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Tag: ice cream

  • F&N Magnolia Launches Sanrio Ice Confection Line Across Singapore

    F&N Magnolia Launches Sanrio Ice Confection Line Across Singapore

    F&N Magnolia rolled out a limited-edition strawberry and yoghurt ice confection across Singapore retail channels on September 3, priced at S$2.20 for single sticks and S$8.40 for four-packs.

    The launch pairs the heritage dairy brand with Sanrio characters My Melody and Kuromi across impulse and take-home formats. Alongside the stick multipacks, the company introduced a repackaged My Melody and Kuromi raspberry ripple ice cream tub priced at S$6.42.

    Channel Distribution and Pricing

    F&N split the product formats by channel to target distinct shopping occasions. Convenience stores carry the single-serve stick line at S$2.20, while leading supermarket operators stock the four-stick multipacks at S$8.40 and the redesigned tubs at S$6.42. All items carry halal certification to serve the broader domestic market.

    To drive basket size in grocery aisles, the brand attached a gift-with-purchase promotion running through the end of October 2026. Shoppers who buy two multipacks receive a branded travel organiser set valued at S$19.90, subject to stock availability.

    Character Licensing in Dairy Retailing

    Packaged food manufacturers across Southeast Asia rely heavily on co-branded character tie-ups to drive short-term volume in crowded freezer cabinets. Licensing recognizable IP allows legacy dairy labels to capture younger demographics and impulse buyers without reformulating entire permanent portfolios.

    The promotion runs across participating supermarket chains until October 31, 2026, or until premium gift stocks are exhausted.

  • Dairy Queen Returns to Hong Kong with Four Outlets in Fourth-Quarter Push

    Dairy Queen Returns to Hong Kong with Four Outlets in Fourth-Quarter Push

    American ice cream chain Dairy Queen will open four Hong Kong outlets in the fourth quarter of 2026. The rollout starts with a flagship in Causeway Bay.

    The launch reintroduces the 85-year-old brand to the market 47 years after a brief stint in 1979. Outlets will spread across Hong Kong Island, Kowloon, the New Territories and the outlying islands.

    Locations and Product Formats

    Its first flagship site opens at the One Causeway Bay shopping centre in November. A second store in Kowloon is under hoarding at The Angle shopping centre in Kwun Tong. The remaining two branches will open before the end of December.

    Dairy Queen developed a localised menu for the territory with five core product categories. Offerings include milkshakes, parfaits, ice cream cakes, and its signature soft-serve dessert. The soft serve uses an exclusive full-fat dairy mix and an air overrun of roughly 40 per cent to maintain consistency.

    Shifting Rents and Tourist Spending

    Structural turnover continues across the city’s food and beverage sector. Prime commercial rents in core retail districts remain down 60 to 70 per cent from their 2013 and 2014 peaks. That drop lowers startup overhead for international franchise operators as legacy restaurants exit.

    Lower leasing costs arrive alongside a rebound in inbound traffic. Hong Kong recorded 31.22 million visitor arrivals during the first seven months of 2026, up 11 per cent year on year. Total retail sales value grew 8.9 per cent over the same period.

    Deploying across four separate districts in a single quarter lets foreign fast-casual operators build brand awareness quickly. The footprint tests local demand across tourist and suburban residential catchments.

    Fit-out work continues at the One Causeway Bay site ahead of the November launch. Opening dates for the New Territories and island locations are expected before year-end.

  • Thai Ice-Cream Brand Hawell’s Put up for Sale for 165 Million Baht

    Thai Ice-Cream Brand Hawell’s Put up for Sale for 165 Million Baht

    Hawell’s founder Siripong Akkarasriyuk has put the Thai ice-cream chain up for sale for 165 million baht as he prepares to enter the Buddhist monkhood.

    The package covers seven rai of land, a production factory in Nonthaburi, recipes developed across 37 years, and the brand’s sole operating standalone outlet.

    What the 165 Million Baht Sale Includes

    Siripong announced the sale on Friday, offering a 5 million baht referral fee to anyone who secures a buyer. The assets bundled into the 165 million baht price tag include the Hawell’s trademark, operating licences, an office building, plant machinery, and proprietary formulas for both hard-scoop and soft-serve ice cream.

