Flora Professional is encouraging foodservice operators to rethink frozen desserts as a valuable growth opportunity, with new research highlighting strong potential across delivery, takeaway and dine-in channels. The findings show that while demand remains high, product quality during delivery continues to be a major barrier, with melting and temperature fluctuations impacting customer satisfaction and repeat sales.
Aiming to Improve Stability
Designed as a direct 1:1 alternative to dairy soft serve, Flora Professional’s frozen dessert solution aims to improve stability during delivery while simplifying back-of-house operations. The research also suggests operators could benefit from higher yields, improved margins and reduced waste, alongside a lower carbon footprint compared with traditional dairy soft serve.
Growing Demand
With growing consumer demand for dairy-free options, the product also helps businesses broaden their appeal without the need to manage multiple dessert lines. Blind taste testing found no compromise on flavour, reinforcing its potential to satisfy a wider range of customers.
For operators looking to maximise frozen dessert sales, the research highlights an opportunity to combine operational efficiency, sustainability and consistent quality to unlock profitable new occasions.
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