Ice cream, which amounts to 15% of the group turnover, continued to focus on operational improvements, according to the company. Underlying sales growth was 0.6% with volume down by 1%, driven by weak sales in China and a softer start to the summer season in Europe.

Separation activity for ice cream is underway and on track to complete by the end of 2025. “We are working at pace on the legal entity set up, the standalone operating model and carve-out financials. In July, we communicated internally on the planned changes to simplify our business and further evolve our category-focused operating model. We have started consultations with the respective works councils,” Unilever said in its statement.

Wall’s grew mid-single digit with positive volume and price, Ben & Jerry’s was slightly up, while sales of Cornetto were adversely affected by the decline in China. Magnum launched its new Pleasure Express range with three variants: Euphoria, Wonder and Chill.

Underlying operating profit for the ice cream was €0.7 billion, which was flat versus the prior year. The underlying operating margin declined -40bps as gross margin improvement was offset by an increase in brand and marketing investment. The cost inflation of key commodities continued, driven by cocoa and sugar.

Hein Schumacher, CEO at Unilever, notes, “We are focused on driving high-quality sales growth and gross margin expansion, led by our power brands. Over the first half, we made progress on those ambitions.

“Underlying sales grew 4.1%, driven by a third consecutive quarter of positive, improving volume growth, while pricing continued to moderate in line with our expectations. Strong gross margin progression fuelled increased investment behind our innovations, and resulted in a step-up of our profitability.

“We continue to embed the growth action plan, doing fewer things, better and with greater impact. The implementation of a comprehensive productivity programme and the separation of ice cream are key to delivering on that commitment and we are progressing at pace.

“There is much to do, but we remain focused on transforming Unilever into a consistently higher performing business.”

The post Unilever’s half year results hit the Walls appeared first on Dairy Industries International.

“In the UK, between July and October nine in ten consumers will buy an ice cream. In Italy, which accounts for 28 per cent of Europe’s total ice cream sales, strong volumes this spring have seen the industry predict 2024’s sales increasing by 6%.^[a] And in India, which enjoys an average of 300 days of sunshine a year,^[b] the Economic Times is forecasting 2024’s sales will increase 30-40 per cent above ice cream purchases made in 2023.

“Moreover, the demand for branded handheld ice creams like Cornetto is growing 2.5 times faster than the total branded ice cream market,^[c] according to Nielsen. And impulse ice cream purchases are expected to reach $43 billion (€39.7 billion) in 2024.^[d]

Cornetto, for its part, has unveiled its new ‘Unwrap It’ summer campaign. The brand has made the ice cream, with its distinctive white logo on a blue background, the star of its campaigns across all markets, Unilever says. The unwrap ritual and irresistibility of the product are core elements too. “This campaign is all about driving anticipation and going back to the foundations of a Cornetto’s desirability, where the product unwraps the key moment and nothing else matters,” Barbara Scala, global brand lead for Wall’s and Cornetto.

New pack designs have also been rolled out across 80 of Cornetto’s SKUs. These feature the product being unwrapped, with the imagery shot in the same style as the campaign. Point-of-sale materials for supermarket freezer cabinets also forcus on the blue and white visual identity of the Cornetto Classico, as well as the wrapping ritual.

Tailoring the brand to the market is also a feature, Scala notes. “We also looked at what an ‘unforgettable Cornetto moment’ could look like to different markets. This has helped ensure the campaign is tailored and locally relevant, and ultimately works to drive consumer engagement.”

“In Europe, for example, the ‘Cornetto Unwrap’ moment signals the start of summer,” she says. “It’s that feeling of walking on the beach to the sea for the first time. So, in markets like Italy and Turkey, our tagline is ‘Unwrap your summer’.

“In Asia, Cornetto is associated with a moment of connection with friends. To reach out to Gen Z consumers, we collaborated with K-pop superstar Cha Eun Wu to launch the campaign with the tagline ‘Once you Unwrap, you can’t go back’.

“In India, another core market, Cornetto is famous for being the original ice cream brand that came in a cone, so in this market we kept our tagline fun and simple. It’s ‘Unwrap the OG’,” Scala adds.

She notes that it’s about futureproofing an ice cream icon. It all feels like the media are sending me to the freezer cabinet, which I am happy to head towards. “Hot Fuzz” was on over the weekend too.

[a] https://www.lagondola.it/en/blog/2024-05-10/sigep-observatory-summer-24-ice-cream-data-and-trends-for-the-season

[b] https://www.power-technology.com/features/featuresolar-power-india-lets-the-sunshine-in/

[c] https://grocerytrader.co.uk/brand-bonanza-big-names-are-driving-ice-cream-growth/

[d] https://www.barry-callebaut.com/en-US/manufacturers/trends-insights/top-ice-cream-trends

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

The post Everybody screams for ice cream appeared first on Dairy Industries International.

