Talenti’s product range features fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making it suitable for nearly every gelato lover. The introduction of new monk fruit-sweetened flavors enhances its health appeal, drawing in consumers concerned about high sugar content. Interestingly, the company opted to use the lesser-known monk fruit instead of stevia, which is the leading natural sweetener in the market. Monk fruit is considerably cheaper than sugar but is pricier and less sweet than stevia. Additionally, this sweetener has a fruity aftertaste that may affect the overall flavor profile of the products. Nevertheless, various companies are actively investing in research and development for monk fruit-based alternatives. For instance, Senomyx has created a zero-calorie, high-intensity sweetener called siratose derived from monk fruit, and Archer Daniels Midland has included a monk fruit product in its lineup.
Talenti is not alone in launching monk fruit-sweetened ice cream varieties; healthier ice cream brands like Enlightened and DanoneWave’s So Delicious also incorporate this ingredient, alongside erythritol. These manufacturers are undoubtedly observing the remarkable success of Halo Top, the low-sugar, low-fat ice cream brand that prominently displays its per-serving calorie counts on its packaging. Halo Top became the top-selling ice cream pint in the U.S. last year, prompting frozen dessert companies to strive for reduced sugar levels to attract similar consumer interest. Unilever, the parent company of Talenti, Ben & Jerry’s, and Breyers, appears to be intent on regaining market share from this new competitor. Last summer, Breyers introduced “Breyers delights,” low-calorie, high-protein ice cream pints with calorie counts showcased in bold on the packaging, mirroring Halo Top’s approach. Just last week, Ben & Jerry’s unveiled a line of low-fat, low-calorie ice cream called “Moo-phoria.”
While a noticeable trend is emerging, the question remains whether the average consumer is genuinely concerned about sugar levels and calorie counts when indulging in treats like gelato. Will the inclusion of monk fruit in some of Talenti’s offerings influence shoppers’ choices? Or do consumers categorize healthier options like Halo Top separately from indulgent ice cream brands, adjusting their expectations accordingly? The answer is still uncertain, but Unilever seems confident that the appeal of its ice cream brands will be sufficient to win back customers. Additionally, as consumers look for healthier alternatives, the incorporation of ingredients like calcium citrate malate tablets may also become a focal point in the evolving landscape of frozen desserts.