The New Ice Cream Boom: Premium & Better-For-You Growth

Prior to deciding which of the premium or better-for-you ice cream SKUs to introduce into your pipeline, the first thing to do is to check how large the business is. Numbers speak a thousand words. They reflect where money is moving and where demand is changing. Basically, what you need to ensure is whether the category is expanding or simply flattening.

The global ice cream industry was worth USD 113.4 billion in 2023, according to Grand View Research, and is expected to reach an estimated USD 147.7 billion in 2030 (CAGR ~3.9%).

DojoBusiness gives us another perspective on the 2025 world market of USD 109–122 billion, volumes of about 24–25 million tons, observing that revenue growth is ahead of volume. That typically indicates premiumisation, where people pay more voluntarily for superior products.

In the meantime, Towards Food & Beverages estimates the market reaching USD 173.6 billion in 2034, from USD 121.97 billion in 2025 (CAGR ~4% for 2025–2034).

On the "better-for-you" and functional side, Barry Callebaut reports a parallel momentum: the segment may reach USD 92 billion by 2025 with a CAGR of about 5.7% to 2030, driven by plant-based bases and low-sugar formulas.

Market segmentation

If you segment the category, you can observe what formats and types of products sell the quickest.

By product format:

• Ice-cream bars are on top. They're accounting for roughly 33.41% of worldwide revenue using 2023 statistics.
• Bars move rapidly due to the fact that they're portion-controlled, easy to merchandise, and easy to set. Retailers like it. Consumers grab-and-go. All parties benefit.

By type:

• Conventional dairy and water-based ice cream still commands 96.5% of the market, but don't discount the plant-based piece.
• Vegan and plant-based types are increasing at ~9.7% CAGR (2024–2030).
• In essence, plant-based ice cream remains a small piece of the freezer, but undoubtedly the quick mover. Store operators who carry even one or two SKUs under "better-for-you" tend to see trial buys become repeats.

By distribution channel:

• Retail leads by 78.6% market share in 2023. Food service also increases, but clearly the actual turnover still occurs in grocery and convenience settings.
• For wholesalers and distributors, this means a stark message: get behind formats that look good in freezers, tubs, single-serve bars, and multi-packs.

Regional Insights: Where Demand Is On The Rise

Zoom in on geography and the trend is obvious. Some areas purchase more ice cream, others manufacture more, and others are only just discovering premium and better-for-you formats. Essentially, that translates to room to grow.

• Asia Pacific, surprisingly or not, leads the pack. As per Grand View Research, the region accounted for approximately 37.17% of all ice-cream revenue in 2023, the largest piece of the global pie.
• The Philippines is making slow but sure progress too. IMARC Group estimates the domestic ice-cream market at USD 341.9 million in 2024 and estimated to reach USD 436.45 million by 2033 with a CAGR of approximately 2.8%.

Why should that be important to distributors and consumers? Because expansion in emerging markets typically translates into still-experimenting with premium packaging. Consumers are moving away from low-priced tubs to indulgent experiences such as plant-based or protein-based lines. Retailers begin reallocating freezer space, and that is where you come in.

• Emerging markets such as India, China, and Southeast Asia are becoming actual growth engines. Artisanal and premium forms are gaining traction faster than expected. To illustrate, The Times of India documents how artisanal and premium ice-cream brands are making it big in metro towns.

That says something. These markets are no longer pursuing volume. They seek quality, storytelling, and ingredients that resonate with a contemporary consumer.

Essentially, it's your opportunity to position better-for-you SKUs, premium flavors, or vegan formats in markets that are dynamically redefining their freezer shelves.

Ice cream breathes and dies in logistics. Sounds dramatic, but it is a fact. A compromised cold chain ruins texture, creates ice crystals, and does damage to the brand before it reaches retail. This is where wholesalers and distributors really win or lose.

More brands are importing as demand rises in the markets of Southeast Asia and the Philippines.

• plant milks (oat, coconut, almond)
• premium add-ins (gourmet chocolate, pistachios, toasted nuts)
• packaging improvements (paperboard tubs, printed foil packaging)

Clearly, those take more rigorous logistics.

Premium ice cream demand worldwide has revealed vulnerabilities in cold-chain stability, according to The Food Institute. Texture degrades when temperature varies. Stabilizers and process upgrades are now being employed by the industry to enable products to endure longer distances.

And yes, that impacts margins. Because each time the temperature rises, someone loses money.

By 2025, the largest restraints are no longer only import lead time. They are:

• Availability of freezer space at retail
• Cold-chain temperature consistency from port through store
• Optimizing SKU format for transportation efficiency (bars are transported better than tubs)

A brand may have the finest plant-based ingredients in the world, but when the cold chain fails, the customer only sees ice shreds, not the product's true value.

For the person in distribution or sourcing, ask the suppliers straightforward questions such as:

"Do you have information on how your product performs under temperature variation?"

"What is the suggested maximum time out of the freezer during unloading?"

