“These formats move beyond traditional ice cream structures to deliver a more dynamic and interactiveeating experience.” Mintel’s data reflects this growing interest in variety, with 32% of UK ice cream buyers prompted to try new packaged ice cream products when offered a unique texture. Elsewhere, CSM Ingredients has recently introduced Nuaré, a carob-based cocoa alternative range suitable for bakery and ice cream applications. The rise of ‘gourmet’ ice cream with unique inclusions also drove the launch of a new ingredient dosing solution from Tetra Pak last year, enabling manufacturers to precisely dose ice cream inclusions consistently across each scoop. “The most important point is that sensory innovation in ice cream is no longer about isolated elements.