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In 2023, ice cream sales in the United States exceeded $20 billion.
Millennials and Gen Z: The new generations are driving consumption and increasing ice cream sales in the American market.
| Purchase Area | Average Per Capita Ice Cream Spending |
|
|---|---|---|
| 1 | New York, NY | $45.27 |
| 2 | Honolulu, HI | $44.80 |
| 3 | San Francisco et al, CA | $43.75 |
| 4 | Anchorage, AK | $43.51 |
| 5 | Sacramento et al, CA | $42.50 |
| 6 | Juneau, AK | $42.38 |
| 7 | Springfield-Holyoke, MA | $41.85 |
| 8 | Monterey-Salinas, CA | $41.52 |
| 9 | Chico-Redding, CA | $41.45 |
| 10 | Albany et al, NY | $41.43 |
Ice cream - without / free of - is trending in a market that in America reaches $28 billion in annual sales. Ice cream is not exempt from this trend started by Millennials: fat-free - sugar-free - no artificial colors - no preservatives - organic - all-natural - no dyes... these are the new buzzwords for American consumers. Even with ice cream. We've always associated ice cream with something very sweet, a calorie bomb - and not without reason! Modern ice cream, however, has more potential, being free (or almost) of many components: less sugar, less fat, etc...
The American food industry is producing a variety of delicious yet healthy frozen desserts, following food trends that are particularly popular in America among Millennials and to meet the changing food preferences of American consumers, according to market research conducted by Packaged Facts Ice Cream and Frozen Desserts in the U.S., 9th Edition
Ice creams and frozen products remain among the top ten best-selling food categories in American supermarkets. More than 85% of American households buy ice cream or sherbet says David Sprinkler, research director of Packaged Facts and despite the maturity of the ice cream market, we are seeing many changes in terms of what's trending among new products and in terms of corporate development.
In particular, ice cream and other frozen desserts have long been included in the "free-from" product market. Dairy-free desserts, ice glazes made from water or various vegetable oils have long been common alternatives to traditional ice cream. The new generation of desserts free from soy, gluten, artificial colors, GMOs, and preservatives has received a warm welcome from American consumers.
Many choose these kinds of products for taste reasons, others for lactose intolerance. In the last century, to accommodate diet needs, ice cream producers have reduced and/or even eliminated sugars and fats. Products free of cow's milk have also been created due to findings about the bovine growth hormone BST (bovine somatotropin), which could be a health threat.
Many of the ice creams on sale in America today have components like soy, gluten, artificial colors, flavors, preservatives, and even organic GMO ingredients, i.e., free of pesticide residues. This avalanche of new products - free from... - will help the market surpass the low sales of recent years. Packaged Facts estimates that in 2016, ice cream sales in America and frozen desserts had revenues of $28 billion and significant growth in the ice cream market in the United States is expected at least through 2020.
The Specialty Food Project launched by ExportUSA helps Italian producers enter American supermarkets with their products, bypassing the entire chain of intermediaries and establishing direct contact with American consumers.
ExportUSA offers a well-established market research and product positioning service. We put our experience and direct contact with importers, distributors, and representatives in numerous sectors in the United States to use.
https://www.exportusa.eu/market-research-exportusa.php