Hot weather in the summer leads to increased sales of ice cream and frozen desserts.
Ice cream is a popular comfort food that people turn to during times of stress.
Frozen meals are a popular choice for people who are eating at home more often to save money.
Economic volatility has impacted consumer purchasing habits, leading to increased popularity of frozen foods.
Consumers are increasingly looking for healthier ice cream options, such as plant-based and sugar/fat replacement options.
Consumers are increasingly buying premium frozen products.
Oli Sampson, MD of frozen food distributor Central Foods, comments: “In the past, frozen foods have unfairly had an image problem but that’s all changed now, particularly since the pandemic, with the recognition of the many benefits that frozen products can bring to a professional kitchen, and the food service sector in general.”
As one of the UK’s leading frozen food distributors, Central Foods is highlighting five reasons why professional caterers benefit from using frozen products.
“It helps to reduce food waste,” adds Sampson. “Either cook straight from the freezer or simply defrost what’s needed according to demand. Food waste is a huge issue in the industry but we’re firm believers that using frozen food in the food service sector can help to cut the amount of food that’s thrown away.”
Pre-prepared frozen food is supplied in a consistent shape, size or portion which helps with presentation and cost controls. It’s perfect for long-term planning.
Fewer staff are needed to prep and serve pre-prepared frozen products and they don’t need such a high level of skill. This frees up skilled kitchen professionals to prepare and cook freshly cooked items and is especially useful when staffing is a challenge.
Frozen food can often have higher nutritional levels than fresh food, as freezing locks in the vitamins and minerals, which can sometimes be lost in the fresh distribution channels.
“No-one wants to be the caterer that can’t deliver for a customer with dietary needs,” says Sampson. “Having free-from frozen products in stock means that you always have items available. Frozen food is also great as a back-up – helping operators to ensure they can cope with unexpected demand!”
There are some frozen products that work particularly well for caterers, such as cakes, desserts and bread. These are items that need to look, smell and taste ‘fresh’, so having frozen options available to defrost when needed ensures that products will be in tip top condition when they are served to customers.
Central Foods’ range of frozen products features a whole host of menu items that can help caterers to operate more efficiently and effectively, such as desserts, cakes, breads, pâtisserie, snacks, savoury tarts and more.
The company’s most recently launched products include the Golden Valley Foods gluten-free breaded chicken schnitzel and the relaunched Golden Valley Foods gluten-free chicken Kiev.
In addition some of Central Foods’ clients have also launched exciting new products through its distribution channels including the Baked Earth Bakery coriander and garlic naan bites, and two products from Frank Dale Foodservice – the savoury puff tart selection and the Frank Dale mini chocolate cup selection.
French pâtisserie client Tipiak has also improved the recipe of its authentic French macarons to create a more vibrant range for the UK food service sector. Each piece now contains more filling, is larger in size and has been enriched with added natural colouring for a brighter look. At the same time, the raspberry macaron has been given a creamier filling.
“It’s an exciting time in the frozen food service sector, with lots of appealing products being developed and launched to make life easier for catering professionals,” adds Sampson.
Central Foods has unveiled a new flavour in its range of Menuserve meringue roulades for the foodservice sector.
The Menuserve Peach Bellini Meringue Roulade is hand-rolled and finished and is filled with peach curd and Prosecco-infused dairy cream, topped with honeycomb pieces.
Just like the other meringue roulades in the Menuserve range, it is gluten-free and suitable for coeliacs and vegetarians.
Sampson says: “Our Menuserve meringue roulades are one of the most popular desserts sold by Central Foods. If all the meringue roulades we sold last year were laid end to end, they would be the equivalent of 100 times the height of the Eiffel Tower.
“This new Peach Bellini Meringue Roulade is perfect for spring and summer menus, as well as special occasions, giving our customers a delicious addition to their dessert menus which is sure to go down well with their own customers.”
Offering great plate coverage, an appealing artisan look, and with excellent holding ability, each meringue roulade contains ten portions and takes four hours to defrost at 4 degrees. There are two meringue roulades in each pack which, once defrosted, can be stored in the fridge and served for up to 48 hours to help reduce wastage.
The Menuserve meringue roulades are sold exclusively via Central Foods through wholesalers across the country. Other flavours include Black Forest, banoffee, lemon, strawberry and Prosecco, raspberry and hazelnut, and raspberry and white chocolate, meaning there is a flavour to suit all occasions and all seasons.
Central Foods is one of the UK’s leading frozen food distributors, offering a range of sweet and savoury products to the foodservice industry. The company currently sells to over 200 independent wholesalers, as well as larger national and regional wholesalers.
Carly Collins – Senior Category Development Lead Retail at McCain, comments: “At McCain, we recognise that consumers are increasingly seeking more variety in their frozen food options, including new and exciting flavour combinations. We are committed to meeting these evolving tastes by continuously innovating our product offerings. Our latest products, such as Vibes, reflects this commitment by providing adventurous flavours like Firecracker Chilli, alongside classic favourites like Salt & Vinegar. We believe that by offering a diverse range of delicious and convenient options, we can satisfy the growing demand for variety and innovation in the frozen food market.”
