Table of Contents

Executive Summary 1-2

Industry analysis 3-4

Company description 5-6

Marketing analysis 7-8

The economic of the business 9-10

Marketing plan 11-13

Design and development plan 14

Operation plan 15

Management team and company structure 16

Overall Schedule 17-18

Appendices 19-26
 Executive summary

This business mainly focus to compete in the ice cream market that rapidly grow at the
rate of 4.0% every years.However, instead of competing with existing company on the same
traditional flavor, we insist to launch the planted-base and no sugar added product as it was
newly introduced to the market from the growing trend of health conscious.We believe it will be
the key factor ​that intrigues customers and drives the global ice cream market in the future. Our
business core competency are acceptable price and service.The price of our ice cream is 45 baht,
which is acceptable for a good quality product that has been assured by professional
nutritionists.Moreover,the product will be easily approached since we will utilize technology by
selling it through vending machines.
Initially, the idea start when the founder of the company, Noppaglaw and the co-founder,
Nicha Petporee, started to follow health conscious trend and found that it is inevitable that
sometimes they are craving for their favorite dessert, ice-cream. As the result, they use this issue
as an opportunity to develop a product that can offer the delicious flavor but in the meanwhile,
allow one to still maintain healthy body.They then made plant-based ice cream by their original
recipe.Currently, the company has been registered as partnerships which comprises of two
share-holder, Noppaglaw and Nicha and more than willing to have more partners ,who could
promote the product through advertising.
The business is single revenue driver which is the product itself.Despite some potential
challenges that we might encounter such as damages of product during transportation and
customer found the flavor unsatisfied, we expect that we can sold approximately 10,000 units per
month, and 120,000 units annually, valuing 5,400,000-7,200,000 Baht. We will reach break-even
point if we can sell 12,966 units of product. For the production cost , it is approximated to be
around 300,000 Baht. This production expense already include staff salaries,
equipment/machines, packaging, and raw materials, while the projection of variable cost is
estimated around 330,000 and fixed cost is estimated around 160,000 Baht/ month.

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 Our company consists of three main parts ; First, management team, Noppaglaw, the
founder of the company, assumes the roles of CEO and marketing director. Nicha, the
co-founder assumes the roles of Operation director and R&D director. Kanyarat is responsible in
finance & accounting direct. Second, board of director, it comprises of Noppaglaw, Nicha,
Thomas Smith,who work as a logistic counsel and Nicole Wood as a legal council.Finally, Board
of advisor, Dr.Wilson James who is in charge for researcher and nutrition development.
Since September until December, we officially turn the idea into actual product and had
developed the product’s quality until we made sure that the products met target customers’
demands by the end of March 2019 .After March, we received the first feedback, and use them
as the biggest key to step up.

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 Industrial analysis

The company intended to compete on ice cream industry and healthy food as well.

Industry size, growth, and sale projection

Industry size of ice cream around the world was valued at USD 54.80 billion in 2016.
According to the research, the size of our company’s ice cream market was expected to grow at
the rate of 4.0% in the following years. The rising demand focuses on innovative flavors and
services. Furthermore, there is a growing demand for the product in Asia Pacific countries due to
perfectly climatic conditions for consumption of ice cream.

Industry Structure & Nature of the participants

To explain the industry structure, ice cream industry is fragmented at this period of time,
since ice cream serves as a basic and common dessert in several countries. Brands and choices
of them do not really matter for customers. Moreover, several companies often compete on the
same traditional flavor of ice creams. From observing, our company found the gap in this
industry when some people are altering their habit from eating unhealthy food to fruit and
vegetables. Also, there is a growing trend in low sugar product, and in a product for health
conscious consumers. Thereby, our company adopted this two trends and make ice cream that
will remain in its original tastes of mixed fruits and vegetables, which are extracted from nature
and no sugar added. We try to create the most exotically healthy ice cream. Even though not
many participants compete on this trends, most competitors are highly innovative, enthusiastic
and approachable to the current trending. Because of this nature of participant, we can easily see
that, the industry will be more concentrated in the future.

