State of the Industry / Industry News

Frozen Dessert Makers Kick It up a Notch

July 8, 2014

Ever dream of a frozen dessert packed with protein, or filled with fruits and vegetables? If so, your dreams have come true thanks to the wild and innovative new product offerings available in the frozen desserts category.

Greek frozen yogurt meets cakes and cupcakes
Rich Products Corp., Buffalo, N.Y., launched what is said to be the first-ever Greek frozen yogurt bar cakes and cupcakes. The Jon Donaire Greek Frozen Yogurt bar cakes and cupcakes can be easily portioned and served for everyday personal indulgences or special celebrations. The Strawberry Granola bar cake consists of creamy strawberry Greek frozen yogurt with low-fat granola, strawberry-flavored purée, crunchies and whipped icing, while the Chocolate variety boasts creamy chocolate Greek frozen yogurt with chocolate chunks, crunchies, curls and whipped icing. The Mixed Berry cupcakes are moist, white cupcakes filled with mixed berry-flavored Greek frozen yogurt and berry-flavored whipped topping.

Fruits and veggies
J&J Snack Foods Corp., Pennsauken, N.J., introduced Minute Maid 100% juice bars, which are said to be the only juice novelty made with 100% juice in mainstream retail. Available in Grape, Orange and Cherry flavors, each 2.5-fluid-ounce bar acts as a low-calorie, portion-controlled snack, as they are naturally flavored and made with apple juice from concentrate.

Nestlé Foods, Oakland, Calif., expanded its Outshine brand of frozen bars to now include frozen fruit and vegetable bars. The line comes in Blueberry Medley, Tangerine Carrot, Apple and Greens, Peach Mango Medley and Strawberry Rhubarb varieties. Each bar offers 35-60 calories and contains at least 25% vegetables from purées and juices.

New York-based Chloe’s Soft Serve Fruit Co. introduced Chloe’s Soft Serve Fruit Pops, packaged for retail as Chloe’s Naturally 3 Pops, available in Strawberry, Mango and Raspberry. Made with just three ingredients—real fruit, filtered water and a touch of organic cane sugar—Chloe’s Soft Serve Fruit Pops are dispensed directly into the pop molds, resulting in a unique 60-calorie treat.

New to the United States are Fruttare Fruit and Milk Bars, produced by Unilever USA, Englewood Cliffs, N.J. These bars bring together creamy milk and real fruit and come in Strawberry and Milk, Coconut and Milk, Banana and Milk and Peach and Milk pairings.

Sports energy and hydration
New York-based IPC Beverage Group partnered with WILD Flavors, Erlanger, Ky., and Jel Sert, West Chicago, Ill., to develop and produce EnergIce, which is said to be the first vitamin-enriched premium ice bar designed to revolutionize the sports hydration and energy category. EnergIce premium ice bars contain essential B-vitamins, including B3, B5, B6 and B12. The bars come in ARCTIC BLAST Blue Raspberry, ROCKET FUEL Fruit Punch and E-LECTRIC Lemon Lime flavors.

PowerICE, Steamboat Springs, Colo., announced the addition of new flavors to its line of frozen hydration bars, which are now made with 100% all-natural ingredients. This frozen treats offer a healthy way to rehydrate with only 30 calories and just 8 grams of sugar per frozen bar. New flavor options include Pomegranate Raspberry Rip and Grape Score.

Tea to go
Canada-based DeeBee’s Organics launched DeeBee’s TeaPops, which tied for first place in Refrigerated & Frozen Foods’ Reader’s Choice Best New Retail Products contest.

Arctic Zero, Escondido, Calif., expanded its line of functional, protein-packed, low-calorie frozen desserts to include Sea Salt Caramel, Orange Cream and Coconut flavors. Available in 150-calorie pints, these new flavors feature 12 grams of whey protein, 8 grams of fiber and only 20 grams of sugar per container. Candy and ice cream join forces.

The Skinny Cow brand from Nestlé USA, Glendale, Calif., combined two of America’s popular indulgences—candy and ice cream—into a delightful ice cream candy bar. The Salted Caramel Pretzel variety boasts low-fat vanilla ice cream topped with a layer of salty caramel and small pieces of pretzels all covered in a chocolaty coating. Meanwhile, the Cookies ‘n Dough version features low-fat vanilla ice cream topped with a cookie dough layer and crunchy cookie bites with a chocolaty covering.

A classic and versatile option
Chicago-based Sara Lee Corp. introduced Angel Food Cake, a classic and versatile dessert option perfect for any occasion. Each cake is 130 calories per serving, offers thaw-and-serve convenience and can be customized with fruit, whipped toppings, chocolate sauce or frozen yogurt.

From traditional ice cream bar to sweet, creamy, crunchy experience
Chicago-based Kim & Scott’s Gourmet Pretzels introduced The Crave Bar—an all-natural, frozen, handmade confection. The Original Dark Chocolate variety consists of all-natural, super-premium, classic vanilla ice cream hand-dipped in real semi-sweet dark chocolate and crushed chocolate-covered pretzels, dusted with sea salt on a crunchy, caramel-dipped pretzel stick. The Cappuccino Dark Chocolate option features fresh, ground, fire-roasted South American coffee beans mixed into all-natural, super-premium ice cream dipped into real semi-sweet dark chocolate and crushed chocolate-covered pretzels, dusted with fine-ground coffee on a crunchy caramel-dipped pretzel stick. The Malted Milk Chocolate variety is all-natural, super-premium chocolate malted milk ice cream dipped into real milk chocolate and crushed chocolate-covered pretzels on a crunchy caramel-dipped pretzel stick.


To learn more about these and other new retail dessert items, go to

Did you enjoy this article? Click here to subscribe to Refrigerated & Frozen Foods magazine.

Recent Articles by Marina Mayer

You must login or register in order to post a comment.



Image Galleries

Evolution Fresh: Enhancing the Premium Juice Market with HPP Technology

Evolution Fresh’s new Rancho Cucamonga, Calif., juicery employs HPP technology to help produce cold-pressed juices.

Posted: December 11, 2014

4/30/15 2:00 pm EDT

Best Practices for Executing Capital Projects

Best Practices for Executing Capital Projects, a Food Plant of the Future webinar presented by Hixson and co-sponsored by Food Engineering, will reveal helpful project management techniques and strategies Hixson has learned based on decades of experience in leading food and beverage projects to successful conclusions, how to establish appropriate stakeholder expectations, how to keep control of project quality, schedule and budget and what to do when challenges arise.

Refrigerated and Frozen Foods Magazine


2015 May

Refrigerated & Frozen Foods' May 2015 issue features The Schwan Food Co. as the Sustainable Processor of the Year.

Table Of Contents Subscribe

2015 State of the Cold Food Industry

Refrigerated & Frozen Foods’ July 2015 issue covers the State of the Industry report. What trends and analysis would you like to see covered?
View Results Poll Archive

The Refrigerated and Frozen Food Store

Cold Packaging Materials Guide

A guide to cold packaging containers and materials.

More Products

Refrigerated & Frozen Foods Delivers

RFF Infographic 133x133Click here to see a snapshot of the many different ways Refrigerated & Frozen Foods delivers business and technology solutions to cold chain professionals.


facebook_2014 twitter_40px youtube_40pxlinkedin_40px

Buyer's Guide

Visit our Buyer's Guide!

Refrigerated & Frozen Foods offers a Cold Packaging Materials Guide, as well as a Cold Storage Warehouse Guide, the most comprehensive listing of cold storage warehouses.

Visit the Buyer's Guide page today!