#Sugar-Free Ice Cream Market

[organicbusinessconsulting]

United States Sugar-Free Ice Cream Market Size, Share & Trends Analysis 2026

The United States Sugar-Free Ice Cream Market is rapidly growing due to beneficial qualities such as remedy for anxiety and stress, enhances fertility, helps in gaining healthy muscles, rich source of calcium, helps in weight loss, and healthy for brain functioning. The availability of sugar substitutes that may be a healthier option for consumers may impact the market positively. Moreover, increase in prevalence of diabetes, obesity, and heart disease is boosting the demand for sugar-free ice cream. Manufacturers are increasing their product range by including functional ingredients, organic herbal fillings, and exotic flavors in product formulations to meet the changing consumers’ demands.

This report focuses on value market at the country and regional level. This report represents overall Sugar-Free Ice Cream Market size by analyzing historical data from 2016–2020 and future prospect from 2021–2026.

As health-conscious consumers continue to explore mindful alternatives to their favorite treats, the United States Sugar-Free Ice Cream Market is carving out a delectable niche. With a focus on providing guilt-free indulgence, sugar-free ice cream has become a favorite among those seeking a healthier dessert option. In this blog post, we’ll explore the market dynamics of sugar-free ice cream in the United States, shedding light on its current size, key trends, and potential future developments.

Current Market Size and Trends:

Rising Health Consciousness: The sugar-free ice cream market in the United States is experiencing a surge in demand, driven by a growing awareness of the impact of excessive sugar consumption on health. Consumers are actively seeking alternatives that allow them to satisfy their sweet cravings without compromising on well-being.

Innovative Flavors and Ingredients: Manufacturers are introducing a diverse range of innovative flavors and ingredients to cater to evolving consumer tastes. From classic vanilla and chocolate to exotic options like avocado or lavender, sugar-free ice cream is no longer limited to just a few basic choices.

Premiumization and Artisanal Offerings: The market is witnessing a trend towards premium and artisanal sugar-free ice cream options. Brands are focusing on high-quality ingredients, smoother textures, and unique flavor combinations to provide a luxurious experience for consumers looking for a treat without added sugars.

Key Drivers of Growth:

Health and Wellness Trends: The growing emphasis on health and wellness is a primary driver of the sugar-free ice cream market. With consumers becoming more conscious of their dietary choices, sugar-free options appeal to those seeking a balance between enjoying desserts and maintaining a healthy lifestyle.

Diabetic-Friendly Options: Sugar-free ice cream has gained popularity among individuals with diabetes, as it allows them to indulge in a sweet treat without causing spikes in blood sugar levels. This specific demographic has become a significant contributor to the market’s growth.

Clean Label Preferences: Consumers are increasingly scrutinizing food labels, leading to a preference for clean and transparent ingredients. Sugar-free ice cream brands are responding by focusing on natural sweeteners, such as stevia or erythritol, and avoiding artificial additives.

Future Outlook:

Technological Advancements: As technology continues to advance, the sugar-free ice cream market may witness innovations in production processes and formulations. This could result in improved textures, flavors, and nutritional profiles, further enhancing the appeal of sugar-free options.

Sustainability in Packaging: With the rising concern for environmental sustainability, sugar-free ice cream brands may shift their focus toward eco-friendly packaging. This move aligns with the values of environmentally conscious consumers, contributing to a more sustainable industry.

Expansion of Distribution Channels: The accessibility of sugar-free ice cream is likely to increase through expanded distribution channels, including online platforms and specialty health food stores. This expansion allows consumers to discover and purchase these guilt-free treats more easily.

In the United States Sugar-Free Ice Cream Market, the scoop is all about indulgence without compromise. As consumers continue to prioritize health and wellness, sugar-free options offer a sweet escape from traditional treats. Keeping an eye on evolving consumer preferences and potential innovations will be key for industry players looking to carve out a lasting presence in this ever-expanding and health-conscious market. Sweet delights await those ready to embrace the guilt-free joy of sugar-free ice cream!

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Market Segmentation:

Market Breakup By Type

Vanilla

Chocolate

Mint Chip

Strawberry

Salted Caramel

Peanut Butter

Coffee

Others

Market Breakup By Form

Pints

Bars/Stick

Sandwich

Others

By End Use

B2B

B2C

Market Breakup By Distribution Channel

Supermarkets & Hypermarkets

Convenience Stores

Specialty Stores

Online Sales Channel

Regional Analysis

The report has been prepared after analyzing and studying various factors that determine regional growth such as economic, environmental, social, technological, and political factors of the country. The team have closely analyzed the data of revenue, production, and manufacturers of each region. These analyses will help the reader to identify the key regions as potential worth of investment in the coming years.

Market Breakup By Region

North United States

North East United States

East United States

South Central United States

South West United States

North West United States

Competitive Landscape

This section of the report identifies various key manufacturers of the market. It helps the reader understand the strategies and collaborations that players are focusing on combat competition in the market. The reader can will get an updated information on their revenue of manufacturers, product portfolio, recent development and expansion plans during the forecast period

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[futuretonext]

The Global Sugar-Free Ice Cream Market is anticipated to grow at a CAGR of around 8.9% during the forecast period, i.e., 2023-28. The growth of the market would be propelled mainly by the growing awareness about the importance of healthy eating and the ill effects of excessive sugar intake, the globally rising prevalence of diabetes & obesity, and the increasing number of individuals following a low-sugar or diabetic-friendly diet.

[omresearchs]

Germany Sugar-Free Ice Cream Market Size and Forecast

The Germany Sugar-Free Ice Cream Market is estimated to be worth USD xxx.x Million in 2021 and is projected to reach USD xxx.x Million by 2028. This growth can be attributed to increasing health awareness and growing popularity of sugar-free ice creams among consumers. Additionally, product innovation and health-focused product launches by manufacturers are driving the market growth of sugar-free ice creams in the Germany market.

[organicmarketresearch]

Vietnam Sugar-Free Ice Cream Market.

Vietnam Sugar-Free Ice Cream Market is rapidly growing due to beneficial qualities such as remedy for anxiety and stress, enhances fertility, helps in gaining healthy muscles, rich source of calcium, helps in weight loss, and healthy for brain functioning.

[gamora-borealis]

incoming rant about discussions about diet culture & body positivity i've seen online (for context, I am a fat person):

I really do appreciate people who spread body positivity and dispell myths about bmi and diet culture, but seeing people be like "well if you are craving a food that probably means your body need it!" has me a bit... concerned? like I respect the sentiment. I really do. we don't need to feel shame about what we eat. however, some of us have adhd, messed up gut microbiomes, binge eating disorder, and/or metabolic issues. like sometimes I need to tough it out and not give in to my cravings because if not I might throw up, pass out, or feel physically sick.

like, another example, I have PCOS and a lot of chronic pain. diet culture in terms of like, obsessing over calories or thinking you can't have any of a certain food is not good. however, my doctor gave me an anti-inflammatory diet plan, which is basically a packet that says "these are kinds of foods/ingredients that tend to increase inflammation in people who have PCOS or other inflammatory issues, so try to avoid these if possible" and when I do follow it I absolutely feel better than when I'm constantly eating the food that is feeding my adhd dopamine cravings. adderall sometimes helps with my ADHD binge eating, but when I ran out of it for a month because of shortages, my eating got out of control and now my gut and brain are having a really hard time adjusting back to where I was (not to mention my ADHD causes me to forget to take my Adderall a lot too 🤦‍♀️).

like, there are lots of foods being marketed to us constantly that really aren't that great for us. not that they are necessarily dangerous, but they are being made to taste as good as possible so you'll keep buying them, by corporations that do not have your health in mind. and like. if you eat "unhealthy" all the time and give into your cravings, that's okay! it's completely understandable. food is good and fun and sometimes your body does need certain things! plus sometimes the "healthier" food is wayyy more expensive or hard to make. but I just think we need to be careful making blanket statements about food when certain foods are more harmful to some of us.

like, again, we shouldn't feel shame about food or being "fat." there are fat people out there who are very healthy! however, some of us who are fat have chronic illnesses or disorders that are tied to weight gain. now, tbh our goal shouldn't be to manage our chronic illnesses or disorders so that we'll be "skinnier," the goal should be to try and manage our illnesses (as much as one is able) for the sake of our health/wellbeing. unfortunately, a lot of doctors tie weight to health, and say "oh you're losing weight the treatment plan is working!" when that really shouldn't be the indicator, or at least the sole indicator, that a treatment for a chronic illness or disorder is working. we should change that mindset. (there's so much more one could say about fatphobia in the medical field tbh).