Key Success Factors

1. Our product will be easily approached since we will utilize technology by
sending our product to vending machines. Ice cream will be sold in a form of tubs

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 via the machines, which will be placed in five universities. University is the
perfect place to to sell because there always be someone passed by.
2. The price of our ice cream is 45 baht, which is acceptable for a good quality
product that people can daily consume.
3. We hire professional nutritionists, and create our original recipe, which assure
that the customer will receive a real healthy and delicious ice cream.

Industry Trends
The business trend depends on three main factors: industry trend, profit margin and input
cost. As mentioned above, the industry trend has been growing this past three year. According to
Food24, planted-base ice cream and vegetable ice cream was newly introduced to the market this
recent year, so it provides a big gap of opportunity and less competitor in the marketplace. For
the profit margin, it will keep going up or down depending on the environmental trends and the
input costs. In this case, the environmental trend contributed in and make a great impact; it
includes people’s satisfaction and demand toward sweet ice cream during this summer. Due to
social force, people also value more on their health and wellness, so ingredients must be health
conscious and contain rich nutrition. Moreover, nowadays, people prefer convenience and fast
service, so the company picked that interesting fact, and create a self-service ice cream vending
machine. It’s the perfect combination of convenience, and joy for healthy consumers.

Long-Term Prospect
According to many contributing factor, we believe that this industry is growing ;because
the ideas of combining creative and healthy ice cream is quite new to the market, it will be able
to catch attention from people who care about health. We also think that innovation will be the
key factor ​that intrigues customers and drives the global ice cream market.

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 Company description

Company history

After finishing high school, the founder of the company Noppaglaw, along with her
friends, Nicha Petporee, noticed the idea of health conscious trend that has widely spread
through every inch of social media. They start to follow this trend and realize how much benefits
it can bring in their life. It fulfill their body with good nutrient and help them to have a better
aspect toward their body. As a teen, they care so much about their body shape and diets that we
daily consume. Therefore, they decided to enter healthy foods industry and create some products.
However, they stuck at this process for almost half a year since making granola bar, whole wheat
bread or smoothy is too simple, and there are many companies trying to compete in this field
already. One day in September 2018, while Noppaglaw was trying to stop Tony from eating
three tubs of ice cream, Nicha walked pass and inform Tony that ice cream contains too much
sugar and fat. At that moment, the idea of making their own unique ice cream popped up in
Noppaglaw’s head, so she told nicha. They agreed on a point that it is inevitable that sometimes
they are craving for their favorite dessert, ice-cream. As the result, they use this issue as an
opportunity to develop a product that can offer the delicious and playful flavour from fresh
ingredients, but in the meanwhile, allow one to still gain the important nutrient, which can highly
help the person that encounter the same problem through the same journey. They finally made
plant-based ice cream by their original recipe, and asked their senior who has ice cream plant for
the supports.

Mission statement

Our mission is to provide the best ice cream that will satisfied the demand of health
conscious customer.

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Product and service

The product is the healthy ice-cream for the customer who is health conscious or encounter
the problem of being overweight but still want to eat ice-cream. Our company try to assure that
all of the major ingredients such as fruits and vegetables, are organic well-selected. In addition,
we also avoid using toxic chemicals. Customer can purchase the affordable product through
vending machine.

Current status
The company start the operation in and we now have approximately twenty machine around
Bangkok, including in f​ive university namely Mahidol University, Chula, Bangkok university,
Thammasat university, and Assumption University.

Legal status and ownership

Currently, the company has been registered as partnerships which comprises of two
share-holder, Noppaglaw and Nicha.We are open for more partners in the future, who is willing
to provide an opportunity for our business to further expand, especially in advertising and
promote our product.

Key partnerships

We only have one partner who help us on manufacturing ice cream; we sended him fund
and recipe. In the future, we highly hope to have a key partnerships who could find the good
business area and the logistic partner that can distribute the product to the customer and still be
able to maintain the perfect temperature for the product.

