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Last Updated: Jul 2nd, 2008 - 21:15:22 |
Ice Cream Facts and Fancies
(NAPSI)-Americans have a long-standing love affair with ice cream.
Surveys show that more than nine out of 10 households consume ice cream products.
According to 2007 industry figures, Americans dished out more than $9 billion for their favorite frozen treats, with annual consumption averaging 24 quarts per person.
It’s hard to find a type of ice cream whose popularity isn’t growing.
Increasingly health-conscious consumers are generating healthy sales of lower-fat and lower-calorie options. At the same time, higher-calorie, superpremium ice creams remain a must-have among those for whom sumptuous taste is the priority.
According to the International Dairy Foods Association, in order to be classified as superpremium, an ice cream must be produced from the best-quality ingredients, be high in fat and low in air content.
Even though the price of air has not gone up, the cost of ingredients such as sugar, milk and eggs have seen big jumps for producers of all categories of ice cream.
While health warnings about obesity have done little to discourage those seeking the ultimate in ice cream taste, it remains to be seen whether higher prices for their favorite superpremium flavors will do what the risks of a growing waistline have not.
At least one superpremium ice cream producer thinks bitter economic times might actually be sweet for sales. LaSalle, the third-best-selling superpremium ice cream in New York City, has built success by delivering high-quality taste at a price that’s about half the cost of competing brands.
The reactions of first-time tasters to the company’s vanilla fudge and rum raisin at a recent barbecue are typical.
“The taste is definitely on par with Häagen-Dazs,” Will Smith, an assistant middle school principal, said. Added Deborah Weiss Geline, a freelance editor who specializes in food subjects: “The texture is especially creamy. It’s very good.” Summed up Dorothy McKnight, who works in day care: “It’s just fantastic.”
Hoping to build on its New York base, La Salle is expanding distribution throughout the mid-Atlantic, Midwest and Southeast. It’s a first step in the company’s long-range plan for national distribution.
Tony Mohamed, CEO of LaSalle Brands Corporation, believes the timing is right: “At a time when consumers are looking for ways to stretch their food dollars, we offer proven high-quality taste at a price that’s very pocketbook friendly,” he said.
A public company traded under the symbol LSAL.PK, LaSalle has sold its line of superpremium ice creams exclusively in New York City for more than five years.
For more information, visit the LaSalle Web site at www.lasalleicecream.com.
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