Summer’s unexpected chill on ice-cream sales in Australia ….One of the main trends in the ice-cream business is customers shunning traditional products because of our waistlines according to IBIS world, with new years resolutions for healthy eating. The brand @overthemoo
tapped into conscious eating when the founder, Alex Houseman being vegan, created his ice cream brand due to his own lactose intolerance.
Rising health consciousness amongst consumers are putting the brakes on industry growth in Australia, a trend that is set to strengthen. The players concentrating on low-sugar, low-fat, lactose-free, vegan and other food intolerances and living choices are gaining momentum. New ice-cream businesses such as @patandstick
are developing plant-based and sugar free “healthy” ice cream. Whilst @gelatissimogelato
chief executive Felipe Barbossa predicts that there will be a wider demand in the market for such a product.
According to IBIS world the likes of premium brands such as Connoisseur and Magnum are still hitting the sweet spot in terms of growth yet old school mainstream brands such as Wendy’s and Baskin & Robbins have suffered. Article by Caitlin Fitzsimmons, The Sun Herald.
Photo by @soybalzan