Idk, I'm just very literal and don't like blanket statements made online without a lot of nuance or backing. I feel like there's a middle ground between obsessing over weight and dieting and encouraging people to eat whatever they want without taking other health factors into consideration.

like, even though I'm prediabetic and struggle with inflammation, I still eat sugar and carbs. but I try not to over-do it if I can (some days I just don't have the impulse control and that's alright). for example, I buy dairy-free ice cream sandwiches that have 9 grams of sugar (very low compared to most ice creams treats) and real fruit frozen pops (that have natural sugars) because my brain is always craving sugar. but they aren't as sugary as some of the other stuff out there and don't have the dairy or dyes that trigger my inflammation. I also love bagels so I eat these really yummy protein bagels. they probably have more carbs than I really need, but if I'm gonna eat a bagel for that sweet sweet dopamine hit, at least they are organic whole wheat (which is better) and the protein helps keep me full for longer. it takes research sometimes, but it can be helpful to find a middle ground between your cravings and "healthy eating" especially when you have a chronic illness or disorder you are trying to manage. but if you are struggling to find that middle ground and are just eating "unhealthy" a lot, you aren't any lesser for it. Or even if you just, never chose to try and eat "healthier," you aren't lesser for that either. you still deserve respect. we shouldn't change our diets because of judgement from others. I feel like that should be the ultimate goal of body positivity/anti-diet culture discussions.

[mossyivy]

can we get a glimpse of the cravings Leon’s wife had for each her kids?

I had a post that stated her cravings for Violet but I can't for the life of me find it 😭 (unless I imagined it idk. It was about Leon being supportive and I remember there being something about an otter pop because they didn't have her cravings food)

Across all pregnancies she'd definitely want pickles. Specifically dill pickles (the only pickles).

With Violet, definitely spicy foods. Spicy noodles being her main favorite. Leon would go to a specific Asian market in DC and buy out every case of her favorite brand so she'd be happy. Avid kimchi maker, hates having to wait for it to ferment but the stre made stuff always tastes terrible. Probably makes two batches, one with extra gochugaru cause Leon can't handle the kick.

With Lia, sugar... SO MUCH SUGAR! Lia thankfully is a summer baby so the last few months of her pregnancy they'd take walks to an ice cream parlor together almost every night for a treat. Violet loved it (thank God they offered sugar free options and she was non the wiser or they'd have a wired 4 year old on their hands. Definitely a cherry cola slurpee addict during the days there'd be storms and they couldn't go on their walks.

With Scottie she'd be older, can't handle a lot of sugar anymore. Spicy foods are still good but just didn't hit like before. But savory foods, oh yes. Probably made a lot of stews and soups regardless of time of year. A lot of comfort foods. Went on a bit of a health kick with Violet since she's not a big meat person. (Only eats poultry and fish)

[elmundodeflor]

The breeze carried the sweet perfume of warm summer evenings. Sunshine framed Marley into a picturesque scene, as if brought to life from unreachable dreams of the future. It was a nice city, overall; narrow streets tangling into eachother, markets busy and blooming with energetic buzz.

Hanji walked behind him; their gaze wide and curious, shining with the illusion of that who tastes the world for the first time. And he, ever relegated to contemplate from afar, had to look over his shoulder from time to time to make sure they wouldn't abstent-mindedly wander off path.

"C'mon, Levi!", they called, cheerful. Their voice rang bright and filled with child-like enthusiasm; an adrenaline rush that almost mixed in with the daily melodies of the sidewalk. "They're giving out free candy!"

He rolled his eyes and turned around to face them fully. They were wearing a muted-beige suit and a smile of blinding white, brighter than the marleyan sun soaring through the skies.

"Should have called bullshit on this whole in-disguise thing.", he muttered in complaint, loosening up the tie around his collar. "At this rate, we'll get to Hizuru's by midnight. And that is assuming you or none of the kids suffer from food poisoning first."

Hanji laughed, with the carefree sound of the coast winds.

"Well, hurry up, then!", they exclaimed, extending a hand out for him to take. "We still have a lot to see!"

Levi sighed, hopeless, and let them guide him across the crowded avenues; there where the food stalls sparkled of vibrant color and the air smelt of sugar. Maybe, it wasn't that bad of a thing, after all, he thought: to forget about the world's fury raining ablaze upon them, if only for a moment. To pretend they were just two people that had travelled overseas for a small piece of sweet adventure.

He looked over at them once more, and his heart raced unexpected; loud as the cars strolling down in messy routine. Hanji was smiling at the sun and summer stroked down their hair and their eyes glinted with a long-lost joy, buried deep somewhere along with the Paradis titans.

"Oh, I almost forgot about the ice cream!", they insisted, pointing to where Sasha and Jean held cones of white frozen candy; their attention like a butterfly's wings, fluttering from one spot to another. "I wanna try that too!"

How long had it been since they had last spoken in blissful excitement?

Levi smiled at the scene, fondly and tender, and his skin tingled warm with the chanting breeze: a shy laugh almost creeping up his throat, threatening to escape past his lips.

Because Hanji was still holding his hand, despite it all; fingers laced with his. And he was sure, then, as clear as the oceans roaring besides them: he never wanted to let them go.

•

•

The candy had been a fiasco, as he'd expected in the first place. Partly, because they were handing it out for kids only. Mostly, however, because the clown giving it away had mistaken him for one. And, truth be told, he wasn't particularly fond of being called out on his height, or better lack thereof.

Hanji had teased him about it for what seemed like the past two hours, and now, still walking along Marleyan shores, all he could do was hope for them to finally leave the whole incident behind them, if only for once.

"Please, don't be like that, Levi!", they chirped, in jolly sing-song voice; the lollipop of red and green spirals swinging high in the sugary air. "It was for free, after all!"

He rolled his eyes for what seemed the twentieth time that afternoon.

"Oh, shut up.", he scoffed. And Hanji laughed, loud and unhinged as ever. "That creep thought I was a fucking ten-year old."

"So what?", they shrugged.

Levi sighed in response. A while back, the clown had approached him upfront; all lively costume and non-so-friendly smiles. They had been waiting in line before the ice cream stall, and he had willingly taken the candy from him, just to give it to Hanji afterwards, scared as he was. He had told them he wasn't really fond of sweets, and that he wanted to get rid of the man as soon as possible, but he wasn't sure they had fallen for it completely.

"Hurry up.", he grunted: head tilted, gesturing towards himself. "We still have to get to Hizuru's."

Hanji hummed, and made the lollipop dance skillful between their fingers, oblivious of the world. It was nice to attest to their happiness, however; raw and reckless and childlike. There was something nostalgic about it, even, he thought: to see their eyes light up with the same fiery curiosity that had once burnt inside them, back when the war was still asleep, deep in its slumber. To savour their smile over again, sweet and sour, like sugar candy melting on the mouth.

“This is all because of that clown that’s following us, right...?”, they guessed, arching an eyebrow. “Don’t tell me:”, they added; a sudden pause, followed by a quirk upturn of the lips: “You’re shitting your pants right now, aren’t you?”

Levi huffed. Hanji had taken their time to conquer the scraps of him he usually kept from the light; thorough and relentlessly, like they had long before studied the powers of the Eldian Titans. He knew, sure enough, there wasn’t much point in trying to hide away from their eyes, after all. He should have known better, too.

