The Magnum Ice Cream Company is welcoming warmer weather with its new Volcanix ice cream stick.
Just in time for hot summer days, Magnum's new Volcanix ice cream stick offers a delicious twist on your typical ice cream bar. The new dessert boasts a multi-layered format that consists of a chocolate biscuit coating, a mix of vanilla and chocolate ice creams, a caramel sauce core, and chocolate-coated caramel pieces for added texture. The unique combination of ingredients is the result of some recent research by the company, which found that 32% of consumers in the UK said they would try a new packaged ice cream bar if it offered a unique texture.
The new Volcanix ice cream stick comes in a single-serve format and is available exclusively from Tesco Express and Booker.
Image Credit: The Magnum Ice Cream Company
What's Driving This Trend
- Multi-layered Texture Experiences
- A surge in multi-component constructions combining creams, sauces, and coatings creates opportunities for products that redefine mouthfeel and sensory layering.
- Fusion of Indulgence and Portability
- Single-serve, handheld premium desserts are converging indulgent ingredients with on-the-go convenience to reshape impulse and convenience consumption.
- Retail-exclusive Product Drops
- Limited-availability launches tied to specific retailers are enabling brands to experiment with novel formats and drive concentrated trial through distribution partners.
Who This Affects Most
- Packaged Ice Cream and Frozen Desserts
- The category is positioned to be disrupted by engineered multi-texture bars and modular fillings that elevate perceived premium value at scale.
- FMCG Retail Distribution
- Retailers and wholesalers can influence innovation cycles by acting as exclusive launch platforms that change how new SKUs are tested and scaled.
- Food R&D and Ingredient Suppliers
- Ingredient innovators and formulation labs stand to transform product variety through novel encapsulations, stable sauce cores, and texture-enhancing inclusions.
