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Handheld Candy-Inspired Ice Creams

The Snickers Crisp Ice Cream Has a Balanced Taste and Texture

The Snickers Crisp Ice Cream bar has been announced by Mars Chocolate Drinks and Treats as a followup to the launch of the original Snickers Crisp candy bar to offer consumers a new way to enjoy the taste and texture of the product.

The ice cream bar will launch for sale starting in February 2020 and features a light, crispy texture along with a rich flavor that's perfectly balanced. The product addresses the increasing demand for ice cream products as individual serving frozen treats continue to see an uptick in popularity.

General Manager at Mars Chocolate Drinks and Treats Michelle Frost spoke on the Snickers Crisp Ice Cream bar saying, "We are so excited to introduce Snickers Crisp to the freezer in 2020. This new sku has a great balance of not only taste, but texture too. We pride ourselves on bringing innovative and exciting products to the freezer and are confident this new ice cream bar will quickly gain the support of new fans.”
Trend Themes
1. Individual Serving Frozen Treats - The increasing demand for individual serving frozen treats presents an opportunity for new innovative flavors and textures.
2. Candy-inspired Ice Creams - The launch of candy-inspired ice creams provides a unique and indulgent dessert option for consumers.
3. Balanced Taste and Texture - The demand for ice cream with perfectly balanced taste and texture opens up possibilities for new flavor combinations and formulations.
Industry Implications
1. Frozen Dessert - The frozen dessert industry can capitalize on the growing popularity of individual serving frozen treats by introducing new and unique flavors.
2. Confectionery - The confectionery industry can explore the creation of candy-inspired ice cream products to appeal to consumers looking for indulgent desserts.
3. Food and Beverage - The food and beverage industry can develop ice cream products that focus on achieving a balanced taste and texture to cater to consumer preferences.
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