Findings by cocoa supplier Barry Callebaut show 75% of global consumers are positive about trying new and exciting ice cream experiences. To tap into this market, fresh flavours and formats are key.

Get it right, and the cherry on top is a share of ice cream’s 2024 global retail sales which Euromonitor estimates to be worth €85 billion ($91 billion).

“Magnum has always been at the forefront of ice cream innovation. Our annual innovations are a strong contributor to the brand’s growth. Magnum’s 2023 Sunlover and Starchaser duo doubled the turnover of our 2021 innovation,” says Ben Curtis, global Magnum and luxury brands lead.

“Our latest flavours have been two years in the making,” Ben continues.

Ice cream innovation designed to deliver multi-sensorial experiences

In a first for the brand, Magnum has paired its signature cracking chocolate with new ice cream flavours that contain a surprising core. “We want to take ice cream lovers on a journey where they enjoy a new sensation with every bite,” adds Ben.

Magnum Pleasure Express is also the first Unilever ice cream range designed to match three different moods.

Meet Magnum’s mood-inspired ice creams: Euphoria, Wonder and Chill

Happiness is the inspiration for Magnum Euphoria. It pairs a lemon ice cream with a refreshing raspberry sorbet core. To add texture and fun, its thick white chocolate shell is studded with popping candy.

Chocolate, caramel, toffee and molasses, known as brown flavours in the food industry, are currently trending with all consumers and Magnum Wonder looks to capitalise on their popularity. It combines toffee flavoured ice cream with the unexpected sweetness of a date ice cream core and is covered in golden chocolate and caramelised almonds.

The flavour inspiration of Magnum Chill is blueberries. This vegan option matches a vanilla-biscuit flavoured ice cream with a blueberry sorbet core and crunchy cookie pieces, covered in a rich vegan chocolate couverture.

Multi-channel marketing that ensures the journey continues

The launch of these ice creams in stores is just one stop on a multi-channel customer journey.

Magnum’s award-winning adverts are key drivers in engagement and purchase intent. And this year’s innovations will be supported by a media campaign that features Magnum lovers boarding the ‘Pleasure Express’ train. The fantasy train journey ends by inviting consumers to go “wherever pleasure takes you”.

“We’ve seen this campaign achieve the highest consumer test scores in Magnum’s history. That’s a testament to our commitment to flavour innovation, our understanding of the marketplace and a strong indicator that we’re meeting consumer demand,” concludes Ben.

The post Magnum taps into mood-food trend with innovative new range appeared first on Dairy Industries International.

The board believes that Unilever should be increasingly focused on a portfolio of brands with strong positions in categories that have complementary operating models. Ice cream has a very different operating model, and as a result the board has decided that the separation of ice cream best serves the future growth of both ice cream and Unilever. It will continue to operate a nutrition business group.

The board says it is is confident that the future growth potential of ice cream will be better delivered under a different ownership structure. Ice cream’s characteristics include a supply chain and point of sale that support frozen goods, a different channel landscape, more seasonality and greater capital intensity.

Unilever’s ice cream brands delivered turnover of €7.9 billion in 2023, or about 13% of the company’s total sales. The business has five of the top 10 selling global ice cream brands including Wall’s, Magnum and Ben & Jerry’s, with exposure in both the in-home and out-of-home segments across a global footprint.

Under new leadership, ice cream is already making significant operational changes at pace that are expected to drive stronger performance, Unilever says. These include improved productivity and efficiencies, product rationalisation, and investment behind significant innovations.

A demerger of ice cream is the most likely separation route, and in that case Unilever expects the company to operate with a capital structure in line with comparable listed companies. Other options for separation will be considered to maximise returns for shareholders. The costs and operational dis-synergies relating to the separation of ice cream will be determined by the precise transaction structure chosen. Separation activity will begin immediately, with full separation expected by the end of 2025. Unilever also expects to cut 7,500 jobs in its workforce globally, amounting to 6% worldwide, as part of its GAP plan.

The post Unilever selling off ice cream business appeared first on Dairy Industries International.

This launch from Perfect Day and Breyers aims to make frozen indulgence even more sustainable by introducing a product with a smaller environmental footprint, while maintaining the delicious, creamy taste people know, love, and expect from the brand, the companies say. In addition to being lactose free, the Breyers Lactose-Free Chocolate with Perfect Day is also cholesterol-free.

“We are thrilled to have developed this new product with Unilever, a hallmark example of how our second decade is focused on driving growth through collaboration with leading companies that share our mission of a kinder, greener tomorrow,” said TM Narayan, Perfect Day’s chief executive officer.

