The glacier market - France (2024)

1.2 A dynamic global market

The global ice cream market has seen significant growth since ****, driven by increased demand for diversified, high-quality products adapted to new diets (***).

In ****, the size of the global ice cream market will be around *.** billion euros , according to the graph below, and is projected to reach almost *.* billion euros by ****.

This expansion is due to the growing popularity of ice creams, particularly in Asia and North America, where the premium and organic segments are experiencing significant growth.

Sales of artisanal ice cream World, ****-****, in billions of USD Source: ****

However, ice cream consumption varies greatly from country to country. For example, in ****, New Zealand recorded very high global consumption, with almost **.* liters consumed per person per year. This can be explained in particular by the country's strong tradition of ice cream, a popular dessert. What's more, theabundant access to fresh dairy products from New Zealand's leading dairy industry means that New Zealanders can also enjoy high-quality ice cream.

European countries, such as the Nordic countries, are also major consumers of ice cream worldwide. France, for example, consumes an average of almost *L of ice cream per person per year, according to the graph below.

World ice cream consumption by country France, ...

1.3 The domestic market

The national ice-cream market in France shows an interesting dynamic, supported by constant demand and product innovations, which we'll see in part * in particular. In ****, overall sales of the ice-cream market will amount to *.** billion euros , as shown in the graph below.

Ice cream sales France, ****-****, in millions of euros Source: ****

We can also determine the sales of ice cream shops in France. In fact, we know that ice cream vendors account for nearly **% of consumer ice cream sales.

Ice-cream sales in France therefore amount to: ****.* * **% = ***.** million euros.

**% corresponds to the market share of ice cream distribution by ice cream shops(***).

In addition, the years **** and **** have seen the arrival of many new buyers, with *** and *** million consumers respectively having integrated ice cream consumption into their habits, indicating market expansion and customer diversification.

Number of new ice cream buyers France, ****-****, in numbers Source: ****

2.1 Demand trends and drivers

Let's take a look at the trends and drivers of demand.

Ice cream consumption in France is driven by several key reasons and influenced by well-defined trends. According to the studies, gustatory pleasure remains the main reason for consuming ice cream for **% of respondents, closely followed by indulgence (***).

Reasons for ice cream consumption France, ****, in Source: ****

Indeed, the majority of consumers perceive ice cream as a real moment of pleasure, with **% of those surveyed considering it a dessert that "feels good" and brings back good memories.

Opinion on the pleasure of ice cream France, ****, in Source: ****

The choice criteria at the time of purchase, according to the graph below, confirm this trend towards pleasure, but also underline a marked preference for quality: for **% of consumers, flavor and natural ingredients are the most important elements, followed by price (***).

Priority criteria when buying ice cream France, ****, in Source: ****

Finally, preferences in terms of ice cream flavors reveal a strong attraction for classic flavors such as vanilla and chocolate, although innovative flavors such as exotic or vegan ice creams are gaining in popularity, as shown in the graph below.

Ice cream flavor preferences France, ****, in Source: ****

2.2 Ice cream consumer profile

The profile of ice cream consumers in France reveals interesting distinctions according to gender, age and socio-professional level.

In terms of gendered consumption, women account for **% of ice cream consumers, versus **% for men, a gap that highlights slightly different consumption habits according to gender.

Gendered ice cream consumption ? France, ****, in Source: ****

According to the graph below, in terms of age, adults aged **-** are particularly fond of ice cream, accounting for **% of total consumption, closely followed by those aged **-** and **-**.

Seniors and young adults (***) are the least inclined to consume ice cream, at **%.

However, we can agree that ice cream consumption remains an intergenerational habit.

Ice cream consumption by age France, ****, in Source: ****

In addition, consumers from higher socio-professional categories (***) stand out for their regular consumption, representing **% of the market, reflecting a greater purchasing capacity and often a preference for premium or artisanal products.

Ice cream consumption by CSP level France, ****, in Source: ****

2.3 Consumer habits

French ice cream consumption habits show great diversity in types and times of consumption.

In terms of ice cream preferences, the French prefer ice cream (***) , far ahead of sorbets and frozen yoghurts.

Breakdown of consumers by type of ice cream France, ****, in Source: ****

The French consume most of their ice cream in individual forms, such as sticks (***) or cones, while family or sharing formats, such as tubs, account for **.*% of consumption, demonstrating a trend towards conviviality when eating ice cream.

How is ice cream eaten? France, ****, in Source: ****

According to the graph below, the favorite times for French people to eat ice cream are during the summer by the sea, or during a meal as a dessert at lunchtime or in the evening, tied at **%.

Preferred times for eating ice cream France, ****, in Source: ****

However, ice cream consumption in France is not as seasonal as you might think. In fact, **% of French people eat ice cream all year round, even in winter.

Time of year for ice cream consumption France, ****, in Source: ****

These habits illustrate a French preference for ice cream as a summertime pleasure, but they also show an opportunity to extend consumption to other times of the year, thanks ...

3.1 Market overview

The following diagram shows the value chain involved in the production and manufacture of sorbets and ice creams.

Source: ****

Five stages in ice cream production

Industrial ice cream production involves a number of essential stages. The production process is similar to that for sorbet, except that milk is not added to the initial mixture:

The various raw materials (***) are mixed together, then subjected to a pressure of around three bars. Mixing takes place at a temperature of -*°C. The mixture is turned slowly for around ** hours to make the "ice cream" homogeneous. Next comes the pre-freezing phase, which consists in solidifying and aerating the mixture. The mixture is frozen to finish solidifying the ice. The ice is placed at a temperature of -**°C and then maintained below this temperature.

3.2 The production process characterizes craftsmanship

The ice-cream sector in France is dynamic, but rather concentrated.

