Cornetto price drop linked to falling sales

What are the motives behind Unilever dropping the unit price of Cornetto and what it could possibly means for the local impulse ice cream market?, asks Lianne van den Bos, Senior Food Analyst, Euromonitor International.

Take-home ice cream is the dominating category for Australasia, North America and Western Europe where manufacturers' efforts lie in making ice cream a year-round treat – and thus a planned purchase. For the remaining regions, impulse ice cream is most popular and underscores the fact that ice cream consumption is traditionally linked to warm weather and is thus bought on impulse.
In markets such as Australia, where consumers on average buy the most ice cream in the world, the top three players capture over 64 per cent of ice cream sales, with the retail landscape geared towards the ice cream powerhouses Unilever and Nestlé.
However Unilever’s market share in Australian ice cream has dropped by 4 per cent over 2010-2015. As a result, the company has developed a new strategy for its Cornetto brand, not only in Australia, but also across a number of other countries.
Unilever’s new strategy for the Cornetto brand looks to be making the brand a snack that competes directly with chocolate confectionery countlines by lowering the unit price significantly. 

In fact in Australia, Unilever has announced it will reduce the brand from a recommended AUS$3.20 to just AUS$2, in line with the average threshold of around AUS$2 per serving in chocolate countlines. With this drastic reduction Unilever wants to ‘unlock growth for Cornetto and bring new consumers to the category through this ‘loose change’ offer’.
By lowering the price of Cornetto to something in line with a standard chocolate bar, Unilever is positioning its ice cream as a much more affordable impulse snack. This tactic is an interesting way of growing the share of impulse ice cream in a market facing a dominant but stagnating take-home ice cream sector, which is typical across several large developed markets.

Frosty Boy Australia wins Gold Coast business award

The October Gold Coast Business Excellence Award (GCBEA) for Retail, Wholesale and Distribution was awarded to Frosty Boy Australia for proving its place as a leading dessert and beverage supplier.

Frosty Boy COO Johan Botha received the award at the 20th anniversary of the awards ceremony on behalf of the company on Wednesday night.

Frosty Boy CEO Dirk Pretorius was delighted with the accomplishment, stating “I was ecstatic to hear about the award win. Personally, I attribute it to our success in global integration, continued investment in our systems and people, and the relentless dedication we have to being a dependable manufacturer with world-leading standards.”

The GCBEA presents the region’s most comprehensive and prestigious business accolades, recognising industry leaders through thorough rigorous internal and external assessment.

Frosty Boy now manufactures the equivalent of two million serves of soft serve ice cream per day, with 75 per cent heading into export markets spread across 48 countries. 

New sugar varieties as sweet as they come

According to Canegrowers, Australia is one of the world’s largest exporters of raw sugar, with exports currently worth about $AUD2 billion per year. Depending on seasonal production variability, Australia normally ranks as the second or third largest, after Brazil, and sells 80 per cent of all cane sugar grown here mainly to East Asia, China, Indonesia, Japan, Korea, Malaysia, Taiwan, the USA and New Zealand.

The remaining 20 per cent of the raw sugar produced in Australia for domestic consumption is refined locally and processed into white sugar, liquid sugar products and other specialty products such as golden syrup, treacle, coffee sugar, cubed sugar and rum. 

However there are other sugar varieties from Australia as well as from other parts of the world that can be used for a number of new dishes and uses.
Katherine Wall, Brand Manager for Sugar Australia said: “From the heartland of Mexico to the quaint courtyards of regional France, ingredients we once travelled the globe to find are now available much closer to home.”
“Hand sourced from some of the most beautiful locations on earth, Sugars of the World is an exotic collection of traditionally farmed sugars, each with their own special characteristics, and most being exclusive to this range. Some are unrefined, and all of them are unique.”
“From the deep richness of Colombian Panela, to the delicate caramel notes of Sri Lankan Rapadura, Sugars of the World makes it easy to add an international twist to traditional recipes or your favourite cup of tea or coffee, and to explore the diversity of sweetness from around the world.”
Some of these new sugars include:
Indonesian Coconut Blossom Sugar
Indonesian Coconut Blossom Sugar is unrefined, organically grown and sustainably farmed on the island of Java, Indonesia. Harvested with traditional methods, it retains the nutrients naturally found in the nectar of the coconut blossom. A good source of calcium and iron, Indonesian Coconut Blossom Sugar also has a GI value up to 10 points lower than raw sugar. With a unique depth of flavour and subtle caramel and butterscotch notes, Indonesian Coconut Blossom Sugar can also substitute for Jaggery or Gula Melaka. 