Perfect Day’s protein is the same as the whey protein in milk people are familiar with, with all the flavour, texture, and functionality benefits and a lower environmental impact. An ISO-compliant, third-party reviewed life cycle assessment (LCA) found that Perfect Day’s process reduces blue water consumption by up to 99%, greenhouse gas emissions by up to 97%, and non-renewable energy use by up to 60%, when compared to traditional production methods.

“The launch of Breyers Lactose-Free Chocolate with animal-free dairy is an exciting and innovative addition to Breyers’ growing better-for-you portfolio,” says Lisa Vortsman, chief marketing officer for Unilever Ice Cream North America.

The post Breyers launches fermented whey protein ice cream appeared first on Dairy Industries International.

“PAG Private Equity has been invested in Food Union Europe since February 2017. We believe strongly in the company’s unrivaled market position across its core markets in Latvia, Estonia, Lithuania, Denmark, Norway and Romania. We look forward to working with the existing management to support Food Union’s continued growth and expansion,” said Lincoln Pan, partner and co-head of private equity at PAG.

After the transaction and regulatory approval, which is expected in the first quarter of 2024, full operational control over dairy and ice cream production and direct-to-consumer distribution enterprises in Europe will pass to PAG, an existing stakeholder and board member of Food Union Europe entities. These operations include brands in Latvia (Rīgas piena kombināts, Valmieras piens and Premia FFL), Estonia (Premia TKH), Lithuania (Premia KPC), Denmark (Premier Is, Hjem Is and Frast), Norway (Isbjorn Is and Den Norske Isbilen) and Romania (Alpin57Lux).

Arturs Cirjevskis, CEO of Food Union Group in Europe, and the previous general managers of the group companies will continue to manage Food Union Europe. Food Union Europe will continue to operate under its existing corporate name and business structure.

“Food Union today is a strong, resilient, and well-positioned player in regions where further growth is anticipated. This is attributed to historically developed and robust product brands and the company’s focus on product innovation. With ongoing and upcoming investments in manufacturing technologies, automation, and operational excellence in general, we anticipate further strengthening in domestic markets and exports in the coming years,” said Cirjevskis.

PAG Private Equity is an active investor in the food industry, especially in frozen food. Recent transactions include the acquisition of two Australian companies in the food and consumer sector – Patties, a provider of savoury snack, appetiser, meal and dessert brands, and Vesco, a producer of frozen foods in Australia and New Zealand. These acquisitions add to the existing PAG consumer product portfolio, which also includes retail franchises (Craveable Brands), chicken processing and production companies (The Cordina Group and Shandong Fengxian) and dairy producers (Youran Dairy).

The post PAG buys majority in Food Union Europe appeared first on Dairy Industries International.

Last year, Unilever announced its ambition to increase the temperature of its last mile ice cream freezer cabinets, whilst ensuring the same ice cream quality and consumer experience. Since then, research conducted at Colworth, Unilever’s Global Ice Cream R&D Centre and two pilots in Germany have confirmed an energy reduction of around 25% per freezer cabinet at the warmer temperature of -12°C, which is better for the environment, and means the freezers are cheaper to run. 

Andy Sztehlo, chief R&D officer for ice cream at Unilever said, “We’re pleased to take this next step in our work to increase the temperature of our last mile ice cream freezer cabinets. By granting a free non-exclusive license to these 12 reformulation patents, we hope our peers and partners from across the ice cream sector will benefit and work to tackle emissions across the industry. We believe through collaboration, we can reduce the cold chain’s impact on the environment, while continuing to deliver the great quality ice cream products our consumers love.” 

Emissions from retail ice cream freezers account for 10% of Unilever’s value chain greenhouse gas footprint. Unilever’s Climate Transition Action Plan (PDF 10.15 MB) sets out the company’s roadmap to reach its climate targets, including achieving net zero emissions across its value chain by 2039, and a science-based target to halve the emissions impact of its products on a consumer use basis by 2030, against a 2010 baseline. 

When it comes to ice cream freezers, this includes reducing cabinet energy consumption through innovation of the main technical components (eg, compressors), exploring programmes that will enable the freezers to be powered by renewable electricity, and working towards ‘warming up’ freezer cabinets. 

The international applications of these patents have been published today. Industry partners can contact IceCream.Reformulations@unilever.com to receive further information about obtaining a license. 

The post Unilever shares ice cream patents to industry for energy savings appeared first on Dairy Industries International.

The study was carried out by food and drink business consultants, Levercliff, and found that out of 26 different combinations, toffee fudge had the broadest appeal across the UK, with 40% of people saying it was their preferred choice.

