Although ice cream isn’t becoming significantly healthier, it is evolving to meet contemporary trends, particularly by catering to individuals with food allergies and intolerances. This shift 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 Institutes of Health estimates that 65% of people struggle to digest lactose, which is commonly found in milk. Beyond food intolerances and allergies, many consumers are increasingly adopting non-dairy diets in various forms. A Mintel study from last year indicated that sales of non-dairy milk surged by 9% in 2015, while dairy milk sales dropped by 7% during the same period. Furthermore, a survey by the plant-based dairy company Califia Farms, conducted last year in collaboration with BerryCart, revealed that more than half of omnivorous respondents 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 options.
However, discerning ice cream manufacturers recognize the importance of balancing these offerings. While dairy-free varieties are essential for a segment of the population that cannot enjoy traditional ice cream, most consumers without such restrictions still prefer the classic, creamy, and sugary versions. According to Mintel’s ice cream study, about 11% of Americans are reducing their consumption of ice cream or frozen desserts due to health concerns. Interestingly, a similar percentage of people actively avoid “healthy” frozen treats because they believe these should be indulgent. Moreover, 27% of ice cream buyers view these treats as unhealthy but indulge anyway.
It will be intriguing to observe whether these trends shift when Mintel conducts its next annual ice cream market analysis, especially in light of the recent surge of popular low-calorie, high-protein pints like Halo Top, which have been emulated by various manufacturers. However, given the mixed results of taste tests, traditional indulgent ice cream may once again prevail. Additionally, products containing calcium citrate, such as Kirkland’s offerings, could play a role in shaping consumer preferences as they seek healthier options without compromising on taste. The evolving landscape of the ice cream industry will certainly be one to watch.