That is traditional grocery store wisdom, mainly so the product won\u2019t melt in the cart as it winds through the aisles.<\/p>\n
For shoppers worn down by the journey through a hangar-size Whole Foods, it\u2019s also a reward: an ultradecadent bounty in an ever-multiplying variety of daring and imaginative flavours.<\/p>\n
It has never been a better time to eat ice cream or a more cutthroat time to try to sell it.<\/p>\n
Fuelled by pandemic trends of \u201cat-home comfort\u201d and \u201canytime eating,\u201d the $7 billion industry grew 17% in 2020, after roughly 2.4% annual growth over the previous decade, said Jennifer Mapes-Christ of the market-research firm Packaged Facts. Artisan ice cream \u2014 a \u201csquishy\u201d term, she said, that usually refers to product with less air and more fat but \u201cmostly just means \u2018fancy\u2019\u201d \u2014 is growing even faster than mainstream ice cream and is considered the industry\u2019s future.<\/p>\n
Small, indie producers like Jennifer Dundas, co-founder of Blue Marble in Brooklyn, have driven the innovation in the past decade. Dundas has been in the field for 14 years, but I\u2019ve known her even longer \u2014 we grew up in the same Boston suburb \u2014 and through her have seen how ruthless selling organic banana cream pie ice cream in biodegradable bowls can be.<\/p>\n
The spoils of success \u2014 tens of millions of dollars in incubation deals, plus the potential for hundreds of millions more if a label is bought by a giant like Unilever \u2014 have heightened competition in the $10-a-pint world. Now the business of gourmet ice cream is go big or melt.<\/p>\n
\u201cEveryone\u2019s like: \u2018I\u2019m going to be the next Talenti. I\u2019m going to be the next Halo Top.\u2019 But it\u2019s one in 1,000, right?\u201d said Crista Freeman, an industry veteran.<\/p>\n","protected":false},"excerpt":{"rendered":"
That is traditional grocery store wisdom, mainly so the product won’t melt in the cart as it winds through the aisles. For shoppers worn down by the journey through a hangar-size Whole Foods, it’s also a reward: an ultradecadent bounty in an ever-multiplying variety of daring and imaginative flavours. It has never been a better time to eat ice cream or a more cutthroat time to try to sell it. Fuelled by pandemic trends of “at-home comfort” and “anytime eating,” the $7 billion industry grew 17% in 2020, after roughly<\/p>\n","protected":false},"author":2,"featured_media":27486,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[30,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/posts\/27485"}],"collection":[{"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/comments?post=27485"}],"version-history":[{"count":1,"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/posts\/27485\/revisions"}],"predecessor-version":[{"id":27487,"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/posts\/27485\/revisions\/27487"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/media\/27486"}],"wp:attachment":[{"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/media?parent=27485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/categories?post=27485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.banglanewsus.com\/english\/wp-json\/wp\/v2\/tags?post=27485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}