The ice cream will be available in Scottish Tesco stores, as well as Ocado across England and Wales. Scottish Sainsbury’s stores will also stock the flavour from mid-May.

Kirstin McNutt, development director with Mackie’s oversaw the extensive market research project and subsequent flavour creation.

She said: “When developing the product, we gathered numerous amounts of data on trends, supplier ideas and market gap analysis, and ended up with a host of different flavour ideas. “We narrowed it down to five flavour concepts, and our research found toffee fudge to be by far the most popular. The research insights also showed consumers really enjoy the textural experience of the ice cream.

“We want to provide our consumers with the flavours they love the most, and with our recent survey findings we believe our latest flavour will definitely be a crowd pleaser.”

Produced on Mackie’s farm in Aberdeenshire, the flavour is created by using fresh milk from its own herd of dairy cows.

Mackie’s also creates its toffee swirl using a new sauce making machine which has enabled the family-run business to make even more ingredients on the farm without external sourcing.

Kirstin said: “We aim to create as many of our ingredients on the farm as possible and our sauce making machine and freezing apparatus has helped to develop a deliciously smooth product which is packed full of rich textures.”

Variations of the recipe were trialled in Mackie’s 19.2 – the company’s ice cream parlour in central Aberdeen. The name reflects the 19.2 miles distance to the family farm where it has made ice cream since 1986.

Mackie’s experiments with new flavours in the parlour and visitors can enjoy various seasonal specials in addition to being able to try new products destined for the retail range.

Mackie’s of Scotland has been producing ice cream on its family farm since 1986, using wind and sun-powered renewable energy to power its dairy production. Mackie’s have produced luxury ice cream for generations, conducting a mullite consumer-backed experiments with new flavours over the years.

To find out more about Mackie’s, please visit: www.mackies.co.uk.

The post Mackie’s of Scotland debuts new ice cream flavour appeared first on Dairy Industries International.

The deal puts the facility on the road to full production with approximately 45 new local jobs when the plant starts production in late 2024. The plant can produce 14M+ gallons of ice cream yearly at peak, and is an important keystone in local economic growth.

Lenny Davis, CEO of Harry Davis & Company, believed the operational facility presented an opportunity for high growth operators looking to expand in the soaring ice cream industry. Immediate entry to the market, alongside the local milkshed and Midwest location, brought a buyer in fewer than 60 days.

“We initially worked with Prairie Farms to understand their needs once they decided to exit this facility and it was apparent to us there was a significant value and opportunity in finding a processor to restart production, which is the best case for the community, workforce and local milkshed,” said Davis about the facility. He continued, “Sales of ice cream spiked nationwide throughout the pandemic making it a challenging time for companies looking to add capacity. Tillamook is one of the country’s fastest growing ice cream brands so this acquisition makes sense. With expanded hiring and production on the horizon, it was a win-win for the community and the buyer,” added Davis.

The post Harry Davis & Company sells former Prairie Farms Ice Cream Production Facility appeared first on Dairy Industries International.

In addition, PEZ, a worldwide cult brand, has introduced two vegan ice cream compositions in a 2×140 ml cup format with either strawberry-lemon or cherry-banana flavour.

Further, DMK partner, Ehrmann, has also made its way into ice cream, with ice cream varieties  chocolate and bourbon vanilla in the 2×165 ml cup format.

DMK’s own brand Milram brings Danish pastries to ice cream in North Germany with the Franzbrötchen (Little Loaf) ice cream. The well-known Danish pastry with cinnamon and sugar comes from the north and is popular. On this basis, an ice cream infused with cinnamon sauce is presented in a 473 ml cup.

From April, all new products can be found in retail outlets.

“Despite all the challenges, we have developed a structure through the consistent establishment and expansion of our brand cooperation, with which we were able to reduce the negative effects on our business. The past year has shown that strong branded products continue to enjoy high demand from consumers. This encourages us to have taken the right strategic course in the medium and long term,” says Marcus-Dominic Hauck, COO of the DMK ice cream division.

The post DMK adds to ice cream division brands appeared first on Dairy Industries International.

Ice-cream brand, extrême were on hand to keep the parade go-ers refreshed, handing out free ice-cream for the duration of the weekend. Located on New Road, extrêmetook it to the extreme, with a catwalk, that allowed passers-by to show off their self-expression and channel their favourite fashion models or drag queens, all whilst enjoying an ice-cream from the existing core and cookie cone range.

Staying true to the #TakeItToTheExtreme theme, the catwalk was not any old catwalk either, there was 3D box wall branding running along the whole length of the catwalk and at the end of the catwalk will be a turntable that rotates slowly, so when people reach the end they can strike an extreme pose.

