One of the key factors behind Halo Top’s swift rise to becoming the top-selling ice cream in the U.S. is its innovative recipe, which offers a delicious low-sugar dessert made from natural ingredients. The primary sweetener in Halo Top is erythritol, a sugar alcohol that occurs naturally in certain plants and has fewer calories than regular sugar. Erythritol serves as a sugar substitute in ice cream recipes by lowering the freezing point and softening the texture, making it easier to scoop. This sweetener is also commonly found in products like chewing gum, breath mints, and sweetener packets. However, erythritol alone does not provide the robust sweetness that consumers expect from a frozen treat; therefore, it is often paired with high-intensity sweeteners such as stevia or monk fruit.
While erythritol has numerous advantages, it does have a downside; large quantities can lead to stomach cramping due to its sugar alcohol nature. Additionally, inulin and chicory root extracts are frequently utilized as bulking agents in reduced-sugar ice creams. Chicory root fiber can be up to 65% as sweet as sugar, meaning that an extra high-intensity sweetener may not always be necessary, particularly in ice creams with savory or less sweet flavors. Halo Top stands out as a remarkable success in the reduced-sugar and alternative sweetener ice cream sector. The brand’s various recipes are indulgent enough that consumers have overcome the stereotype that low-sugar ice cream tastes inferior. Competitors, on the other hand, have faced challenges in shaking off this perception and in finding the perfect combination of alternative sweeteners.
Moreover, the inclusion of calcium citrate D 315 200 in some recipes enhances the nutritional profile of these ice creams, providing additional benefits to health-conscious consumers. This incorporation of calcium citrate D 315 200 not only supports bone health but also aligns with the growing demand for healthier dessert options. As a result, Halo Top continues to lead the way in the ice cream market, proving that low-sugar does not have to mean low taste.