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 Marketing Analysis

Market Segmentation and Target Market Selection

The whole segment of healthy deserts is board and contains various types of products, so
we narrow down the scope, and present homemade ice creams to a group of customer who prefer
consuming ice cream and care about their health and body shape at the same time. To clarify, our
company aims to please people who are at the midst of enjoying favorable taste and being
conscious with their diets. This product help fulfilling these two demands. For the target market,
we considered geography, demographic variable and psychographic variable. Firstly, we
launched our business in Thailand at some place near the convenience store and plan to enter
7-11 as well. The production process and researching will be done smoother since our
co-founders and suppliers are Thai, so they are innately familiar with customer’s habits.
Secondly, demographic factor do not really matter since the products can be consumed by
anyone of any age and gender, and it’s also sold at the affordable price. Lastly, our company
caught and adopted the trend of healthy foods and snacks, and target to offer to any individual
who concern about health value but prefer yummy ice cream.

Buyer behavior
Consumers are willing to buy an ice cream more often. The demand of the customer
mainly depends on their income, their taste and expectation. After researching we found that
there are two kind of ice cream: impulsive and family ice cream. Consumer usually consume
impulsive ice cream(especially in summer). However, the ice cream they choose to buy should
be​ low-fat and low-sugar options, as well as using organic ingredients.

Competitor Analysis
As it was mentioned above that the industry is fragmented, there are only a few rivals in
the market. However, healthy homemade ice cream can be found in some farms such as
Chokchai, Daily farm, and commonly in the some supermarket. Since plant-base, frozen yogurt

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and sorbet are not yet popular in Thailand, we would try to strengthen and gain customer base by
introducing original variety of flavor before other companies will get into the market. Gaining a
stronger base and loyalty from the buyer means building up more chances in the industry, which
will lessen the space for other companies to compete with ours.

Estimates of Annual Sale and Market Share

Estimating sales and company’s market share can be done by several ways. For our
company, we firstly calculate the company's total sales over that 1 year. Then, find out the total
sales of the company's industry. Finally, divide the company's total revenues by its industry's
total sales. We expect that we can sold approximately 10,000 units per month, valuing more than
450,000-600,000 Baht, or annually 120,000 units, valuing 5,400,000-7,200,000 Baht. $39.0
billion 6.8

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 The economics of a business

Revenue Drivers and Profit Margins

● Our company’s revenue driver is the product itself
● We sell ice cream at 45 baht per unit. The cost of goods sold comes from variable
costs divided by unit sold per month, which is 15,000 units. Therefore, the cost of
good is 490,000/15,000 = 32.66. The gross margin for the revenue driver is 45
Baht (price of one piece) - 32.66 Baht (cost of one piece of good sold) = 12.34
Baht. Therefore, the profit margin is approximately 27.42 percent.
Fixed and variable cost
The table below shows the list of expenses and their cost.

Fixed cost Variable cost

List Cost List Cost

members ‘ salaries 80,000 utilities 10,000

Rental space 15,000 miscellaneous 5,000

insurance 5,000 Production expense 300,000 (20 B/ tub)

Transportation 20,000 Advertising 15,000

Rental vending machine(5) 25,000

Rental office 15,000

Total 160,000 Total 330,000

● The production cost keep changing depending on the revenue, and the number of product
sold, but it can be approximated around 300,000 Baht. This production expense already
include staff salaries, equipment/machines, packaging, and raw materials.
● The projection of variable cost is estimated around 330,000 Baht/ month

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 ● The projection of fixed cost is estimated around 160,000 Baht/ month
Operating Leverage and Its Implications

Q - the number of units

P - the price per units
V - the variable cost per units
F- the fixed costs

● The company is project to sell 15000 units at the price of 45 Baht per month. The
variable cost per each unit is 32.66 Baht, while the fixed cost are 160000 Baht. Therefore,
every 1% change in the company’s sale will alter the company’s operating income by
7.4%.
● Low operating leverage means relying on a higher variable costs than the fixed ones. This
number is considered as low operating leverage, which implies that company’s costs are
manageable, and profits will be obtain easier.

