Desserts kept frozen and requiring frozen storage — often premium products such as ice-cream lines, gâteaux and cheesecakes. Their quality depends on small ice-crystal size — achieved by rapid freezing and stabilisers — which gives smooth texture, and on an unbroken cold chain that prevents recrystallisation and texture defects. Some require cooking before consumption or thawing under controlled conditions; microbiological safety relies on pasteurised mixes, hygienic manufacture and maintenance at −18°C or below. Premium positioning often rests on high butterfat, low overrun and natural flavourings, while stabiliser blends of locust bean gum, guar and carrageenan manage meltdown and heat shock. Novelty formats — sticks, sandwiches, bites — add packaging and portion-control considerations to the same frozen-chain discipline.