While ice cream may not be becoming significantly healthier, it is evolving to meet current trends and become more inclusive for those with food allergies and intolerances. This adaptation is logical, given that approximately 15 million Americans have at least one food allergy, including 5.9 million children, as reported by Food Allergy Resource and Education. Additionally, the National Institute of Health estimates that about 65% of people struggle with digesting lactose, which is commonly found in milk. Beyond food intolerances and allergies, many consumers are embracing a non-dairy diet in some capacity. A Mintel study from last year indicated that non-dairy milk sales increased by 9% in 2015, while dairy milk sales declined by 7% during the same period. Furthermore, a survey conducted by the plant-based dairy company Califia Farms in collaboration with BerryCart revealed that over half of omnivores consume plant-based dairy alternatives several times a week. Non-dairy ice creams are also gaining attention, with major brands like Haagen-Dazs and Ben & Jerry’s launching dairy-free lines.
However, forward-thinking ice cream manufacturers are cautious about expanding these offerings too widely. Although dairy-free options are essential for a segment of the population that cannot enjoy traditional ice cream, most consumers without these dietary restrictions still gravitate towards the classic, creamy, and sugary varieties. According to Mintel’s ice cream study, roughly 11% of Americans reduce their intake of ice cream or frozen desserts due to health concerns. Nearly the same percentage actively shun “healthy” frozen options because they are intended to be indulgent treats. Interestingly, 27% of ice cream purchasers acknowledge that these treats are unhealthy yet continue to buy them.
It will be intriguing to observe whether these statistics change in Mintel’s next annual study of the ice cream market, especially in light of this year’s surge in popularity for low-calorie, high-protein ice creams like Halo Top, which have inspired similar products from various manufacturers. However, given the mixed reviews from taste tests, traditional indulgent ice cream may reclaim its dominance once again. As the industry evolves, incorporating ingredients like calcium citrate malate and vitamin D3 may also play a role in attracting health-conscious consumers, potentially leading to a new wave of ice cream offerings that balance enjoyment with nutrition.