Page 107 - CTI75_EN

I

A Chilled Treat Favored by All?

If there is a need, there will be a market. One of the
reasons behind this rapid improvement of water-based ice
creams is because of the growing need for a dairy-free option
and a healthier indulgence as more people pay attention to
what they eat and how they live their life.
Because water base is dairy-free, it is more ‘user-friend-
ly’ to people who are intolerant to cow’s milk. It also provides
an alternative choice to the public in general. “I feel that
sorbet has gained much popularity as it is low in fat due to the
lack of dairy content,” said Chan.
In fact, dairy-free ice cream/gelato is a growing new
trend. According to the research report by Grand View Re-
search, an international research and consulting company, the
global dairy-free ice cream market size was valued at US$455.9
million in 2018 and is anticipated to expand at a CAGR of 14.8
per cent over the forecast period.
In 2014, Unilever had already launched its dairy-free
brand — Talenti Gelato e Sorbetto to increase its share of this
rising market. On the other hand, a few small artisan ice cream
shops also provide one or two water-based ice cream flavors
to attract more customers. For example, California-based ar-
tisan ice cream brand Nancy’s Fancy has two water-based ice
creams — coconut and chocolate — among all 13 flavors to
give customers more choices in organic ice cream.

Meanwhile other artisan brands focus only on wa- that it is very easy to oxidize. By adding the right amount of
ter-based ice cream. SorBabes is a good example. Starting in stabilizer and with the right temperature, the oxidization can
2013, the brand only uses fruits and nut butter to create be omitted. Moreover, FABBRI found out that adding salt can
healthy vegan sorbets. So far, SorBabes has already developed make the flavor of tasteless avocado stand out.
12 different flavors of water-based ice cream. “SorBabes If you pay attention to the chocolate market, you will
delivers a dessert option with clean ingredients, bold flavor realize that some chocolate flavors are water-based and di-
and a balance of sweetness. Depending on one’s dietary needs, verse in tastes. The creamy texture will make you forget about
SorBabes can be a smart alternative to ice cream, gelato, or it containing no milk at all.
frozen yoghurt,” as SorBabes describes itself online. Just before the COVID-19 pandemic, Sigep 2020 was
held in Rimini in Italy where we saw piles of new wa-
So, What’s Next? ter-based gelatos, ranging from fruits to chocolates and
spices like chili and ginger. By showcasing innovations in
When asked about new products, Mora told us that production techniques and flavor development, water-based
FABBRI will launch their water-based avocado flavor this frozen treats are surely on the rise thanks to the growing
year in Europe. Avocado itself already has a solid and creamy awareness of being healthier. But, here is a question, will
texture, which makes it a perfect candidate for water-based water base earn back the glory it held in ancient Egypt and
ice cream. However, the biggest disadvantage of avocado is Rome thousands of years ago?

1099
1088 10
10