    The sale also comes with an expansion blueprint targeting 8.8 billion baht in annual revenue. That model requires rollouts across 300 soft-serve shops, 100 hard ice-cream stores, and 5,000 automated cup-dispensing machines nationwide, provided the incoming buyer secures capital within two years.

    From 22 Mall Stores to One Standalone Unit

    Founded in 1999, the brand opened its first branch at Central Pinklao and expanded to 22 mall locations within three years by positioning itself as an affordable, quality domestic alternative. Growth stalled when competing international and corporate-backed chains secured exclusive lease clauses with shopping centre operators, barring direct rivals from mall premises. The closures culminated in the shutdown of the original Central Pinklao branch in 2014.

    Retail landlords in Bangkok have long favoured well-funded conglomerate brands with exclusive tenancy covenants, squeezing independent operators out of prime foot-traffic corridors. Hawell’s pivot away from department stores toward standalone sites and automated vending mirrors broader efforts by local food operators across Southeast Asia to bypass mall lease restrictions and high occupancy costs.

    After opening a standalone restaurant in Bang Bua Thong in 2023, Siripong attempted to renegotiate entry into shopping complexes over the past two years without success. Having authored a book on Buddhist philosophy in 2016, he has committed to entering full monastic ordination within two years, making a complete transfer of the business his final operational deadline.

  • Aussies Embrace Daily Luxury: Surge in Everyday Premium Ice Cream Indulgence Revealed

    Aussies Embrace Daily Luxury: Surge in Everyday Premium Ice Cream Indulgence Revealed

    Australia is witnessing a shift in the perception of premium ice cream, from being an occasional luxury to an everyday delight, according to recent research conducted by Haagen-Dazs.

    Ice Cream as an Everyday Indulgence

    The research found that nearly three out of every ten Australians, approximately 28 percent, now view premium ice cream as a regular indulgence. This trend is particularly noticeable in Victoria and New South Wales. Millennials and men are spearheading this increase, with 40 percent of Millennials and 33 percent of male respondents admitting to indulging in premium ice cream on a daily basis.

    Sacrificing Other Delights for Ice Cream

    Interestingly, the study reveals that four out of every ten Australians would rather forgo sweet beverages than give up ice cream, while three in ten would skip pastries and baked goods in favor of ice cream.

    Ice Cream and the Convenience Channel

    The study also emphasizes the growing importance of convenience stores as the preferred destination for consumers desiring quality, speed, and satisfaction from a single scoop of ice cream. Approximately 42 percent of respondents, predominantly those belonging to the Gen Z, Gen X, and Baby Boomers demographics, prefer to enjoy their ice cream in solitude.

    Changing Perceptions of Luxury

    Cavan Brady, the head of ice cream at Haagen-Dazs Australia, suggests that these findings denote a significant cultural shift in Australians’ understanding of luxury. He notes that consumers aren’t giving up on indulgence, but rather, they are reshaping it. He implies that the conventional ‘little treat’ has transformed into a pocket-sized form of self-care that people prioritize even in the face of tight budgets.

    Brady further explains that for retailers, this indicates that premium ice cream has evolved beyond being an optional treat. The rise of portion-controlled, single-serve, and impulse formats reflects the new pattern of daily indulgence, presenting an enticing growth opportunity for petrol and convenience stores.

    Questions & Answers

    What is the new perception of premium ice cream in Australia?
    Premium ice cream is being seen as an everyday delight rather than an occasional luxury in Australia.

    Who are mainly driving this increase in daily indulgence of premium ice cream?
    Millennials and men are primarily driving the daily indulgence in premium ice cream.

    What has the classic ‘little treat’ evolved into, according to Cavan Brady?
    According to Cavan Brady, the classic ‘little treat’ has evolved into a pocket-sized form of self-care that people prioritize, even when budgets are tight.

  • Pure Foods Tasmania Chills Out: Sweeps Up Elato Ice Cream to Expand Frozen Dessert Empire

    Pure Foods Tasmania Chills Out: Sweeps Up Elato Ice Cream to Expand Frozen Dessert Empire

    Pure Foods Tasmania (PFT) has strategically broadened its stock of frozen dessert offerings by securing ownership of Elato Ice Cream.

    Implications of the Acquisition

    With this acquisition, PFT gains full ownership of all the intellectual property and brand assets associated with Elato Ice Cream. This encompasses recipes, formulations, and distribution arrangements. The aim behind this move is to lay the groundwork for a dedicated Ice Cream Division within the company.

