N-ice and Sweet

New products, unusual flavours and innovative formats are all helping to boost the ice cream and desserts sector. Sheila Eggleston reports.

Thanks to the ingenuity of suppliers and foodservice operators, there have been a number of new product developments that have helped encourage consumers to go for a sweet course. Ice cream has particularly been transformed with unusual flavours such as Yorkshire pudding and bubble gum and indulgent combinations like mango and cream, as well as innovative concepts.

Each cater for different consumers' idea of a sweet treat, and in spite of our unpredictable weather and tightened purse strings there has been uplift in sales.

Analyst Kantar Worldpanel's figures show the largest year on year value growth in the ice cream sector. Over the past year value share has risen by 6.6% while volume has increased by 3.5%.

Winner of LACA's innovation award this year was Premier Foodservice's new Bird's vanilla ice cream mix, a cost effective product designed for the education sector that will be available from September.

The powder based mix can be made using only water and a hand whisk, and all caterers need do is whisk it for a few minutes and then freeze it for three hours. When made with water, it contains just 1.4g of fat. For a more indulgent mix, the water can be substituted for milk or cream and different flavours can be added to produce for example a raspberry ripple. After freezing, it will keep for three days.

Trade marketing controller Laura Tuffnell-Barrett says it is the first new Bird's product in years and is like a soft scoop "Whippy" style ice cream.

"Schools had been using value ice cream or not using ice cream as much.

With this product, there is no skill needed to make it and caterers can mix the ice cream in the morning or the night before.

There is also a free branded box for the freezer if caterers want it.

"It is for the education sector but we've also had interest from the profit sector because it's ideal for smaller outlets – one base and more flavours."

Mövenpick says it knows customers often shy away from desserts because of a lack of funds, time, or simply that they are too full from previous courses. "Capturing additional dessert sales can therefore make a dramatic effect on any bottom line," says Julia Jones, head of customer marketing.

"Yet tempting customers to opt for a dessert can be challenging, particularly for those with a regular customer base such as the business dining arena where menu fatigue can quickly set in.

"This is where ice cream can prove useful in adding value and rejuvenating any menu quickly and effectively. For example, with some carefully considered flavour combinations, ice cream can elevate a traditional pud to another level – such as apple crumble with amaretto and almond or a rich chocolate torte accompanied with a scoop of Mövenpick Grand Marnier."

There is also potential for operators to profit on sales outside of traditional outlets, she adds, such as leisure sites and sporting events. "That's why we've launched Mövenpick scooping stations, which are perfect for operators to showcase a branded offer and place on sites where food to go presents a great opportunity."

New on the scene is Bally Bleat goat's milk ice cream made by Northern Ireland specialist Mullins. This is now available exclusively through Belfield, part of the Yearsley Group. The deal has allowed Belfield to offer its first goat's milk products – vanilla and blueberry swirl – to its wholesale customers, which will enable them to offer an ice cream suitable for lactose intolerant consumers, especially children. Goat's milk contains less lactose sugar than cow's milk and is therefore easier to digest.

Another product developed with kids in mind is New Forest Ice Cream's latest bubble gum flavour. "We are delighted with its success already, even though we've only been selling the product for a few weeks," says director Christina Veal. "It is a flavour that will brighten up any menu and not only because it's blue. It's popular with children due to its colour and sweet taste, but it also makes a great addition to any menu."

The flavour has its own character to accompany the flavour – Jack the Bubble Gum Kid – which can be found on the company's website and at point of sale.

Other new flavours include mint crunch, which Veal says is unlike the many green mint ice creams around as it is pure white in colour in the same way as Kendal mint cakes. "While it's delightful served on its own, it is also the perfect accompaniment for desserts such as chocolate brownie and millionaire shortbread. Ice cream is traditionally served in coupes or cones, but it is actually a very flexible option that can also enliven milkshakes and floats. It is equally delicious blended with coffee or can be used as a last minute filling to small cakes.

"Don't forget extra's as well – sauces, toppings and flakes can increase sales revenue by a further 10%-20%. Just think if you achieved that on even 25% of your sales."

Kerry Foodservice is currently running a 'Sizzling Summer Days Out' promotion on its Margetts dessert sauces offering weekend tickets to British theme parks, which will appeal to both children and adults.

"Ice cream tastes better when topped with dessert sauces," says food development manager Gerard Murphy.

"Drizzle over one, two or even three different flavours to add an instant touch of sweetness, or use them to build an indulgent ice cream sundae. It adds fun and excitement into dessert menus – once kids see someone else doing it, they want to get stuck in themselves."

Talkington Bates' innovative approach to dessert menus was illustrated last year  when its team won the Ready Steady Cook
Team Challenge run by the Association of Catering Excellence with a dessert consisting of vanilla sponge, honey and date Greek yogurt, caramelised pears and spiced syrup.

Its view is that desserts need to have universal appeal. "Consumer tastes are changing and one significant development is that people are more health conscious and knowledgeable about food, which is impacting on the items they choose at every meal occasion, including dessert," says group managing director Paul Bates.

"We're geared up to cater for this change – not only with our desserts but across our whole menu. With desserts, we now offer fresh fruit salad and granola yogurt pots to provide something for health conscious customers, while still offering traditional puddings for others."

The company provides customers with a range that is freshly made on site.

"We normally offer a dozen different cold desserts – all of which can be purchased 'to go' for time poor diners who need to get back to their desks," says Bates.

"We also have one or two seasonal hot options available every day, for example on our summer menus customers are enjoying an orange and raspberry cake served with custard or cream."

Impress Sandwiches has been working with Didier's Patisserie to create an exclusive range of hot and cold posh puddings for the grab and go sector.

"We're always looking for ways to add value to the sandwich chiller and to complement our products, but wanted something more exciting than just another piece of cake in a flow wrapper," says managing director Andrew Pocock.

"Didier's products are innovative, made to a very high standard and can be positioned perfectly alongside our range. We already see many opportunities for them, including the travel sector, where we have very strong associations."

The range includes crumbles, bread and butter and rice puddings, trifles and fondants. All come frozen in cases of eight, and will defrost overnight in a fridge or in an hour at room temperature. The hot puddings take 15 seconds to heat in a 1000w microwave.

Desserts present more of a challenge because of the intricate nature of some of the dishes, particularly if they have to be produced in high volumes, says Simon Muschamp, head of marketing at Pritchitts. "Obviously, this puts increased pressure on kitchen staff, which is why more caterers are appreciating the qualities of our Creative Base which is transforming the way cream based desserts are prepared in a number of outlets."

The product combines buttermilk and cream with gelatine, which he says is the perfect setting base for dishes such as mousses, cheesecakes and parfaits. "It can help caterers achieve high volume with consistently good results and can be used in a variety of outlets from cafeteria to director dining operations," he says.

The English Cheesecake Company has launched individual portions of cheesecake for foodservice. It has also developed a retro dessert line, with traditional favourites including Arctic roll, Battenburg cheesecake and lemon meringue pie.

"Customers expect traditional British favourites on menus and are turning their backs on 'new' in favour of classic, comfort food," says founder Philip Weldon. "Dessert for us is a necessity, so we've recently introduced our mini's line, giving consumers more choice; something a little smaller and a treat for sharing occasions."

The return of the Alveston Kitchens brand to the Heinz fold will perk up the sector. The brand covers an extensive desserts range and will retain its identity while benefiting from the support of Heinz. Chris Brough, head of sales, says: "The return of the brand will enable Heinz to offer caterers great tasting quality solutions for every meal part.