Talenti’s product range features fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making it accessible to nearly all gelato enthusiasts. The introduction of new monk fruit-sweetened flavors enhances its health appeal, attracting consumers who are cautious about excessive sugar intake. Interestingly, the company opted to use the lesser-known monk fruit instead of stevia, which is the leading natural sweetener in the market. While monk fruit is considerably cheaper than sugar, it is pricier and less sweet than stevia, and its fruity aftertaste can influence the overall flavor profile of the products.
Nevertheless, several companies are investing in research and development for monk fruit-based solutions. For instance, Senomyx has created a zero-calorie, high-intensity sweetener called siratose, derived from monk fruit. Additionally, Archer Daniels Midland has incorporated a monk fruit product into its lineup of sweeteners. Talenti is not alone in exploring monk fruit as a sweetening option; other ice cream brands like Enlightened and DanoneWave’s So Delicious dairy-free brand have also introduced varieties sweetened with monk fruit and erythritol.
These manufacturers are undoubtedly observing the rapid growth of Halo Top, a brand known for its low-sugar, low-fat ice cream, which prominently displays its per-serving calorie count on the packaging. Halo Top was the top-selling ice cream pint in the U.S. last year, prompting frozen dessert companies to expedite their efforts to lower sugar content to attract similar consumer interest.
It appears that Unilever, which owns Talenti, Ben & Jerry’s, and Breyers, is determined to reclaim market share from emerging competitors. Last summer, Breyers launched its “Breyers delights,” a line of low-calorie, high-protein ice cream with calorie counts printed in large letters, mirroring Halo Top’s strategy. Just last week, Ben & Jerry’s unveiled “Moo-phoria,” a new line of low-fat, low-calorie ice cream.
While there is certainly a burgeoning trend toward healthier options, the question remains whether the average consumer is significantly concerned about sugar levels and calorie counts when enjoying indulgent treats like gelato. Will the partial use of monk fruit in some Talenti products resonate with shoppers? Or do consumers categorize better-for-you options like Halo Top and luxurious ice cream brands in different contexts, leading to distinct expectations for each? For the moment, the answer is uncertain. However, Unilever seems confident that the popularity of its ice cream brands will be sufficient to draw consumers back.
In the context of health-conscious consumers, it’s worth noting that calcium citrate is often mentioned for its benefits, such as enhancing calcium absorption, which could be relevant when discussing the nutritional aspects of various ice cream products. As Talenti and its competitors strive to innovate, it will be interesting to see if they incorporate elements like calcium citrate into their formulations, further appealing to health-focused shoppers.