While ice cream may not be becoming significantly healthier, it is evolving to align with current trends, making it more accessible for individuals with food allergies and intolerances. This adaptation is particularly relevant given that approximately 15 million Americans, including 5.9 million children, have at least one food allergy, as reported by Food Allergy Resource and Education. Furthermore, the National Institutes of Health estimates that 65% of people experience some level of difficulty digesting lactose, a common component in milk.
Beyond food intolerances and allergies, many consumers are increasingly adopting non-dairy diets, at least to some extent. A Mintel study conducted last year revealed that sales of non-dairy milk rose by 9% in 2015, while dairy milk sales fell by 7% during the same period. Additionally, a survey 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 prominence, with major brands like Haagen-Dazs and Ben & Jerry’s launching dairy-free lines, which sometimes feature ingredients like calcium citrate to enhance their nutritional profile.
However, astute ice cream manufacturers are cautious about expanding these dairy-free offerings too broadly. While dairy-free options cater to a specific demographic that cannot enjoy traditional ice cream, the majority of consumers without such restrictions still prefer the classic, creamy, and sugary varieties. 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 avoids “healthy” frozen options because they believe treats should be indulgent. Interestingly, 27% of ice cream buyers consider these treats unhealthy but purchase them nonetheless.
It will be intriguing to see how these statistics evolve in Mintel’s upcoming annual study of the ice cream market, especially considering this year’s surge in popularity for low-calorie, high-protein pints such as Halo Top, which have inspired many other manufacturers, both large and small. Nevertheless, given the mixed results from taste tests, traditional indulgent ice cream may continue to prevail. As the market changes, the inclusion of ingredients like calcium citrate may play a role in appealing to health-conscious consumers while maintaining the beloved taste and texture of ice cream.