Production Selection

According to the International Dairy Foods Association, in 2020, ice cream makers in the
United States produced 1 billion gallons of ice cream with the average American consuming
about 23 pounds of ice cream and similar frozen desserts each year.
There are many different flavours and varieties of ice cream to choose from, so there is
something for everyone. Ice cream is a popular snack and dessert choice because it is
affordable, tasty, and easy to prepare. It can be enjoyed by itself or with toppings like
sprinkles, chocolate chips, or whipped cream.
People purchase ice cream for many reasons including pleasure, convenience, and
socialization. Ice cream shops are often popular gathering places for friends and family. Ice
cream is a fun, indulgent food that everyone can enjoy.

Demographic Characteristic
Demographic segmentation is market segmentation according to age, race, religion, gender,
family size, ethnicity, income, and education. Demographics can be segmented into several
markets to help an organization target its consumers more accurately. With this type of
segmentation, an organization can categorize the needs of consumers.
Walls has been targeted every segment and we can say that wall 's has a Fragmented market.
More specifically they are focusing on age, gender, family size, and income. They are
offering Paddle Pop (vanilla, orange, choc bar, choc Dip etc. for kids. For teenagers they are
offering cornetto cones, Magnum, Badami, etc. For families they are offering their ice creams
in family packs like they have wall’s kulfi, strawberry, Mango, chocolate, etc.
Hico has ice-cream for nearly all demographic segments. They have Ice Lolies and Creamy
Pops for kids. For teenagers they are offering Mega New Bar, Mega Cone and Cups. For the
families they have all their flavours in family take away.
The Ice Cream Market can be segmented in a few different ways including:
 by flavour and texture
 by type of ingredients (dairy or non-dairy)
 by the age of the consumer (children, adults, seniors)
 by occasion (i.e., snack, dessert, special occasions)

Psychographics Characteristic
Manufacturers are increasing their product range by including functional ingredients, organic
herbal fillings, and exotic flavours in product formulations to meet the changing consumers’
demands. For instance, companies are including other exotic flavours such as tropical fruits,
lemons, and coconuts to cater to changing taste of consumers. In addition, health-conscious
customers prefer a low-calorie and low-fat ice cream called Skinny Cow. In this way, product
innovation in ice cream products drives the growth and development of the market globally.
Apart from this, retail channels such as hypermarkets, supermarkets, convenience stores,
discounters, forecourt retailers, and grocery stores act as global marketing tool that assist in
building an impressive premium image and increase brand exposure of wide variety of ice
cream products. Expansion of these retail channels contributes to the growth of ice cream
market size. However, the health concerns associated with ice creams restrain the ice cream
market growth. Furthermore, rise in demand for innovative products and development of
lactose-free ice cream provide growth opportunities for ice cream market size expansion.
The global ice cream market is segmented based on product type, flavour, distribution
channel, and region. Based on product type, the ice cream market is categorized into impulse
ice cream, take-home ice cream, and artisanal ice cream. Based on flavour, the market is
divided into vanilla, chocolate, fruit, and others. Based on distribution channel, it is
categorized into supermarkets and hypermarkets, convenience stores, specialty stores, and
online sales channel. Based on region, the market is analysed across North America, Europe,
Asia-Pacific, and LAMEA.

Personas
Similarly, the habits and motivations around eating ice cream also vary by location, although
some generalisations can be inferred. Various reports have found that universally, consumers
tend to eat the most ice cream in the afternoon or evening, and that for many consumers,
eating ice cream is a regular past time more than an occasional indulgence. For example, one
recent survey among 500 urban Brazilians found that 34% had consumed or bought ice cream
in the past week and 37% had done so that month, indicating that ice cream is a household
staple for many. Likewise, Global data found that 35% of French consumers regularly eat ice
cream as an after-dinner indulgence or to unwind after a hectic day. In the Asia-Pacific
region, consumers may opt for take-home ice cream for a different reason: to foster a sense of
community and sharing amongst the family.
Another unifier among consumers is the worldwide desire for economical ice cream options.
In Germany, Spain and Poland, half of the respondents to a recent Kerry survey said they
want cheaper ice cream options and around a third already buy private label ice cream, which
is considered cheaper than traditional take-home ice cream. In Brazil, 36% of shoppers told
Global data they are buying cheaper ice creams now than they were 12 months ago. This
want for good value is indicated in format preferences. Mintel found that a third of U.S.
consumers report purchasing at least one pint in 6-month period and take-home ice cream is
the preferred format in many locations, with some countries, such as Brazil, showing a
preference for bulk containers. (In many locations, a take-home pint costs the same or less
than a single trip to an ice cream shop.) However, there’s growing demand for single-serving
ice cream products in most markets, which brings us to our first trend the sanctification of ice
cream into single-serving products.

Articulation of response
While some regions prefer the staples, consumers in many areas are cooling down with fun,
new flavours. Even in Brazil, where the main driver of ice cream purchases is a favourite,
usually classic, flavour such as chocolate, strawberry or vanilla, our experts predict new,
more playful flavours will soon gain popularity. Case in point: according to Mintel, 55% of
Brazilian consumers have already tried frozen fruit creams, including açaí and pitaya, and the
majority would be interested in having them again.
Countries in the Asia-Pacific region may be the biggest boundary pushers for new flavour
combinations, with offerings like chili crab ice cream and blue cheese ice cream becoming
more commonplace by the day. Australia is following suit—there, the newest flavour
innovation has been dubbed “savoury”, thanks to the combining of sweet and savoury
flavours for a new ice cream experience.
If these combinations are too off-brand for your company, don’t worry. An easy way to
introduce new flavours is by transforming already loved classics. In Europe, the fastest
growing ice cream flavours include elderflower, honeycomb, prosecco and speculums. By
pairing these flavours with a classic base, like vanilla, you can get a new and exciting flavour
experience that won’t repel your regular customers.
Seasonal flavours offer another place for experimentation and innovation. Kerry’s experts in
North America suggest that using less traditional seasonal flavours is one easy way to stand
apart from the competition. (Think sweet potato ice cream for Thanksgiving.) According to a
recent Kerry survey, 88% of U.S. consumers who purchased a seasonal menu item in the past
year agree they are more likely to try a new flavour if it’s seasonal. Debuting seasonal and
limited-edition offerings can be a safe way for manufacturers to test new flavours without
fully committing.
Countries in the Asia Pacific region are likely the most experimental with flavours, with
concoctions containing crab and blue cheese becoming more commonplace.
In Europe, North America and Latin America, ice cream flavours are more often inspired by
regional favourites including desserts and fruits.

Citations and attributions

It could be concluded that the results of this study lead to a valuable addition in ice cream
processing where, low fat ice cream could be produced with high quality by partial
substitution of SMP with HBF at 1 and 2 % levels. Particularly, for whom concern about the
negative health effects of fat and health functionality of HBF and its ß-glucans. 
Some of the textural attributes include firmness, density, meltdown, viscosity, fat feel,
chalkiness, iciness, seed awareness, fruit awareness, mouth coating, amplitude, longevity,
bloom, etc. Of course, not all ice creams are the same and they often have different sensory
characteristics.
References: -

https://www.kerry.com/insights/kerrydigest/2018/the-state-of-the-global-ice-cream-market

https://www.kalscoops.com/your-ideal-customer-at-an-ice-cream-shop/

https://www.ukessays.com/essays/marketing/product-and-market-analysis-of-ice-cream-
marketing-essay.php