“I’m not.”, he lied. And it was Hanji’s turn to roll their eyes, now. The clown was not too far behind them; a bouquet of lollipops swirling colorful in one hand. Why couldn’t he simply leave them alone? His insistence made him shake uncomfortable. “I just don’t want him to catch us up, though.”

Hanji nodded. A small chuckle soared through their oh so cheerful expression.

"Well... I thought...", their gaze met his as they spoke. And there was the curse of a shadow hidden behind their joy, crossing deep across the frames of their glasses. "I thought you'd maybe want one of these...?", they pointed up towards their lollipop, doubtful. "Since we don't know when we'll be coming back here and all..."

Levi held his breath. Each of their fabricated fantasies of playing tourist in a foreign land had been wiped away in the blink of a moment, slipping like water running between his fingers. What if Paradis followed to explode, crumpled under the fires of war? What if they could never taste sweet life again, carefree as they were now? Hanji was usually never one to lie to him, he was certain. After all, he could read them like an open book; almost as expertly as they would flip through his very own pages.

And this, he could recall, was probably the first time in existence he wanted them to be wrong, though. The first time he wished for them to lie, plain and fearlessly, with every ounce of his desperate soul.

"Nonesense.", he paused, almost as if trying to convince himself badly, stubborn in his own blinding denial. He had stopped walking, as had Hanji; both now facing towards the blue in the ever-rolling seas. The clown, a bundle of vivid color, was still following after them, but he couldn't bring himself to care. He was sure, then, he'd take every lollipop from him if it meant keeping Hanji's soul scratch-safe from misery. "We'll be coming back, together... once all of this is over."

They sighed, and stared back at him; wide-eyed and hopeful.

"You promise...?", they murmured; a low hush that camuflaged under the beeping of cars and rippling footsetps. Their lips twitched in what seemed a half-smile; uncomvincing, but enough to put Levi's pulse at ease, at last.

He lifted up a hand towards their face, and took out his pocket-cravat to clean up the traces of tinted sugar painting the corners of their mouth: red and green. Green and red.

"I promise, four eyes.", he concluded, as he cupped their cheek. His fingers caressed over tender, sticky skin; soft and slow and feather-light, so delicate it made their smile grow warmer, more genuine against his hand.

"Thank you, little one.", they teased; a swift peck kissed over the callouses the fabric left exposed. Then, another one. "For the candy and... for everything."

He stood still, frozen in place. And damn him, because all he could do was cowardly stare, ever relegated to contemplate from afar: his muscles numb, his cheeks aching bright red.

He didn't want to let them go. Ever again.

"Hanji, I...", he said. But they were already waking away, escaping him like the ever-flowing breeze, ahead towards were Onyankopon sheltered the kids road up.

They did have to get to Hizuru's, after all.

"Thank you for everything, too."

[breannasfluff]

Healing (2): Encantober 15

Julieta sighs and rubs the paper list in front of her. She writes a new one every week. Some of the items don’t change, but after thousands and thousands of meals; it all blurs together. Is it age that leads to forgetfulness? Or repetition? Will she wake up one day and forget a recipe?

What happens when she’s too tired and broken down to cook anymore? Who will keep the town healthy? Julieta won’t live forever even on her cooking. Someday, the Encanto will be left dependent and helpless.

At least when she’s dead, she can rest.

But the Guzmán’s are coming for dinner and the chances of her expiring on the spot are slim. Time to peel some potatoes.

“Who wants an elephant ear?”

Julieta’s call elicits a shriek from Antonio and curious questions from Isabela and Luisa.

“Tía, did you KILL an elephant?” Antonio’s shoes skid on the tile as he slides into the kitchen.

“Kill an—of course not, Toñito!” She reaches out to pat his head before realizing her hands are covered in flour. “I don’t kill animals!”

His eyes narrow. “Didn’t we eat chicken in the soup last night?”

“That was…” Shoot, what should she say? “Um, chicken from the market. I’m not killing elephants. Have you ever seen an elephant in the Encanto?”

Luisa and Isabela enter, arm in arm. “Do you think I could lift an elephant?” Luisa asks.

“Do you want to lift an elephant?” Isabela counters. “Aren’t they, like, dirty?”

“You’re thinking of hippos.”

Appeased that no elephants were being harmed, Antonio plops down at the table. “I learned something really interesting about how hippos mate! Want to hear?”

“NO!” Isabela slaps a hand over Antonio’s mouth. “No one needs to hear—ew! Did you lick me?” She yanks her hand away and wipes it on Luisa’s shirt. Luisa ignores her to pull out a chair.

Free from silence, Antonio starts again. “So when a boy hippo wants to get a girl’s attention, he poops—”

“Antonio,” Julieta breaks in with a stern look. “We don’t say ‘poop’.”

His face scrunches in consideration. “The hippo…puts doo-doo in the water. And if he really likes the girl, he—”

Julieta cuts him off with a slice of fruit before she loses all interest in cooking. “That’s…fascinating, Antonio, but don’t you want to hear about the elephant ears?”

Easily distracted, he nods through the mouthful of fruit.

“I found a recipe in an old cookbook and thought I’d try it out. An elephant ear is a sort of thin fried bread that you top with sweets.”

Isabela leaves off from putting flowers in Luisa’s hair at the word. “Sweets? What kind?” She has the biggest sweet tooth in the family, save perhaps Bruno.

Julieta gestures at the supplies on the counter. “Butter, cinnamon and sugar, fruit, thick cream; really anything you want.”

“I want chocolate shavings and ice cream!” Antonio’s standing in his chair, waving both arms for attention.

Ignoring the fact that neither of those are items out, Julieta nods and reaches for chocolate to shave. “Luisa? What about you?”

“Just…butter, cinnamon, and sugar, please!”

“So plain!” Isabela nudges her shoulder. “Live a little!”

Luisa gives a prim sniff. “I’ll stick to classical food, thank you very much. You’re always eating weird things now.”

It is, unfortunately, true. Free from the structure of perfection, Isabela embraces a much wider palette. She’s already up and rifling through cabinets. “Peanut butter and…jalapenos! Aha, I knew we had some.”

Julieta considers if her daughter really came from her womb, or if maybe she was switched at birth. Still, she holds her tongue and turns to roll out the dough. “I’ll try mine with some mangos in the sauce I made but, ah, you go for it.”

“Mangos?” Isabela pauses to look in the bowls. “I want to add some of those, too.”

By the time the elephant ears are done and prepped, Isabela’s is piled high with questionable choices. In addition to peanut butter, peppers, and mango, she added chili powder and coconut. “For crunch!”

Antonio adds half a bar of chocolate into the middle of his ice cream like he hasn’t already coated it in shavings. Ah, well, Pepa will have to deal with him later. Julieta and Luisa’s at least are edible.

“Tía?” Camilo comes into the kitchen, frowning at his arm. “I got a pretty bad scrape, got anything that will help—“ he cuts off, eyes widening at the snacks on the table. “What are those, can I have one, and why didn’t you invite me?”

“They’re—” 

 “Quick, open up!” Isabela cuts Julieta off and shoves a bit at Camilo. He eats it on instinct. Since Julieta made the dough, it heals like any of her other food. It does not, however, counteract the topping choices.

“Isabela! What did you make me eat? That's disgusting!”

“It’s avant-garde!” Isabela darts around the table as Camilo chases her.

He makes a face. “My taste buds are confused! This is torture, why would you ruin perfectly good food?”

Unnoticed, Luisa slides another slice of chocolate to Antonio. He passes back a shiny pebble in payment.

“Why is my mouth burning?” Camilo throws himself at Isabela, who squeals and uses her vines to escape.

“Aren’t you always saying how spicy you are when you flirt?”

With an inarticulate howl, Camilo transforms and tackles Isabela to the floor.