The two-day sampling pop-up, in partnership with The Persuaders, invited customers to sample the six different, free ice-creams to all those enjoying the fun festivities of the parade.  With options from their latest NPD range; Cookie Cone Caramel, Cookie Cone Vanilla and Cookie Cone Hazelnut or core range of; Raspberry & Cream, Salted Caramel and Strawberry there was plenty of choice available.

The extreme ice-cream range is available to buy for all major supermarkets from £2.50.

For further information on extrême, please contact extreme@b-theagency.com

The post extrême ice cream takes to the catwalk at Brighton Pride appeared first on Dairy Industries International.

I find myself reverting to my growing up years, when it was hot for months on end, and air conditioning wasn’t really much of a thing for our household. My father was a keen believer in proper ventilation, fans and the washcloth on the forehead to keep a person cool in the hot days of July and August. It helped that we lived on the water and that he was immune to children complaining.  

It was also National Ice Cream Day in the US. Although I now live in the UK, I thought it appropriate to celebrate what I consider a very quality holiday with an ice cream at the Independent Label Market at Kings Cross Coal Yard on Saturday (see photo) from Forest Hills Gelato (https://www.instagram.com/foresthillsgelato). Now, it is my better half who is the record collector, but I am happy to eat ice cream or gelato and listen to musicians while he shops. In fact, there are few days when I think it is not helpful to eat ice cream, even though it may not be hot out.  

Meanwhile, here in the UK, the traditional Mr Whippy ice cream vans are being curbed as more places enact rules against idling diesel engines. This is good for the planet but bad for the soft serve ice cream machines on board, which don’t take kindly to being started up over and over again on hot days. (https://www.thetimes.co.uk/article/curbs-on-idling-diesel-engines-cause-meltdown-for-mr-whippy-sellers) Like milk deliveries, they’re going to have to look at electric vehicles, but right now the benefits versus the cost of a new vehicle (£180,000, or €212,226) is probably well beyond most mobile vendors.  

Ed note: Last week, I mentioned my local café, but did not mention the actual name of it. It’s the Valley Café in Charlton, London. (https://www.allinlondon.co.uk/directory/cafes-tea-rooms/54464-the-valley-cafe, https://www.instagram.com/explore/locations/358238/the-valley-cafe). Sorry for the oversight!  

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine.

The post Keeping cool with climate change appeared first on Dairy Industries International.

According to the survey, America’s favourite flavours depend on who you ask, ice cream makers or consumers. Let’s compare the two groups: 

Top 5 flavours among ice cream makers and scoop shops: 

1. Cookies N’ Cream
2. Vanilla
3. Chocolate 
4. Mint Chocolate Chip 
5. Strawberry 

Top 5 flavours among consumers: 

1. Chocolate 
2. Cookies N’ Cream 
3. Vanilla 
4. Strawberry 
5. Chocolate Chip 

It’s clear that chocolate, vanilla, and cookies n’ cream remain the top-three flavours in the country, mirroring results from the 2017 IDFA-Research America survey. This year, however, a few new flavours entered the top-five with the emergence of strawberry and chocolate chip alongside top-five staple mint chocolate chip. 

“America’s love for ice cream knows no bounds,” says IDFA president and CEO Michael Dykes. “Comforting and satisfying as an indulgent treat, ice cream production and consumption grew throughout the Covid-19 pandemic and sales continue to set a blazing pace at grocery, scoop shops, and corner stores. America’s favourite frozen treat is more than dessert—it also supports nearly 30,000 jobs and pumps $13.1 billion into our nation’s economy each year according to IDFA’s Dairy Delivers. This July, celebrate National Ice Cream Month with a cone, pint, or half-gallon of your favourite flavour and know that you’re also supporting dairy farmers and manufacturers across the nation.” 

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“We are absolutely delighted to win this award,” said Geraint Richards, chief ice cream creator for Minolis, and co-owner with his wife Emma of the adjacent Basil & Rusty’s parlour who made the award-winning ice cream. “Our success is all down to my late Dad, Lewis, who created this recipe that we still use today, and my Mum, Sue, who with a little help from us has carried on this award-winning ice cream making business after my Dad passed away in 2017.”

Geraint adds: “Our retail arm – Basil and Rusty’s is a family run ice cream parlour set in beautiful countryside, serving delicious ice cream desserts and gourmet coffee in a very relaxed friendly atmosphere. My mum is an integral part of our business as well. A fair description of the business dynamic is that Emma and Sue are the engine and ensure the essential work is done. I make the ice cream and talk a lot. And our kids Tess (9), Ted and Belle (both 7) are the chief tasters.”

The ice cream made under the Minolis of Machen brand is only available at the Basil and Rusty’s parlour and café and at the annual Royal Welsh Show on the Minolis of Machen stand under the grandstand.

