A brief overview of a presentation focusing on ice cream market development, growth areas, players and new products, as well as trends. Presented by Mads Wiene, Ice Cream Application Specialist, DuPont Nutrition & Health.

1. Inter-Ice November 2015
By Mads Wiene
Ice Cream Application Specialist
DuPont Nutrition & Health
DuPont Nutrition and Biosciences Denmark ApS
High Protein Ice Cream

2. Introduction to Proteins
Polypeptide chains of amino acids
Linked together with peptide linkages
20 different amino acids:
The sequence is determined by genes and decides the properties of the
protein
Caloric content: 17 kJ or 4 kcal/g
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CR
H
NH2
O
C
OH
a-Amino acid

3. Protein Trend
High-protein trend started as ”Sports Nutrition”
Because of the role that protein plays in muscle repair and
anaerobic respiration, high-protein products originally targeted
at a niche audience comprised of body builders and fitness
fanatics
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Source: Euromonitor International
HOW THE WORLD BUYS ITS PROTEIN: NUTRITIONAL NECESSITY VERSUS DIETARY FAD
Gym fanatics
Sports
products in
supermarkets
High-protein
variants of
everyday
products
Adoption by
big brands

4. Why High Protein Ice Cream
Sports Nutrition
Alternative to, beverages, bars and powders
Between 1999 and 2010, global health club membership increased 116%, from
50 million to 128 million - The 2011 IHRSA Global Report: The State of the Health Club Industry1
41International Health, Racquet & Sportsclub Association
Core Performance
Users
Regularly Active
Users
Occasionally Active
Users
Lifestyle Users

5. Protein Sources
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Possible sources:
Milk
Soy
Rice
Oat
Peas
Lupine
Potato
Hemp
Most used
proteins in ice
cream
application
Milk and
Soy
protein

6. Want to find out more?
Visit our website
Thank you!
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