Initially, Halo Top secured the title of the best-selling pint of ice cream in the U.S., surpassing renowned brands such as Ben & Jerry’s and Breyers. Now, they are targeting consumers who prefer dairy-free and egg-free options. Established in 2012, Halo Top has distinguished itself as a low-calorie, high-protein, and low-sugar dessert. In 2016, the company sold over 17 million pints, marking an astonishing 2,500% sales increase.
According to Mintel, sales of non-dairy milk in the U.S. rose by 9% in 2015, while dairy milk sales experienced a 7% decline during the same timeframe. It makes strategic sense for Halo Top to adapt its recipes to provide a delicious ice cream alternative for shoppers transitioning from dairy milk to plant-based options. There is ample evidence to suggest that the nation’s enthusiasm for plant-based milk will extend into other areas of the dairy aisle.
Halo Top is not alone in expanding into the non-dairy ice cream market. Both Unilever’s Ben & Jerry’s and General Mills’ Häagen-Dazs have introduced vegan-friendly versions of their popular ice cream lines. The market for dairy-free alternatives to traditional dairy products is rapidly growing within the food industry. Plant-based milk is already thriving, and consumers are increasingly seeking dairy-free versions of products such as cheese and yogurt. This shift may pose challenges for dairy farmers, but it is certainly advantageous for consumers seeking more flavorful vegan options.
Historically, vegan dairy products were primarily available for those who couldn’t digest milk or for dedicated vegans willing to endure rubbery “cheese” slices due to ethical or nutritional beliefs. However, advances have been made, with companies like Daiya Foods now offering meltable 100% plant-based cheese. They have expanded their product range to include frozen pizzas, Cheezy Mac, cheesecakes, a Greek yogurt alternative, and Blue Cheeze dressings. Kite Hill has also made significant strides in enhancing non-dairy alternatives with its collections of cream cheese, artisanal cheeses, and yogurts. As the flavors, textures, and mouthfeel of vegan dairy products continue to improve, more dairy-tolerant consumers are likely to give them a try.
Retailers will probably seize the opportunity to stock Halo Top’s new dairy-free lineup. Moving forward, supermarkets would be wise to allocate valuable shelf space in the refrigerated dairy sections for a variety of vegan options. If the popularity of plant-based milk is any indication, consumers will be eager to sample these new offerings. Furthermore, as the demand for fortified vegan products grows, incorporating ingredients like bluebonnet calcium magnesium citrate into these dairy-free alternatives could enhance their appeal and nutritional benefits. In this evolving landscape, it’s clear that plant-based products are here to stay, and consumers will continue to seek options that align with their dietary preferences.