    This new division is planned to be an amalgamation of Elato Ice Cream and PFT’s existing frozen dessert enterprise, The Cashew Creamery. It will offer consumers a wide variety of both dairy-based and plant-based ice cream products.

    New Leadership

    As part of the agreement, the founder of Elato Ice Cream, Roz Kaldor‑Aroni, has been named General Manager of the newly-formed division. She will be responsible for supervising product development, manufacturing processes, and sales growth strategies.

    On the acquisition, Kaldor-Aroni remarked, “Witnessing Elato being acquired after only four years in the market stands testament to the fact that award-winning products, which emphasize innovation and community support, hold immense appeal not just to ice cream aficionados but also to like-minded innovators such as PFT.”

    About Elato Ice Cream

    Elato Ice Cream was established with a dual mission to fight global hunger and to reduce food waste. The brand is distinctive for its authentic texture, reduced sugar content, and omission of artificial additives.

    Elato Ice Cream is available for purchase at select Woolworths Supermarkets, Woolworths Metro stores, and independent retailers. It has been the recipient of numerous awards since its inception.

    Questions & Answers

    What does the acquisition of Elato Ice Cream by Pure Foods Tasmania entail?
    The acquisition implies that PFT now owns all intellectual properties and brand assets of Elato Ice Cream. It intends to use this acquisition to establish a dedicated Ice Cream Division.

    What is the role of Roz Kaldor-Aroni in the new setup?
    Roz Kaldor-Aroni, the founder of Elato Ice Cream, will serve as the General Manager of the new division. She will oversee product development, manufacturing, and sales growth strategies.

    What differentiates Elato Ice Cream from other brands?
    Elato Ice Cream stands out due to its authentic texture, lower sugar content, and absence of artificial additives. It was founded with a mission to combat global hunger and minimize food waste.

  • Connoisseur Debuts Italian-inspired Gelato Line With Pistachio And Almond Biscotti Flavours

    Connoisseur Debuts Italian-inspired Gelato Line With Pistachio And Almond Biscotti Flavours

    Connoisseur, a well-known ice cream manufacturer, has debuted its new line of Italian-influenced gelato. The range currently includes two flavours: Pistachio and Almond Biscotti, offered in different formats.

    Pistachio and Almond Biscotti Flavours

    The Pistachio gelato is available in a one-litre tub. In contrast, the Almond Biscotti gelato, fashioned into stick form, is retailed in packs of four. Both these flavours can be found in a variety of retailers, including Coles and Woolworths, and are priced from $12.

    Inspiration Behind the Flavours

    Vanessa Mason, brand manager of Connoisseur, explained that the new offerings were designed with a bold, innovative approach and an eye towards the latest in flavour trends. The Pistachio and Almond Biscotti creations are a nod to the concept of La Dolce Vita, appreciating life’s simple pleasures and the joy in taking things slowly.

    The Pistachio flavour’s release was inspired by the recent surge in popularity of pistachio-themed content on social media. The Almond Biscotti gelato stick, on the other hand, was influenced by the traditional Italian dessert.

    Past Creations

    These new introductions come on the heels of Connoisseur’s successful launch of Honeycomb and Salted Caramel ice cream last year.

    Questions & Answers

    What are the new gelato flavours introduced by Connoisseur?
    Connoisseur has introduced Pistachio and Almond Biscotti gelato flavours.

    What was the inspiration for the Pistachio and Almond Biscotti flavours?
    The Pistachio flavour was inspired by a recent viral trend on social media, while the Almond Biscotti flavour takes its cue from a traditional Italian dessert.

    What were Connoisseur’s previous ice cream releases?
    Last year, Connoisseur successfully launched a Honeycomb and Salted Caramel ice cream.

  • Filipino ice-cream Carmen’s Best opening in Singapore

    Filipino ice-cream Carmen’s Best opening in Singapore

    Premium Filipino ice-cream chain Carmen’s Best has opened its first overseas store in Singapore.

    The store, which held its soft opening on Monday at Capitol Singapore, offers fresh milk-based ice creams in flavors such as milk chocolate, butter pecan, and Sicilian-sourced pistachio. The brand is launching a Singapore-exclusive cheese flavored ice cream that contains chunks of cheese.

