Mochi ice cream differin


It is growing rapidly but holds a small fraction of the frozen novelties category.

Invented in a Los Angeles bakery in the early ’90s, The Mochi Ice Cream Company was bought in 2017 and relaunched as My/Mo Mochi. The return of the grab-and-go concept is crucial, as 70% of mochi purchases are impulse buys.“It’s handheld, naturally portion-controlled,” Barnett said of mochi’s advantages as a snack. Despite its home in the freezer aisle—and its ice cream center— Barnett dove deep into all the ways My/Mo Mochi is taking the niche, sweet rice dough-wrapped treat to the masses with CPG reporter Paul Hiebert at Adweek’s eCommerce, CPG and Retail Performance Marketing Live Virtual Summit. © 2020 Adweek - All Rights Reserved

by April Blomgren | Mar 27, 2017.

But we still dont know for … My/Mo Mochi Ice Cream has about 4 percent household penetration and its aided awareness “is still very, very low,” says Barnett. Mochi is a traditional Japanese sweet dish made from mochigome, a Japanese short-grain glutinous rice. And, in its latest expansion play, it has gotten new two-serving packages into 7-Eleven.My/Mo holds a commanding lead in the mochi ice cream category, where Barnett says it controls 80 percent to 85 percent of the market. Specifically, he noted, the brand is targeting millennial and Gen Z audiences who snack “more than any other generation.”Those consumers are also more willing to pick up something they haven’t tried before.“If you’re not a millennial, you’ve had a 50% chance that you’ve experienced mochi ice cream,” said Barnett, noting that the snack was common in Asian grocery stores and supermarkets. Specifically, he noted, the brand is targeting millennial and Gen Z audiences who snack “more than any other generation.”Those consumers are also more willing to pick up something they haven’t tried before.“If you’re not a millennial, you’ve had a 50% chance that you’ve experienced mochi ice cream,” said Barnett, noting that the snack was common in Asian grocery stores and supermarkets. The traditional Japanese treat involves wrapping your favorite flavor of ice cream with mochi, which Overall sales of frozen novelties jumped 15 percent to nearly $5.7 billion in the 52 weeks ended Aug. 9, according to IRI, a Chicago-based market research firm. Use 1-2 mochi ice cream balls in an affogato to make an espresso drink. Jessica joined Ad Age after writing about food for the Chicago Tribune's business section. With a selection of nonstandard flavors such as black sesame and green tea inside colorful wrapping and emphasizing a playful mood, the brand claimed an 80% market share as of 2019 and is available in more than 30,000 stores including Wegmans, Kroger, Target and even Uniqlo.Although the pandemic shuttered My/Mo Mochi’s experiential marketing activations—crucial to a self-proclaimed “weird” food brand—more damaging was the loss of the brand’s grab-and-go product, sold in “open bars” without packaging. My/Mo Mochi Ice Cream has about 4 percent household penetration and its aided awareness “is still very, very low,” says Barnett. “Last year we knew that the Mochi Bar as a concept, which was loose balls sort of stacked up, was really not something sustainable,” says Barnett.The bulk of My/Mo's sales come from six-pack boxes, which are sold next to ice cream novelty items such as Klondike bars and Magnum pops.

Put 1-2 balls of vanilla mochi ice cream in a cup instead of gelato, then pour a hot espresso shot over them and eat it with a spoon right away. But since then, about 60% of the product has returned to grocery shelves, now in an FDA-compliant package. “Our job isn’t to calibrate people’s thinking.

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