Understanding Ice Cream Market Dynamics: Brand Positioning, Volume Trends and Ingredient Strategies

Problem statement:

The clients want detailed insights on the major brand and their volume per company in the ice cream market for following countries:

• South Africa Ice Cream Market Report 2025
• Peru Ice Cream Market Report 2025
• Chile Ice Cream Market Report 2025
• Colombia Ice Cream Market Report 2025

Solutions:

The cognitive market research offered data backed insights on the challenges faced by the clients on the ice cream. The cognitive market research provided detailed analysis and insights on the ice cream brands based on the segmentation analysis and secondary data acquired pertinent to the worldwide ice cream market. The market segments includes by the product type (individual portion, in bucket/bin), flavors (vanilla, chocolate, fruit, and other flavors), ingredients (SMP/Lacto replacer, without Lacto replacers), and distribution channel (supermarket/hypermarket, convenience stores, online retail, and others) are all factors in market segmentation.

Ice cream brand analysis is a multi-layered, insight-driven process that integrates distribution strategies, product attributes, market structure, and brand positioning. We used the following methodology when researching the number of ice cream brands per company as part of our thorough brand analysis. The research team examines a number of factors in-depth, including brand and volume analysis: 

Brand Positioning Evaluation

The analysis began with an in-depth cognitive market research initiative focused on understanding the brand’s core identity and strategic intent, irrespective of whether it operated in the mass-market, premium, or value segments. This assessment evaluated the target market, perceived price tier, and brand messaging, all of which had a direct impact on product volume. For example, high-end brands such as Ben & Jerry’s typically recorded lower physical sales volumes but achieved higher revenue per unit due to their pricing power. In contrast, value-oriented brands like Cornetto prioritized wide accessibility and high unit turnover.

Product Format and Consumption Patterns

The evaluation examined the design of the brand’s product formats—such as tubs, bars, cones, sticks, or novelty items—to understand expected consumption patterns. Impulse-driven formats like Cornetto cones and Magnum bars tended to drive low-volume but high-frequency purchases. In comparison, Ben & Jerry’s take-home tubs encouraged larger serving sizes consumed over multiple occasions, resulting in a higher volume per unit. Estimating overall consumption behavior required analysis of the average volume associated with each SKU type.

Market Penetration & Geographic Spread

The team qualitatively assessed potential sales volume and brand distribution by mapping geographic presence and channel diversity. Brands with broader geographic reach and multi-channel strategies—including retail, convenience stores, foodservice, and delivery platforms—were expected to move higher volumes. The analysis emphasized global footprint, particularly in densely populated, high-consumption regions such as Asia-Pacific and Latin America, as a key indicator of comparative scale.

Parent Company Disclosures & Strategic Weight

Publicly available financial reports, press releases, and executive interviews from parent companies like Unilever and Nestlé were reviewed to determine the strategic importance of each brand within their respective portfolios. Brands consistently cited as growth drivers or associated with specific shares of category revenue were flagged as key contributors. These disclosures were triangulated with average pricing assumptions to derive indicative sales volume proportions.

Expert Interviews & Trade Insights

Problem statement:

Analysis on product volume and differentiation between SMP (skimmed milk powder) or other lacto replacer VS without any type of lacto replacer

Solution:

The research team interviewed with supply chain managers, retailers, foodservice distributors, and category buyers often reveal insider perspectives on which brands are moving the fastest or dominating shelf space. These anecdotal data points, while not numeric, offered invaluable context and validate assumptions drawn from the above methods.

The main goal of this study was to quantitatively compare the final product volume—expressed in liters or cubic centimeters—of ice cream formulations that included lactose replacers or skimmed milk powder (SMP) with those that did not. The study also aimed to understand how these ingredients affected key mix properties such as density and viscosity, as well as overrun (the volume increase caused by air incorporation), all of which together influenced the final product’s characteristics and volume.

To achieve this, a meticulously controlled experimental design was implemented. At least two ice cream formulations were developed: Formulation B served as the control and contained no lactose replacers, relying instead on SMP or selected lactose substitutes based on fresh milk or cream as the primary dairy source. All other ingredient ratios—including fat, sugar, and stabilizers—were kept constant across the different formulations to isolate the specific effects of SMP and lactose replacers on product volume and related properties. Multiple batches of each formulation were produced under identical processing conditions, including freezing and aeration parameters, to ensure reproducibility and statistical reliability of the results.