AO3 Here

[abookishdreamer]

Character Intro: Pherusa (Kingdom of Ichor)

Nicknames- The Golly Goddess, Bearer of Fruits by the people of Olympius

Mom by her daughters

Age- 37 (immortal)

Location- Arcadia, Olympius

Personality- She's a bubbly goddess with a carefree aura. She's creative, free-spirited, & close to nature. She's a lesbian and is casually dating.

She has the standard abilities of a goddess except shapeshifting. As the goddess of substance & farm estates her other powers/abilities include karpokinesis (fruit manipulation/generation), juice manipulation, limited photokinesis, being able to telekinetically control farming equipment, limited chlorokinesis (as it pertains to hay & grass), and limited atmokinesis.

Pherusa is the mother of the seasonal goddesses- Thallo (goddess of spring & new growth), Auxo (goddess of summer, vegetation, & plants), and Carpo (goddess of autumn & fruits).

She lives in the state of Arcadia in a french style cottage. There's a few acres of farmland along with a LARGE orchard (meant for fruit production). The interior design of the cottage is very romantic and provençal with a mix of vintage and country furniture pieces, a color palette of cream, beige, tawny, pale blue, & pastel yellow, artwork with pastural or natural themes, natural hardwood flooring, and toile de juoy patterns on wallpaper & curtains.

In addition to the farm animals, she has an animal companion- a female griffin named Honey. Honey is Pherusa's usual mode of transportation when traveling great distances, like visiting her daughters in New Olympus or visiting faraway friends. She mostly gets around in her classic 70's style bright orange VW beetle.

She always starts of her mornings with a session of yoga.

Instead of lotion, she moisturizes her skin with coconut oil.

Pherusa loves her "chickadees." She doesn't play favorites and loves her daughters equally. Pherusa not only makes it a priority to spend time as a family, but also individually- whether it's surfing with Auxo, bike riding with Thallo, or going to the farmer's market with Carpo. They also play music together with Pherusa being a featured artist on The Gypsy Belles' bonus track "Prairie Poets" on their album A Vintage Year.

She can play the acoustic guitar, autoharp, & the dobro!

A typical breakfast for her is belgian style whole grain waffles topped with cottage cheese, sauteed apples, maple syrup, and cinnamon sugar along with a fruit salad parfait & scrambled eggs added with sausage, onions, peppers, and tomatoes. She also likes several slices of lightly toasted white bread topped with butter & different kinds of fruit marmalades. From her own cereal brand her favorites are the summer berries flavor, the vanilla spice flakes, the apple cinnamon o's, and the oatmeal peanut butter.

Pherusa keeps her red hair in a neck length lob. She likes the Glory's Crown citrus and herbal musk shampoo & conditioner as well as the apricot oil hair spray.

Instead of perfume, she prefers to use fruit essential oils (behind her ears, inside her wrists, on her ankles, between her bosom, and on the side of her neck). Her favorite essential oils are the pink grapefruit, passionfruit, cherry, & apple.

Pherusa's closet consists of form hugging dresses, wedges, platform sandals, flowy mini skirts, bright colors, bold patterns, high waisted flare pants, and peasant blouses.

A go-to drink for her is her homemade carrot juice. She also likes coconut water, watermelon juice, citrus infused mineral water, iced tea, peach lemonade, ginger ale, pomegranate tea, lychee-passionfruit boba tea, red sangrias, aperol spritzes, orange soda, appletinis, cherry sazeracs, seabreeze cocktails, and champagne. Usuals from The Roasted Bean include a large iced green tea & an olympian sized fruit punch splash.

Pherusa's favorite makeup products to use is the Olmorfia blush powder in "strawberry crush", the plumping lip glaze in "persimmon" (a bold reddish brown), and the Museology UV liquid eyeliner in "electric shock", a bright neon yellow.

Her ultimate guilty pleasure is a large pizza topped with pineapple, yellow peppers, & jalapeños.

Pherusa's primary source of income comes from her cereal brand Golly Grains, the 2nd most popular after Earthly Harvest. Golly Grains' animated commercials and online ads are quite popular as well as its slogan- "A golly way to start your day!" To help out her daughters, she models for their clothing brand Treis Epochés.

From The Bread Box, she likes the chicken salad sandwich along with a watermelon feta salad.

Some of her favorite frozen treats include pineapple coconut ice cream, mango sorbet, and pomegranate sorbet.

In the pantheon Pherusa has a deep friendship with most of the agricultural deities like Demeter (goddess of the harvest & agriculture) and Eunostos & Promylaia (goddesses of the flour mill). Pherusa is the noná to Krysothemis (Kristy), the daughter of Karmanor (demi-god of the harvest). Her best friend is his sister Karme (demi-goddess of the harvest). Pherusa loves traveling to Eleusis to see her, looking forward to her delicious corn pudding! She even views Eubouleus (god of the swine & ploughing) as a father figure.

She's also friends with Kéfi (goddess of mirth), Apheleia (goddess of simplicity), Thilasmós (goddess of nursing), Anatole (goddess of sunrise), Damia (goddess of naturalness), Elais (goddess of oil), Nymphe (goddess of self-care), Rhapso (goddess of sewing), Hestia (goddess of the hearth), Philotes (goddess of sex, friendship, & affection), Pan (god of the wild, satyrs, shepherds, & rustic music), Livádi (goddess of meadows), Eváeros (goddess of air & the zodiacs), and Záchari (god of confectionery).

She loves snacking on plaintain chips.

Her and Thilasmós often bond over about the attention and comments they get due to their ample chests.

Pherusa went to New Olympus Fashion Week for the first time last year when Rhapso got her & Eváeros exclusive front-row tickets.

She appeared once in a nude spread for Zeus' mens' magazine. Her photoshoot "broke the internet" for a few minutes when the images made its way on Fatestagram.

Some of her favorite desserts are Záchari's honeyed fig crostatas (dusted on top with an extra helping of powdered sugar), Eváeros' ambrosia salad, Karme's peach bourbon upside-down bundt cake, and the orange lemon pound cake from Hollyhock's Bakery.

As for her love life, Pherusa is enjoying her singledom and meeting new people. Her last serious relationship was with an anthousai named Amaryllis. Pherusa has a few dating apps on her smartphone- also having gone out on more than one date with a maenad named Rhiannon. A couple of months ago Pherusa flew to Cyprus to hang out with Philotes. They had fun at a nightclub, got a bit tipsy, and ended up making out on the dancefloor. Things got steamier when Philotes went down on her in the nightclub's bathroom. Days later, Philotes reached out to her to "clear the air" with them admitting their attraction to each other. Pherusa was taken aback when Philotes offered up the idea to sleep with each other while her husband Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity) watches, without participating. She hasn't given her an answer yet.

Pherusa has a growing collection of Diamond Ave. fruit themed jeweled clutches. She herself was able to get the orange slice one (which costs 4,000 drachmas) while Karme got her the peach shaped one. As a summer solstice gift last year, Rhapso got her the pineapple shaped one!

In her free time she enjoys sunbathing, gardening, swimming, cooking, baking, bike riding, reading, shopping, spending time with her daughters, golf, fishing, and spending time with her friends.

Her favorite meals include chilled peach soup with fresh goat cheese, roasted lamb chops with a cherry glaze, and coconut chicken curry with white rice.

"If you eat today, thank a farmer."

[atinyladybug-daydreams]

Boba Flavour Profile, Thoughts and Tips

Something something a list to organise my boba flavours and shit. Not ranked yet. Just organising flavour profile, explaining flavour and giving tips. Feel free to reblog with your additions, tips and commentary. I don't mind reblogging with commentary or using tags. I'll read all.

Keep in mind that I am not specifically talking about the bigger branded ones like Chattime or Each-A-Cup but instead Night Market ones. Not sure if this tip can extend to Mall and Branded Boba stalls but can be attempted if available.

All is based on my own opinion and experience.

List of good/decent boba tea flavours:

Original pearl milk tea - tastes like teh tarik in a sense. OG is good. The boba balls absorb flavour well

Champagne - it's blue and good. Non-alcoholic and refreshing. Not too sweet or sour.

