Artisanal Ice Cream Market - Forecast(2023 - 2028)

Artisanal Ice Cream Market size was estimated at $7.8 Billion in 2020, projected to grow at a CAGR of 6.8% during the forecast period 2021-2026. The growing Health consciousness among the consumers is boosting the Artisanal Ice Cream Industry. Natural ingredients, devoid of artificial additives, preservatives, stabilizers, and emulsifiers, are used to make artisanal ice cream. Unlike most ice cream, artisanal ice cream is made in small amounts using fresh ingredients rather than bulk manufacturing. They have a variety of unusual flavors that are available all year. Blue cheese honey, milk chocolate bacon, sugarfree dark chocolate sea salt, lavender honey, Pondicherry vanilla, and more flavors are among them. Different flavors are introduced according to the season, such as strawberry in the winter and raspberries in the summer. Milk Solids NonFat give ice cream a smooth, superior look by preventing the bulk from shrinking, supporting the ice cream, and raising its melting point. Milk solids Nonfat are also a good source of lactoproteins with a high biological value. Companies all around the world are focused on providing diabetes patients with reduced sugar or sugar free ice cream. Additionally, companies are offering healthier flavors in artisanal ice cream. The demand for these items is projected to rise as a result of these factors.

The report: “Artisanal Ice Cream Market Forecast (2021-2026)”, by Industry ARC, covers an in-depth analysis of the following segments of the Protein Supplements Market. 

By Type: Conventional, Lactose-Free

By Flavor: Vanilla, Chocolate, Fruits & Nuts, and Others

By Distribution Channel: Supermarkets, Hypermarkets, Speciality Stores, Online Channels, and Others 

By Geography: North America, Asia-Pacific, Europe, and Rest of World

Based on Flavor, Artisanal Ice Cream market is segmented into Vanilla, Chocolate, Fruits & Nuts, and Others. In 2020, the chocolate sector of the global artisanal ice cream market maintained a high market share. Sugar-free ice creams and homemade ice cream varieties including vanilla chocolate chip, chocolate caramelized oat, banana walnut chocolate, peanut butter chocolate swirl, chocolate chip cookie dough, and others all have chocolate Flavor. As a result, the segment's expansion is expected to be driven by flavor innovations, with chocolate being a significant component in the global artisanal ice cream market. Mono- and diglycerides, as well as polysorbate 80, are the most widely used synthetic emulsifiers in ice cream. Vanilla Flavor Segment is predicted to grow with the fastest CAGR of 7.3% in the forecast period 2021-2026 owing to the rising popularity for this flavor in the market. The most popular flavor among clients all around the world is vanilla. It is a natural and costly fragrance that is frequently substituted with artificial vanillin in ice cream manufacture, resulting in a wide range of costs for flavored goods. It is a crucial ice cream ingredient, not just in vanilla ice cream but also in a variety of other flavors where it is utilized as a flavor enhancer, such as chocolate, which is greatly enhanced by the presence of vanilla. One of the most explored portfolios has been sugar-free ice cream. Despite the fact that ice cream and frozen desserts have long been a steady and established business, the sugar-free ice cream market has recently experienced substantial development.

Based on Distribution Channel, Artisanal Ice Cream market is segmented Supermarkets, Hypermarkets and Speciality Stores, Online Channels, and Others. In 2020, the Specialty Stores Segment has accounted for the greatest revenue market share. They take up the most area for artisan ice cream since they are premium in terms of flavor, price, and quality. Consumer preferences for specialty shop ice creams have increased as a consequence of their trust and confidence in 100 percent safe and natural products, resulting in industry growth. Consumption of healthful sugar free ice cream is on the rise, as is the popularity of vegan, organic, and gluten-free goods. The emulsifier lecithin is found in egg yolks. Milk proteins can also be used as an emulsifier in ice cream. Furthermore, in order to acquire greater popularity, businesses are concentrating on maximizing their retail chains. Ice Cream Lab, a Chicago-based ice cream company, has expanded into India. In the next several years, the company plans to establish 100 additional stores in India. The fastest-growing channel is hypermarket and supermarket, with a CAGR of 7.0%. The growing popularity of luxury ice cream among the general public has resulted in increasing product exposure in hypermarkets and supermarkets. Additionally, consumers' increasing work-centric lifestyles have resulted in one-time food shopping, fueling the growth of these channels. Popular firms are putting their products on the shelves of hypermarkets and supermarkets for the convenience of their customers.

Based on Geography, North America Artisanal Ice Cream Market accounted for the 44% revenue share in 2020 owing to growing health consciousness among the population. As the prevalence of diseases such as food intolerance and diabetes rises, a growing number of people are turning to artisanal ice cream that is organic or vegan. Instead of a watery ice phase intermingled with fat globules, the emulsifiers guarantee that it creates a single creamy consistency. In addition, businesses are concentrating on expanding their market share through various tactics such as new product releases. For example, Van Leeuwen Ice Cream released a new ice cream called ‘Couch Potato' in January 2019 that includes cannabidiol (CBD) oil. As ice cream is becoming a popular dessert dish in Asia Pacific, the region is expected to develop significantly in the future years. Population growth, urbanization, and rising disposable income in countries like China, India, and Thailand are projected to have a substantial impact on the industry's size in the coming years.

Companies have boosted the use of keto, vegan, and organic labels on sugar-free ice cream. With the public's desire to lose weight, sugar-free ice cream has become increasingly popular. Sugar-free ice cream has also been shown to be a healthy option for diabetics. Sugar-free ice cream has been demonstrated to fulfill diabetes patients' appetites without raising blood sugar levels. There are two primary varieties of sugar-free ice creams: gelato and regular ice cream. The use of numerous product labels such as keto, vegan, low carb, dairy-free, and non-GMO has risen as a result of the product labeling movement. In recent years, demand for non-GMO and vegan sugar-free ice cream has increased.

The market expansion is expected to be hampered by the high pricing associated with handmade ice cream. Ingredients, production techniques, and distribution all contribute to the high cost of handmade ice cream. Players in the artisanal ice cream sector, on the other hand, are concentrating on creating production technologies that may provide greater product quality and a longer shelf life. Ice cream is a frozen treat that will deteriorate in a short period of time if not stored properly. In a stale storage environment, the product will acquire a foul odor and germs. As a result, the product's high storage costs are likely to limit market expansion.

Product launches, mergers and acquisitions, joint ventures and geographical expansions are key strategies adopted by players in the Artisanal Ice Cream Market. Artisanal Ice Cream Market top 10 companies are Danone SA, Nestle, Unilever, Bi-Rite, Artinci Artisanal, Carmela Ice Cream, Toscanini’s, Nye’s Cream Sandwiches, Van Leeuwan, Gelato and Co, Jeni’s Splendid Ice Cream, McConnell’s Fine Ice Creams.

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