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 shift is understandable, given that approximately 15 million Americans have at least one food allergy, including 5.9 million children, according to Food Allergy Resource and Education. Furthermore, the National Institute of Health estimates that 65% of people experience some difficulty digesting lactose, which is commonly found in milk.
Beyond food intolerances and allergies, many consumers are increasingly embracing non-dairy diets, at least to some extent. A Mintel study from last year revealed that non-dairy milk sales increased 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 partnership 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 attention, with major brands like Haagen-Dazs and Ben & Jerry’s introducing dairy-free options that often include ingredients such as calcium citrate and calcium carbonate to enhance nutritional value.
However, savvy ice cream manufacturers recognize the need to limit these offerings. While dairy-free varieties are crucial for those unable to enjoy traditional ice cream, most consumers without such restrictions still prefer the classic, cream-rich, sugary versions. According to Mintel’s ice cream study, around 11% of Americans have cut back on ice cream or frozen treats due to health concerns. A similar proportion of individuals actively avoid “healthy” frozen treats as they believe these options are “meant to be treats.” Interestingly, 27% of ice cream buyers consider these treats unhealthy but purchase them anyway.
It will be intriguing to see if these statistics shift when Mintel conducts its next annual study of the ice cream market, particularly in light of this year’s surge in popularity of low-calorie, high-protein pints like Halo Top, which have been imitated by both large and small manufacturers. Nevertheless, considering mixed taste test results, the indulgent flavors of traditional ice cream may once again prevail. Overall, as the market evolves, the incorporation of ingredients like calcium citrate and calcium carbonate could play a significant role in the development of new products, catering to both health-conscious consumers and those seeking traditional indulgence.