Strawberry (Sour) - imagine strawberry ice cream but with boba. Sometimes has the seeds texture in it. Good texture

Ice cream - it's blue. Tastes good. My comfort drink for a few years before I started trying other stuff. Haven't tasted it in a while so I forgot the exact taste of it but it's close with champagne

Butterfly Pea - sour aligned. Think lemon but pretty and very refreshing. Great for sunny and hot afternoons

Brazil Cuppocino - to summarise, coffee with boba. Can feel weird cause it's like drinking iced coffee but with extra texture (ice blended and boba). Pretty okay. Not sure if it gives caffeine side effects since I have no idea how caffeine affects me.

Lavender - imagine perfume but as a drink and with boba. Extra points for literally tasting gay. Also the drink is purple

List of boba tea flavours to avoid:

Mint - it's like drinking toothpaste. Very minty and sharp.

Brown sugar - way too sweet (good for people who has a sweet tooth tho)

List of flavours to try:

Matcha

Mocha

Chocolate

Peach?

Other Tips/Misc. Notes:

Do NOT drink boba with milk during/before/after meal time. It will actually make you feel really REALLY full and sick. Milk is known to make you full. I made that mistake. Don't.

Also I don't know about types of milk affecting the taste of boba. Like almond milk and stuff. Never had that before and I don't drink boba with milk. Reblog your addition with results if you start experimenting. I'm curious.

Try the smallest size first to get used to the drink and flavour. Also cause it's cheaper and not that big of a waste if you hate the taste

Boba pearls can be switched out to jelly if you don't like boba pearls. There's other options for pearls too.

Switching boba pearls to other options can and will change the entire experience of a drink since some has flavours and different textures (jelly tends to be harder and sour aligned while the red exploding ones kinda burst and also tastes sour).

Liking a flavour in something else does not necessarily mean you'll like it in boba. Taste really become different. (I love mint but god fuck mint boba.)

Drink comes either ice-blended or regularly iced. I personally like ice-blended cause I think regularly iced kinda affects the taste when the ice melts but could try to experiment what you prefer.

Put your drink in the freezer when you're not drinking it. Reminder not to forget about it.

[adityarana1687-blog]

Sorbitol Market Size Worth $2.80 Billion By 2030 | CAGR 6.7%

The global sorbitol market size is expected to reach USD 2.80 billion by 2030, as per the new report by Grand View Research, Inc. It is expected to expand at a CAGR of 6.7% from 2023 to 2030. The increasing awareness regarding the health and digestive benefits associated with digestive health supplements, the rising geriatric population, increasing demand for non-medical dietary supplements, and technological advancements in the processing of these products are driving the demand for sorbitol-based products, consequently aiding the growth of the market over the forecast period.

The market growth is expected to be fueled by the increasing demand for the product for use in the manufacturing of various food and beverages, such as fruit juice, candies, and chocolates. Moreover, vitamin C is synthesized using sorbitol as the product is one of the building blocks in the manufacturing process. Vitamin C is also used for the production of dietary supplements, which is expected to grow at a high rate over the forecast period, resulting in the high growth of the market. The rise in the number of gym-goers, coupled with the increasing awareness regarding health and fitness, has positively affected the demand for nutritional drinks and thus has increased the demand for specialty ingredients across the world.

The liquid product segment dominated the market in 2022. It is used in the production of candy to increase its chewy texture and softness. Liquid sorbitol is also finding new applications in the tobacco market as it is added to chewing tobacco to enhance its flavor. The growing applications of liquid sorbitol are expected to be helpful in the growth of the segment over the forecast period. The crystal product segment is anticipated to witness significant growth from 2023 to 2030. Crystal sorbitol is used in numerous cosmetic products, such as moisturizers and face creams, in the form of humectant due to its resistance to bacteriological degradation and ability to retain moisture. The growing demand for cosmetic products is expected to impact the market growth positively over the forecast period.

The food end-use segment dominated the market in 2022. Sorbitol is majorly used as a sweetener and a low-calorie sugar substitute in the food and beverage industry. In addition to providing sweetness, sorbitol also acts as an excellent texturizing and anti-crystallization agent in the production of ice cream and bakery products. The growth of the food end-use segment is also attributed to rising product utilization in the production of diabetic food products. Efficiency in operation and product innovation are expected to drive the market. Fast-paced lifestyle and increased preference for convenience food are presumed to be some of the major drivers of the food processing sector, resulting in the growth in demand for sorbitol.

Factors such as advancements in nutrition and technology, growing consumer inclination toward improved health and longevity, and increasing frequency of exercising in modern lifestyles are expected to contribute to the augmented consumption of fiber-rich, organic, and gluten-free foods. This is expected to boost the consumption of sorbitol in the production of fiber-rich and gluten-free food products, thereby driving the market.

The companies are developing a broad range of products to cater to the requirements of different application industries and boost sales growth, thereby leading to the development of a diversified product portfolio. This, in turn, is expected to aid the companies to target different market segments and also improve brand equity.

Major companies in the market own several trademarks and patents, which emerge as valuable assets for the company. These patents and trademarks offer an important competitive edge to companies. These patents also witness the streams of new inventions generated by the companies, which are expected to enhance customer satisfaction and contribute to strengthening customer relationships. These patents also improve brand equity as well as the financial performance of the companies operating in the market. Over the forecast period, sorbitol is therefore expected to see an increased number of applications in the food and beverage industry.

Request a free sample copy or view report summary: Sorbitol Market Report

Sorbitol Market Report Highlights

By product, liquid accounted for the largest share in terms of revenue as well as volume in 2022. The product is preferred over other substitute products as it is non-carcinogenic and has a pleasant and sweet taste

The crystal product segment is expected to expand at the highest growth rate over the forecast period. Crystal sorbitol is used as a plasticizer in the manufacturing of capsule outer shell and as an excipient and filler in the production of pharmaceutical capsules

The vitamin C application segment is expected to register the highest growth rate over the forecast period owing to its increasing use in functional foods and dietary supplements

The food end-use segment held the largest market share in terms of revenue and volume in 2022. The food processing industry across the world is expected to witness a boost in sales owing to the increased consumer preferences in terms of variety of products as well as quality

Companies operating in the market are continuously involved in the enhancement of the quality of products and the companies keep introducing new products with advanced features that are competitive in both performance and prices

Sorbitol Market Segmentation

Grand View Research has segmented the global sorbitol market report based on product, application, end-use, and region:

Sorbitol Product Outlook (Revenue, USD Million; Volume, Kilotons, 2018 - 2030)

Liquid

Crystal

Sorbitol Application Outlook (Revenue, USD Million; Volume, Kilotons, 2018 - 2030)

Oral Care

Vitamin C

Diabetic & Dietetic Food & Beverages

Surfactant

Others

Sorbitol End-use Outlook (Revenue, USD Million; Volume, Kilotons, 2018 - 2030)

Personal Care

Chemical

Food

Pharmaceutical

Others

Sorbitol Regional Outlook (Revenue, USD Million; Volume, Kilotons, 2018 - 2030)

North America

U.S.

Canada

Mexico

Europe

Germany

U.K.

France

Asia Pacific

China

India

Japan

Australia

Thailand

Central & South America

Brazil

Middle East & Africa

Saudi Arabia

List of Key Players of Sorbitol Market

American International Foods, Inc.

ADM

Cargill Incorporated

DuPont

Gulshan Polyols Ltd.

Merck KGaA

Ecogreen Oleochemicals GmbH

Qinhuangdao Lihua Starch Co., Ltd.

Roquette Frères

SPI Pharma

Tereos

Ingredion Incorporated

Kasyap Sweeteners, Ltd.

[delifoodsmanufacturer]

What Is Isomalto-oligosaccharide Syrup(IMO Syrup)?

