Asia-Pacific Ice-cream Dry Mixes Market – Industry Trends and Forecast to 2030

Asia-Pacific Ice-cream Dry Mixes Market Analysis and Insights

The Asia-Pacific ice-cream dry mixes market is defined as the industry engaged in the production and distribution of pre-blended ingredients used in the preparation of ice cream. Ice cream mix typically comprises a combination of milk solids, sweeteners, stabilizers, emulsifiers, and flavorings.

The increasing demand for the use of dry ice cream mixes at home and the availability of a wide selection of ice cream flavor powder mixes, including chocolate, vanilla, and others are some of the driving factors propelling the market growth. One of the major restraints that may negatively impact market growth is the presence of artificial ingredients in ice cream dry mixes among others. The development of vegan and lactose-free ice cream dry mixes is expected to provide opportunities for market growth. However, the fluctuations in raw material prices are projected to challenge the market growth.

Data Bridge Market Research analyzes that the Asia-Pacific ice-cream dry mixes market is expected to reach USD 495,138.89 thousand by 2030 from USD 354,604.08 thousand in 2022, growing at a CAGR of 4.3% during the forecast period of 2023 to 2030.

Market Definition

Ice cream mix typically comprises a combination of milk solids, sweeteners, stabilizers, emulsifiers, and flavorings. These mixes are produced by manufacturers to simplify the ice cream production process for commercial establishments such as ice cream parlors, restaurants, and foodservice providers. Various types of ice cream mixes, including dairy and non-dairy options, are encompassed by the market, catering to diverse consumer preferences. It plays a pivotal role in supplying the foundational components required for creating a wide range of ice cream flavors and varieties, offering convenience and consistency to ice cream producers worldwide.

The Asia-Pacific ice cream dry mixes market is defined as the industry engaged in the production and distribution of pre-blended ingredients used in the preparation of ice cream.

Asia-Pacific Ice-cream Dry Mixes Market Dynamics

This section deals with understanding the market drivers, opportunities, restraints, and challenges. All of this is discussed in detail below:

Drivers

• Availability of a Wide Variety of Ice Cream Flavor Powder Mixes

Manufacturers may provide ice cream lovers a distinctive experience in a variety of ways. Different flavors, including chocolate, vanilla, butterscotch, mango, milkshake, strawberry, kesar pista, cookies and cream, mint chocolate chip, coffee, butter pecan, rocky road, cookie dough, caramel swirl, pistachio, fudge brownie, coconut, butterfinger, red velvet, and others can be included in product variations.

Ice cream dry mix producers may serve a wider range of customers by catering to a variety of tastes and preferences by providing a choice of flavors. This variety may draw more customers, which can boost sales. Each batch of ice cream made with dry ingredients has consistent tastes and textures.  Customers will experience the same quality with every purchase thanks to this, which will increase brand loyalty. Manufacturers are blending several dry mix tastes or adding mix-ins and toppings to create personalized flavors, producing distinctive products that set them apart from competitors. Manufacturers are swiftly responding to the shifting market trends and consumer expectations with a variety of dry mix flavors. New tastes are also being introduced based on vogue or seasonal preferences. Creating trademark flavors aids in creating a brand identity and distinguishing the ice cream produced by the business in the marketplace. In general, ice cream dry mix flavors provide customers the freedom to enjoy a wide range of ice cream selections comfortably, inexpensively, and in accordance with their unique tastes and dietary concerns, boosting their entire ice cream experience. As a result, it proves to be a key component in the market expansion, which is driving the market growth.

• Increasing Demand for the Use of Dry Ice Cream Mixes at Home

There is no need for a specific ice cream machine when utilizing ice cream powder to create ice cream at home using a mixer. For an at-home experience, ice cream powder is the finest option. Only water, an electric mixer, and a freezer are required by users to make wonderful ice cream by selecting the flavor, following the directions, and reading the recipe.