    Owner and founder Paco Magsaysay have stated a goal to become a “Filipino-made, world-class ice-cream brand.”

    The brand began as a dairy farm serving a growing number of stores and partners before launching its ice-cream products.

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  • Indian debut for Make-your-own Magnum retail concept

    Indian debut for Make-your-own Magnum retail concept

    Magnum has launched its first two pop-up stores in India, offering customers Make Your Own Magnum experience.

    The stores have opened at Phoenix Market City malls in Mumbai and Chennai.

    Like consumers before them in Bangkok Kuala Lumpur and many other cities across Asia-Pacific, customers now can design and assemble their own ice creams with their favorite flavors and toppings.

    “The concept has been an international hit and as we approach the festive season here, we saw so better way to make our loyalists dive into pure indulgence by creating their own delectable version,” said Himanshu Kanwar, head of Ice-creams India.

    The customized Magnum store will feature Make Your Own Magnum campaign until late November.

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  • Niska introduces robotic vendor through ice cream

    Niska introduces robotic vendor through ice cream

    Australian retail start-up Niska is bringing an interactive robotic experience to Melbourne with the launch of a game-changing ice cream store at Federation Square.

    Niska, Australia’s first-ever robotic retail store, offers Australian-made artisan ice-cream with a variety of flavors and toppings, all served by a team of robot staffers: Pepper, Eka, and Tony.

    The robots create a unique customer experience and “world-class service” by establishing meaningful interactions with each person.

    Visitors can even take selfies with Pepper, the social humanoid robot, and their ice cream, with photo spaces available within the store.

    With bricks-and-mortar retailers realizing the importance of creating unique and curated merchandise experiences, Niska is getting ahead of the curve with robotic retail.

    CEO and co-founder Kate Orlova said the company plans to revolutionize the retail space.

    “For us, ice-cream is just the beginning. We’re looking to expand the robotics into other areas of retail. The future is here and it is exciting! We look forward to changing the retail game and pioneering retail robotics,” she said.

    Minister for Jobs, Innovation, and Trade, Martin Pakula called it a “real feather in the cap for Victorian innovation”.

    “There is amazing work going on here in areas like robotics and artificial intelligence – and the ice-cream’s also pretty good,” he said.

    Niska is now open at Tenancy 20, Crossbar Building Federation Square.

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  • Free Ice creams at Tiffany Singapore

    Free Ice creams at Tiffany Singapore

    Tiffany Singapore celebrates the launch of Tiffany True collection with Tiffany Blue benches in front of its stores.

    Tiffany Ion Orchard is its first location and other venues include Clifford Square, Ngee Ann City, Gardens by the Bay, Marina Bay Sands, Singapore River and Sentosa Cove.

    Visitors who post a creative photo with any of the benches and include the hashtags #TiffanySingapore #BelieveInLove on their social media will get a free rose ice-cream cone.

    Customized love poems are also available to all visitors.

    Tiffany True is described as “a more modern interpretation of the same ultimate expression of commitment”.

    “Tiffany True is a next-generation symbol of love and commitment, the next chapter into the future,” said Reed Krakoff, Tiffany & Co’s chief artistic officer.

    “It gives people a different choice that’s equally inspired and equally special.”

    Last year, Tiffany & Co partnered with local bakery brand Tiong Bahru Bakery to offer free coffee and croissants outside its Ion Orchard store.

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  • Gong Cha to open world’s first bubble-tea funhouse

    Gong Cha to open world’s first bubble-tea funhouse

    Gong Cha will team up with Tokidoki to create the world’s first bubble-tea funhouse at Singapore Shilin night market.

    The Tokidoki-themed bubble-tea funhouse will bring three new flavours including Rosa Latte, Berry Biscotti, Bambu Boba, served in Tokidoki co-branded cups.

    Boba enthusiasts can also treat themselves to bubble tea-inspired desserts such as Boba Pancake, and Earl Grey Milk Tea Ice Cream.

    There will also be two limited-edition Tokidoki x Gong Cha-merchandised tumbler and sleeve for the first 500 customers daily.

    At a DIY station, customers can customise their own drinks.

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  • Naganuma Ice to make Singapore debut

    Naganuma Ice to make Singapore debut

    Hokkaido soft serve ice cream franchise Naganuma Ice Co is opening in Singapore. The brand is distinguished as the sole Hokkaido firm certified by the prefecture’s authorities for using raw Hokkaido milk in their ice cream products. The milk is sourced from ranch cows near Naganuma town before being transported immediately to the brand’s factory for low-temperature pasteurisation.

