Ice Cream Flavor Development

by | Feb 4, 2016 | Ice Cream Consulting

Ice cream flavor development for your private label ice cream product isn’t easy. Here is a list of variables to consider and how to get started.

I believe one of the most important factors in contributing to a successful business is making the best product you can and important is understanding the steps in product development. If you want your product to be just another good product, then simply toss in the flavors and ingredients you want, but if you want to launch a product that takes notices or Wow’s the customer, then know the approach from concept to pint, it may cost a bit more in time and investment. But, isn’t your product worth it?

Here is an example of what I suspect will be a successful new product, product development was thorough, probably took months to complete and recently announced by Ben & Jerry’s called Berni’s Yearning – yup Bernie Sanders ice cream, see what’s inside the pint. http://greatideas.people.com/2016/01/26/bernie-sanders-ben-and-jerrys-ice-cream/

You don’t have to be B&J to launch a successful flavor or product, but understanding all that is involved in product development can reduce the risk of launching a goose egg. Here are some of the steps and processes I recommend to clients who are interested in launching a new product or flavor. There are more, but following this can get your product a step ahead of others.

    • Identify your target customer – don’t bother with Bubble Gum ice cream if your audience are seniors.
    • Is there a purpose for the product or flavor – is it theme, cause, trendy or statement based.
    • Understand the desired portion size, bulk tub for scooping, ½ gal, quart, pint or small cup – knowing will help in flavor and base capability.
    • Will the ice cream or non-dairy product be made on a batch or continuous freezer – certain equipment come with consistent finished product limitations.
    • Ingredient suppliers – do you have a reliable source for consistent ingredients.
    • Cost of goods and SRP- knowing the estimated cost to make and sell will determine where the product will be offered.
    • What product category do you want – high or low fat ice cream, sorbet, yogurt, gelato, non-dairy or vegan.
    • Any product certifications – kosher, kosher pareve, vegan, organic, all natural, non gmo, local ingredients.
    • Focus group tasting for feedback and interest – do you want outside feedback.
    • Package design – does the logo, tag line,colors or package components represent/reflect the flavor and category.

Don’t be a goose egg — contact Darryl. He will help you get ahead of the competition by understanding a proper flavor development strategy.

Darryl David
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