs NexCen NexCen’s Brands: Marble Slab & MaggieMoo’s Marble Slab MaggieMoo’s The Major Frozen Yogurt Chains: Golden Spoon, PinkBerry, Red Mango, TCBY, Yogen Früz, YogurtLand Golden Spoon PinkBerry Red Mango TCBY Yogen Früz YogurtLand Leading Chains in Gelato, Frozen Custard, Italian Ice and Other Categories Gelato: Ciao Bella Frozen Custard: Culver’s Italian Ice: Rita’s Ice Cream Beads: Dippin’ Dots Diet Specialist: Tasti D-Lite Other Key Frozen Dessert Companies Danisco Denali J&J Snack Foods
  • 17. Schwan Food Company Tofutti YoCream Companies to Watch 3 Greek Gods Archibold Frozen Desserts Avasoft Boulder Ice Cream Bruster’s Céfiore Choctál Clemmy’s Glacier Homemade Ice Cream & Gelato Good Times Restaurants I Dolce Jel-Sert Kleinpeter Farms Dairy LaSalle Mars MooBella Naturally Iowa Oregon Ice Cream Co. Ritter’s San Gelato Cafe SheerBliss Stucchi’s Talenti
  • 18. Turtle Mountain U-Swirl Frozen Yogurt Villa Dolce Overseas Ice Cream Companies Fredericks Dairies The Incredible Ice Cream Company Meiji Dairies New Zealand Natural Vadilal Ice Cream Associations and Organizations International Dairy Foods Association (IDFA) U.S. Dairy Export Council (USDEC) National Ice Cream Retailers Association (NICRA) The New England Ice Cream Restaurant Association (NEICRA) Great Lakes Ice Cream and Fast Food Association (GLIC&FFA) International Association of Ice Cream Distributors and Vendors (IAICDV) Euroglaces (European Ice Cream Association) Chapter 5: Foodservice Key Points Foodservice Distribution Frozen Dessert Distribution Varies by Type and Establishment Table 5-1: Type of Frozen Desserts Sold by Foodservice Establishment Type Scoop Shops Restaurants and Fast Food Outlets Kiosks, Pushcarts, Trucks Vending Machines Other Foodservice Outlets
  • 19. Sources and Delivery Options Vary On-Premise Production vs. Commissaries Wells’ Dairy A Model in Foodservice Special Foodservice Products Support Programs Self-Serve on the Rise in Foodservice Self-Serve as Cultural Trend Foodservice Outlets Scoop Shops Lead in Share of Sales Figure 5-1: U.S. Frozen Dessert Foodservice Sales by Establishment Type, 2009 (%) Hard Time for Foodservice Scoop Shops Impulse and Pre-planned Purchases Finding the Right Format: Casual, Quick, Fancy, Entertaining, Etc. Co-Branding and Menu Diversification Adding That Special Touch Restaurants Frozen Desserts Reflect the Nature and Quality of Restaurant Kiosks Make Frozen Desserts Available Anywhere Health Concerns Hurt Sales Through Vending Mobile Vending Includes Pushcarts and Trucks Use in Viral Marketing Increasing Limitations on Street Vendors Special Occasion Foodservice Chapter 6: Retail Key Points Retail Distribution
  • 20. How Frozen Desserts Get to Retailers’ Freezers Direct-Store-Delivery (DSD) The Advantages of DSD Downside of DSD Table 6-1: Price Impact DSD vs. Warehouse Delivery, August 2009 Warehouse Delivery Warehouse Delivery Advantages Organic and Natural Foods Distributors Other Distribution Methods Distributing Refrigerated and Frozen on the Same Truck Smaller Marketers Work Through Brokers Distribution Is Second Highest Cost Next to Production Computerization Helps Cut Distribution Costs Retail Outlets Shopping Options Are Plentiful Table 6-2: Frozen Dessert Selection by Retail Outlet Recession Changes Food Shopping Habits Retail Gains From Foodservice Loss Ice Cream Still Worth Spending More The Frozen Dessert Retail Environment Traditional Supermarkets Still Remain the Leader in Share of Sales Figure 6-1: U.S. Frozen Dessert Retail Sales: Share of Dollar Sales by Retailer Type, 2009 The Leading Food Retailers Table 6-3: Top Ten U.S. Food Retailers, by Dollar Sales and Number of Stores, 2009 The Importance of Value Walmart: The 800 Pound Gorilla
