The International Ice Cream Week, organized by Fispal, the largest food service fair in South America, aimed to explore the trends, challenges, and positive experiences during the pandemic. This online and free event brought together professionals and entrepreneurs from the ice cream industry in Brazil and Latin America, connecting them with suppliers and over 20 experts in trends, digital marketing, and new markets.

Over the course of four days, webinars were streamed through the Fispal Food Xperience digital platform, focusing on the development of various ice cream business models, marketing strategies, industry trends, and opportunities. Videos featuring recipes aligned with popular flavors in the market were showcased, along with promotional material available to ice cream artisans, assisting them in promoting their work in the digital landscape. Furthermore, an innovative online marketplace platform was implemented, allowing for product demonstrations and direct contact with industry companies.

Throughout the event, interviews were conducted with ice cream industry professionals from across Latin America, aiming to understand how they have adapted to the Covid-19 crisis. Representatives from Chile also participated in these conversations. María José Roca, the 2018 National Ice Cream Champion and partner at Rocciato, shared her experience working with local flavors from the Maule region and the adoption of new sales channels, such as home delivery services currently offered in Linares, Talca, and the Metropolitan region.

Diego Lisoni, partner at El Taller, presented the progress made in incorporating artisanal ice cream into national gastronomy. The growing market interest in these products and the shift in consumer habits due to quarantine measures led to collaborations with renowned chefs, including Sumito Estévez and Gustavo Sáez, among others.

The ice cream industry has undergone significant changes. Ana Paula Gilsogamo, senior analyst in the food and beverage sector at Mintel, pointed out that ice cream consumption was initially affected by the quarantine, as most Brazilians used to buy ice cream from parlors. In response to this situation, many industry players redirected their efforts toward home delivery services. For instance, Bacio Di Latte partnered with the iFood application and offered ice cream kits with cones and sauces, enabling consumers to recreate the ice cream parlor experience at home while adding an element of fun.

The pandemic has led consumers to rediscover the pleasure of cooking at home, a trend that is expected to endure. This provides opportunities for ice cream brands to encourage texture experimentation and offer DIY kits. Consumers also demand healthier ice cream options, made with organic and fair-trade ingredients.

The new consumer is increasingly concerned about the environment. During the pandemic, there has been an increase in the choice of ethical foods, including ice creams produced by small-scale producers. Future challenges for the ice cream industry include worsening local economic crises, which pose a threat to non-essential categories like ice cream. To tackle these challenges, it is crucial to work on accessible, healthy, and nutritious options, with innovation playing a key role.

In summary, the International Ice Cream Week provided a platform to explore the trends, challenges, and positive experiences within the ice cream industry during the pandemic. Highlights included the adaptation to delivery services, the demand for healthier and ethically produced ice creams, and the importance of innovation in product development. As the market evolves, ice cream brands must be prepared to meet the changing demands of consumers.

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