Start-up cost

One time expenses

Furniture 70,000 Baht

Business logo design 5,000 Baht

Cold storage 150,000 Baht

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 Business license 2,000 Baht

Legal expense insurance 100,000 Baht

Operating cost 20,000 Baht

Total 347,000 Baht

Break-Even Chart and Calculation

● Fixed cost=160,000
● Margin per unit= 12.34
● => 160,000/(45-32.66) ~ 12,966 units

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 Marketing Plan

Overall Marketing Strategy

We will weekly send our sample product to net idol or influencing celebrities who have a
healthy lifestyle such Bebe, Mai Davika and Yaya to promote our product through instagram,
Youtube as well as other sources of medias. Furthermore, in order to attract more customers, our
company will be organizing the booth for customers to try the real product, so that customers
will trust more in our product.
Product
In the first year, we will introduce 5 flavor including GreenFresh(Green apple+lettuce),
EnergyBomb(Red bean+Ginger), SummerBlast(Watermelon+tomatoes), Sweetheart(beetroot +
passionfruit), and SupperOrange(Carrot+lemon+orange). The product will be filled in medium
size tub. There will be lebel of ingredient, nutrition facts and logo at the middle of it.

Price
The ice cream will be sold for 45-60 Baht vary upon the flavor of ice cream. At this
price,most of customers can afford since it’s seem to be much cheaper than top-brand ice cream
saying that it’s about 60 Baht lower in price. We initially sell high quality ice cream at a lower
price because we need to gain the reputation for the company before competing with huge
companies. However, the price is not to low because it should guarantee that our products
contain the best quality of ingredient for clients.

Promotion
During winter, on the vending machine screen, there will be a QR code for customers to
scan and befriend with us on Line. After adding friend, they will receive 10 Baht discount to buy
any other product for the first purchase. This promotion will be set up during Winter only.

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Distribution
Our product are made by contract manufacturer, which are carefully selected and
monitor. The manufacture factory is located in Nakhon Pathom Thailand, making the distribution
easier because it’s located near the economic hub of Thailand. In this past few year, we have
distributing our product to five university namely Mahidol University, Chula, Bangkok
university, Thammasat university, and Assumption University. We aim to sell healthy ice creams
for everyone, especially teenagers. For the future plan, we are planning to trade with Restaurant,
Gas station, and tourist attractive place. If the we can expand further, fitness and gym will be the
next suitable place. The product will be delivered to each vending machine depending on the
stock for each day, but mostly everyday.
Sale process
Right now, we merely sell our product directly, but in the future there will also be selling
intermediately. The chain above is the overall process
Sell Direct, according to our senior research begins with: Sale order-> Check the available
product-> payment process-> transport action-> Receiving-> Sale Return(In case, customers
return the goods)-> Execute billing

Sales Tactics
1. Willing to learn to the critics who point out or comment about our company, and use that
to improve our business as well as strategies.
2. We develop the relationship with the customer by organizing the booth so that the
company gain more trustable feedback, and also inform them the amount of nutrition and
calories within each different flavors.
3. Offer customer various choice of flavor from vegetable and fruit, and survey them
whether they would like which flavor to be made in the future. From this, our idea will be
widen and more creative ice cream will be made in the future.
4. Ask customer to review our product via social media in order to attract new customers.

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 Design and development plan
Development status and tasks
1. come up with the idea of that fulfill the demand of customer who prefer
enjoyable flavor ice-cream and who is health conscious.
2. develop the flavour and recipe for healthy ice-cream based mainly on
homemade ingredients and calories.
3. launch the product sample for free and do the customer satisfaction survey
4. Measure the satisfaction and improve the recipe according to negative
feedback from the customers​.
5. launch the real product and do advertising through youtube
6. Produce the sample product and try to do long-distance transport to assure
that the packaging is strong enough and estimate the loss quality of the
product after distribution process.
7. Add more flavour and vending machine, including the rural area.

