Talenti’s product range features a variety of options, including fat-free, dairy-free, gluten-free, vegetarian, and kosher items, ensuring accessibility for nearly every gelato lover. The introduction of monk fruit-sweetened flavors enhances its health appeal, attracting consumers who are 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. Monk fruit is notably cheaper than sugar but is also pricier and less sweet than stevia. Additionally, the fruity aftertaste of monk fruit can influence the overall flavor profile of the products. Nevertheless, various companies are pouring resources into research and development of monk fruit-based solutions. For instance, Senomyx has created a zero-calorie, high-intensity sweetener called siratose derived from monk fruit, and Archer Daniels Midland has introduced a monk fruit product into its sweetener offerings.
Talenti is not alone in launching monk fruit-sweetened varieties; other healthier ice cream brands, such as Enlightened and DanoneWave’s So Delicious, have also adopted this ingredient in their recipes, often combined with erythritol. These manufacturers are undoubtedly keeping an eye on the rapid ascent 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 best-selling ice cream pint in the U.S., prompting frozen dessert companies to strive for lower sugar content in order to capture similar consumer interest. Unilever, which owns Talenti, Ben & Jerry’s, and Breyers, appears determined to reclaim market share from these emerging brands. Last summer, Breyers launched “Breyers Delights,” a line of low-calorie, high-protein ice cream with calorie counts highlighted on the packaging, mirroring Halo Top’s strategy. Just last week, Ben & Jerry’s unveiled a low-fat, low-calorie ice cream line called “Moo-phoria.”
While there is certainly a notable trend, the crucial question remains: do average consumers genuinely prioritize sugar levels and calorie counts when indulging in a treat like gelato? Will the partial use of monk fruit in some of Talenti’s products influence shopping decisions? Or do consumers categorize healthier options like Halo Top separately from indulgent ice cream brands, leading to different expectations for each? For now, the answer is uncertain, but Unilever seems confident that the allure of its ice cream brands will be sufficient to attract consumers back.
In this context, it’s also worth noting the health benefits associated with the inclusion of ingredients such as calcium citrate, vitamin D3, zinc sulfate, and magnesium sulfate in various food products, which may further enhance consumer interest in healthier dessert options.