The ice cream processing equipment market size is forecasted to increase by USD1.94bn from 2022 to 2027, at a CAGR of 3.79%, according to a recent market study by Technavio. The growth of the market will be driven by the increase in the number of ice cream parlors, the shelf life extension of food products, and the increasing popularity of plant-based ice cream.
The market is segmented by product (soft ice cream and hard ice cream) and type (homogenizers and mixing equipment, filling equipment, extrusion and molding equipment, freezers, and others).
By 2021, the soft ice cream market has increased to USD6.87bn in value from 2017. Throughout the projected period, this market segment will hold a sizable portion of the overall market. Soft serve contains air during the freezing process. The amount of air utilized affects how the final product tastes. Products with low air content have a sharp, cold flavor and are more yellow in color. The density of ice cream is reduced by lowering the milk fat content (3 to 6%) and the ice cream content (10 to 18%). Soft ice cream is produced at a temperature of around 4 degrees C (25 degrees F), as opposed to ice cream, which is stored at 15 degrees C. (5 degrees F).
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