Read the case and answer all the questions below. For an ice-cream company, a good summer is one with long dry days that are hot but not too hot. But here's the scoop: the biggest effect on ice-cream sales could be our new year's resolutions rather than the weather. Alex Houseman tapped into the conscious eating trend when he founded vegan ice- cream brand Over the Moo three years ago. The 30-year-old from Annandale in Sydney's inner west is lactose intolerant - one of the most common food intolerances in Australia - so he created a product based on coconut milk. He wasn't looking for a diet ice-cream, just one that wouldn't make him sick. "A lot of people confuse us with a health product ... but we are all about recreating that full indulgent experience," Houseman says. "It's full fat and the same amount of sugar as a Connoisseur or Ben and Jerry's." Over the Moo, while small, has grown rapidly and is now sold in 1,400 stores around Australia, catering to people who are lactose intolerant, follow a vegan or plant-based diet, or just like the taste of coconut. According to industry analyst, IBISWorld other players specialising in the dairy-free ice- cream space include Cocofrio and US-based Halo Top, while established brands such as Peters and Bulla have added lactose-free products to their range.. 2 Case adapted from Fitzsimmons (2019) https://www.smh.com.au/business