The parlour sells the original seven classic flavours Minolis created (Dairy Vanilla, Wild Strawberry, Chocolate, Mint Chocolate Chip, Dairy Toffee, Rum and Raisin, Dairy Coffee) but keeps these up to date by creating special sundaes with high quality sauces and toppings to give different flavour combinations. They also serve superb waffles. Their new Lemon Crunch ice cream won a Diploma of Merit at the same competition.

The business sells cakes from a local cake maker who uses whole, natural ingredients, and they offer gourmet organic coffee from a small roaster just down the road. The milk and cream used in the ice cream also comes from a small, local family business. They aim to keep supply chains as local as possible and support small producers. Basil and Rusty’s will also start serving pizzas this summer.

For more information on Basil and Rusty’s visit its Facebook page: @basilandrustys

The National Ice Cream Competition is the ‘Oscars’ of the ice cream awards. It is held every year by the Ice Cream Alliance (ICA), the UK trade association for the ice cream industry. Hundreds of products are submitted across 13 categories, ranging from Best Vanilla to ‘Alternative’ category products which includes those free from the top 14 allergens, dairy-free, low-fat, high-protein, no-sugar, and others. Submissions are judged blind by ice cream experts – making the results the most prestigious in the country.

“Congratulations to Geraint, Emma and Sue,” commented Zelica Carr, ICA CEO. “The ice cream sector has had a challenging time over the last two years. This family show that the sector has overcome these challenges and has bounced back better than ever for 2022 and the future.”

The National Ice Cream Competition has been running for 77 years and bestows a badge of quality and excellence on all those that win. It was judged by 43 experts over two days at the Ice Cream and Artisan Food Show 2022.

For more information on the Ice Cream Alliance visit: www.ice-cream.org.

The post Caerphilly based ice cream maker wins national competition appeared first on Dairy Industries International.

The fifth-generation Aberdeenshire family run firm has secured a distribution deal with Sainsbury’s to supply its Honeycomb ice cream and new flavour, Strawberry Swirl to 500 stores south of the border.

It comes after Mackie’s appearance on the BBC’s ‘Inside the Factory’ programme in which Gregg Wallace toured the farm and made his own batch of Honeycomb ice cream – the farm’s best-selling flavour after Traditional.

The new listings will build on recent market growth in England and Wales, with the 2021 financial figures revealing a growth of 40%.

An estimated two million people tuned in to watch Mackie’s on ‘Inside the Factory’; and the programme encouraged an increase of sales for Honeycomb ice cream by more than 200%.

On top of the Aberdeenshire brand’s primetime BBC feature, it has undergone its first brand refresh in 30 years, having invested significantly in market research, digital advertising and summer promotions with guidance from brand agency Curzon marketing.

Stuart Common, sales director at Mackie’s of Scotland, has hailed the listings as an important milestone, as it means that fans of its widely available Traditional Real Dairy ice cream will be able to easily access more flavours.

He said: “We are delighted with both the take-up and feedback from Sainsbury’s who have decided to add our newest flavour and a well-established favourite to its portfolio.

“This is a really encouraging start to the year and securing these new listings and extending existing arrangements is building on a trend which saw us grow sales in England and Wales by more than 40% in 2020/21.

“While always very happy to see our established flavours finding their way to more consumers over a wider geographic spread, we are especially pleased that our investment in developing new flavours has received a warm welcome by one of the UK’s leading retailers.

“For so long fans of our ice cream have looked on enviously at those in Scotland who can try a broad range of our products. It’s great to be getting second and third flavours into English and Welsh stores.”

For more information about Mackie’s, visit: www.mackies.co.uk

The post Mackie’s scoops up new distribution deal with Sainsbury’s appeared first on Dairy Industries International.

White Chocolate and Raspberry becomes the latest addition to its Indulgent range, while Strawberry Swirl will become an immediate part of the classic range.

A positive stockist response means that both flavours will be available UK-wide, with White Chocolate and Raspberry initially available in Tesco in Scotland and Ocado in England and Wales.

Strawberry Swirl will be in Scottish Tesco stores along with an extended listing in Sainsbury’s stores throughout the UK.

All the fruit used has been sourced from a fellow Aberdeenshire family farming business, Castleton Farm – with sauces created in-house by Mackie’s, using a recently added saucing machine with gentle processing technology for the whole fruit. The machines are a further investment towards being able to make even more ingredients on the farm – from flavouring like jam compotes or salted caramel to small batches of chocolate.

Kirstin McNutt, development director with Mackie’s, oversaw the intensive new product development behind both flavours, a process that included several innovations for the brand.

She said: “We want to constantly surprise and delight ice cream lovers and these two new flavours will offer something very new and different.

