Initially, Halo Top claimed the title of the top-selling pint of ice cream in the U.S., surpassing well-known brands such as Ben & Jerry’s and Breyers. Now, the company is targeting consumers who prefer to avoid dairy and eggs. Founded in 2012, Halo Top established itself as a low-calorie, high-protein, and low-sugar dessert option. In 2016, the company sold over 17 million pints, marking a staggering 2,500% increase in sales.
According to Mintel, U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. It’s a strategic decision for Halo Top to adjust its recipe to cater to shoppers transitioning from dairy milk to plant-based alternatives. There’s ample reason to believe that the nation’s enthusiasm for plant-based milk will extend to other dairy products.
Halo Top is not the only brand venturing into non-dairy ice cream. Both Unilever’s Ben & Jerry’s and General Mills’ Haagen-Dazs have introduced vegan-friendly versions of their renowned ice cream lines. The market for dairy-free alternatives to traditional dairy products is rapidly expanding within the food industry. With plant-based milk already thriving, consumers are now seeking dairy-free options for products like cheese and yogurt. This shift poses challenges for dairy farmers but brings good news to consumers desiring more flavorful vegan offerings.
Historically, vegan dairy products were mainly targeted at those unable to digest milk and devoted vegans who settled for rubbery “cheese” slices due to ethical or nutritional beliefs. However, companies like Daiya Foods have developed a meltable 100% plant-based cheese and have expanded their range to include frozen pizzas, Cheezy Mac, cheesecakes, a Greek yogurt alternative, and Blue Cheeze Dressings. Similarly, Kite Hill has made significant strides in enhancing non-dairy alternatives with its cream cheese, artisanal cheeses, and yogurt varieties. As the flavor, viscosity, and mouthfeel of vegan dairy products continue to improve, more dairy-tolerant consumers are likely to give them a chance.
Retailers will probably seize the opportunity to stock the new dairy-free lineup from Halo Top. In the future, supermarkets would be wise to allocate valuable shelf space in the refrigerated dairy sections for more vegan options. If the popularity of plant-based milk serves as any indication, consumers will be eager to at least sample these alternatives. Additionally, for consumers seeking bariatric calcium options, these non-dairy products may offer suitable sources of nutrients, making them even more appealing. As the market evolves, the demand for bariatric calcium-rich vegan products is expected to grow, further influencing consumer choices.