SUPERMARKETGURU FOOD &
HEALTH WEEKLY NEWSFLASH!
Ice Cream 2004, A Celebration of Flavors and Innovation
Published on: July 1, 2004
It was during the Reagan Administration that Ice Cream finally got its place in history with our 40 th President designating July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. The U.S. ice cream industry is one of the supermarket's largest and generates about $20 billion in annual sales, which (according to the USDA) translates to about 23 quarts per person per year. And just in case you ever wondered, it takes the average person just about 50 licks to polish off a single scoop ice cream cone.
One trend in ice cream is certainly towards “indulgence” and the sales prove it as premium and super premium quality ice creams (with over 40 percent of the total dollar sales) continues to outsell regular ice cream as well as the light, reduced fat, low fat and nonfat products. In fact, according to ACNielsen both unit volume and dollar sales of ice cream for the past 52 weeks ending May 15 show an overall decline of a little more than 3 percent.
Most of that decline can be blamed on the low carb diet phenomenon, which has effected many foods, but that's about to change as many ice cream brands are introducing low carb products that actually taste good!
There are hundreds of brands, thousands of flavors and more ice cream choices than ever, so we've selected a sampling of some of the newest trends and flavors to see just what our own consumer panel of ice cream experts: Katie, Matt, Ann & Al think are the best!
But first, a little history:
Ice cream may have begun in China, which developed the first ice houses, or Europe where the French and Italians perfected fruited ices before adding the richness of cream to desserts that were as beautiful to look at as they were delicious to eat. However, it was Americans that perfected this now year-round treat from Thomas Jefferson, whose Monticello recipe is an all-time classic to Jacob Fussell who made a fortune selling the first manufactured ice cream, to Union soldiers during the Civil War. America's first ice cream parlor reportedly opened in New York City in 1776. Our second First Lady, Dolly Madison served ice cream as a dessert in the White House at the second inaugural ball in 1812.
What makes ice cream so delicious are its basic ingredients: butterfat, cream or milk, and sugar. In fact to be called ice cream in the U.S. , the product must have ten per cent butterfat and to reach premium status, the content of butterfat must be at least sixteen percent but is often more. Add to this recipe fruit, nuts, chocolate in chips or other confections from cookies to marshmallows, and you have everything man, woman, or child could ask for to cool the heat or add a smile to the tongue.
So what are this year's ice cream trends? Click here to find out.
Before you scoop, read those labels!Click here for more information.
Make sure every bit of your ice cream tastes great! Click here for my tips to guarantee every delicious spoonful!
