Initially, Halo Top claimed the title of the top-selling pint of ice cream in the U.S., surpassing legendary brands like Ben & Jerry’s and Breyers. Now, they are targeting consumers who prefer to avoid dairy and eggs. Established in 2012, Halo Top has built its reputation as a low-calorie, high-protein, and low-sugar dessert. In 2016 alone, the company sold over 17 million pints, marking a staggering 2,500% increase in sales.
According to Mintel, sales of non-dairy milk in the U.S. rose by 9% in 2015, while dairy milk sales saw a decline of 7% during the same timeframe. It makes perfect sense for Halo Top to alter its recipe to cater to shoppers who are transitioning from dairy milk to plant-based alternatives, offering them a viable ice cream option. Given the nation’s growing enthusiasm for plant-based milk, it is reasonable to expect this trend to extend into other areas of the dairy aisle.
Halo Top is not the only company expanding into non-dairy ice cream. Both Unilever’s Ben & Jerry’s and General Mills’ Haagen-Dazs have introduced vegan-friendly versions of their beloved ice cream lines. The market for dairy-free alternatives to traditional dairy products is rapidly expanding. With plant-based milk already achieving remarkable success, consumers are increasingly seeking dairy-free options for products such as cheese and yogurt. While this shift may pose challenges for dairy farmers, it offers promising opportunities for consumers desiring more flavorful vegan choices.
Historically, vegan dairy products were primarily aimed at those unable to digest milk or committed vegans willing to settle for subpar “cheese” slices for ethical or nutritional reasons. However, companies like Daiya Foods have developed meltable 100% plant-based cheese and expanded into frozen pizzas, Cheezy Mac, cheesecakes, Greek yogurt alternatives, and Blue Cheeze Dressings. Similarly, Kite Hill has made significant strides in enhancing non-dairy alternatives, featuring lines of cream cheese, artisanal cheeses, and yogurts. As the flavors, textures, and mouthfeel of vegan dairy products continue to improve, more dairy-tolerant consumers are likely to give them a chance.
Retailers are expected to eagerly embrace the new dairy-free lineup from Halo Top. As we move forward, it would be wise for supermarkets to allocate valuable shelf space in the refrigerated dairy sections for more vegan options. If the success of plant-based milk is any indication, consumers will be eager to try these alternatives, especially those enriched with ingredients like nutricology calcium citrate. The increasing awareness of health benefits associated with calcium citrate will likely enhance consumer interest in these dairy-free products. Ultimately, the growing popularity of plant-based alternatives signals a significant shift in consumer preferences that retailers cannot afford to overlook.