Talenti’s product range encompasses fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making it accessible to nearly all gelato enthusiasts. The introduction of monk fruit-sweetened flavors enhances its health appeal, attracting consumers who are cautious about sugar intake. It is noteworthy that the company opted for the lesser-known monk fruit over stevia, a prominent player in the natural sweetener market. Monk fruit is considerably cheaper than sugar but is pricier and less sweet than stevia. Additionally, the fruity aftertaste associated with monk fruit can influence the overall flavor profile of the products. Nevertheless, numerous companies are investing in research and development for monk fruit-based alternatives. For example, Senomyx has created a zero-calorie, high-intensity sweetener dubbed siratose, derived from monk fruit, while Archer Daniels Midland has added a monk fruit product to its sweetener offerings.
Talenti is not alone in launching monk fruit-sweetened varieties; better-for-you ice cream brand Enlightened and DanoneWave’s So Delicious dairy-free line also incorporate this ingredient along with erythritol in their formulations. These manufacturers are likely observing the rapid success of Halo Top, the low-sugar, low-fat ice cream brand that prominently displays its calorie count per serving on the packaging. Last year, Halo Top rose to become the top-selling ice cream pint in the U.S., prompting frozen dessert companies to strive for lower sugar content to attract similar consumer interest. Unilever, which owns Talenti, Ben & Jerry’s, and Breyers, appears determined to reclaim market share from these newcomers. Last summer, Breyers introduced “Breyers delights,” a line of low-calorie, high-protein ice cream, featuring large calorie count labels akin to Halo Top. Just last week, Ben & Jerry’s launched its own low-fat, low-calorie ice cream line called “Moo-phoria.”
This trend is certainly on the rise, but it raises the question of whether the average consumer truly prioritizes sugar levels and calorie counts when indulging in treats like gelato. Will the inclusion of monk fruit in some of Talenti’s products sway shoppers? Or do consumers categorize healthier options like Halo Top and indulgent ice creams separately, each with distinct expectations? Currently, the answer remains uncertain, but Unilever seems optimistic that the allure of its established ice cream brands will entice consumers back. Meanwhile, the addition of wls calciumcitrat in some products may also appeal to health-conscious consumers seeking added nutritional benefits. As the market evolves, it will be interesting to see how these factors play into consumer preferences.