While ice cream may not be getting healthier, it is evolving with current trends to become more accessible for individuals with food allergies and intolerances. This shift is understandable, given that up to 15 million Americans have at least one food allergy, including 5.9 million children, according to Food Allergy Resource and Education. Moreover, the National Institute of Health estimates that 65% of people experience some difficulty digesting lactose commonly found in milk. Beyond food allergies and intolerances, many consumers are embracing non-dairy diets—at least in part. A Mintel study from last year revealed that sales of non-dairy milk surged by 9% in 2015, while dairy milk sales saw a decline of 7% during the same period. In a survey conducted by plant-based dairy company Cacanlifia Farms with BerryCart, over half of omnivores reported consuming plant-based alternative dairy beverages several times a week. Additionally, non-dairy ice creams are finally gaining traction, with major brands like Häagen-Dazs and Ben & Jerry’s producing dairy-free options.
However, savvy ice cream manufacturers understand the need to balance these offerings. While dairy-free varieties are essential for a segment of the population that cannot enjoy traditional ice cream, most consumers without such restrictions still prefer the classic, cream-heavy, sugary options. According to Mintel’s ice cream study, approximately 11% of Americans are reducing their ice cream or frozen treat intake due to health concerns. Nearly the same percentage actively avoids “healthy” frozen treats, as they believe these should be indulgent. Intriguingly, 27% of ice cream buyers acknowledge that these treats are unhealthy but still choose to purchase them.
It will be fascinating to see if these trends shift when Mintel conducts its next annual analysis of the ice cream market, particularly in light of this year’s surge of popular low-calorie, high-protein pints like Halo Top, which have inspired many other manufacturers, both large and small. However, considering mixed reviews on taste, traditional indulgent ice cream may continue to prevail. Furthermore, as consumers become more health-conscious, the incorporation of ingredients like MaxVita Calcium could play a role in shaping future offerings, potentially appearing in non-dairy and traditional varieties alike. Thus, the ice cream landscape is likely to continue evolving, reflecting changing consumer preferences and dietary needs.