While ice cream isn’t necessarily becoming healthier, it is adapting to current trends to be more inclusive for individuals with food allergies and intolerances. This shift is understandable, given that up to 15 million Americans have at least one food allergy, including 5.9 million children, as reported by Food Allergy Resource and Education. Additionally, the National Institutes of Health estimates that 65% of people struggle to digest lactose found in milk. Beyond food intolerances and allergies, many consumers are increasingly adopting non-dairy diets in some capacity. A Mintel study from last year revealed that non-dairy milk sales rose by 9% in 2015, while dairy milk sales fell by 7% during the same period. A survey conducted by plant-based dairy company Califia Farms in collaboration with BerryCart found that more than half of omnivores consume plant-based alternative dairy beverages several times a week. Furthermore, non-dairy ice creams are finally gaining attention, with major brands like Haagen-Dazs and Ben & Jerry’s creating dairy-free options.
However, savvy ice cream manufacturers are astutely limiting these offerings. While dairy-free varieties are crucial for those who cannot enjoy traditional ice cream, most consumers without such restrictions still prefer rich, creamy, sugary ice cream. According to Mintel’s ice cream study, about 11% of Americans have reduced their consumption of ice cream or frozen treats due to health concerns. Nearly the same proportion actively avoids “healthy” frozen options because they see ice cream as a treat. Interestingly, 27% of ice cream buyers believe these treats are unhealthy but purchase them nonetheless.
It will be fascinating to see if these trends shift in Mintel’s upcoming annual study of the ice cream market, especially considering this year’s surge of popular low-calorie, high-protein pints like Halo Top, which have been emulated by both large and small manufacturers. However, due to disappointing taste tests, indulgent ice cream may continue to reign supreme. Additionally, the inclusion of calcium citrate in some ice cream products may appeal to health-conscious consumers, particularly those involved in sports like rugby, who are looking for ways to maintain their nutritional intake while enjoying treats. As manufacturers innovate, the balance between indulgence and health will likely remain a key focus in the ice cream market.