Plant-based ice cream is growing in popularity in France, after a slow start compared to many other European countries. With sorbet a popular vegan alternative, the need for plant-based ice cream was often seen as only necessary for those who were allergic to or avoiding dairy.
Whilst hypermarkets and supermarkets still remain the key distribution channels for ice cream, other channels are seeing improvements. Frozen food home delivery services, such as Thiret, Toupargel, Argel and Maximo, continue to see a revival after their success during the lockdowns.
Functional ice cream is a niche sub-category, but is seeing growth as consumers seek something extra, as well as indulgence, from their ice cream purchases. As ice cream is not regarded as being particularly healthy, some manufacturers are releasing ice cream products which are high in protein, high in fibre, and enriched with vitamins; in addition to a trend for ice cream containing cannabidiol (CBD).
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Ice cream is the aggregation of frozen yoghurt, impulse ice cream, unpackaged ice cream and take-home ice cream. Frozen desserts is included in the project Staples. Includes: Non-dairy ice creams (for example, soy or rice-based products, as well as any other dairy-alternative ice creams), should be tracked alongside dairy ice cream in the relevant product subcategory. Rice and soy can be used as dairy substitutes in the manufacture of ice cream, but the product is still equivalent in terms of positioning/marketing and consumer target to standard dairy ice cream.See All of Our Definitions
This report originates from Passport, our Ice Cream research and analysis database.
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