Ice cream, refrigerated desserts and baked goods such as cookies, cakes and pies are trending these days. The Specialty Food Association’s 2018 State of the Industry report attributes this to Millenials, who collectively cannot get enough of these sweet treats.
They want dessert, and often at strange times, according to Michael LaVitola, CEO and co-founder of Foxtrot, an upscale convenience store chain and home-delivery service in Chicago that delivers all too often a single pint of premium ice cream—usually Jeni’s or Coolhaus—to your door within 60 minutes of ordering.
LaVitola spoke at the Chicagoland Food and Beverage Network Innovation Breakfast on July 12th at Fifty Gazelles. Foxtrot caters to the urban Millennial who wants quality and convenience. Foxtrot is the next-generation corner store, curating Chicago’s best craft beer, wine, spirits, fresh eats, gifts and everyday essentials, all available for delivery.
Hint, hint, while in Chicago for IFT this week, if you have a craving, you know who to call! Link HERE to order ice cream.
Visit Ingredia at Booth S704 in Chicago’s McCormick Place.
The dairy industry needs to make sure that dairy products are being served—or delivered--for dessert.
Guess what else the Specialty Food Association’s report says about Millennials? They want high-protein snacks. This explains their obsession with high-protein products such as Halo Top. Yes, it’s available for delivery from Foxtrot.
The entire Foxtrot delivery concept really provides insights into what Millennials want, when they want it. I encourage you to check it out HERE.
The term dairy desserts encompasses a wide range of products, all with milk—and often cream—a dominant ingredient. This includes ice cream, indulgent yogurts, custard, sherbet, pudding and more. Though they are not considered a primary source of nutrition, these products do provide protein, vitamins and minerals, giving them an edge over other sweet treats such as confections and baked goods.
They also contain milkfat, something today’s consumers appear to be welcoming with open arms. And guess what? Science says they are onto something.
New research by The University of Texas Health Science Center at Houston (UTHealth), published July 11, 2018, in the American Journal of Clinical Nutrition, found no significant link between dairy fats and cause of death or, more specifically, heart disease and stroke--two of the country’s biggest killers often associated with a diet high in saturated fat. In fact, certain types of dairy fat may help guard against having a severe stroke, the researchers reported.
“Our findings not only support, but also significantly strengthen, the growing body of evidence which suggests that dairy fat, contrary to popular belief, does not increase risk of heart disease or overall mortality in older adults. In addition to not contributing to death, the results suggest that one fatty acid present in dairy may lower risk of death from cardiovascular disease, particularly from stroke,” said Marcia Otto, Ph.D., the study’s first and corresponding author and assistant professor in the Department of Epidemiology, Human Genetics and Environmental Sciences at UTHealth School of Public Health.
The 2015-2020 Dietary Guidelines for Americans currently recommend serving fat-free or low-fat dairy, including milk, cheese, yogurt and/or fortified soy beverages. But Otto pointed out that low-fat dairy foods such as low-fat yogurt and chocolate milk often include high amounts of added sugars, which may lead to poor cardiovascular and metabolic health.
To read more on the study, link HERE.
Visit Ingredia at Booth S704 in Chicago’s McCormick Place.
Rolling out into the marketplace is new oui by Yoplait oui Petites. These dessert-inspired yogurts come in Caramelized Apple, Chocolate with Shavings and Sea Salt Caramel flavors. They are packaged in 3.5-ounce glass jars and sold in packs of two.
They are whole milk yogurts featuring a simple recipe that is slightly sweetened with cane sugar. Each serving is individually cultured in the same glass pot you eat it from using a traditional pot set process.
On that note, it’s National Ice Cream Month, and Sunday—July 15—is National Ice Cream Day.
Here’s a story about ice cream innovation that speaks to Millennials.
Minneapolis-based Izzy’s Ice Cream, which is owned by husband and wife couple Jeff Sommers and Lara Hammel, is a Twin Cities ice cream shop serving superpremium ice cream handmade from Midwest cream. Izzy’s has more than 150 rotating flavors and is famous for the Izzy Scoop, an extra small scoop on top of every single or double. This is a great way to try something new and always get a little something extra.
It’s a motto we could all probably benefit from these days. Love Potion No. 921 is a feel-good dairy dessert.
Pomegranate’s love story began thousands of years ago, and it has been considered a symbol of love by many cultures and countries. Ginger is also a symbol of love, as its scent and spice have the ability to inspire passion. Blood orange just screams passion. It also reflects Periscope’s new brand colors of pink and orange, as well as the blood and heart put into the agency’s work. The 921 is a nod to the agency’s address.
Separately, interested in learning more about formulating high-quality dairy and non-dairy frozen desserts? Plan to attend Session 26 “It’s a New Day in Frozen Desserts: Decode the Latest Healthy Snack Channel Through Robust, Value Added Formulation” at IFT18. The session takes place Monday, July 16, from 3:30pm to 5:00pm (room N427D). Speakers will focus on formulating value- and nutrition-added frozen desserts, including new sensory evaluation research for these on-trend
innovations. A variety of functional ingredients will also be discussed, from stabilization to new technologies in reducing added sugars to protein and fruit and vegetable sources. Manufacturing experts will also discuss formulation and processing challenges.
Visit Ingredia at Booth S704 in Chicago’s McCormick Place.
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