In recent years, sugar control, fat reduction, and healthy living have become important ingredient trends in baked pastries. Sucrose-free and natural sugar substitutes have gradually attracted attention, and consumers are pursuing healthier sweetness. As a new type of functional sweetener, Isomalto-oligosaccharide syrup is widely used in medical, functional food and food additives industries due to its unique health properties. It is called a new type of biological glycogen in the 21st century. Isomalto-oligosaccharide syrup is a functional oligosaccharide made from high-quality starch (corn or cassava) by enzymatic hydrolysis and refining. It has the characteristics of low sweetness, low calories, good moisture retention, and anti-caries, and is widely used in food, beverages, health products and other fields. Currently, two main types of isomaltose products are on the market: IMO-50 and IMO-90. The content of oligosaccharides in IMO-50 must account for more than 50% of the total dry matter, of which isomaltose, panose, and isomaltotriose account for more than 35% of the total dry matter; IMO-90 requires that the content of IMO is more than 90% and the content of trisaccharides is more than 45%. Wuhu Deli Food Co., Ltd., as a leading syrup manufacturer in China, has been committed to providing consumers with safe, healthy and high-quality products. We have been deeply involved in the field of oligosaccharides for many years, with advanced production equipment, professional technical teams and a complete quality management system. Product characteristics of oligosaccharides Low sweetness -Oligosaccharides are about 40%-50% of sucrose, with a refreshing taste and will not give people a feeling of being too sweet. This makes it more widely used in food and beverages, which can meet the taste needs of different consumers. Low calories- Compared with sucrose, oligosaccharides have lower calories, containing only about 2 kcal per gram. This is an ideal choice for consumers who are concerned about health and weight management. At the same time, the low-calorie characteristics also make oligosaccharide syrup more and more popular in low-sugar and low-fat foods. Good moisture retention-oligosaccharide syrup has good moisture retention, which can keep the moisture of food and beverages and extend their shelf life. In baked goods, oligosaccharide syrup can make bread, cakes and other products softer, moister and taste better. Anti-caries-oligosaccharide syrup cannot be fermented and utilized by bacteria in the mouth, so it has an anti-caries effect. This is a very important advantage for children and teenagers, which can effectively prevent the occurrence of caries. The application range of Isomalto-oligosaccharide syrup is very wide, mainly including the following aspects: Dairy products: yogurt, ice cream, milk powder, etc. Beverages: functional drinks, carbonated drinks, juices, etc. Baked foods: bread, biscuits, cakes, etc. Candy: soft candy, hard candy, etc. Condiments: sauces, seasoning powders, etc. Health food: probiotic food, dietary supplements, etc. At present, our syrup products are exported to Europe, America, Southeast Asia and other countries. Deli foods has been established for over 20 years and has always adhered to quality-oriented standards, providing customers with high-quality syrup products. As a food factory, it can effectively control production costs. Therefore, we can provide customers with reasonable prices, allowing customers to gain an advantage in market competition. We will provide each customer with high-quality products, low prices, fast delivery and professional services for win-win cooperation. If you need other syrups, such as rice syrup, fructose syrup, glucose syrup, etc., Welcome to contact us and request free samples~ Read the full article

[windyjohn1]

Global Dairy Desserts Market worth $1,528.5 million by 2033

The Global Dairy Desserts Market report focuses on the market by product type (Ice Cream, Yogurt, Pudding), by distribution channel (Supermarkets, Online). The dairy desserts market is projected to grow at a CAGR of 5.5% from 2024 to 2033, reaching USD 1,528.5 million by 2033, up from USD 1,033.4 million in 2023. Key characteristics and driving factors include rising health awareness, innovation in flavors and packaging, expansion of distribution channels, increasing disposable income, and urbanization and lifestyle changes. The ice cream segment held the largest market share in 2023, and the supermarket/hypermarket distribution channel is expected to be the largest revenue contributor by 2033, Europe held the largest market share in 2023 due to high consumer preference for dairy products and strong retail infrastructure.

The dairy desserts market encompasses a wide range of sweetened dairy products, such as ice cream, yogurt, and pudding, which are popular for their taste and nutritional benefits. These products cater to consumers seeking convenient and indulgent food options.

Key Market Drivers

Rising Health Awareness: Consumers are increasingly opting for dairy desserts as a healthier alternative to traditional desserts, driven by their nutritional benefits and probiotic content in products like yogurt.

Innovation in Flavors and Packaging: Continuous innovation in flavors and packaging formats is attracting a broad consumer base, enhancing product appeal.

Expansion of Distribution Channels: The growing presence of supermarkets, hypermarkets, specialty retailers, and e-commerce platforms is boosting product availability and consumer access.

Increasing Disposable Income: Rising disposable income, particularly in emerging markets, is leading to higher spending on premium and indulgent food products.

Urbanization and Lifestyle Changes: Rapid urbanization and changing lifestyles are increasing the demand for convenient and ready-to-eat dairy dessert products.

Get more information on “ Global Dairy Desserts Market Report ” by requesting FREE Sample Copy at 

https://www.eternalmarkets.com/report/dairy-desserts-market-2024-global-dynamics-trends-forecast/#tab-request-sample

Restraining Factors

Health Concerns: Growing concerns about sugar content and calorie intake in dairy desserts may limit market growth.

Regulatory Challenges: Stringent regulations related to food safety and quality standards can pose challenges for manufacturers.

Competition from Dairy Alternatives: Increasing popularity of dairy-free and plant-based desserts could impact the demand for traditional dairy desserts.

Future Outlook

Emerging Markets Expansion: Significant growth opportunities exist in emerging markets due to rising disposable income and changing dietary preferences.

Sustainability Initiatives: Increasing focus on sustainable packaging and environmentally friendly production processes will drive market growth.

Product Diversification: Development of dairy-free and low-calorie dessert options to cater to health-conscious and lactose-intolerant consumers.

Technological Advancements: Innovations in manufacturing processes and storage technologies will enhance product quality and shelf life.

Strategic Collaborations: Partnerships between dairy producers and retail chains to expand market reach and improve product availability.

Key Players

Nestle S.A.

Dana Dairy Group

Danone S.A.

General Mills

The Kraft Heinz Company

Unilever

Britannia Industries

Gujarat Cooperative Milk Marketing Federation Ltd. (AMUL)

Parag Milk Foods

Mother Dairy Fruit & Vegetable Pvt. Ltd

Other Market Leaders In The Business

Inquire Before Buying at 

https://www.eternalmarkets.com/report/dairy-desserts-market-2024-global-dynamics-trends-forecast/#tab-inquire-before-buying

Recent Developments

New Product Launches:Nestle S.A. introduced a new range of low-fat dairy desserts to cater to health-conscious consumers.

Partnerships and Collaborations:Danone S.A. partnered with a leading e-commerce platform to expand its online presence in Asia.

Mergers and Acquisitions:General Mills acquired a prominent dairy dessert brand to strengthen its product portfolio.

Technological Achievements:Unilever developed an innovative packaging solution to extend the shelf life of its dairy desserts.

Market Segmentation

By Product Type: Ice Cream, Yogurt, Custard, Sherbet, Pudding, Others

By Packaging Material: Plastic, Paper, Glass, Metal, Others

By Distribution Channel: Supermarket/Hypermarket, Specialty Retailers, Convenience Stores, E-Commerce, Others

By Geography:

Asia-Pacific: China, Japan, India, Rest of APAC (RoAPAC)

North America: U.S., Canada

Europe: Germany, U.K., France, Italy, Spain, Rest of Europe (RoE)

South America: Brazil, Argentina, Rest of South America

Middle East & Africa: GCC, Israel, South Africa, Rest of MEA

Geographical Analysis

Europe: Leading the market due to high consumer preference for dairy products and strong retail infrastructure. Increasing urbanization and changing lifestyles are key driving factors.

Asia-Pacific: Significant growth potential driven by increasing disposable income, urbanization, and changing dietary habits.

Final Insights

The global dairy desserts market is poised for steady growth over the next decade, driven by increasing consumer demand for nutritious and indulgent food options, continuous product innovation, and expanding distribution channels. Europe and Asia-Pacific are expected to be the key growth regions, offering significant opportunities for market expansion. Major players are focusing on sustainability, strategic collaborations, and technological advancements to enhance their market position and meet evolving consumer preferences.