Dry ice cream mixes are a convenient and fast way to make homemade ice cream without the use of complicated recipes or specialized equipment. Purchasing ice-cream powder mixes rather than pre-made ice cream from the shop may be more budget-friendly. Users may experiment with various flavors and textures to create unique compositions by adding their own components to the powder mixture. Since ice cream powder mixes have a longer shelf life, they are a convenient choice for special occasions or sudden desires for dessert. 

As a result, ice cream dry mixes are becoming a popular choice for households seeking a quick and customizable dessert option that can be prepared with minimal effort.  Thus, it proves to be a major contributing factor propelling the market growth.

Restraints

• Susceptibility of Ice-Cream Dry Mixes to Oxidative Rancidity

Since dried ice cream mix contains a high amount of milk fat, oxidative rancidity is a major concern. When fats and oils are exposed to oxygen while being heated, illuminated, or in the presence of certain catalysts, a chemical process known as oxidative rancidity takes place. This process results in the breakdown of lipids into undesirable chemicals, giving the finished product unpleasant tastes and odors.

Unsaturated fatty acids found in vegetable or milk fats, which are contained in dry ice cream mixtures, make them more prone to oxidation. The quality of fats and oils used in the dry mix can affect its susceptibility to oxidative rancidity, and it may occur more quickly if low-quality or inferior oils are used. If the dry mix is not properly sealed and exposed to air, oxygen can react with the fats, promoting oxidation. Soaking the dry ice cream mix in warm and humid conditions can speed up the rate of oxidative reactions, leading to rancidity.

Though oxidative rancidity can impact the flavor and quality of dry ice cream mixes, it may not be as serious of a problem as the rancidity in completed ice cream products since the fats in the dry mix have not yet been disseminated in the water phase. The lipids are exposed to more air after being combined with water and churned into ice cream, which increases the end product's susceptibility to rancidity and could limit its market expansion

• Presence of Artificial Ingredients in Ice Cream Dry Mixes

Depending on the exact brand and product composition, the amount of artificial additives in ice cream dry mixes can change. Artificial substances may be included in certain ice cream dry mixes to improve flavor, texture, and shelf life. Common artificial ingredients that may be found in ice cream dry mixes include artificial flavors (artificial vanilla, chocolate, strawberry, mint, fruit, nut, coffee, caramel, butter, and others), artificial colors (sunset yellow, allura red, brilliant blue, indigo carmine, erythrosine, green S, tartrazine, and others), artificial sweeteners (aspartame, acesulfame potassium (Ace-K), sucralose, saccharin, neotame, advantame, and others), emulsifiers (polysorbate 80, mono- and diglycerides, carrageenan, guar gum, and others), stabilizers (cellulose gum, xanthan gum, guar gum, locust bean gum, sodium alginate, propylene glycol alginate (PGA), and others), preservatives (potassium sorbate, sodium benzoate, calcium propionate, propylparaben, and others), and antioxidants (butylated hydroxyanisole (BHA), butylated hydroxyltoluene (BHT), propyl gallate, ethoxyquin, and others).

Customers may want products with less artificial additions, and some people might decide to forgo using particular artificial substances owing to personal beliefs, dietary choices, or health issues.  Ice cream dry mixes with clean-label options or those created with natural flavors, colors, and sweeteners may be a better option for people looking for more natural substitutes. The market's expansion may be constrained by the growing adverse effects associated with such situations, thereby restraining market growth.

Opportunities

• Expanding Product Variety by Introducing Exotic Flavors

Unusual flavors are added to increase product variety and set ice cream dry mixes apart from more common and readily available alternatives. They provide distinctive flavor sensations that may draw in customers searching for something fresh and interesting.  Exotic flavor additions to ice cream dry mixes show a dedication to originality and ingenuity. It enables producers to experiment with conventional flavors and satisfy a variety of palates.