These are not trivial ones. These ensure your profit.

Demand is changing since individuals desire desserts that taste premium but consistent with contemporary consuming patterns. This influences which SKUs sell more quickly. Essentially, being aware of these changes enables buyers to select improved providers and steer clear of slow-moving products.

Premiumisation and indulgence meets experience

Consumers don't merely "eat" ice cream anymore; they desire something that is special. Multi-layer bars, vibrant colors, and textured mix are winning out. According to Barry Callebaut, 67% of consumers like multiple flavors and 53% are attracted to strong, visually appealing formats. To consumers, this translates as: inventory SKUs with layers, inclusions, and upscale packaging instead of plain tubs.

Better-for-you, plant-based and clean labels

Vegan and dairy-free ice cream continues to gain momentum. ITAC Professional features expansion in vegan and lower-sugar formats. Consumers also seek cleaner labels and fewer artificial ingredients, reports The Food Institute, citing demand for lower sugar and functional benefits. Essentially, stock suppliers that provide oat, almond, or coconut bases, along with protein-enriched or sugar-reduced versions.

Sustainability, ethical sourcing and packaging

Sustainability is increasingly linked to value perception. According to a 2025 arXiv study, consumers pay a premium when they understand production adheres to better welfare standards. For ice cream, this means ethical dairy sourcing, recyclable packaging, or plant-based products reducing environmental footprint. Buyers become more powerful by selecting suppliers that can substantiate these claims, it helps facilitate premium pricing as well as retailer trust.

On-the-go and convenience formats

Single-serve packages are in vogue. According to Barry Callebaut, impulse and bar formats are making a comeback because everyone is out and about again. Retailers need rapid turnover; distributors desire increased freezer effectiveness. Mini-tubs, sticks, and single bars accomplish both. Effectively, these formats facilitate trial and minimize consumer hold-up, particularly in high-end SKUs.

Opportunities are unfolding quickly. Premium and better-for-you ice cream is no longer a trend, it's now turning into a sourcing strategy. If you're a distributor or buyer, this part of the article assists you to identify where growth really occurs.

Premiumisation in emerging markets

Asia Pacific, Southeast Asia, and Latin America markets remain relatively under-served in premium or better-for-you ice cream. Demand is increasing as disposable income grows and customers gravitate towards indulgent products. Essentially, importers that can bring premium SKUs first have shelf ownership. Facts indicate Asia Pacific accounts for global revenue share.

Plant-based and better-for-you growth

Plant ice cream is no longer trendy. Data indicates dairy-free and functional frozen desserts to be growing strongly. ITAC cites consumer demand for protein, less sugar, and clean ingredient labels. For procurement, it translates into carrying oat, almond, or coconut-based forms. Those SKUs typically have premium margin appeal and set your portfolio apart.

Impulse & single-serve formats

Sticks and single-serve bars are increasing once again. Barry Callebaut affirms impulse formats are coming back into vogue with consumers spending more time away from the home. Such SKUs turn over quicker, occupy less freezer space, and reduce the hurdle to try. Apparently, they're simpler to rotate and upsell, which makes them easier for distributors to manage turnover.

Private-label and own-brand opportunities

Grocers now develop their own premium or better-for-you ranges. They command premium or better-for-you margin with plant-based formats, clean labels, and distinctive flavours. Essentially, private label allows price control and positioning. Towards 2025 and beyond, own-brand innovation increases in frozen ranges, particularly where consumers demand exclusivity.

Sustainability and sourcing value

Individuals look at how ice cream is manufactured, ethically sourced milk, clean food, recycled containers. A survey in 2025 demonstrates consumers are willing to pay more if welfare or sustainability exists. For wholesalers, buying from suppliers that have open transparency in sustainability isn't only ethical; it helps with premium prices and loyalty to retailers.

1. DOXO INGREDIENTS, INC. — Philippines

Doxo Ingredients enables small food establishments to expand by providing cheap ice-cream mixes and ready-to-use product sets. Key to their business is convenience, uniform taste, and value for money. Key to it all is that you basically acquire all of these in one package like powders, combinations, and even company starter packs. They also have milk tea and flavored syrups, which makes inter-category procurement simpler.

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2. PURE ICE CREAM CO. LLC (Kwality) — United Arab Emirates

Kwality has been manufacturing ice cream and dairy products in the UAE since 1977. They provide high-end tubs, single-serve sticks, and local flavor alternatives. In some way, they combine heritage with adaptive innovation, allowing distributors to access traditional and high-end markets. They also make paneer and frozen vegetables, so sourcing is wider per shipment.

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3. TORRE SA (Cooperlat Torre) — Greece

Torre SA boasts 40+ years of experience with dairy and ice cream. They make individual and family pack ice cream formats, creams, and frozen desserts. Their key strength is reliability with steady taste, stable exports, and robust trade readiness. For purchasing managers who need European-made premium ice cream formats, Torre is a good fit.

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