Cool for kids: The inside scoop on ice cream

Our latest report takes an in depth look at the European ice cream market, with a focus on the move to create healthier versions of kids’ favourites.

Children love ice cream, so much so that in the UK and Germany, they eat it daily or at least twice a week.

But it’s high in fat and sugar, so parents welcome healthier versions that still feel like a treat, but don’t contribute to diseases associated with high consumption of free sugars such as obesity or tooth decay.

 Creating sugar and fat reduced ice cream is technically challenging as fat and sugar contribute so much to the taste and profile and appeal.

This report helps explain the market opportunity for healthier ice cream, and the technical solutions that mean manufacturers can create ice cream which retains the taste families love with half the fat and sugar.

The good news is that Tate & Lyle has a range of innovative ingredients that make food healthier and tastier.

And we have years of experience working with brands to help them develop new products and reformulate existing ones.

Delphine Forejt, Dairy Food Category Development Manager at Tate & Lyle: “Some ice cream can contain as much as 105% of a child’s recommended daily sugar intake, and it’s an issue that’s attracting the growing attention of parents and regulators.

“In this report, we’ll be sharing our exclusive research into what’s driving parents’ decision making when they buy ice cream for their kids, the opportunities this creates for manufacturers and the technical solutions for creating healthier ice cream that tastes so delicious kids won’t even notice the difference.”

Download the free report now and discover:

• Insights into the European ice cream market
• Why parents welcome sugar reduced ice cream for their children
• The role of regulation, including non-HFSS and Nutri-Score
• The science behind creating ice creams with lower fat and sugar
• How you can develop new products, or reformulate existing ones