What is the trend of restaurant-inspired grocery?

Bringing chef-driven recipes into mass-market frozen goods opens possibilities for premium, story-rich products that blur the line between dining out and eating at home.

What is the trend of savory-flavored desserts?

A movement toward spice, herb and umami-inflected sweet offerings creates room for novel flavor pairings that challenge conventional sweet profiles.

What is the trend of premium local ingredients?

Emphasizing regionally sourced dairy and single-origin components supports product differentiation based on provenance and perceived quality.

What are the implications for the frozen dessert retail industry?

Retailers of frozen novelties can capitalize on elevated flavor narratives to command higher margins and attract experience-seeking consumers.

What are the implications for the specialty grocery retail industry?

Curated grocers stand to benefit from exclusive, limited-run collaborations with chefs that drive store traffic and brand prestige.

What are the implications for the foodservice-to-retail licensing industry?

Licensed restaurant and chef partnerships for packaged goods enable hospitality brands to extend reach and monetize recipes beyond the dining room.

Restaurant-Inspired Ice Creams : Strawberries & Cream with Sumac

Ottolenghi Has a New Strawberries & Cream with Sumac Flavor

Katherine Pendrill — June 1, 2026 — Lifestyle

References: foodbev

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Ottolenghi is continuing its mission to bring restaurant-inspired flavor combinations to the grocery store freezer aisle with the debut of two new summer ice cream flavors: Strawberries & Cream with Sumac and Salted Malted Chocolate.

Perfect for the summer season, Ottolenghi's newest flavors give consumers a premium ice cream option. The new Strawberries & Cream with Sumac flavor reimagines the traditional British dessert by using West Country cream and adding a tangy strawberry and sumac ripple. On the other hand, the new Salted Malted Chocolate flavor combines Ecuadorian chocolate with toasted malt and sea salt for a rich and indulgent combination. As Verena Lochmuller, Head Pastry Chef at the Ottolenghi Test Kitchen, explains, “We’ve taken flavours people already love and looked for ways to make them feel a little more Ottolenghi."

Both of the new ice creams are available from Waitrose stores.

Image Credit: Ottolenghi

Trend Themes

Restaurant-inspired Grocery — Bringing chef-driven recipes into mass-market frozen goods opens possibilities for premium, story-rich products that blur the line between dining out and eating at home.
Savory-flavored Desserts — A movement toward spice, herb and umami-inflected sweet offerings creates room for novel flavor pairings that challenge conventional sweet profiles.
Premium Local Ingredients — Emphasizing regionally sourced dairy and single-origin components supports product differentiation based on provenance and perceived quality.

Industry Implications

Frozen Dessert Retail — Retailers of frozen novelties can capitalize on elevated flavor narratives to command higher margins and attract experience-seeking consumers.
Specialty Grocery Retail — Curated grocers stand to benefit from exclusive, limited-run collaborations with chefs that drive store traffic and brand prestige.
Foodservice-to-retail Licensing — Licensed restaurant and chef partnerships for packaged goods enable hospitality brands to extend reach and monetize recipes beyond the dining room.

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