Challenged and risks

The potential risk that we might encounter is the loss quality of product during
transportation, it is critical to ensure that the quality remain the same from the delivery point to
destination. Another challenge is the customer preference on flavor. It is possible that the
customer may found the flavor unpleasant.However,this can hardly happen as we sent out the
sample product to more than hundred of taster and improve the flavor based on those solid
response.Finally ,we also offer various flavor to please as many customer as we could.

Proprietary issues
Proprietary issues concerns with Patents, Trademarks, Copyright, Licenses, Brand names. We
registered the trademark and licenses for selling food product.As a start up,we did not foresee the
issue yet, Nonetheless,in the future we would utilize legal advisor to handle issue regarding
properties.

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 Operation plan

General approach to operations

The company production will be categorized in small-size enterprise. We have to contract
both the hiring manufacturer and supplier; Usually, our company order an organic ingredients
(vegetable, fruit and some milk) from the urban supplier twice a week to produce about 350 units
daily, or 2,450 units a week. Then, the inputs will arrive at producing factory in Nakhon Pathom,
where there are nutritionists, staff and deliverer. All inputs will go through non-chemical
process, and get the final product ready to deliver to vending machines. In making the ice cream,
all ingredients will be blended before going to homogenization, the process of mixing and
emulsifying at the pasteurizing temperature. We have the recipe and ratio of each flavor, and it
will taste almost like a smoothie. Then the ice cream will be cooling, ageing, adding color, and
continue freezing. Lastly, ice creams will be packed in the tub and sended to storage(vending
machine) at the end of the day. Noppaglaw is in charge of marketing and accounting part. Nicha
is responsible for the product operation, while Thomas is in charge of transporting the product.

Business Location
GoodBlast’s headquarter and manufacture factory will be at Nakhon Pathom because it’s near
Bangkok; the space here is not costly, and the fresh ingredients including fruit and vegetables
can be easily found in Salaya. We also deal with supplier here. However, the distribution center
will be at the middle of Bangkok where transportation between the company and vending
machine is more convenient and fast.

Facilities and Equipments

Our company do not have much facilities and equipments since we hire the ice cream
factory to manufacture for us. We pay them 20 baht per tub. The only tools that we have is the
big cold storage, which is used to stock the product from the factory before distributing it to
vending machines. As mentioned, we also rent five vending machines

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 Management team and company structure

Management team

Noppaglaw: The founder of the company. She assumes the roles of CEO and marketing director.
She has experience in opening coffee shop and spend four years in online marketing. Moreover,
through her family business she has access to multiple potential partners.

Nicha: The co-founder of the company. She assumes the roles of Operation director and R&D
director. She has been in many dessert competitions and win multiple awards. During her year in
college, she produce the product and sell to university shop and the product become well known.
In addition, she has been approach by multiple food company in Thailand.
Kanyarat: The finance & accounting direct. She has 3 years of experiences in accounting and
know Thai regulation very well.

Board of director

● Noppaglaw, Chairperson of the board and the CEO of the company

● Nicha, Operation Director and R&D Director
● Thomas Smith, logistic counsel
● Nicole Wood, legal council

Board of advisor

● Dr.Wilson James: He graduated in 1997 from the department of food science program in
yale university. He has more than ten years of experience working with leading food
company. He is in charge for researcher and nutrition development.

Company structure

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 Overall schedule

After finishing high school, Noppaglaw the founder of the company, accompanied by
Nicha, my close friend, was planning to sell some healthy products. We study about the industry
trend for a year until Nicha suggest that we should make plant-based ice cream. We discovered

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original recipe, and write business plan outline including mission, key assets, core competencies,
uniqueness of our product, operating and marketing plan.
From September to December, we officially turn the idea into actual product . Vending
machine are ordered and placed in specific location. Office and distribution center are built at the
same place ready for production and transportation. We also contract with ice cream
manufacturer, who agreed to use our recipe to produce ice cream for us.

