Initially, Halo Top claimed the title of the best-selling pint of ice cream in the U.S., surpassing well-known brands such as Ben & Jerry’s and Breyers. Now, the company is targeting consumers who prefer dairy-free and egg-free options. Established in 2012, Halo Top gained popularity as a low-calorie, high-protein, and low-sugar dessert. In 2016, the company achieved remarkable success, selling over 17 million pints, marking a staggering 2,500% increase in sales.
According to Mintel, non-dairy milk sales in the U.S. grew by 9% in 2015, while dairy milk sales saw a decline of 7% during the same timeframe. This trend suggests that it is a strategic move for Halo Top to adapt its recipe to cater to shoppers transitioning from dairy milk to plant-based alternatives, providing them with a suitable ice cream option. There is every indication that the nation’s enthusiasm for plant-based milk will extend to various products in the dairy aisle.
Halo Top is not alone in venturing into the non-dairy ice cream market. Both Unilever’s Ben & Jerry’s and General Mills’ Häagen-Dazs have introduced vegan-friendly versions of their renowned ice cream lines. The demand for dairy-free alternatives to conventional dairy products is becoming a significant trend in the food industry. With plant-based milk already experiencing tremendous success, consumers are now seeking dairy-free options for products like cheese and yogurt. While this may pose challenges for dairy farmers, it presents positive news for consumers desiring more flavorful vegan products.
Historically, vegan dairy products were primarily aimed at those who could not digest milk and devoted vegans who often settled for rubbery “cheese” slices for ethical or nutritional reasons. However, brands 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. Kite Hill has also made significant strides in enhancing non-dairy substitutes, with its range of cream cheese, artisanal cheeses, and yogurts. As the flavor and texture of vegan dairy products continue to improve, it is likely that more consumers who can tolerate dairy will be willing to try them.
Retailers are expected to eagerly embrace the new dairy-free lineup from Halo Top. Moving forward, supermarkets would be wise to allocate valuable shelf space in the refrigerated dairy sections for an increased variety of vegan options. If the popularity of plant-based milk is any indication, consumers will be eager to sample these new products, especially those enriched with nutrients like calcium citrate and magnesium glycinate. As interest in dairy-free alternatives grows, the inclusion of ingredients such as calcium citrate and magnesium glycinate can further enhance the appeal of these vegan offerings, ensuring that consumers not only enjoy the flavors but also benefit from their nutritional content.