Although ice cream isn’t becoming significantly healthier, it is evolving to meet contemporary trends, making it more suitable for those with food allergies and intolerances. This shift is logical given that approximately 15 million Americans, including 5.9 million children, have at least one food allergy, according to Food Allergy Resource and Education. Furthermore, the National Institutes of Health estimates that 65% of individuals struggle to digest lactose, which is prevalent in milk.
Beyond food allergies and intolerances, many consumers are increasingly adopting non-dairy diets, at least to some extent. A Mintel study from last year revealed that non-dairy milk sales surged by 9% in 2015, while dairy milk sales declined by 7% during the same period. Additionally, a survey conducted by plant-based dairy company Califia Farms, in collaboration with BerryCart, found that over half of omnivores 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 lines.
However, astute ice cream manufacturers recognize the need to keep these dairy-free options limited. While these varieties cater to a specific demographic unable to enjoy traditional ice cream, most consumers without these dietary restrictions still gravitate towards the classic, cream-rich, sugary versions. According to Mintel’s ice cream study, around 11% of Americans are reducing their intake of ice cream or frozen treats due to health concerns. Nearly the same percentage actively avoid “healthy” frozen desserts because they feel these treats should be indulgent. Interestingly, 27% of ice cream buyers consider these treats to be unhealthy, yet they purchase them regardless.
It will be intriguing to see if these statistics shift when Mintel conducts its next annual survey of the ice cream market, especially in light of this year’s surge in popularity of low-calorie, high-protein pints like Halo Top, which have been emulated by both large and small manufacturers. However, given recent taste test results, it is possible that traditional indulgent ice cream may once again prevail.
Moreover, as more ice cream options become available, including those fortified with nutrients such as 100 mg calcium citrate, consumers seeking both enjoyment and health benefits may find a balance. The continued evolution of the ice cream industry will likely reflect changing consumer preferences, including the incorporation of ingredients that cater to health-conscious individuals while still satisfying the desire for a delicious treat.