Data collection focused on several critical parameters. First, the physical properties of the ice cream mix before freezing—such as density (measured in kilograms per liter) and viscosity—were analyzed using standard laboratory equipment including density meters and rheometers. The mix composition, including total solids, protein, fat, and sugar content, was quantified using proximate analysis techniques. Overrun was calculated by comparing the volume of the frozen ice cream product to the initial volume of the mix, providing a direct measure of air incorporation—a key driver of final product volume. After freezing and hardening, the actual product volume was measured using calibrated volumetric methods such as water displacement or graduated containers, with multiple replicates taken to ensure accuracy.

Texture analysis, including assessments of firmness and creaminess, was carried out using texture analyzers, and melting rate tests were conducted to evaluate product stability and sensory performance. Laboratory testing made use of precise analytical tools: rheometers assessed viscosity changes, hydrometers or density meters measured mix density, and calorimetric or standard chemical analysis determined the solids content. Physical volume measurements were verified using displacement techniques to ensure consistency across all samples.

Qualitative assessments complemented the quantitative data through sensory panels that evaluated differences in texture, creaminess, and mouthfeel among the different formulations. Where possible, consumer acceptance studies and field feedback were also gathered to provide insights into how changes in formulation affected market perception and preference.

The final phase of the study involved a comprehensive interpretation and reporting of the findings. The analysis summarized the effects of including SMP or lactose replacers on mix properties, overrun, and final product volume. Trade-offs related to texture, cost efficiency, and shelf life were also examined. Based on these insights, recommendations were formulated for optimal formulation strategies aimed at maximizing product volume while preserving desirable sensory qualities and ensuring cost-effectiveness.

Problem statement

Insights on distributors locally on ingredients for food industry and information on the ice cream brands:

Solution:

These comprehensive studies delved into the global ice cream market, providing a strategic framework for internal decision-making and fostering innovation. The analysis covered detailed market segmentation, brand performance, the influence of ingredients, the pivotal role of local distributors, and actionable recommendations for stakeholders. Special attention was given to key Latin American markets, including South Africa, Peru, Chile, and Colombia, to highlight regional nuances and growth opportunities.

The research team at cognitive market research evaluated and offered insights on how the distributors are operating in the market, and procurement strategies implemented by the distributors in ice cream market.

The research team offered valuable insights to the client regarding ice cream brands and their ingredient sources. They highlighted that leading brands such as Magnum, Ben & Jerry’s, Cornetto, and various local players sourced their ingredients primarily through specialized distributors to ensure consistent product quality and reliability. Premium brands were found to frequently source high-quality or specialty ingredients either directly from manufacturers or through exclusive distributors, while mass-market brands relied more on broad distributors that covered a wide range of ingredient types. The team also pointed out that distributors played a crucial role in facilitating ingredient innovation by introducing novel stabilizers, natural flavors, and lactose replacers, which brands leveraged to differentiate themselves in a competitive market. Furthermore, distributors who offered transparent sourcing and sustainable ingredient options were identified as having a competitive advantage. The client was advised to seek distributors that provided customized ingredient blends and technical support, as these value-added services significantly enhanced formulation flexibility and product development capabilities.

Challenges in Distributor Research

Fragmented Market:

Numerous small distributors operated locally, sometimes without a strong online presence.

Dynamic Portfolios:

Brand representation agreements often changed frequently.

Confidentiality:

Some distributors and brands-maintained secrecy around sourcing strategies for competitive reasons.

Actionable Recommendations

• Leveraged Industry Networks: Engaged with local dairy and food processing associations for referrals.
• Used Multiple Research Channels: Combined desk research, direct interviews, and event participation for deeper insights.
• Developed a Distributor-Brand Matrix: Tracked distributors alongside the ice cream brands and ingredient types they served for clearer market understanding.
• Focused on Value-Added Services: Identified distributors offering formulation and technical support as key strategic partners for ice cream brands.