Dairy: Innovations and trends in ice cream [Webinar]

Mintel’s on the future of ice cream highlights 3 areas of interest: Sustainability, ways to create excitement through flavours and textures, and consumer health goals. During this on-demand discussion, our panel of energetic brands in the sector talk about their approach to these key areas, what makes them unique, and their plans for future development.

N!CKs Swedish style ice cream was conceived by its Founder to make healthier options that still taste delicious, using natural sugar alternatives and keto principals. Award-winning Oppo Brothers’ lower sugar indulgences have flavour, health, and the planet at the top of their agenda and Wheyhey, with its sugar-free and high protein formula, combined with their focus on sourcing sustainable ingredients, makes them a brand to watch.

Speakers:

Niclas “Nick” Luthman, Founder and head of R&D, LUB Foods (N!cks)

After a lifelong career as an Entrepreneur in Electronics, things changed when I found out I had practically become diabetic. After improving my own health with very simply means I understood that there are millions of people like me. People that want a good life without having to give up on indulgent food experiences.

Harry N Thuillier, Co-Founder & MD, Oppo Brothers

Oppo ice cream is flavour that makes you feel good. Harry Thuillier runs Oppo with his brother Charlie and a team of 17 in London, making Great Taste award-winning ice cream. The idea was born during a 1000km kite-powered trek in Brazil which sparked a love for using natural ingredients to make decadent food healthier. Oppo can be found in over 10,000 supermarkets across 9 countries including the UK, Ireland, the Netherlands, Germany, and Austria. Part of the Sunday Times Fast Track 100 ‘One’s to Watch’ they are focussed on creating a future where indulgent ice cream is healthy too.

Damien Kennedy, Founder, Wheyhey

Damien Kennedy founded Wheyhey - the world's first great tasting sugar free, high protein ice cream. The brand won start-up of the year in 2016 in the UK, was named a European food tech Trailblazer by Food vision. Damien took part in the highly prestigious SVG Food tech programme in Silicon Valley.