“For the white chocolate sauce, we worked to create something ourselves that would stay soft and luxurious in the ice cream. To do that we had to make our own base white chocolate, before turning it into a ganache with cream and golden syrup, before swirling it through the ice cream along with the zingy raspberry.

“Strawberry Swirl is a refresh of our strawberry ice cream, the big difference being our new hand-made 100% fruit compote ‘swirl’ – giving the strawberry ice cream a double hit of summer fruit.

“We’re delighted to be working with local fruit farm Castleton in creating this new flavour. Mackie’s and Castleton are two companies with similar ethos: both are family businesses, aim to be self-sufficient in renewable energy and, of course, have a love of desserts!”

Mackie’s Raspberry White Chocolate and Strawberry Swirl. Image: Mackie’s of Scotland

Established in 1992, by the Mitchell family, now headed up by Ross and Anna Mitchell, Castleton Farm grows and produces traditional Scottish food and fruit, all grown, picked and processed on its family farm. Like Mackie’s it was an early-adopter of renewable energy and prides itself on being a blend of both innovation and tradition. The successful family-run business also manufactures food products and runs a café and farm shop with an aim to farm profitably, in an environmentally and ethically sustainable way. The business is carbon positive and self-sustainable, with energy generated in a variety of ways, through solar panels, biomass boilers, CHP (combined heat & power) units and a heat pump.

On trying the final product for the first time, Aileen MacDonald, packing manager from Castleton Farm, said: “ The ’White Chocolate and Raspberry’ ice cream is delicious, it’s sweet with the chocolate, yet has a refreshing tang of our raspberries , I’d call it a grown up version of Raspberry Ripple!

“Enabled by a mix of polytunnels and biomass heat, our growing season runs from March to December, meaning we have plenty of fresh local fruit on hand to supply throughout the year. The fruit is picked and graded by hand to ensure best quality whether delivered fresh or frozen.

“Mackie’s uses our top-grade raspberries and strawberries, frozen on the day they are picked to protect their quality. The entire fruit goes into the compote, adding taste, texture and colour.”

Scotland’s fruit is famed for its flavour as the temperate climate allows the berries to ripen slowly, creating a particularly sweet flavour.

Key to the development of White Chocolate and Raspberry were the ‘Friends of Mackie’s’ – a newsletter club of more than 50,000 fans of the business, who voted for the new flavour combination to become Mackie’s next launch. Variations of the recipe were then trialled in Mackie’s 19.2, the company’s ice cream parlour in central Aberdeen. The name reflects the 19.2 miles distance to the family farm where it has made ice cream since 1986. Mackie’s experiments with new flavours in the parlour and visitors can enjoy various seasonal specials in addition to being able to try new products destined for the retail range.

Ice cream and chocolate lovers can also get all the latest updates from the farm by joining the Friends of Mackie’s newsletter https://www.mackies.co.uk/ and subscribers can enjoy exclusive offers and tasting opportunities to play a key part in new product creations.

To find out more about Mackie’s, visit: www.mackies.co.uk.

To find out more about Castelton, visit: www.castletonfarm.co.uk

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Jersey Dairy UHT Chocolate Soft Serve is the first of its kind in the UK and was created as the result of a unique collaboration.

Soft serve ice cream is experiencing substantial growth in the UK, having enjoyed huge success in Europe as well as in the US, for many years. Easy to make and extremely versatile, its high profit margin has proved it to be a winner in a wide variety of foodservice venues.

Henley Bridge’s ice cream and gelato technician Steve Carrigan developed the coveted chocolate recipe using Jersey Dairy’s original Vanilla Luxury Softmix combined with a secret blend of Belcolade cocoa mass and deZaan cocoa powder (which are both part of the Henley Bridge stable).

He explains: “As the UK’s leading independent chocolate supplier, we were in the best position to help Jersey Dairy develop this product, and the results are absolutely stunning.

“The brief was to produce a premium, easy-to-use product – and you need premium ingredients in order to achieve that. I’ve worked with the Belcolade cocoa mass and deZaan cocoa powder for some time now, and both are absolutely fantastic products.

“The quality and provenance of Jersey cream and milk speaks for itself. With a much higher butterfat content than other milks, the resulting ice cream is smooth, rich and satisfying.

“With no mixing or measuring required, Jersey Dairy UHT Chocolate Soft Serve could not be easier to use.”

David Ashton, Jersey Dairy UK Sales Manager, added: “We are delighted to be joining forces with Henley Bridge to launch this exciting new product. Their supreme quality cocoa is a good match for our luxury mix, and adds the right amount of chocolatey richness to create the crème de la crème of chocolate ice creams.”

