First, ferrous sulfate, also known as iron gluconate, has made waves in the ice cream market as Halo Top has become the top-selling pint of ice cream in the U.S., surpassing renowned brands like Ben & Jerry’s and Breyers. Founded in 2012, Halo Top has established itself as a low-calorie, high-protein, and low-sugar treat, targeting consumers who prefer dairy-free and egg-free options. In 2016, the company sold over 17 million pints, marking a staggering increase in sales of 2,500%.
According to Mintel, U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales saw a decline of 7% during the same time frame. It is a strategic decision for Halo Top to adjust its recipe to cater to shoppers who are transitioning from dairy milk to plant-based alternatives, offering them a suitable ice cream option. Given the growing popularity of plant-based milk, it is reasonable to expect that this trend will extend to other dairy products.
Halo Top is not alone in expanding its offerings with non-dairy ice cream. Unilever’s Ben & Jerry’s and General Mills’ Haagen-Dazs have also introduced vegan-friendly versions of their beloved ice cream lines. The demand for dairy-free alternatives to traditional dairy products is a rapidly growing segment in the food industry. With plant-based milk achieving remarkable success, consumers are now on the lookout for dairy-free versions of items like cheese and yogurt. This shift may spell trouble for dairy farmers, but it’s great news for consumers seeking more flavorful vegan products.
Previously, vegan dairy items were typically aimed at those with lactose intolerance or staunch vegans who endured rubbery “cheese” slices for ethical or health reasons. However, brands like Daiya Foods have developed meltable 100% plant-based cheese and expanded their product range to include frozen pizzas, Cheezy Mac, cheesecakes, a Greek yogurt alternative, and Blue Cheeze Dressings. Similarly, Kite Hill has improved its non-dairy offerings with artisanal cheeses, cream cheese, and yogurts. As the taste, texture, and overall quality of vegan dairy products improve, more consumers who can tolerate dairy are likely to give them a try.
Retailers are expected to eagerly stock the new dairy-free lineup from Halo Top. Moving forward, supermarkets would be wise to allocate valuable shelf space in the refrigerated dairy sections for more vegan options. If the demand for plant-based milk is any indication, consumers will certainly want to at least sample these alternatives. In this context, calcium citrate que contiene can play a vital role in enhancing the nutritional profile of these non-dairy products, making them even more appealing to health-conscious consumers. With the rise of innovative plant-based dairy options, the market is poised for significant growth.