On March 2019, we had developed the product’s quality until we made sure that the
products met target customers’ demands. Then we design the logo, and introduced the product to
the marketplace, as well as developing promotion plan respectively. We have sent our products
for some net idols and acquaintances to try, and ask them to promote it through social media.
After March, we received the first feedback, and use them as the biggest key to step up.
Nicha ,corporated with nutritionist, modified the recipe to meet eater favorable tastes. This time
we organized to booth and offer a new version of ice cream; this serves as so that we can directly
contract with the customer to see their responses.
Recently, we are observing the future prospect of the market, and preparing for future
plan such as advertising and improving on packaging. At the same time, we will continue trying
to find more supportive partners as well. Moreover, we will present our business plan to
investors and others companies; if they agree to advocate, we will have more fund for the next
project that will be establish for mutual benefits.

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Appendices

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 Appendix A
Market research report on ice cream market by Mordor Intelligence

Ice Cream Market

The global ice cream market value is expected to reach USD 89.5 billion by 2023,
recording an anticipated CAGR of 4.9% during the forecast period (2018-2023). The rise in
income, along with an increase in demand for sweet dishes, drives the growth of this market.
Unilever dominates the global market occupying eight of the 15 top selling brands and a 22%
share in the market. Nestle is the closest corporate rival of Unilever, occupying four brands in the
top 15. The sales of low-quality ice cream have been declining, due to the increased preference
for premium ice cream.

Ice Cream Market Segmentation

The ice cream market is segmented on the basis of product type, which has been further
subdivided, by the recipe, into ordinary (hard), French, reduced fat, light, soft, no sugar added,
lactose-free, gluten-free, and organic ice cream. By shape, ice creams come in sticks, buckets,
sundae, floats, and frozen novelties, which may include frozen custard, frozen yogurt, dondurma,
gelato, sherbet, snow cones, frozen soufflé, etc. By sale, the market is segmented into impulsive,
take-home, and artisanal ice cream. The ​impulse segment dominated the market and accounted
for a market share of 39% in 2016. Factors, such as the desire to indulge in ice cream and the rise
in demand for a small portion of snacking options are expected to drive the market. The growing
number of lactose-intolerant consumers in North America is expected to change the scenario of

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the ​North American ice cream market as only a few number of manufacturers have lactose-free
ice creams in their product catalog.

Key Players in the Ice Cream Market

The ice cream market is highly fragmented, due to the presence of a number of large- and
small-scale vendors. Vendors compete for innovation, pricing, and distribution. The introduction
of lactose-free ice cream has further increased competition in this market. The major players in
the market, are Blue Bell Creameries, General Mills, Mars, Nestle, Lotte Confectionery, and
Unilever.

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 Appendix B

Market research report on ice cream market size by Grand View Research

Industry Insights
The global ice cream market size was valued at USD 54.80 billion in 2016 and is
expected to grow at a CAGR of 4.1% over the forecast period. The rising demand for innovative
flavors and formats and growing demand for impulsiveness to consume the product in
developing countries is expected to drive the market growth during the forecast period. Asia
Pacific, Latin America, and MEA region is expected to drive the market growth during the
forecast period. However, the share of North America and Europe is expected to decline owing
to growing number of health-conscious consumers in the region.

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There has been growing demand for the product in Asia Pacific countries such as India and
China owing to large consumer base and favorable climatic conditions for consumption of ice
creams. There is a growing demand for lactose free product across the globe. The increase in
demand for lactose-free product is driven by increase in case of food intolerances and allergies.
Thus, the consumers having lactose intolerance pick lactose-free ice creams. Also, these products
are opted by the consumers who are health conscious and prefer healthy foods. Lactose intolerant
patient is not able to digest lactose which is sugar found in milk and dairy products. As per the
U.S. National Library of Medicine, around 65.0% of human population is lactose intolerant. This
condition is also common in people of Italian, Greek, Jewish, Arab, and West African descent

Companies are introducing many new and innovative flavors in the ice cream segment to
increase their revenue. For instance, in 2017, Ben & Jerry's introduced three new flavors in
summer to increase their sale. These flavors include Oat of this Swirled, Truffle Kerfuffle and
Urban Bourbon. The introduction of new flavors is expected to drive the sales growth by value,
thereby increasing the overall market growth. Rising demand for premium products has led to
decline in sales of low quality ice creams and the trend is expected to continue during the
forecast period which is anticipated to drive the sales value of ice creams especially in developed
regions such as North America and Europe

In 2014, China overtook U.S. to become the largest market both in terms of value and
volume. Consumers in the country consider ice cream as snack and it is one of the main reasons
for the growing consumption of this product in the country. However, sales volume has
decreased in last few years owing to growing number of health-conscious consumers who refrain
from consuming any type of ice cream in order to cut down their sugar consumption levels.

