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Natural Flavours for Ice Cream and Frozen Desserts
Metarom Australia manufactures natural flavours for ice cream, gelato, sorbet, frozen yoghurt and plant-based frozen desserts at its ISO 22000 site in Banksmeadow, Sydney. Typical dosage is 0.3% of the finished mix. Flavours are water soluble and heat stable, so they survive pasteurisation, with a 10kg minimum order and a 5 business day lead time plus transit.
Frozen dessert is the application our Natural range was built for. The MPG carrier is water soluble and heat stable, so the flavour goes into the mix before pasteurisation and homogenisation and comes out the other side intact. Published dosage for ice cream, sauces and toppings sits at 0.3%, rising to 0.4% for toppings and cordials on some ladders.
Because the same flavours are vegan and dairy-free in themselves, one code covers both a dairy ice cream and a coconut, oat or almond-based version - useful when you are running a plant-based line alongside a dairy one.
Recommended flavours for ice cream
Every code below links to its own page with the full specification, dosage ladder, price breaks, PIF and SDS. Codes marked 2026 pick are the flavours Metarom selected for this category in the 2026 market newsletter.
| Code | Flavour | Tasting notes | Dosage here | Carrier / solubility | MOQ |
|---|---|---|---|---|---|
| AMC91252026 pick | Caramel | burnt sugar, tonka, toffee | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMC91152026 pick | Coconut | woody, milky, toasted | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMP44182026 pick | Passionfruit | tropical, fruity, floral | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AAC94272026 pick | Cola | sweet, citrus, spicy | 0.4% Ice cream, toppings, cordial | Ethanol, water soluble | 8kg |
| AMC97122026 pick | Caramel | butterscotch, roasted, honeycomb | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMH02222026 pick | Hazelnut | roasted, indulgent, spread | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMV0088 | Vanilla | creamy, velvety, caramelised | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMC4000 | Caramel | creamy, buttery, biscuit | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMC9033 | Coconut | creamy, woody, rich | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMP7653 | Passionfruit | fruity, tropical, juicy | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMH9000 | Hazelnut | raw, sweet, creamy | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMC0237 | Chocolate | sweet, milky, hot chocolate | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMS5245 | Strawberry | fruity, ripe, jammy | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMP2420 | Pistachio | nutty, roasted, green | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMC0718 | Cookies & Cream | milky, cookie, vanilla | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
| AMC0924 | Cheesecake | creamy, baked smooth, biscuit | 0.3% Ice cream, sauce, topping | Mpg, water soluble & heat stable | 10kg |
This is a selection, not the full range. Browse the complete flavour catalogue or ask us for a shortlist against your brief.
What is driving ice cream flavour choices in 2026
Across European ice cream launches between January 2024 and December 2025, the top five flavours were vanilla, chocolate chunks, strawberry, caramel and hazelnut. Mango, raspberry and pistachio were the clearest risers in 2025.
Ice cream has become a year-round category rather than a summer one: around half of consumers now eat it outside summer, and sales hold up through the colder months. That makes warm, comforting profiles - caramel, biscuit, hazelnut, chocolate - as commercially important as fruit.
Plant-based frozen dessert is growing quickly, built on almond, coconut and oat bases, and buyers expect it to be as indulgent as the dairy version rather than a substitute for it.
Two format trends matter for flavour strength: cookie and ice cream hybrids, where a biscuit or brownie profile has to read through a cold, fatty matrix, and mini formats - bites, mini cones, mini tubs - where a small portion has to deliver a full flavour hit.
Pistachio remains a category staple, and the Dubai chocolate trend pulled pistachio and rich chocolate pairings into a large share of 2025 launches.
Read the full market newsletter
Ice Cream market newsletter 2026 (PDF)European launch data, January 2024 to December 2025
Technical notes for frozen dessert
- Heat stability. MPG-carrier flavours from the Natural range are water soluble and heat stable, so they can be added to the mix ahead of pasteurisation.
- Dosage. Start at 0.3% of the finished mix for ice cream, sauce and topping applications. Cold temperatures and high fat both suppress perceived flavour, so frozen dessert generally needs a higher dose than a beverage.
- Plant-based. All flavours are vegan and dairy-free, so a single code can serve both dairy and plant-based versions of the same product.
- Concentrates. 10X codes are dosed at roughly 0.2% for ice cream, topping and cordial applications, which reduces the volume of flavour you need to handle and store.
Ordering, lead time and shipping
- Minimum order: 10kg for natural liquid flavours. Some ethanol-carrier beverage flavours are packed in an 8kg drum; each flavour page states its own figure.
- Lead time: 5 business days plus transit, Australia-wide. We aim to confirm a purchase order the same business day.
- Price breaks: published in every flavour guide on this site, so you can cost a formulation before contacting us.
- Shipping: DAP fees are charged per purchase order - A$100 flat to metropolitan Australia, and A$100 plus A$5 per kg to regional Australia and New Zealand. Delivery only, no pick-ups.
- Samples: individual 50g samples and curated sample kits are available from the samples page.
Frequently asked questions
How much natural flavour goes into ice cream?
Published dosage for ice cream, sauces and toppings is 0.3% of the finished mix, moving to 0.4% on some ladders for toppings and cordials. Each flavour page shows its own figures.
Are your flavours heat stable enough for pasteurisation?
Yes. MPG-carrier flavours in the Natural range are water soluble and heat stable, so they can be dosed into the mix before pasteurisation and homogenisation.
Can the same flavour be used in dairy and vegan ice cream?
Yes. Every flavour we make is vegan, dairy-free, gluten-free and GMO-free in itself, so one code can run across a dairy line and a plant-based line.
Do you have flavours for gelato and sorbet specifically?
The same natural flavours are used across ice cream, gelato, sorbet and frozen yoghurt. Sorbet usually needs slightly more fruit character because there is no fat to carry it, so we would normally sample two dose rates.
What is the minimum order and lead time?
10kg minimum order, 5 business days plus transit, made in Sydney. Price breaks for larger volumes are published in every flavour guide on this site.
Talk to us about your ice cream brief
Send us the application, the profile you are chasing and your target dose rate, and we will come back with a shortlist and samples. Our NPD team also develops flavours to brief, and our ESG matching service can reverse-engineer a flavour you already use.
Request samplesContact the teamDevelopment services