McCain’s broad portfolio of products caters to for all demographics and occasions, with its best-selling products being Home Chips, Crispy French Fries and Jacket Potatoes. Its Home Chips help bring midweek meals to life, while its French Fries are the perfect crowd pleaser for a weekend chill with family and friends. McCain Jacket Potatoes are the number 1 selling potato speciality product in the market with families across the country loving their taste and convenience.
McCain is continuously innovating to meet the evolving tastes and preferences of consumers. Its latest product, Vibes, is a hot snack that combines hot, fluffy chips with the satisfying crunch of crisps. Perfect for solo indulgence or sharing during social gatherings, Vibes is the ultimate stay-at-home treat.
The Air Fryer range, which includes Deep Ridge Crinkle Fries and French Fries, both vegan and gluten-free, and uniquely endorsed by Ninja, the UK’s top air fryer brand. Ready in under 10 minutes, these products are perfect for busy households seeking quick, delicious meals.
McCain’s Hash Browns have also been reformulated to be even crispier, less salty, and with more onion, delivering a terrific new taste that consumers will love. These innovations reflect a commitment to providing diverse and exciting options in the frozen food category.
“Wholesale ranges should prioritise meeting consumer needs and preferences by stocking popular, trusted brands known for delivering high-quality products and innovative ranges,” adds Collins.
“At McCain, we offer both consistent, dependable staple foods within the frozen category as well as a diverse range of innovative products which are tailored to meet changing consumer needs. Our commitment to delivering exceptional and convenient mealtime solutions drives customer loyalty year after year. This strong brand loyalty presents a valuable opportunity for wholesalers, who can benefit from supporting and promoting McCain’s innovative and trusted offerings.”
Tom Styman-Heighton, Development Chef at Funnybones Foodservice, comments: “New flavour combinations are a great way to keep menus fresh and exciting and therefore keep customers engaged and coming back for more so it’s essential that wholesalers reflect this by regularly updating their ice cream and frozen food selection.
“Seasonal flavours can have a significant impact on popular flavour combinations. For example, Funnybones’ Argentinian inspired Pastel de Manzana is spiced with wintery cinnamon and toffee, studded with pieces of autumnal apple. Best served hot with warm lashings of dulce de leche, this dessert is delicious all year round but is particularly popular around the festive period.”
On the flip side, Funnybones’ exotic Mexican Lime Cheesecake evokes thoughts of summertime with vibrant and zesty lime. Made with creamy avocado to enable the use of less full fat cream cheese, this dynamic dessert can also appeal to health-conscious diners. Although it’s the perfect light option for warmer weather, it can also help to pick up customers’ spirits during dreary winter months.
Both desserts arrive frozen to reduce unnecessary food waste, meaning wholesalers and operators alike won’t need to worry about complex expiry logistics. This also facilitates ordering in bulk, helping to reduce food miles and contribute to a lower carbon footprint.
Nicole Whelan, Head of Häagen-Dazs UK, comments: “As the Ice Cream of Ice Creams, Häagen-Dazs continues to lead the category for consumers looking for luxury treats that help to elevate and celebrate everyday moments.
“We understand the role that ‘high-quality’, ‘indulgent’ and ‘visually appealing’ play as some of the most important purchase drivers for Sweet Treat occasions (Mintel) and are always striving to deliver delicious ice cream flavours that stay true to those values. Made simply, minimally processed and with real, premium ingredients, Häagen-Dazs remains a trusted favourite. Rises in both volume and value sales can be attributed to this promise of quality, plus our continued investment in brand building.”
Although economic pressures have changed shopping habits when it comes to luxury food occasions, many consumers are still looking to indulge in small treats, as a mood booster or way to make an at-home occasion feel special.
Ice cream in particular evokes feelings of comfort and familiarity and we’re seeing +5% more eating occasions at home now than in 2019 (Kantar).
In fact, shoppers are even willing to pay on average +18% more for emotive food occasions at home provided they impress and create memories (Mintel).
That’s why Häagen-Dazs’ core range of indulgent ice cream has always been a firm favourite, continuing to see +13% sales growth year-on-year (Nielsen) and demonstrating the importance that these small but premium luxuries play for UK households.
“Two thirds of UK adults prefer high-quality ice cream in well-known and classic flavours (Mintel), with nostalgic and premium ice cream being a prominent driver behind category growth,” adds Whelan. “That’s why the timeless options found in our range, such as Salted Caramel, Vanilla and Belgian Chocolate, are still highly popular, with Salted Caramel consistently taking the top spot as our best-selling flavour (Nielsen). Most recently we introduced Limited Edition classics such as Mint Chocolate and Red Velvet Cheesecake which are proving to be a hit already.”
31% of consumers enjoy small indulgences and treats on a weekly basis (FMCG Gurus), and Häagen-Dazs Mini Cups are a market leader within this format, delivering a much-loved range of flavours in a size that better caters to smaller bursts of joy.