  • 21. Saving on Brand Names Table 6-4: Frozen Dessert Brands Carried in Walmart Stores Saving More on Private Label: Great Value Frozen Desserts SuperValu Escalates Private Label Challenge to Brands 7-Eleven Nears Frozen Dessert Commitment Other Private Label Frozen Desserts Likely Retailers Support Frozen Dessert Promotions Comparative Pricing Regular and Sale Prices Vary By Market and Outlet Table 6-5: Price Variations for Packaged Frozen Desserts by Location, November 2009 Table 6-6: Price Variations for Breyers 1.5 Qt. Package by Location, November 2009 Table 6-7: Price Variations for Frozen Novelties by Location, November 2009 Chapter 7: Consumer Key Points Today’s Consumer: Surviving the Recession Pursuing The Optimum Price/Value Balance Eating In More Looking For Deals at the Grocery More Stores Pursuing Health Areas of Concern Pursuing Indulgence Buying Organic: Indulging the Ego Simmons Consumer Survey Per Capita Consumption of Frozen Dessert Products Table 7-1: U.S. Total and Per Capita Production of Frozen Desserts, 1920-2009
  • 22. Demographics of Frozen Dessert Production Household Consumption of Frozen Dessert Products Table 7-2: Percentage of U.S. Households That Use Frozen Desserts, by Product Type, 2007-2009 Table 7-3: Household Consumption of Frozen Dessert Product Types, by Region, 2009 (index) Household Consumption of Ice Cream and Sherbet by Brand Table 7-4: Percentage of U.S. Households That Use Ice Cream and Sherbet, by Brand, 2007-2009 Table 7-5: Percentage of U.S. Households That Use Frozen Yogurt, by Brand, 2007-2009 Table 7-6: Percentage of U.S. Households That Use Frozen Novelties by Brand, 2007-2009 Demographic Preferences by Nutrient Claims Table 7-7: Demographic Indicators and Resisters of Ice Cream by Nutrient Content Claim, 2009 (index of U.S. households) Table 7-8: Demographic Indicators and Resisters of Frozen Yogurt by Nutrient Content Claim, 2009 (index of U.S. households) Table 7-9: Demographic Indicators and Resisters of Frozen Novelties, Sherbet, and Sorbet, 2009 (index of U.S. households) Attitudes Toward Food and Shopping Looking for Bargains Using Coupons Coupons in Retail and Foodservice Looking at Labels Looking at Ingredients Against Artificial Ingredients The Gourmet Consumer Calories Don’t Count…For Some The Organic Consumer For the Environment
  • 23. The Dieting Consumer Table 7-10: Indices by Use of Select Frozen Desserts for Agreement with Statement: “I Shop for Specials or Bargains” 2009 (U.S. adults) Table 7-11: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I am Often Swayed by Coupons to Try New Foods," 2009 (U.S. adults) Table 7-12: Indices by Use of Select Frozen Desserts for Consumers Who Use Cents-off Coupons: Food/Groceries and Fast-food Restaurants, 2009 (U.S. adults) Table 7-13: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Usually Read the Information on Food Labels," 2009 (U.S. adults) Table 7-14: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Like to Know About the Ingredients Before I Buy Food," 2009 (U.S. adults) Table 7-15: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Prefer