Initially, Halo Top claimed the title of the best-selling pint of ice cream in the U.S., surpassing renowned 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 recognition as a low-calorie, high-protein, and low-sugar dessert. In 2016, the company sold over 17 million pints, marking an incredible 2,500% increase in sales.
According to Mintel, sales of non-dairy milk in the U.S. rose by 9% in 2015, while traditional dairy milk sales fell by 7% during the same timeframe. It is a strategic decision for Halo Top to adapt its recipe, providing an ice cream alternative for shoppers who are transitioning from dairy to plant-based options. There is ample reason to believe that the nation’s fondness for plant-based milk will extend to other areas of the dairy category.
Halo Top is not the only brand expanding into the non-dairy ice cream market. Both Unilever’s Ben & Jerry’s and General Mills’ Haagen-Dazs have introduced vegan-friendly versions of their popular ice cream lines. The demand for dairy-free alternatives to conventional dairy products is a rapidly growing sector in the food industry. With plant-based milk already experiencing remarkable success, consumers are now seeking dairy-free options for products like cheese and yogurt. While this trend may pose challenges for dairy farmers, it is a positive development for consumers seeking more flavorful vegan offerings.
Historically, vegan dairy products were primarily aimed at those who couldn’t digest milk and committed vegans who endured rubbery “cheese” slices for ethical or nutritional reasons. However, companies like Daiya Foods have introduced meltable, 100% plant-based cheese, and have expanded into frozen pizzas, Cheezy Mac, cheesecakes, a Greek yogurt alternative, and Blue Cheeze dressings. Kite Hill has also made significant advancements in non-dairy options, offering improved cream cheese, artisanal cheeses, and yogurts. As vegan dairy products continue to enhance their flavor, texture, and mouthfeel, we can expect more dairy-tolerant consumers to give them a try.
Retailers are likely 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 additional vegan options. If the popularity of plant-based milk is any indication, consumers will at least be curious enough to sample these alternatives. Moreover, as discussions around nutrition evolve, consumers are increasingly comparing raw calcium vs calcium citrate, leading to a greater demand for fortified vegan products. This interest in calcium sources will likely spur further innovation in dairy-free offerings, ensuring a broader appeal to health-conscious shoppers.