Häagen-Dazs is redefining indulgence for 2025 with the launch of its new Stickbars, allowing Brits to savour their favourite flavours like never before.
The launch sees Häagen-Dazs’ signature flavours transformed into a convenient yet sophisticated stick form, uniquely shaped as the brand’s iconic cartouche. Going the extra mile, the brand collaborated with its customers to perfect the Stickbars and craft a new crowd-pleasing recipe, delivering a premium taste experience that elevates every moment.
Fabien Levet, Commercial Manager at Pidy UK, comments: “As operators look towards warmer summer months, updating their ice cream offering to reflect consumer demands is top of the agenda. Beyond branching out in terms of flavours, operators should also be mindful of how ice cream can be presented aside from traditional wafer cones. For example, wholesalers could offer Pidy’s artisanal tulip cups, crafted with fine, delicately overlapping pastry to give the impression of petals, or Pidy’s flower waffles, available with or without a lining of chocolate as an easy way to upgrade ice cream presentation.”
The flat base of both means operators can present them on plates for customers dining in, or on the go to maximise profits unhindered by venue capacity. These versatile vessels are also suitable for fillings such as yoghurt, berry-infused cream, or indulgent chocolate mousse.
“When considering variety across the broader frozen food category, wholesalers could help operators tap into demand for retro classics by offering Pidy’s range of ready-to-use savarins,” adds Levet. “Most famous for the iconic rum baba, Pidy’s savarins come pre-soaked for ultimate convenience. Choose from classic round rum-soaked savarin, a miniature version (perfect for dessert boards) or square version, an Irish Coffee inspired savarin soaked with coffee and whisky, or a non-alcoholic option made using a versatile vanilla syrup. For operators looking for even more control, Pidy also offers a plain ambient savarin which can be customised with any syrup or liqueur.”
With ever increasing costs, dining out is considered much more of a treat, with customers trading up – going out less often, but spending more on quality products when they do – so it’s important that wholesalers have a few premium options to help operators draw in customers.
Pidy’s range of choux pastry is an ideal solution. Arriving frozen to eliminate the risk of unnecessary food waste, the range is available in a variety of sizes ranging from delicate profiteroles to giant choux sure to make a statement, as well as mini and giant eclairs. Choux pastry is notoriously difficult to master, so these ready-to-fill pastries can help operators elevate their dessert or afternoon tea menus with minimal effort and can be customised with any flavour filling and topping. Chefs could take inspiration from Pidy’s Raspberry Éclair recipe; prepare the filling by whisking raspberry puree, egg white, lemon juice, and sugar in a pan until bubbling. Remove from heat and add soaked gelatin sheet. Once the mixture has cooled to 48oC stir in butter then refrigerate for 4 hours. Meanwhile prepare the glaze by bringing cream and raspberry extract to a boil, remove from heat and add melted white chocolate, butter, and food colouring, mixing until smooth. All that is then left to do is fill Pidy eclairs with the raspberry curd and dip the top side into the glaze, before refrigerating for 10 minutes.
Phil Harrison, co-founder of Bears Ice Cream, the Kent based artisan ice cream makers, comments: “Today’s well-travelled consumer definitely has a taste for creative flavour combinations, and this is where we excel at Bears. Our award-winning gourmet flavours are all about creating taste sensations that will excite customers and bring them joy with indulgent varieties like Brownie, Honeycomb, Chocolate & Caramel Sauce Ice Cream or nostalgic flavours like Brown Butter Popcorn Ice Cream.”
Ice cream is a treat and appeals to the consumer desire for comfort and indulgence in uncertain times. Consumers are willing to spend more on premium, artisan products made with high-quality ingredients that promise indulgent, memorable moments. They also value unusual flavour combinations.
“Wholesalers should stock a wide range of flavours that appeal to a cross section of customers from premium artisan options to family favourites,” suggests Harrison. “High quality indulgent options that spark joy are always going to be popular in the ice cream category.”
Bears’ best-selling products include Miso Banana Butterscotch Pudding, Blueberry & Lavender Jam Meringue Swirl, Raspberry Ripple Pistachio Brittle, and Pear, Coconut & Cardamom Plant-Based Ice Cream. The brand is launching a completely new range for wholesale customers. The range will feature 10 playful flavours, including 7 dairy – made with Kent milk – and 3 plant-based varieties, all of which will be available in 150ml tubs, 450ml tubs, and 4L tubs. Taste of Kent Gold and Bronze award-winning flavours Blueberry, Lavender Jam & Meringue Swirl and Apple Jazz, and Cinnamon Sponge & Cream Cheese Frosting Ice Creams will be part of the 10-strong line-up.
Bears has invested in new packaging as well as PR and marketing to support the launch of its wholesale range in the coming months.
“Wholesalers can spotlight popular flavour trends and highlight products that talk to these. A good example is Asian flavours and the swicy – sweet and spicy – flavour combination,” adds Harrison. “Spotlighting flavours like Bear’s Miso Apple Jazz, Cinnamon Sponge & Cream Cheese Frosting Ice Cream that have consumer appeal and help to maximise sales.”
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