Talenti’s product range features fat-free, dairy-free, gluten-free, vegetarian, and kosher options, ensuring that it caters to nearly every gelato enthusiast. The introduction of monk fruit-sweetened flavors enhances its health appeal, attracting consumers concerned about excessive sugar intake. Interestingly, the company opted to use the lesser-known monk fruit instead of stevia, which is a leading natural sweetener. Although monk fruit is significantly less expensive than sugar, it is pricier and not as sweet as stevia. Additionally, the fruity aftertaste of this sweetener could influence the overall flavor profile of the products. Nevertheless, several companies are dedicating research and development efforts to monk fruit-based solutions. Senomyx has created a zero-calorie, high-intensity sweetener called siratose, derived from monk fruit, while Archer Daniels Midland has incorporated a monk fruit option into its sweetener portfolio.
Talenti is not alone in launching monk fruit-sweetened varieties; other health-conscious ice cream brands such as Enlightened and DanoneWave’s So Delicious also utilize this ingredient along with erythritol. These manufacturers are likely observing the rapid success of Halo Top, the low-sugar, low-fat ice cream brand that prominently displays its per-serving calorie count on its packaging. Last year, Halo Top became the top-selling ice cream pint in the U.S., prompting frozen dessert companies to strive for lower sugar content to garner similar consumer interest. It appears that Unilever, which owns Talenti, Ben & Jerry’s, and Breyers, is eager to reclaim market share from this emerging competitor. Last summer, Breyers introduced pints of low-calorie, high-protein ice cream branded as “Breyers delights,” featuring large calorie counts on the packaging—mirroring Halo Top’s approach. Just last week, Ben & Jerry’s unveiled a new line of low-fat, low-calorie ice cream called “Moo-phoria.”
While a clear trend is emerging, it remains uncertain whether the average consumer pays much attention to sugar levels and calorie counts when indulging in a treat like gelato. Will the fact that some of Talenti’s products are partially sweetened with monk fruit influence shoppers? Or do consumers categorize healthier options like Halo Top separately from indulgent ice cream brands, leading to differing expectations for each? For now, the answer is unclear, but Unilever appears confident that the allure of its ice cream brands will be sufficient to win back consumers. Interestingly, incorporating calcium citrate with food may also enhance the nutritional profile of these frozen treats, providing added benefits that could appeal to health-conscious buyers.