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Tag: ice cream

  • Baileys and Magnum Launch Six-Pack Non-Alcoholic Mini Ice Cream Bars

    Baileys and Magnum Launch Six-Pack Non-Alcoholic Mini Ice Cream Bars

    Baileys Original Irish Cream Liqueur has partnered with The Magnum Ice Cream Company to launch a non-alcoholic ice cream bar in September 2026.

    The six-pack product, Magnum Mini Inspired by Baileys, pairs vanilla ice cream with Baileys flavour, wrapped in Magnum’s chocolate shell and biscuit pieces.

    Brand licensing agency Asembl supported the collaboration, with the treats containing no alcohol and manufactured locally at The Magnum Ice Cream Company’s facility in Minto, NSW.

    Production runs out of the company’s factory in Minto, New South Wales. Brand extension agency Asembl brokered the partnership to broaden the Baileys trademark across non-liquor grocery categories.

    The Non-Alcohol Brand Extension Play

    Liquor brands across the Asia-Pacific region increasingly license non-alcoholic food products to capture everyday consumption occasions. Stripping out the alcohol opens mainstream supermarket shelves, convenience chains, and younger demographics without licensing constraints.

    For Magnum, co-branding provides differentiation in a crowded premium segment where private labels pressure margins. The recipe borrows flavour equity from Baileys while keeping standard production lines at the Minto site.

    Supermarket Freezer Competition

    Licensing deals of this scale rely heavily on novelty to drive initial trial. Sustaining repeat sales in frozen desserts is harder. Freezer space is tightly allocated, and retailers delist slow-moving stock quickly if volume drops once launch marketing ends.

    Competitors across Oceania use similar strategies, pairing legacy bakery or confectionery names with dairy bases to secure premium pricing. Peters Ice Cream recently deployed Lotus Biscoff across its frozen lineup, forcing rival Unilever brands to defend market share with recognizable global partnerships.

    Retail Distribution Timelines

    Asembl previously managed licensing agreements that pushed Baileys into Australian bakery, dessert, and confectionery aisles. Each rollout tests consumer appetite for spirit-inspired flavours in everyday food aisles.

    Sales performance across major Australian supermarkets will determine whether the six-pack format expands into single-serve convenience formats ahead of the southern hemisphere summer.

  • Peters Ice Cream Launches Lotus Biscoff Frozen Range in 2 Formats

    Peters Ice Cream Launches Lotus Biscoff Frozen Range in 2 Formats

    Peters Ice Cream partnered with Belgian brand Lotus Bakeries in September 2026 on a co-branded frozen dessert line in Australia. The rollout covers two initial formats.

    Both lines combine the speculoos biscuit brand with frozen dairy to contest freezer space in supermarkets and convenience outlets.

    Two Formats for Australian Freezers

    The range includes the Biscoff Sandwich and a 425ml tub. In the sandwich, Biscoff-flavoured frozen dessert sits between two whole biscuits. The tub blends a frozen base with biscuit pieces and Biscoff spread.

    Dessert makers increasingly turn to co-branding to secure retail distribution quickly. It bypasses years of building flavour equity from scratch. For Peters, Lotus Bakeries brings established recognition from bakery aisles to drive impulse purchases in the freezer.

    Rivalry in the Premium Freezer Aisle

    This deal pits Peters against Unilever and private-label rivals selling licensed snack flavours in Australian grocery aisles. Freezer space is tight. Supermarket buyers regularly drop slow-moving stock keeping units to make room for high-turnover co-branded products.

    Lotus Bakeries expands its Asia-Pacific freezer reach via local manufacturing deals. Brand licensing lets the Belgian baker step outside ambient biscuit aisles. It avoids building regional cold-chain plants.

    Prior Brand Crossovers

    Earlier crossover projects paired Peters’ Maxibon label with heritage confectionery and ice cream flavours to gauge demand before full production runs. The Lotus partnership expands that strategy into year-round tub and sandwich sales rather than seasonal novelty releases.

    Supermarket buyers are tracking early sell-through rates on the 425ml tub format as grocers finalise upcoming summer freezer planograms.

  • Nestlé Rolls Out 3 Limited-Edition KitKat Dark Ice Cream Packs in Malaysia

    Nestlé Rolls Out 3 Limited-Edition KitKat Dark Ice Cream Packs in Malaysia

    Nestlé has released three limited-edition packaging formats for KitKat Dark Ice Cream across Malaysia in September 2026. The rollout ties single-origin Borneo cocoa supply chains directly to the Visit Malaysia 2026 campaign.

    First launched in Malaysian freezers in 2025, the product uses Trinitario cocoa beans harvested in Sabah and Sarawak. Sourcing runs through the Nestlé Borneo Cocoa Initiative.

    Sourcing and packaging design

    Three collectable designs make up the revised line: Heritage, Island, and City. Each wrapper depicts Malaysian tourist destinations to drive impulse sales in convenience stores and hypermarket freezer aisles.

    Under the wrapper, the recipe remains unchanged. A dark chocolate shell made with 100 per cent single-origin Borneo cocoa covers a vanilla core mixed with crushed wafer pieces.

    Regional supply and brand strategy

    The release puts local provenance directly into mass-market confectionery. FMCG manufacturers across Southeast Asia face steep raw cocoa costs on global commodity exchanges. Contracted farming programmes like the Borneo initiative provide an operational hedge alongside their marketing value.

    Pitching KitKat alongside government-backed travel campaigns planned for 2026 secures shelf appeal before tourists arrive. Merchandising single-origin confectionery at mass retail price points yields higher margins than standard dairy lines. It also avoids specialized premium distribution networks.

    Cross-promotional retail campaigns

    On the ground, a wider consumer marketing drive supports the new packs. Roadshow activations are running across commercial centres, wrapping up with an interactive installation at The Exchange TRX from 22 to 27 September.

    Shoppers entering roadshow contests and uploading on-pack receipts can win Grandstand passes to the Formula 1 race at Sepang International Circuit, scheduled for 2 to 4 October 2026.

    Retail buyers will monitor sales velocity through the fourth quarter of 2026 as tourist footfall builds across store networks.

  • 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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