    Naganuma’s three stores in Hokkaido and three in Taiwan regularly see hour-long queues for the ice creams, produced with the raw milk and eggs.

    The new outlet launches November 25 at Carlton City Hotel.

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  • American ice cream to the rescue

    American ice cream to the rescue

    American ice cream is coming to the rescue of a coal trader in Thailand, as the company diversifies in the face of volatility in its segment.

    Thai Capital Corporation (TCC) has diversified into F&B retail after totally acquiring NYC-Thai BD from its shareholders for 33.82 million baht (about US$950,000).

    It is TCC’s first foray into the F&B sector, while NYC has retail outlets specialising in frozen desserts, smoothies and ice creams under the Emack & Bolio’s trademark. This is an American brand founded in 1975 and brought to Thailand in 2012. It has six stores in Bangkok.

    TCC CFO Kamphol Patana-anukul says the company bought 400,000 shares of NYC with a par value of 10 baht each. After the transaction is complete, it will increase NYC’s registered capital from 4 million to 20 million baht, which will be used as working capital and for expansion.

    TCC had 203.7 million baht in sales revenue for the first quarter, down 27.4 per cent from the same period last year, hit by fierce competition in the coal business and a drop in global coal prices.

    Several other Thai companies have also diversified into F&B, including Impact Exhibition Management, which has expanded into the frozen bakery business.

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  • Anti-hangover ice cream hits stores in South Korea

    Anti-hangover ice cream hits stores in South Korea

    South Korean retail chain Withme FS has started selling ice cream, which it claims can cure your worst hangover.

    The new product is called Gyeondyo, which can be translated as “Tough it out” or “Hang on”. Company officials explained that the message is addressed to Korean office workers who often have to endure a long day at work after a night of heavy drinking.

    In South Korea, it is hard for an employee to excuse himself from drinking in the evening with colleagues, especially superiors. Regular staff parties are a part of the country’s business culture. Workers often feel pressured to drink even if they don’t like alcohol so as not to be frowned upon. The ice cream is supposed to help such workers cope with the consequences of their attempts to fit in.

    A clerk arranges ice cream bars named Gyeondyo-bar, which translates to "hang in there" at a convenience store in Seoul, South Korea, May 20, 2016. REUTERS/Kim Hong-Ji

    The grapefruit ice-cream contains oriental raisin tree fruit juice — a popular anti-hangover treatment in South Korea, Reuters reported.

    South Korea tops the Asia-Pacific rating of countries regarding the consumption of alcohol. According to a 2014 World Health Organization report, individual South Koreans drink 12.3 liters of alcohol per year. The total annual sales of anti-hangover medicine in the country is nearly $126 million.

    Alcohol creates a huge industry of other products in South Korea, including special beauty care products for women, aimed at softening skin that gets dry because of drinking.

    On another note, ice cream seems to be getting a lot of attention all over East Asia. In April, a Japanese firm, Akagi Nyugyo Co. Ltd, released a video in which staff apologized for raising prices of the company’s ice cream for the first time since 1991.

    https://www.youtube.com/watch?v=J_2a_N4WVqg

    The video went viral, collecting millions of views. Akagi Nyugyo produced ice cream has unusual tastes, such as potato, spaghetti or soup.

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  • 320 Under Singapore expands into Malaysia

    320 Under Singapore expands into Malaysia

    Singapore nitro ice cream cafe 320 Under has opened its first worldwide retailer, in Kuala Lumpur’s 1 Utama purchasing centre.

    320 Under has three cafes working in Singapore – in Geylang, Tampines and Tanjong Katong Rd.

    The idea makes use of liquid nitrogen to create recent ice cream, sorbet and yogurt desserts to buyer order, mixing theatre and flavour into an experiential eating vacation spot. The top product is described as “clean and freezing chilly till the final chew”.

    The 320 Under retailer is situated on the primary flooring of the enormous 1 Utama complicated in Petaling Jaya, Selangor.

    The operators say buyer response to the brand new idea has been “overwhelming” with the model’s signature Thai coconut ice cream bought out on Saturday and Sunday, its first weekend of buying and selling.