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1.1 Definition and scope of study

Ice cream is a food obtained by freezing and beating certain ingredients. It is not easy to temporally attribute the origin of the ice cream, the product as we know it today was probably born in 600. In fact, one of the oldest ice cream mentions dates back to the royal table of Charles II of England (1671). Although it is difficult to estimate the birth of the ice cream, the Italian heritage of the product is recognized throughout the world. The term ice cream refers to a particular method of producing and blending certain ingredients, so there is a variety of ice cream types.

A first difference is the basis used for the production of the final product :

  • White base (e.g. milk, cream, butter)
  • Water base

A second difference refers to the final result of product

  • Industrial ice cream (also known as "packaged")
  • Artisanal ice cream

Ice cream and sorbets can be eaten at home after a supermarket purchase, directly from the freezer or in a restaurant. In terms of volume, domestic consumption is dominated by individual specialties (cones, popsicles, etc.) and in pots (especially fruit pots), the rest being seasonal collective specialties (Christmas trees, etc.). It is the ice cream segment that has the greatest impact on cold food and beverage sales during the summer period and consumption varies considerably throughout the year and from one year to the next, depending on weather conditions.

The prevailing hot climate on Brazilian land, combined with long dry summers and increasingly mild winters, shows an extremely favorable environment for this market. Even so, the average consumption of ice cream in Brazil is still small compared to other countries. According to the Brazilian Association of Ice Cream Industries and Sector (Abis) the country has an average of 5.4 liters per year, per capita, while New Zealand (largest consumer) has an average of 28.3 liters per year, per person. According to Abis data, although per capita consumption is still small, the outlook for growth is of 3% to 5% between 2019 and 2020

The biggest obstacle, according to Abis, is the cultural one, since Brazilians generally don't consume ice cream on rainy or cold days, due to fear of getting the flu. To overcome this problem, the entrepreneur needs to invest in quality, cost reduction and innovation. In this sense, offering new flavors is a trend, besides considering customers with food restrictions (no gluten, lactose or animal origin) and the use of increasingly natural products. In addition, for the coming years, ice creams will be seen as more than just a dessert, being introduced as breakfast items and in some drinks.






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Hugo Schott

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Mathieu Luinaud

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Pierre Doussau

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