Foods Without Artificial Additives," 2009 (U.S. adults) Table 7-16: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Try to Eat Gourmet Food Whenever I Can," 2009 (U.S. adults) Table 7-17: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I Eat Foods I Like Regardless of Calories," 2009 (U.S. adults) Table 7-18: Indices by Use of Select Frozen Desserts for Agreement with Statement: "When I Shop for Food, I Look for Organic/Natural," 2009 (U.S. adults) Table 7-19: Indices by Use of Select Frozen Desserts for Agreement with Statement: “I Would Pay More for Environmentally Friendly Products,” 2009 (U.S. adults) Table 7-20: Indices by Use of Select Frozen Desserts for Agreement with Statement: "I am Currently Dieting," 2009 (U.S. adults) Chapter 8: Product Trends Key Points The Trends And Now for Something Completely Different Innovation is Rare Innovation: The Ice Cream Cone
  • 24. Innovation: Frozen Novelties Innovation: Häagen-Dazs Innovation: Mix-Ins Innovation: Frozen Yogurt Innovation: Low Fat Ice Cream Innovation: Dippin’ Dots Innovation: Frozen Yogurt Redux Innovation Today Häagen-Dazs Five Stands Out Figure 8-1: Häagen-Dazs Five Fair Trade Appeals To Socially Conscious Consumers Figure 8-2: Ben & Jerry’s Fair Trade Appealing to Foodies Choctál Single Origin Figure 8-3: Choctál Single Origin Kleinpeter Stresses Localism Figure 8-4: Kleinpeter Ice Cream Häagen-Dazs Fleur de Sel Figure 8-5: Häagen-Dazs Fleur de Sel Caramel Going Upscale Starbucks Goes Suprepremium Figure 8-6: Starbucks Frappuccino Supervalu Private Label Going Upscale Figure 8-7: Culinary Circle Cherry Chocolate Amoré Ice Cream Dessert Gelato on Upscale Fringe Figure 8-8: Villa Dolce Gelatos Healthier Than Ever
  • 25. Kemps Frozen Yogurt with Omega 3 Figure 8-9: Kemps Frozen Yogurt with Omega 3 Pierre’s Yovation Figure 8-10: Pierre’s Yovation Julie’s Organic Ice Cream Organic Gluten Free Vanilla Ice Cream Sandwich Cookies Figure 8-11: Julie’s Organic Ice Cream Organic Gluten Free Vanilla Ice Cream Sandwich Cookies Turkey Hill Adds Calcium and Vitamin D Figure 8-12: Turkey Hill Light Recipe Jolly Llama Promotes Antioxidant Value Figure 8-13: Jolly Llama Squeezable Whole Fruit Sorbets Clemmy’s Adds Xylitol, Leaves Out Sugar Figure 8-14: Clemmy’s Ice Cream Dreyer’s Dibs Snack Bags Offers Portion Control Figure 8-15: Dreyer’s Dibs Bite-Sized Ice Cream Snacks More Portion Control from SheerBliss Figure 8-16: SheerBliss BlissBites Going Organic Perry’s First Organic Figure 8-17: Perry's Organic Ice Cream and Boulder Organic Ice Cream Boulder Adds Organic Pursuing The Hispanic Consumer Dreyer’s Hispanic Gambit Figure 8-18: Nestlé Delicias Paletas and Helados Blue Bell Hispanic Flavors Accompany Expansion in Florida Figure 8-19: Blue Bell Café con Leche Trends That Never End
  • 26. Sports Tie-Ins Figure 8-20: Turkey Hill Phillie Phanatic Double Play Entertainment Tie-Ins Figure 8-21: Dreyer’s American Idol Slow Churned Ice Cream Celebrating Community Figure 8-22: Blue Bell 4H Ice Cream Co-Branding Two-In-One Figure 8-23: Turkey Hill Dynamic Duos Second Time Around for Viennetta Figure 8-24: Unilever Viennett Renaming Figure 8-25: Turkey Hill Stuff’d Appendix: Selected Marketers Available immediately for Online Download at http://www.marketresearch.com/product/display.asp?productid=2385473    US: 800.298.5699 UK +44.207.256.3920 Int'l: +1.240.747.3093 Fax: 240.747.3004