Perfect for:
•    Porridge
•    Baked goods
•    Tea, coffee and cold drinks

Sri Lankan Rapadura Sugar
Sri Lankan Rapadura Sugar is an unrefined sugar from the Uva province in Sri Lanka. Sri Lankan farmers simply harvest the cane and evaporate the water from the juice until it crystallises, meaning the sugar is truly unrefined. The molasses content in the cane juice gives this sugar its golden colour and delicate caramel flavour and means more of the natural nutrients remain. 

Perfect for:
•    Traditional sweets like Sago Pudding and Urunda
•    Recipes that call for Jaggery or Gula Melaka
•    White and Brown sugar substitute

Mexican Agave Sugar
Mexican Agave Sugar is created by drying the extracted juice of the agave plant that thrives in the warm deserts of Mexico. With an intense sweetness that is clean and lively, Mexican Agave Sugar dissolves easily and blends well with other ingredients. 

Perfect for:
•    Recipes calling for Caster or Icing sugar
•    Baking, stirring in and sprinkling
•    Mexican sweets like churros, empanadas, cajeta or flan de queso

French Caster Sugar
To create delicate macaroons, exquisite petits fours, and luscious éclairs, French pastry chefs use finely sieved pure French Caster Sugar, or ‘Sucre Semoule Tamisé.’ Unlike sugar grown in the southern hemisphere, French Caster Sugar is purified from the juice of the sugar beet, grown in the cool and temperate climate of eastern France. French Caster Sugar has a well-developed sweetness, with a light yet hedonistic note on the palate. 

Perfect for:

•    French pastries
•    Recipes requiring a sugar to blend, melt, fold or whip easily

Colombian Panela Sugar
With deep rum-like notes and an earthy finish, Colombian Panela Sugar brings a subtle but complex sweetness to any recipe. Farmers in Villeta, Cundinamarca province, harvest sugar cane and boil the juice to help it crystallise, as they have for centuries. Made by hand, Colombian Panela retains more of the natural molasses content of sugar cane juice, and therefore more of the natural trace minerals and other nutrients. 

Perfect for:
•    Recipes that call for Raw or Brown Sugar
•    Tea and coffee
•    Cereal
•    Yoghurt

Australian Unrefined Sugar
Australian Unrefined Sugar is milled in Queensland, at the source where the sugar cane is grown. The balance of trace minerals, nutrients and flavours found naturally in sugar cane and molasses are retained. Subtle differences across crystal size and colour are a result of the 

Perfect for:

•    Recipes that call for White or Raw sugar
•    Tea and coffee
•    Everyday baking and cooking 

sugar not being processed through a refinery, so every bag of Australian Unrefined sugar is uniquely one of a kind. Dusky gold in colour, with a subtle syrup note and rounded flavour, Australian Unrefined sugar has an earthy character and natural goodness.

Australian Muscovado Sugar
Australian Muscovado retains the dark colour and heady aroma from its natural molasses content, carrying robust notes of bittersweet toffee and treacle. It adds a luscious depth to baked goods, with its intensely decadent flavour and moist texture. With a fine crystal similar to caster sugar, Australian Muscovado is made from cane sugar grown and milled in Queensland, Australia. 

Perfect for:
•    Recipes that call for Brown or Dark Brown sugar
•    Porridge
•    Glazes and marinades

“Cadbury partners with the Opera Australia to launch premium chocolate”

Cadbury has announced its new premium chocolate brand, Cadbury Coco, aimed at providing something different for chocolate lovers seeking indulgent pleasures. 

Cadbury Coco is a range of elegantly thin, smooth and refined dark chocolate that delivers a lingering cocoa character. Made with discerning chocolate lovers in mind, Cadbury Coco is targeted at those who appreciate chocolate as one of life’s little luxuries. 

To support Cadbury Coco, Cadbury is launching a multi-million dollar marketing campaign to brand awareness and trial, led by a new TVC that showcases the Cadbury Coco’s premium credentials. 
A three-month sampling program across the country will reach a further 1.5 million people. 

Cadbury's have also formed strategic partnerships with Virgin Australia and Opera Australia, designed to attract those looking for more luxury from their chocolate. 

Sampling activity will take place across Virgin Business Lounges and at performances of Anything Goes at Sydney Opera House and Melbourne Arts Centre in the coming months. 

Kate Watson, Senior Brand Manager for Cadbury Coco at Mondelēz International said: " Cadbury Coco is a genuinely new offering for the category from Cadbury and we know it will capture the imagination of Australians who enjoy the finer things in life. Cadbury Coco will take people on a journey of discovery, acting as a guide to new possibilities and experiences that ignite the senses and free their passionate spirits."