Jersey Dairy UHT Chocolate Soft Serve is available in a 1 litre tetrapak exclusively from Henley Bridge (www.hbingredients.co.uk).

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“By consistently building and expanding our brand partnerships, we have developed a good framework with which we were able to reduce the effects of the pandemic on our business. The past year has shown that demand continues to develop in the direction of branded products,” explains Marcus-Dominic Hauck, COO of the ice cream division.

“Consumption moments are changing and consumers are increasingly reaching for the ice cream cabinets all year round. Above all, they rely on strong brands. Even though we have a challenging year behind us, our new partnerships underscore that we are on the right strategic course.”

DMK Ice Cream has already licensed the Ahoj-Brause and Treets brands as well as The Peanut Company, a brand from the Katjes Fassin Group. The cooperation will also extend to licensing the Katjes umbrella brand this year.

DMK Group has furthermore developed its first branded vegan ice cream, which will be available in stores from April. With the Katjes Grün-Ohr-Hase Eis (Green Ear Bunny ice cream), the company is bringing the taste of vegan fruit gums to ice cream cones. White cherry ice cream, swirled with pink raspberry ice cream and green strawberry sauce give the green-eared rabbit look. The ice cream is made from oats and contains only plant-based ingredients.

In addition, two other growth brands, afri and Bluna, are making their way into retail ice cream cabinets. Flavours include original afri Cola and Bluna Orange in stick formats.

In addition to the new partnerships, DMK has also further developed its existing portfolio of licensed products, for example Ahoj-Brause, where its range of multipacks has been expanded.

In the High Protein Ice Cream segment, from dairy partner Ehrmann, DMK group is expanding the existing multipacks with two new variants that will be available in 500 ml cups. The Toffee Choc & Peanuts as well as Caramel Vanilla & Cashew flavours offer 30g of protein per cup and reduced-calorie recipes in combination with crunchy peanuts and cashews.

Additionally, the Baileys portfolio has been expanded to ice cream sticks and 500ml cups.

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Turnover at family-owned Mackie’s of Scotland increased by 11% to £18.5 million (up from £16.7 million) while operating profit rose by 19% to £4.1 million (compared to £3.4 million), according to annual accounts to the year ending 31 May 2021.

Growth in the UK premium ice cream market was spearheaded by a 40% increase in sales in England and Wales, with breakthrough second and third listings of its ice cream range proving popular in major superstores including Sainsbury’s, Asda, the Co-op and Marks & Spencer. The growth followed a year of investment in the brand with new packaging, new website and digital advertising campaigns throughout the year.

Mackie’s range of chocolate bars enjoyed a significant 15% uplift in UK sales, while Mackie’s generated income from its investment into renewable energy, which delivers surplus energy into the grid and comprises a 7000 panel solar farm, four large-scale wind turbines at the fourth-generation Westertown Farm as well as a biomass plant.

Mackie’s continued to invest in its biggest ever project – a £4.5 million innovative low carbon refrigeration facility. Supported by the Scottish Government’s Low Carbon Infrastructure transition programme, it is due to complete this spring and should enable a reduction in energy use of up to 80%, contributing to the company’s objective of being 100% self-sufficient in renewable energy.

Mac Mackie, managing director and one of three family owners at Mackie’s, said: “Against a backdrop of the pandemic’s impact on consumer confidence and rising production costs, we are very pleased to have delivered a robust performance and positive financial results which show steady growth for the eighth consecutive year.

“Our focus for the current year will be to build on the improvements that we have made to our production plant and systems to deliver increased output volume, improved quality, and greater cost control and efficiency throughout the business.

“The company continues to make Scotland’s favourite premium ice cream and plans to continue to grow the brand offering to our customers with two new flavours launching this year whilst improving efficiency and returns from all areas of the business.

“For the current trading year, sales to our major retailers remains strong, but overall company performance will be affected due to continuing cost increases, and profit is forecast to be lower than in 2020/21.”

Ongoing product development trialling innovative new flavours and product formats is underway for the 2023 market. A focus on further export growth in Asia, assisted by improved product ranges will help to counter challenging times ahead due to increased production costs.

Mac added: “We have identified how important quality of product is to our customers and consumers and further investment in new freezers and our new refrigeration system not only improves our environmental credentials but has also been proven to improve the quality of our ice creams.

“Other investments in renewable energy and animal welfare underlines our commitment to sustainability and helps ensure the longevity of what is now a fifth-generation family business for future generations of family, staff and customers.”

A Real Living Wage employer, Mackie’s headcount has increased to 95. Staff numbers at the farm increased in order to cope with increased production (with nine more staff) while the staff team at Mackie’s 19.2 were almost halved to six due to less trading during the pandemic.

To find out more about Mackie’s, visit: www.mackies.co.uk.

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