Product Insights
Based on product, the market is segmented into impulse, artisanal, and take-home.
Impulse segment held the largest share as of 2016. Impulse ice creams are bought for immediate
consumption. These include cups, cones, ice-lollies, sandwiches, ice cream bars, and sticks. The
impulse segment has outgrown the take-home segment in 2016 and is expected to dominate the

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market during the forecast period. Ice cream is likely to remain an impulse purchase as
manufacturers in the developing regions have failed to lure consumers with their bulk products

Artisanal ice cream holds a small share in the global market in 2016. The segment is
expected to witness decent growth during the forecast period. The growth is attributed to the
rising demand for handmade ice creams containing high quality ingredients. Take home products
are immensely popular in developed regions such as Western Europe and North America.
Innovations in packaging is also contributing to the growing demand for take home products as
these new packs are more convenient to carry and store as compare to old ones

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 Appendix C

Market research report on ice cream trends by Food24

Plant-based ice creams for the masses

A few months ago, ​Unilever ​launched its first mass commercial vegan ice cream treats in

Sweden and Finland. The range kicked off with an all plant-based Cornetto, followed quickly by

a vegan Magnum ice cream. As both brands have a strong footing in South Africa, I think we can

see the introduction of these variants in the display cases in the coming months.

ALSO READ: ​5 Chocolatey vegan desserts you're going to drool over

Nostalgia and childhood flavours make a big impact

For a few years now, ice cream trends have been leaning towards a more mature style -

think salted caramel and coffee flavours. This summer I predict we will see ice cream becoming

unashamedly ​childlike ​and playful. Think candy toppings, marshmallow treat cones, pastel soft

serve swirls and chocolate dippings.

Eat your vegetables!

Vegetable ingredients in sweetened ice creams has been a growing trend for some time

now - beetroot’s bright flavour has been sneaking into sorbets all over SA. Avocado is a

common ingredient in vegan ice creams, providing a rich creamy texture, with a mostly neutral

25
flavour profile. Expect to see ice creams using pumpkin, ube (a purple filapino tuber) carrot, and

even green peas!

Breakfast inspired flavours

Anything breakfast inspired has been a hot trend for some time, and now we see these

flavours crossing over into ice cream flavours. ​Cinnamon buns​, maple syrup and peanut butter

toast, yoghurt and berry flavours are something we can see soon. Also look out for ice creams

featuring doughnut chunks, croissant shreds and even French toast crumble!

Frozen treats for grownups - ice cream gets boozy

Summer and cocktails go together like vanilla and chocolate, and we’ve seen some very

creative concepts coming out of the wine and spirit industry in places like the US ​(we recently

spoke about wine in a tin!)​. Rosé sorbet - or ​frozé ​as is it affectionately known - is sure to be the

must have refreshing treat of the Summer.

Functional ice cream - added goodies

High protein ice cream has been a huge trend in the US this year, with brands such as

Halo Top sweeping across in the globe with their almost-too-good-to-be-true high protein, low

energy ice cream tubs.

Insect ice cream

This is a prediction that we sincerely hope will fizzle out early on - even though ​insect ice

cream is already here! Insect-eating is common in some cultures, but for some of us, it still

brings on strong “ick!” feelings! The food industry has a strong focus on high protein content

combined with more sustainable farming methods, and all the signs point to ice creams made

from insect milk being the next big thing.

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Business Plan Project

“Plant-Based Ice Cream”

By
Noppaglaw Punyapapatn
Nicha Petporee

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 Present
Miss Sandy Nutchada
Mahidol University International Demonstration School

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