Talenti’s portfolio features a variety of items, including fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making its product line appealing to nearly all gelato lovers. The introduction of monk fruit-sweetened flavors enhances its health appeal, attracting consumers who are cautious about high sugar content. It’s intriguing that the company opted for the lesser-known monk fruit over stevia, the leading natural sweetener. Monk fruit is considerably less expensive than sugar but pricier and less sweet than stevia. Moreover, this sweetener imparts a fruity aftertaste that may influence the overall flavor of the products. Nevertheless, several companies are pouring resources into research and development of monk fruit-based solutions. For instance, Senomyx has created a zero-calorie, high-intensity sweetener called siratose derived from monk fruit, while Archer Daniels Midland has incorporated a monk fruit product into its sweetener offerings.
Talenti isn’t alone in introducing ice cream varieties sweetened with monk fruit; other health-conscious ice cream brands like Enlightened and DanoneWave’s So Delicious also utilize this ingredient along with erythritol. These manufacturers have clearly been monitoring the rapid rise of Halo Top, a low-sugar, low-fat ice cream brand that prominently displays its calorie count per serving on the packaging. Halo Top became the best-selling ice cream pint in the U.S. last year, prompting frozen dessert companies to accelerate their efforts to lower sugar levels in order to capture similar consumer interest. It appears that Unilever, which owns Talenti, Ben & Jerry’s, and Breyers, is eager to reclaim market share from this emerging competitor. Last summer, Breyers launched pints of low-calorie, high-protein ice cream labeled “Breyers delights,” featuring calorie counts in bold letters—mirroring Halo Top’s strategy. Just last week, Ben & Jerry’s unveiled a line of low-fat, low-calorie ice cream called “Moo-phoria.”
There is certainly a growing trend towards healthier options, but the critical question remains: do average consumers prioritize sugar levels and calorie counts when indulging in a treat like gelato? Will the incorporation of monk fruit in some of Talenti’s offerings influence shoppers’ choices? Or do consumers categorize healthier treats like Halo Top separately from indulgent ice cream brands, leading to different expectations for each occasion? For now, it remains uncertain, but Unilever seems optimistic that the appeal of its ice cream brands, including those fortified with ingredients like calcium citrate plus D3, will be sufficient to attract consumers back. As the market evolves, the interplay between health-conscious formulations and indulgent treats will continue to shape consumer preferences.