One of the key factors behind Halo Top’s swift rise to the top of the U.S. ice cream market is its innovative recipe, which offers a delicious low-sugar dessert crafted from natural ingredients. The primary sweetener in Halo Top, erythritol, is a sugar alcohol derived from plants and contains fewer calories than conventional sugar. It effectively replaces sugar in ice cream formulations by lowering the freezing point and softening the texture, making it easier to scoop. Erythritol is also commonly found in products like chewing gum, breath mints, and sweetener packets.
However, erythritol alone doesn’t deliver the level of sweetness consumers expect from a frozen dessert. To achieve this, it is often paired with high-intensity sweeteners such as stevia or monk fruit. Although erythritol has numerous advantages, one downside is that consuming it in large quantities can lead to stomach cramps due to its classification as a sugar alcohol.
In addition to erythritol, inulin and chicory root extracts serve as bulking agents in reduced-sugar ice cream formulations. Chicory root fiber can be up to 65% as sweet as sugar, which means that an additional high-intensity sweetener may not always be necessary. This characteristic can be particularly beneficial for ice creams with savory or less sweet flavor profiles.
Halo Top stands out as the most significant success story in the reduced-sugar and alternative sweetener ice cream sector. The company’s various recipes are indulgent enough to break the perception that low-sugar ice cream must compromise on taste. Meanwhile, competitors have faced challenges in overcoming this stereotype and in pinpointing the perfect blend of alternative sweeteners.
Furthermore, incorporating products like Citracal Maximum Calcium Citrate can enhance nutritional value, appealing to health-conscious consumers. By exploring such options, brands can potentially improve their formulations while addressing consumer demands for healthier choices. The combination of erythritol, chicory root extracts, and alternative sweeteners continues to shape the landscape of low-sugar desserts, paving the way for more innovations in the ice cream market.