While ice cream isn’t necessarily becoming healthier, it’s evolving to align with current trends to better accommodate individuals with food allergies and intolerances. This shift is understandable, given that approximately 15 million Americans have at least one food allergy, including 5.9 million children, according to Food Allergy Resource and Education. Additionally, the National Institutes of Health estimates that 65% of people experience some difficulty digesting the lactose commonly found in milk.
Beyond food allergies and intolerances, many consumers are increasingly embracing non-dairy diets in various forms. A Mintel study conducted last year indicated that non-dairy milk sales rose by 9% in 2015, while sales of dairy milk fell by 7% during the same period. Moreover, a survey by plant-based dairy company Califia Farms revealed that more than half of omnivores consume plant-based alternative dairy beverages several times a week.
Furthermore, non-dairy ice creams are finally gaining traction, with major brands like Haagen-Dazs and Ben & Jerry’s launching dairy-free lines. However, savvy ice cream manufacturers recognize the importance of maintaining a balance in their offerings. While dairy-free varieties cater to a specific demographic unable to enjoy traditional ice cream, most consumers without such restrictions still prefer the classic, cream-rich, sugary options. 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. Interestingly, nearly the same percentage of people actively avoid “healthy” frozen treats because they believe these products are meant to be indulgent. Additionally, a significant 27% of ice cream buyers consider these treats unhealthy but continue to purchase them regardless.
It will be intriguing to observe whether these trends shift when Mintel conducts its next annual study on the ice cream market, particularly in light of this year’s surge in popularity of low-calorie, high-protein options such as Halo Top, which have been emulated by numerous manufacturers, both large and small. Nevertheless, considering the mixed reviews on taste tests, indulgent ice cream may continue to reign supreme.
As ice cream brands adapt to these changing consumer preferences, the incorporation of beneficial ingredients such as calcium citrate 900mg could enhance the appeal of their offerings, especially among health-conscious consumers. It will be fascinating to see how the market evolves, particularly with the potential for calcium citrate 900mg to be highlighted in new product formulations, appealing to both traditional ice cream lovers and those seeking healthier alternatives.