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"How Reformulation is Redefining Frozen Innovation"

LIVE WEBINAR | Tuesday, October 21 at 2pm ET | This webinar reveals six strategies to balance consumer desires with feasibility, helping you create frozen desserts that are not just trendy but revolutionary.

The frozen-dessert industry is at a crossroads. Following the IDFA’s pledge by more than 40 U.S. ice cream makers to eliminate certified artificial colors by the end of 2027, brands face a twofold challenge: reformulating legacy products to meet clean-label expectations while simultaneously innovating with bold new flavors and formats that keep pace with consumer demand.

This balancing act isn’t easy. Reformulation requires navigating ingredient restrictions, color and flavor limitations, and processing constraints—without sacrificing consumer appeal. Innovation, meanwhile, calls for interpreting macro trends, responding to generational preferences, and commercializing concepts that delight and scale profitably. In this webinar, Ever Fresh Fruit Company’s experts—Melanie Oeck, Dirk Davis and Denise Senter—will explore the dilemmas ice cream makers face today. They’ll share real-world examples of how reformulation and innovation intersect, and how brands can succeed by combining technical expertise, consumer insights, and practical solutions.

Key Takeaways:

• How to tackle the toughest challenges of reformulating with natural colors and ingredients.
• How to anchor innovation in macro trends while solving for real-world feasibility.
• What to consider when balancing cost, supply chain, and consumer expectations.
• How customer partnerships, practical solutions, and authentic storytelling drive success.
• Why the most successful brands will master both reformulation and innovation—not choose between them.

Offered Free by: Food Dive's studioID and Ever Fresh Fruit Co
See All Resources from: Food Dive's studioID and Ever Fresh Fruit Co