While ice cream may not be becoming significantly healthier, it is evolving to meet contemporary trends, making it more accessible for individuals with food allergies and intolerances. This adaptation is particularly relevant given that approximately 15 million Americans have at least one food allergy, including 5.9 million children, as reported by Food Allergy Resource and Education. Furthermore, the National Institute of Health estimates that 65% of the population experiences some difficulty digesting lactose, which is commonly found in milk.
Despite the challenges posed by food intolerances and allergies, many consumers are increasingly embracing non-dairy diets in various forms. A Mintel study from last year revealed that non-dairy milk sales rose by 9% in 2015, while dairy milk sales saw a 7% decline. Additionally, a survey conducted by plant-based dairy company Califia Farms in collaboration with BerryCart found that over half of omnivores consumed plant-based alternative dairy beverages several times a week. Non-dairy ice creams are also gaining traction, with major brands like Haagen-Dazs and Ben & Jerry’s launching their dairy-free options.
However, savvy ice cream manufacturers are careful to limit their non-dairy offerings. While dairy-free varieties cater to those who cannot enjoy traditional ice cream, the majority of consumers without such restrictions still prefer the classic, cream-rich, 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. Interestingly, a similar percentage of people actively avoid “healthy” frozen treats because they believe such products are “meant to be treats.” Additionally, 27% of ice cream buyers perceive these indulgent treats as unhealthy yet continue to purchase them nonetheless.
It will be intriguing to see whether these statistics shift in Mintel’s upcoming annual study of the ice cream market, especially in light of this year’s surge in popularity of low-calorie, high-protein pints like Halo Top, which have been emulated by both large and small manufacturers. However, given the mixed results from taste tests, traditional indulgent ice cream may prevail once again. Meanwhile, the incorporation of calcium carbonate and calcium citrate in various ice cream products could play a role in appealing to health-conscious consumers. As the market evolves, the balance between indulgence and health will continue to be a pivotal theme in ice cream consumption.