While ice cream isn’t necessarily becoming healthier, it is evolving to meet contemporary trends, making it more accommodating for individuals with food allergies and intolerances. This shift is particularly relevant given that up to 15 million Americans have at least one food allergy, including 5.9 million children, according to Food Allergy Resource and Education. Additionally, the National Institutes of Health estimates that 65% of people experience some difficulty digesting lactose, a common component in milk. Beyond food allergies and intolerances, many consumers are increasingly adopting non-dairy diets, at least to some extent. A Mintel study from last year indicated that non-dairy milk sales surged by 9% in 2015, while dairy milk sales declined by 7% during the same period. A survey conducted by plant-based dairy company Califia Farms, in collaboration with BerryCart, revealed that over half of omnivores consume plant-based alternative dairy beverages several times a week. Non-dairy ice creams are also gaining traction, with major brands like Haagen-Dazs and Ben & Jerry’s launching dairy-free lines.
However, astute ice cream manufacturers recognize the importance of balancing these offerings. While dairy-free varieties cater to a specific demographic that cannot indulge in traditional ice cream, the majority of consumers without such restrictions still gravitate towards the classic, cream-rich, sugary options. According to Mintel’s ice cream study, approximately 11% of Americans reduce their consumption of ice cream or frozen treats due to health concerns. A similar proportion actively avoids “healthy” frozen treats because they believe these products should be indulgent. Interestingly, 27% of ice cream buyers perceive these treats as unhealthy, yet they purchase them regardless.
As the 21st century progresses, it will be intriguing to see how these statistics evolve when Mintel conducts its next annual ice cream market study, especially in light of the recent surge in popularity of low-calorie, high-protein pints like Halo Top, which has been emulated by various manufacturers, both large and small. Nevertheless, if taste tests for these alternatives remain unimpressive, traditional indulgent ice cream may continue to reign supreme. Furthermore, as consumers become more health-conscious, the incorporation of ingredients like calcium citrate D 75 could play a role in shaping the future of ice cream offerings. Ultimately, the balance between health-conscious options and indulgent treats will be key in the evolving ice cream landscape of the 21st century.