체코 아이스크림 가격 및 무역 — 마켓 오버뷰 2026

하위 제품

유제품 아이스크림, 냉동 요거트, 젤라또, 막대 아이스크림, +7

HS 코드

210500

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

수출 파트너 국가 5개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

체코의 아이스크림 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 체코의 아이스크림 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

체코 내 아이스크림의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 210500)

체코의 아이스크림 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	18,665,881	71,536,146 USD
2023	16,251,594	61,305,341 USD
2022	20,535,254	51,305,488 USD

체코에서 수출되는 아이스크림의 주요 수출 대상 시장 (HS 코드 210500) 2024

2024년 기준, 체코발 아이스크림 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	슬로바키아	8,525,630	34,321,907 USD
2	독일	2,377,479	11,661,540 USD
3	헝가리	2,465,972	7,789,153 USD
4	폴란드	2,796,750	6,772,771 USD
5	프랑스	380,457	1,436,132 USD

소싱 진단

체코산 아이스크림, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 무료로 짚어드려요.

체코의 아이스크림 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 체코의 아이스크림 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

체코 내 아이스크림의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 210500)

체코의 아이스크림 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	29,392,698	98,110,666 USD
2022	29,872,566	82,222,951 USD

체코에 아이스크림를 공급하는 주요 원산지 공급국 (HS 코드 210500) 2024

2024년 기준, 체코로 아이스크림를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	독일	5,307,900.227	18,577,204 USD
2	벨기에	4,350,559	13,254,127 USD
3	오스트리아	5,162,074	11,157,911 USD
4	프랑스	1,921,394	9,609,278 USD
5	리투아니아	1,765,272	5,622,871 USD

수출 진단

우리 아이스크림, 이 체코 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 무료로 봐드려요.

가격 데이터

가려진 체코 아이스크림 가격, 열어볼까요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormFrozen

Industry PositionManufactured Dairy Dessert (Frozen)

Market

Ice cream in the Czech Republic is a mainstream frozen dessert sold through both packaged retail freezers and non-prepacked channels such as scooped and soft-serve. The market includes large-scale domestic manufacturers supplying retail and foodservice alongside artisanal producers. Food-safety compliance is a prominent operational issue in non-prepacked ice cream: CAFIA (SZPI) has reported high seasonal non-compliance rates for ice cream samples in recent inspection campaigns. As an EU Member State, Czech ice-cream production, labelling, and hygiene controls operate under EU food law with national enforcement by Czech competent authorities.

Market RoleDomestic consumer market with significant domestic manufacturing and intra‑EU trade

Domestic RoleWidely consumed retail and foodservice dessert category, spanning packaged products and on-premise scooped/soft-serve service

Market Growth

SeasonalityYear-round manufacturing and availability, with consumer demand and foodservice sales typically peaking in warmer months.

Specification

Physical Attributes

Smooth texture and controlled melt behavior are key consumer acceptance attributes for packaged products.
For scooped/soft-serve, equipment cleanliness and serving temperature control strongly influence product quality and safety outcomes.

Compositional Metrics

Formulation and labelling commonly reference dairy inputs (cream/milk/quark), sugar and glucose syrup, and stabilizer/emulsifier systems where used.
Allergen declaration is required where ingredients include milk, eggs, gluten-containing cereals, nuts, etc.

Packaging

Retail formats: sticks/bars, cones/wafer products, cups and family tubs
Foodservice formats: larger bulk tubs and soft-serve mix supply

Supply Chain

Value Chain

Ingredient sourcing (dairy base, sugars, flavors) → mix preparation → pasteurization/homogenization → aging → freezing with aeration → filling → hardening → frozen storage → distribution to retail/foodservice
Non-prepacked service (scooped/soft-serve) adds on-site handling steps (mix storage, machine sanitation, serving), which are inspection focus areas in CZ.

Temperature

Frozen products depend on an uninterrupted cold chain from hardening through warehousing and distribution to point-of-sale freezers.
Soft-serve and scooped operations require strict hygiene and temperature discipline to control bacterial growth risk.

Shelf Life

Shelf life is highly sensitive to temperature abuse (thaw/refreeze) and freezer cabinet performance at retail or foodservice.

Freight IntensityHigh

Transport ModeLand

Risks

Food Safety HighNon-prepacked ice cream (scooped/soft-serve) has shown a high rate of microbiological non-compliance in Czech seasonal inspections; CAFIA (SZPI) publicly reported that a large share of ice-cream samples failed legal bacterial limits in the 2025 season, indicating a material risk of enforcement actions, forced corrective measures, and reputational damage for operators and suppliers.Implement HACCP-based controls (per EU hygiene rules), enforce documented sanitation/CIP and staff hygiene training, maintain temperature logs for mix and machines, and run routine microbiological verification testing during peak season.

Logistics MediumCold-chain failures (freezer breakdowns, temperature abuse in last-mile delivery or retail cabinets) can cause quality loss and increase food-safety and complaint risk; frozen logistics are cost-sensitive to energy and fuel volatility.Use continuous temperature monitoring with alarms, qualify carriers and retail equipment performance, and enforce strict reject criteria for suspected thaw/refreeze events.

Regulatory Compliance MediumMislabelled allergens (e.g., milk, eggs, gluten from wafers) or incomplete mandatory food information can trigger enforcement actions and consumer safety incidents under EU food information rules.Run label and recipe verification against Regulation (EU) No 1169/2011, implement change-control for formulations, and maintain supplier allergen specifications and cleaning validation.

Sustainability

Dairy supply-chain footprint (GHG emissions and upstream farm impacts) embedded in dairy-based ice cream
Packaging waste (multi-material wrappers, tubs) and recycling execution at consumer level
Refrigeration energy demand across manufacturing, storage, and retail freezer cabinets

FAQ

Which authorities and rules most directly govern ice cream safety in the Czech Republic?Czech enforcement is led by CAFIA/SZPI for food safety, quality and labelling controls, applying EU food law such as Regulation (EC) No 852/2004 (hygiene/HACCP-based procedures) and Commission Regulation (EC) No 2073/2005 (microbiological criteria), as reflected in SZPI’s ice-cream guidance.

Why is non-prepacked (scooped/soft-serve) ice cream treated as a high operational risk in CZ?Because it adds on-site handling and equipment hygiene steps, and SZPI has published seasonal inspection outcomes showing a high share of non-compliant ice-cream samples failing bacterial limits, indicating elevated food-safety and enforcement risk if controls are weak.

What are the key compliance topics for packaged ice cream sold in Czech retail?Packaged ice cream must meet EU labelling requirements under Regulation (EU) No 1169/2011 (including clear allergen information such as milk and eggs when present), follow EU hygiene rules for manufacturing under Regulation (EC) No 852/2004, and use only authorised food additives under the EU additives framework (Regulation (EC) No 1333/2008) where applicable.