The graph below shows that the total number of ice-cream companies in **** will be around ***. This number has been rising steadily since ****.

Number of ice-cream and sorbet production and manufacturing companies France, ****-****, in number of companies Source: ****

On the other hand, the number of employees in ice cream and sorbet production has been falling since ****, as shown in the graph below. This trend can be explained by the fact that these companies employ a significant number of seasonal staff to meet increased demand in summer.

Number of employees in ice cream and sorbet manufacture and production France, ****-****, in numbers Source: ****

The geographical distribution of production companies shows a concentration in certain sunny tourist regions, such as Provence-Alpes-Côte d'Azur and Occitanie.

Other regions, such as the Île-de-France, also boast a large number of ice cream shops, due to strong urban demand.

This distribution shows that French ice cream shops are particularly well established in areas with strong tourist appeal, but it also points to development opportunities in regions with less coverage, to meet growing demand for local, artisanal products.

3.3 Distribution channels

In France, ice cream is distributed via a number of complementary channels, each playing a specific role in consumer purchasing habits.

The main outlets are supermarkets and hypermarkets (***), which account for **% of ice cream sales, as shown in the chart below, followed by specialist frozen food stores, restaurants and ice cream shops.

Where to buy ice cream France, ****, in Source: ****

Sales share trends show continued growth for supermarkets and hypermarkets, while independent ice cream shops and specialist networks lose small market share between **** and ****, as shown in the graph below.

sales share by distribution channel France, ****, in Source: ****

Focus on supermarkets

Supermarkets dominate the ice cream sales segment, thanks to a broad and diversified offer covering both national brands and private labels, often at competitive prices.

Consumers are very inclined to choose certain types of product, such as sticks, cones and tubs.

Points on the supermarket ice cream segment France, ****, in Source: ****

4.1 Product overview

Artisanal ice cream includes both traditional ice cream and sorbets.

Although the profession of master ice-cream maker is subject to strict criteria, the conditions under which ice creams are made are not subject to any specifications. [***]

Artisanal ice-cream making requires an innovative product offering, and flavors often include exotic fruit elements. Below is a list of some of the most popular flavors among French producers:

Source: ****

4.2 Price analysis

LSA Conso reports that in ****, the average consumer in France spent an average of €*.** per ice cream purchase (***).

For artisanal ice creams in particular, the average consumer basket is €**.** among the most loyal customers. The most important purchasing criteria are above all value for money, as well as product quality and origin. **% consider product quality to be better than in supermarkets. [***]

Below you'll find an overview of the prices of the most popular artisanal ice creams in Paris.

Source: ****

Finally, in an article in Le Figaro, consumers are given information on how to analyze prices. The main point is to check prices per kilo rather than per liter; in fact, ice-cream manufacturers reduce the weight of raw materials by adjusting the expansion ratio, in order to keep prices down. In other words, air is used to give ice cream its lightness and softness. To find out to what extent this is the case, consumers can use the overrun rate [***]. For example, a value of **% implies that the volume of the product has been increased by **% by the air.

For artisanal ice creams, the overrun rate varies between ** and **% depending on taste (***) and weighs ***g.

The pricing of ice cream in France ...

4.3 Supply trends

Innovation

Supply trends in the French ice cream sector are marked by a strong innovation dynamic, reflecting changing consumer expectations.

The number of innovations in the sector has risen considerably in recent years, with ** new references launched in ****, including vegan ice creams, exotic flavors and low-sugar products.

This explosion of innovation is in response to the growing demand for more diversified products adapted to specific diets, as mentioned above.

Number of innovations in the ice cream sector France, ****-****, in numbers Source: ****

At the same time, total innovation sales reached **.* million euros in ****, underlining the strategic importance of innovation for the sector's growth.

Total innovation sales France, ****-****, in millions of euros Source: ****

The year **** marked a decisive turning point for theAssociation des Entreprises des Glaces in its commitment to the environment, particularly on issues linked to the reduction of single-use plastic packaging, as shown in the graph below, which demonstrates that consumers are becoming increasingly sensitive to ecological awareness.companies must therefore adapt to this consumer desire.

The need to reduce packaging France, ****, in Source: ****

What's more, according to theAssociation des Entreprises de Glace , there will be * major trends in ****:

Ultra Gourmandise The honey boom Fruit salads Pastries Dolce Vita: ...

5.1 Regulations

Ice cream in general

The regulations in force for ice cream and sorbet establishments are the same as those for other traditional catering establishments. The rights and obligations of professionals in this field are summarized in a practical information sheet drawn up by the Direction Générale des Entreprises.

With regard to signage, they are required to communicate their prices and have them displayed inside and outside.

The operator must hold a restaurant license if he wishes to sell drinks as an accessory to main meals. There are two types of restaurant license:

The second degree restaurant, which authorizes the sale of non-alcoholic beveragesThe restaurant license b) authorizes the sale of all beverages admitted for consumption

To obtain these licenses, an operating permit is required, as well as a prior administrative declaration. As far as health and hygiene regulations are concerned, smoking bans, toilet facilities and opening hours must also be observed. Nevertheless, establishments selling ice creams and sorbets are subject to specific hygiene rules, as described by the DGCCRF (***)

As indicated on the DGCCRF website, the designations sorbets, glaces and crèmes glacées are controlled. Whatever the product, the minimum weight per liter is *** grams, except for "full-fruit" ...

6.1 Segmentation

• La Compagnie des Desserts
• Amorino
• Crème
• Terre Adélice
• Scaramouche
• Berthillon
• Glace Bachir
• La Tropicale Glacier
• General Mills
• HAAGEN-DAZS - General Mills France
• Maison Carette
• Unilever Groupe
• Glace des Alpes
• La Fabrique Givrée
• Pozzetto
• La Maison du Glacier