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Eternal Markets see how fundamental measurable looking over data is for your association or affiliation. In this manner, we have related with the top distributors and research firms all had practical experience in explicit areas, guaranteeing you will get the most dependable and exceptional research information accessible. We additionally give COTS (Commercial off the Shelf) business division reports as custom investigation concurring your specific needs.

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[thebusinessmagnate]

Aylon and Thomas: Chef-Crafted Extra-Creamy Plant-Based Dairy-Free Ice Creams at Eclipse Foods

Do you like eating Ice Cream? That creamy, cold, velvety, sweet, deliciousness? Yes, count me in, please! I am a huge sucker for Ice Creams. Be it tubs, pints, single serves, scoops, cones, bars, bonbons, cakes, chocolates. The different flavors and ingredients in Ice Creams are an added tasty indulgence, taking this cold dessert to another level. 

Don’t come at me but, I would love an Ice Cream scoop, maybe two or three more scoops, any day and at any time! 

I recall how I spent my childhood summers licking off the melting Choco-Bar on my hands after a long day at the park, it’s both a fond memory, and the taste of this delicious cold dessert will always be a cherished feeling and moment. 

In this era, there are many people, mostly in the newer generation (Gen Alpha), who seem to have an increased case of being lactose-intolerant. The condition ‘lactose intolerance’ occurs due to the digestive system losing its capability to produce enough lactase enzyme, to break down and digest lactose – a sugar that is found widely in milk and dairy products. Abdominal pains, diarrhea, nausea, and bloating are some of the main side effects of being lactose intolerant, and unfortunately also losing the ability to consume dairy products.  

Additionally, with growing global environmental concerns requiring people to be more sustainable and eco-friendly, the market trends and consumer preferences drive the food and beverage manufacturing industry to shift toward being more inclusive of ‘veganism’ and plant-based food products in their meals, while also considering how the generation is becoming more lactose intolerant as well. 

To also save our dairy-producing animals like cows, buffalos, sheep, and goats, the inclusive idea of manufacturing and producing plant-based food and beverage products sustainably is the new strategy adopted for clean, green, free, safe, and healthy consumption. This way our planet and its inhabitants can be protected, preserved, and conserved. 

Therefore in this article, we will be sharing deep insights into an American company – Eclipse Foods, co-founded by Aylon Steinhart and Thomas Bowman in 2019, in California, USA. This company specializes in Ice Cream that is manufactured and produced by using Corn, Cassava, Rapeseed, and Potato – for a chef-crafted, extra-creamy, plant-based, and dairy-free that is a delicious, safe, vegan, and healthy indulgence for all. 

The Two Taste Buds Behind Eclipse Foods’ Ice Creams – Aylon and Thomas:

The two co-founders who together started and established Eclipse Foods are – Aylon Steinhart and Thomas Bowman. 

Aylon Steinhart is the Chief Executive Officer at the company and is also a vegan entrepreneur from Berkeley. Aylon has put in a lot of effort in consulting, encouraging, advising, and convincing companies and start-up businesses in the Consumer Packaged Goods (CPG) sector like Kellogg’s and Heinz, to be more inclusive of alternative protein solutions. Aylon holds a Bachelor of Science Degree in Business Administration from the University of California – Haas School of Business. The co-founder started his career as a Startup Analyst/Writer at Vator, a Software Analyst at Digilabs Pro, a Corporate Account Manager at AT&T, a Founder and CEO at Photopaz, Co-founded and became Marketing Director at BrideBox, a Senior Advisor at The Good Food Institute, a Y-Combinator, and lastly in the year 2019 co-founded and established Eclipse Foods with Thomas Bowman. 

Thomas Bowman is the Chief Technology Officer at the company and is an award-winning chef from Chicago, totaling 16 Michelin Stars and twice nominated for a James Beard Award. Thereafter Thomas started to focus on product development and food science. Here, he created some of the best-selling plant-based food products at JUST. 

Sharing a passion for food, Aylon and Thomas set out together to integrate culinary strategies with food technology. Making food and beverage products that are safe and healthy, while also making impactful choices in protecting the planet we all call home, the co-founders succeeded in manufacturing and producing a protein alternative solution that is vegan and consumable by all, and delivered Ice Creams that are extra-creamy, dairy-free, plant-based, and GMO-free. 

About Eclipse Foods:

Eclipse Foods Ice Creams is “not another pint of frozen plant milk. We dug in and mimicked milk’s creamy molecular structure and functionality using plants like corn, cassava, rapeseed, and potato”. 

To put an end to industrial animal agriculture, Eclipse Foods has successfully manufactured and produced animal-free products as your favorite dairy treat. 

On a mission “to create a more sustainable, healthy, and humane food system with plant-based products that taste better and do better for people, animals, and the planet”, the company acts as the change we have all been craving. 

Co-founded by Aylon and Thomas in the year 2019, in Alameda, California, USA – Eclipse Foods “tastes great, does good” through Ice Creams that are chef-crafted, dairy’s lick-a-like, and an appetite for the better. 

The company retails its Ice Cream delicacy in 4 convenient formats. Bonbons. Pints of different dairy-free flavors, 3-Gallon Tubs,  Soft Serves, and Single Serve Cups. “Doing our part, one pint at a time”, Eclipse Foods drives toward a sustainable future with eco-friendly practices and initiatives. Reduced consumption of water, reduced land space, and decreased production of greenhouse gases have helped the company hugely in overcoming the detrimental strategy of using conventional dairy-produced methods and products. As a result, Eclipse Foods’ Ice Creams sees 65% fewer emissions than dairy, which means that over 190,509 metric tons of CO2 is reduced and over 15 million gallons of water is saved. 

Acknowledging as the “next massive plant-based food company revolutionizing the 500 billion dollar dairy sector”, Eclipse Foods has raised 60 million+ from investors like Y-Combinator, Forerunner Ventures, Chairman of Beyond Meat, and more. The company promises that “Anything dairy can do, Eclipse can do better”.

Visit More : https://thebusinessmagnate.com/aylon-and-thomas-chef-crafted-extra-creamy-plant-based-dairy-free-ice-creams-at-eclipse-foods/

[tamanna31]

Asia Pacific Ice Cream 2024 Industry – Challenges, Drivers, Outlook, Segmentation - Analysis to 2030

Asia Pacific Ice Cream Market

The Asia Pacific ice cream market size was estimated at USD 42.15 billion in 2023 and is projected to grow at a CAGR of 4.9% from 2024 to 2030. The Asia-Pacific market is experiencing growth due to consumers having higher disposable incomes and a preference for purchasing high-quality ice cream products. This growth is fueled by the increasing demand for food items like ice cream and frozen desserts in the region, with disposable income being primarily allocated towards food purchases.

The rise in ice cream production is supported by the expanding dairy market in the Asia-Pacific region. The trend of health-conscious consumers seeking ice creams with functional and health benefits is further driving the demand for high-quality products made with ingredients like mung bean and other nutritious components.

Gather more insights about the market drivers, restrains and growth of the Asia Pacific Ice Cream Market

The increasing popularity of premium ice creams in the region is anticipated to be a key driver for market growth. Manufacturers are introducing new ice cream innovations, like sugar-free plant-based varieties, to cater to consumer preferences, thereby fueling the market growth of the Asia Pacific ice cream industry in the forecast period. In March 2024, Eclipse Foods, the plant-based ice cream brand known for its commitment to replicating the creamy texture and rich flavors of traditional dairy, launched its latest innovation: Eclipse Bonbons. This exciting new line takes the brand's signature non-dairy ice cream to a whole new level of indulgence, offering a luxurious treat that rivals the most decadent chocolate-covered ice cream bonbons.