Exotic flavors appeal to a bigger and more varied consumer base, including those from various origins or those who love learning about other cultures' cuisines. They are perfect for limited-edition or seasonally-themed ice cream dry mixes since they can be influenced by seasonal fruits, local ingredients, or cultural events. Word-of-mouth marketing and social media buzz are frequently produced by distinctive and unusual tastes. The likelihood that customers would discuss their thrilling ice cream experiences may increase, thus boosting the product. One may get a gastronomic experience by trying new and unique cuisines. The ice cream dry mix may inspire customers to try out novel pairings, making it an intriguing and captivating product. These tastes can serve niche consumers, such as those seeking genuine exotic flavors or alternatives that adhere to certain dietary requirements such as veganism or gluten-free diets.

While traditional tastes are still popular, adding unusual flavors to ice cream dry mixes may increase product diversity, stimulate customers' palates, and promote a love of food and a feeling of culinary adventure. Manufacturers may take advantage of the popularity of these flavors to give their consumers memorable and satisfying ice cream experiences. As a result, they now have several chances to profit from the market, which is expected to provide opportunities for market growth.

• Development of Vegan and Lactose-Free Ice Cream Dry Mixes

The population has been embracing the vegan lifestyle more recently. People are adopting the lifestyle to enhance their general well-being and benefit their bodies on the inside and the outside. These advancements are also observed in the production of ice cream. For ethical, environmental, or health grounds, more individuals are switching to vegan or plant-based diets. As a result, vegan alternatives are more in demand in many food categories, including ice cream. Traditional dairy-based ice creams are inappropriate for many people due to lactose intolerance or dairy allergies. Dry mixes for lactose-free or vegan ice cream provide a delectable substitute free of any components originating from dairy. Dry mixes for vegan ice cream frequently contain plant-based components, which are thought of as better options.

Dry mixes for vegan ice cream substitute plant-based milk such coconut milk, almond milk, soy milk, oat milk, or cashew milk for dairy components including milk, cream, and butter. Some dry mixes for vegan ice cream include natural sweeteners such agave syrup, maple syrup, or coconut sugar in place of conventional sugar. Vegan ice cream dry mixes may contain plant-based stabilizers and emulsifiers such guar gum, xanthan gum, or carrageenan to preserve a smooth texture. In vegan ice cream dry mixes, natural fruit extracts, chocolate powder, or other flavours are frequently used. Dairy, eggs, and gluten are usually not present, making it ideal for people with a variety of dietary requirements. Dry ice cream mix made from plants has less of an impact on the environment than a mix made from dairy since it uses less water and land.

The creation of vegan ice cream dry mixes enables producers to satisfy the demands and tastes of a wide range of customers while also taking advantage of the growth prospects offered by the increasing acceptance of vegan and plant-based diets. This has created some alluring development potential in the ice cream industry, which is expected to create opportunities for market growth.

Challenge

• Health Issues Associated with the Ice Cream Consumption

Even though it is a beloved and satisfying dessert, ice cream intake has some possible health risks. Consuming ice cream in moderation and being conscious of your health is vital. The high calorie and sugar content of ice cream can cause weight gain and raise the risk of type 2 diabetes, obesity, and other chronic health issues. When taken in excess, ice cream's high saturated fat content can elevate cholesterol levels and increase the risk of heart disease. 

Lactose, a natural sugar present in dairy products, may be found in traditional ice cream. After having ice cream, people who have lactose intolerance may feel digestive discomfort, such as bloating, gas, and diarrhea. Those who have allergies or sensitivities to certain foods, such as milk, almonds, soy, and wheat, may experience adverse responses if ice cream contains these allergens. Ice cream contains a lot of sugar, which can cause blood sugar levels to rise quickly, especially in people who are diabetic or have insulin resistance.

It is important to note that moderation is key when it comes to ice cream, or else the health of the individuals is at risk. Thus, the health issues associated with the consumption of ice cream are expected to pose a significant challenge to market growth.

