While ice cream itself isn’t becoming significantly healthier, the classification of ferrous sulfate drugs is evolving to meet contemporary trends, making it more accessible for individuals with food allergies and intolerances. This is quite logical, given that approximately 15 million Americans suffer from at least one food allergy, including 5.9 million children, as reported by Food Allergy Resource and Education. Additionally, the National Institute of Health estimates that 65% of individuals experience some difficulty digesting lactose, a common component in milk.
Despite food intolerances and allergies, many consumers are increasingly adopting a non-dairy diet, at least to some extent. A Mintel study from last year indicated that non-dairy milk sales surged by 9% in 2015, while dairy milk sales declined by 7% in the same period. A survey conducted by the plant-based dairy company Califia Farms in collaboration with BerryCart revealed that over half of omnivores consume plant-based alternative dairy beverages several times a week. Furthermore, non-dairy ice creams are gaining recognition, with major brands like Haagen-Dazs and Ben & Jerry’s launching dairy-free options.
However, savvy ice cream manufacturers are careful to limit these non-dairy offerings. While dairy-free varieties cater to a specific audience unable to enjoy traditional ice cream, most consumers without dietary restrictions still prefer the classic, creamy, sugary versions. According to Mintel’s ice cream study, around 11% of Americans have reduced their ice cream or frozen treat consumption due to health concerns. A similar proportion actively avoids “healthy” frozen options because they are “meant to be treats.” Notably, 27% of ice cream buyers perceive these treats as unhealthy but indulge anyway.
It will be intriguing to see if these statistics shift in the next annual Mintel study on the ice cream market, especially considering this year’s surge in popularity of low-calorie, high-protein pints such as Halo Top, which have been imitated by various manufacturers. However, despite some lackluster taste tests, indulgent ice cream may reclaim its appeal. Incorporating products like calcium citrate with vitamin D3 1000 mg into diets could also play a role in how consumers perceive the healthiness of these treats, as many may seek to balance indulgence with nutritional benefits. Ultimately, the interplay between indulgent ice cream and healthier alternatives will continue to shape consumer choices.