Talenti offers a diverse product range that includes fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making its gelato accessible to nearly all consumers. The introduction of monk fruit-sweetened flavors enhances its health appeal, attracting those cautious about high sugar content. Interestingly, the company opted to use the lesser-known monk fruit instead of stevia, which is a prominent player in the natural sweetener market. While monk fruit is significantly cheaper than sugar, it is more costly and less sweet than stevia. Additionally, monk fruit has a fruity aftertaste that can influence the overall flavor profile of the products. Nonetheless, various companies are investing in research and development for monk fruit-based solutions. Senomyx has created a zero-calorie, high-intensity sweetener called siratose, derived from monk fruit, and Archer Daniels Midland has also included a monk fruit product in its sweetener portfolio.
Talenti is not alone in launching monk fruit-sweetened varieties; other health-conscious ice cream brands like Enlightened and DanoneWave’s So Delicious also incorporate this ingredient into their formulations, alongside erythritol. These manufacturers have undoubtedly taken notice of the rapid success of Halo Top, the low-sugar, low-fat ice cream brand that prominently displays its per-serving calorie count on its packaging. Last year, Halo Top became the top-selling ice cream pint in the U.S., prompting frozen dessert companies to strive for lower sugar content to attract similar consumer interest.
It seems that Unilever, which owns Talenti, Ben & Jerry’s, and Breyers, is eager to reclaim market share from emerging competitors. Last summer, Breyers introduced “Breyers Delights,” a line of low-calorie, high-protein ice creams that also features large calorie counts on the packaging, mirroring Halo Top’s strategy. Just last week, Ben & Jerry’s unveiled its “Moo-phoria” line, which consists of low-fat, low-calorie ice creams.
While there is a clear trend towards healthier options, the real question is whether the average consumer genuinely cares about sugar levels and calorie counts when indulging in a treat like gelato. Will the inclusion of monk fruit in some of Talenti’s offerings influence shoppers? Or do consumers categorize healthier treats like Halo Top and indulgent brands into separate occasions, each with distinct expectations? For now, the answer remains uncertain, but Unilever appears confident that the appeal of its ice cream brands will be sufficient to draw back consumers. In this evolving market landscape, the role of innovative ingredient solutions, such as wls calcium citrate, could play a pivotal role in shaping consumer preferences and expectations moving forward.