Asia-Pacific Ice-cream Dry Mixes Market Scope

Asia-Pacific ice-cream dry mixes market is segmented into six notable segments based on flavor, category, packaging material, packaging type, distribution channel, and end use. The growth among segments helps you analyze niche pockets of growth and strategies to approach the market and determine your core application areas and the differences in your target markets.

Flavor

• Chocolate Dry Ice Cream Mix
• Vanilla Dry Ice Cream Mix
• Strawberry Dry Ice Cream Mix
• Mint Chocolate Chip Dry Ice Cream Mix
• Cookies and Cream Dry Ice Cream Mix
• Nutty Dry Ice Cream Mix
• Coffee Dry Ice Cream Mix
• Fruit Dry Ice Cream Mix
• Others

On the basis of flavor, the market is segmented into chocolate dry ice cream mix, vanilla dry ice cream mix, strawberry dry ice cream mix, mint chocolate chip dry ice cream mix, cookies and cream dry ice cream mix, nutty dry ice cream mix, coffee dry ice cream mix, fruit dry ice cream mix, and others.

Category

• Dairy Based
• Non-Dairy Based

On the basis of category, the market is segmented into dairy based and non-dairy based.

Packaging Material

• Plastic
• Paper/Paperboard
• Others

On the basis of packaging material, the market is segmented into plastic, paper/paperboard, and others.

Packaging Type

• Pouches & Bags
• Boxes
• Others

On the basis of packaging type, the market is segmented into pouches & bags, boxes, and others.

Distribution Channel

• B2B
• B2C

On the basis of distribution channel, the market is segmented into B2C and B2B.

End Use

• Restaurants and Cafes
• Ice Cream Manufacturers
• Ice Cream Parlors and Shops
• Home Ice Cream Makers
• Catering Businesses
• Specialty Food Retailers

On the basis of end use, the market is segmented into restaurants and cafes, ice cream manufacturers, ice cream parlors and shops, home ice cream makers, catering businesses, and specialty food retailers.

Asia-Pacific Ice-cream Dry Mixes Market Regional Analysis

Asia-Pacific ice-cream dry mixes market is analyzed and market size information is provided by flavor, category, packaging material, packaging type, distribution channel, and end use as referenced above.

The countries covered in this market report are China, India, Japan, South Korea, Indonesia, Thailand, Malaysia, Philippines, Vietnam, Singapore, Australia, and rest of Asia-Pacific.

China is expected to dominate the market due to the availability of a wide selection of ice cream flavor powder mixes, which is expected to provide opportunities in the region. China is also the fastest-growing country in the region due to the expanding tendency among small-scale ice cream manufacturers to use dry ice cream mixes.

The country section of the report also provides individual market-impacting factors and changes in regulation in the market domestically that impact the current and future trends of the market. Data points such as new sales, replacement sales, country demographics, regulatory acts, and import-export tariffs are some of the major pointers used to forecast the market scenario for individual countries. Also, the presence and availability of regional brands and their challenges faced due to large or scarce competition from local and domestic brands, and the impact of sales channels are considered while providing forecast analysis of the country data.

Competitive Landscape and the Asia-Pacific Ice-Cream Dry Mixes Market Share Analysis

Asia-Pacific ice-cream dry mixes market competitive landscape provides details of competitors. Details included are company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, regional presence, production sites and facilities, company strengths and weaknesses, product launch, clinical trials pipelines, brand analysis, product approvals, patents, product width and breath, application dominance, technology lifeline curve. The above data points provided are only related to the company’s focus related to the market.

Some of the major market players operating in the Asia-Pacific ice-cream dry mixes market are  Skyline Food Products LLP, TOP Creamery, Amba Enterprise, Wholefarm Australia Pty Ltd, Nimje Industries, Cookwellfoods, Phoon Huat Pte Ltd., KWALITY, Keliff's, and Amrut International among others.

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