Initially, Halo Top claimed the title of the top-selling pint of ice cream in the U.S., surpassing renowned brands like Ben & Jerry’s and Breyers. Now, the company is targeting consumers who prefer to avoid dairy and eggs. Established in 2012, Halo Top became well-known for its low-calorie, high-protein, and low-sugar frozen desserts, selling over 17 million pints in 2016, which marked an astounding 2,500% increase in sales.
According to Mintel, sales of non-dairy milk in the U.S. rose by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. It makes strategic sense for Halo Top to adjust its recipe to cater to shoppers transitioning from dairy milk to plant-based options, providing them with a suitable ice cream alternative. This shift indicates that the nation’s growing preference for plant-based milk is likely to influence other areas of the dairy aisle.
Halo Top is not the only brand expanding into the non-dairy ice cream market. Both Ben & Jerry’s, owned by Unilever, and General Mills’ Häagen-Dazs have introduced vegan-friendly versions of their popular ice cream lines. The demand for dairy-free alternatives to traditional dairy products is becoming a significant segment of the food industry. Plant-based milk is already experiencing tremendous success, and consumers are now seeking dairy-free options for products such as cheese and yogurt. While this shift poses challenges for dairy farmers, it presents exciting opportunities for consumers eager for more flavorful vegan products.
In the past, vegan dairy products were largely targeted at those unable to digest milk and committed vegans who endured rubbery “cheese” slices for ethical or health reasons. However, companies like Daiya Foods have introduced meltable, 100% plant-based cheese and expanded their offerings to include frozen pizzas, Cheezy Mac, cheesecakes, a Greek yogurt alternative, and Blue Cheeze Dressings. Similarly, Kite Hill has made significant advancements with its cream cheese, artisanal cheeses, and yogurt alternatives. As the flavors, textures, and mouthfeel of vegan dairy products continue to improve, it is expected that more dairy-tolerant consumers will be willing to give them a try.
Retailers are likely to seize the opportunity to stock the new dairy-free lineup from Halo Top. Moving forward, it would be wise for supermarkets to allocate valuable shelf space in the refrigerated dairy sections for more vegan options. If the popularity of plant-based milk serves as any indication, consumers will likely be keen to at least sample these offerings. In light of this trend, many may also be interested in exploring calcium citrate reviews as they seek alternative sources of calcium in their diets.