Major players in the Asia Pacific market are investing heavily in research and development to introduce new and innovative flavor varieties of ice creams. In April 2024, Havmor, a brand under LOTTE Wellfood Co. Ltd, launched a fresh lineup of ice cream flavors just in time for the upcoming summer heatwave. The range features a mix of traditional favorites and contemporary twists. From classics like Shahi Kesar and Rajwadi Kulfi to modern delights such as Blueberry Cheesecake, Cookie and Cream cones, and ice cream sandwiches. It also added seasonal treats like Jaljeera & Kalakhatta, Ratnagiri Hapus, and rose-flavored ice cream for a cool and revitalizing indulgence.

The increasing expenditure on ice creams in Asian countries such as India, Japan, and New Zealand is projected to support market growth. For instance, according to Japan’s Ministry of Internal Affairs and Communications (MIC), expenditure on ice cream among Japanese consumers witnessed a 135% growth between 2011 and 2020.

Asia Pacific is characterized by an increasing demand for high-end ice creams. The changing consumption habits of consumers and the vast diversity in the region have led to the demand for varied flavor combinations and innovative ice creams. The region has also witnessed the introduction of new brands to the market, which has led to positive competition in the industry. For instance, Chicecream is a premium ice cream brand in China that focuses on high-end and creative ice creams. Founded in 2018, Chicecream was the No. 1 brand in terms of sales in the ice product sector on Tmall in 2020 and 2021. It is also immensely popular at China's annual Double 11 and 618 shopping festivals.

Browse through Grand View Research's Consumer F&B Industry Research Reports.

The global chicory coffee market size was estimated at USD 216.61 million in 2023 and is projected to grow at a CAGR of 6.5% from 2024 to 2030.

The global human grade pet food market size was estimated at USD 2.41 billion in 2023 and is expected to grow at a CAGR of 6.6% from 2024 to 2030. 

Asia Pacific Ice Cream Market Report Segmentation

This report forecasts revenue growth in Asia Pacific and country levels and provides an analysis of the latest industry trends from 2018 to 2030 in each of the sub-segments. For this study, Grand View Research has segmented the Asia Pacific ice cream market report based on source, flavor, packaging, distribution channel, and country:

Source Outlook (Volume, Million Liters; Revenue, USD Million, 2018 - 2030)

Dairy & Water-based

Vegan

Flavor Outlook (Volume, Million Liters; Revenue, USD Million, 2018 - 2030)

Vanilla

Chocolate

Fruit

Cookie & Cream

Nut

Others

Packaging Outlook (Volume, Million Liters; Revenue, USD Million, 2018 - 2030)

Cartons

Tubs

Cups

Cones

Bars

Distribution Channel Outlook (Volume, Million Liters; Revenue, USD Million, 2018 - 2030)

Hypermarkets & Supermarkets

Convenience Stores

Ice Cream Parlor

Online

Others

Country Outlook (Volume, Million Liters; Revenue, USD Million, 2018 - 2030)

Hong Kong

Taiwan

South Korea

Thailand

Singapore

Indonesia

Australia

New Zealand

Japan

Key Asia Pacific Ice Cream Companies:

Nestle SA

General Mills Inc.

Appolo Ice Cream Co Ltd;

Unilever PLC

Yili Group

CAMPINA ICE CREAM INDUSTRY Tbk.

Diamond Food Indonesia

Dairy Bell Ice Cream

PT. United Family Food

Froneri International Limited

Recent Developments

In January 2024, Singapore's OATSIDE has recently broadened its range by introducing a new line of ice cream, leveraging its distinctive oat milk as the primary component. This fresh ice cream collection is currently offered in three flavors: chocolate, peanut butter cookie dough, and coffee with mini chocolate chips

In March 2023, Chinese dairy giant Mengniuhas taken a significant step in expanding its global reach with the completion of the most extensive smart ice cream factory in Southeast Asia (ASEAN). This new facility, operated by its subsidiary brand Aice Group, marks a historic moment for the Philippines - it is the country's first intelligent ice cream factory

In March 2023, Healthy ice cream brand NOTO introduced three new Indian-flavored gelatos that are denser, richer, and creamier, containing half the fat and sugar. Each of these flavors has a significant historical connection with the Indian palate, resonating deeply with consumers.

Order a free sample PDF of the Asia Pacific Ice Cream Market Intelligence Study, published by Grand View Research.

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Saudi Arabia Ice Cream Market Insight, Trends, Report 2023-2030

 BlueWeave Consulting, a leading strategic consulting and market research firm, in its recent study, estimated Saudi Arabia Ice Cream Market size by value at USD 762.6 million in 2023. During the forecast period between 2024 and 2030, BlueWeave expects Saudi Arabia Ice Cream Market size to expand at a CAGR of 3.1% reaching a value of USD 1,190.3 million by 2030. The Ice Cream Market in Saudi Arabia is propelled by high disposable income levels and increasing demand for premium ice cream variants. The market is further bolstered by the entry and expansion of both international and local brands. Additionally, the increasing trend of online shopping, supported by e-commerce platforms and food delivery apps, has made ice cream more accessible to consumers.

By volume, BlueWeave estimated Saudi Arabia Ice Cream Market size at 49.3 million liter in 2023. During the forecast period between 2024 and 2030, BlueWeave expects Saudi Arabia Ice Cream Market size by volume is projected to grow at a CAGR of 7% reaching the volume of 79.5 million liter by 2030. The popularity of single-serving and on-the-go products, like ice cream bars and mini-cups, aligns with modern lifestyles, broadening the market reach. Health-conscious consumers are drawn to ice cream with reduced sugar, natural ingredients, and functional additives. The rise of experiential dining and dessert-focused restaurants also opens new collaboration opportunities for ice cream manufacturers. Furthermore, brands are embracing eco-friendly practices and are innovating with unique flavors and healthier options, contributing to the sustained growth of Saudi Arabia Ice Cream Market.

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Impact of Escalating Geopolitical Tensions on Saudi Arabia Ice Cream Market

Intensifying geopolitical tensions can have a multifaceted impact on Saudi Arabia Ice Cream Market. Uncertainties stemming from geopolitical instability can disrupt supply chains, leading to potential shortages of raw materials and increased production costs. Consumer confidence may also falter amid such uncertainties, influencing spending behaviors and consumption patterns. To navigate these challenges, market players must prioritize robust supply chain management and adaptability in their strategies. Maintaining stringent quality and safety standards becomes crucial to sustain consumer trust and ensure market stability amidst fluctuating geopolitical conditions.

Saudi Arabia Ice Cream Market

Segmental Coverage

Saudi Arabia Ice Cream Market – By Type

Based on type, Saudi Arabia Ice Cream Market is bifurcated into Dairy & Water-based and Vegan segments. The vegan segment is expected to hold a higher share in the Saudi Arabia Ice Cream by type over the forecast period. The growth is driven by rising consumer preferences for premium, sugar-free, gluten-free, and organic ice creams that cater to health-conscious lifestyles. The market is witnessing a shift towards healthier dessert choices, including low-sugar and sugar-free options, reflecting evolving consumer tastes. Moreover, there is growing demand for distinctive flavors, which is boosting the popularity of vegan ice cream alternatives made from almond milk, coconut milk, and other plant-based ingredients. This trend is further supported by increasing adoption of vegan diets and higher incidences of lactose intolerance and gluten sensitivity among Arab populations, driving demand for lactose-free and gluten-free ice cream products.

Competitive Landscape

Saudi Arabia Ice Cream Market is fragmented, with numerous players serving the market. The key players dominating Saudi Arabia Ice Cream Market include Saudia Dairy & Foodstuff Co Ltd, IFFCO Group, Saudi Ice Cream Factory Ltd, Mars Saudi Arabia Ltd, Batterjee Foodstuffs Factory, Arabian Food & Dairy Factories, General Mills Inc, Cone Zone Co, and Unilever Group. The key marketing strategies adopted by the players are facility expansion, product diversification, alliances, collaborations, partnerships, and acquisitions to expand their customer reach and gain a competitive edge in the overall market.

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