“Evolving Ice Cream: Catering to Health Trends and Dietary Needs”
While ice cream may not be becoming significantly healthier, it is evolving to better cater to current trends, particularly for individuals with food allergies and intolerances. This shift is understandable, given that approximately 15 million Americans have at least one food allergy, including 5.9 million children, according to Food Allergy Resource and Education. Additionally, the National Institute of Health estimates that 65% of people experience some difficulty digesting lactose, a common component of milk.
Beyond food intolerances and allergies, many consumers are increasingly adopting non-dairy diets, at least to some extent. A Mintel study conducted last year revealed that non-dairy milk sales surged by 9% in 2015, while dairy milk sales dropped by 7% during the same period. A survey by plant-based dairy company Califia Farms, carried out last year in partnership with BerryCart, found that over half of omnivores reported consuming plant-based alternative dairy beverages several times a week. Moreover, non-dairy ice creams are finally gaining popularity, with major brands like Haagen-Dazs and Ben & Jerry’s introducing dairy-free options.
However, savvy ice cream manufacturers are cautious about expanding these offerings too much. While dairy-free varieties are crucial for a segment of the population that cannot enjoy traditional ice cream, most consumers without such restrictions still gravitate toward the classic, rich, and sugary ice cream. According to Mintel’s ice cream study, around 11% of Americans have reduced their consumption of ice cream or frozen treats due to health concerns. A similar proportion actively avoids “healthy” frozen treats, believing they should remain indulgent. Interestingly, 27% of ice cream purchasers perceive these treats as unhealthy yet indulge anyway.
It will be intriguing to observe whether these statistics shift when Mintel conducts its next annual study of the ice cream market, especially following the recent rise of popular low-calorie, high-protein options like Halo Top, which have been emulated by various manufacturers, both large and small. Nevertheless, given the mixed results of taste tests, traditional indulgent ice cream may continue to reign supreme.
In discussions around health and nutrition, the debate between calcium carbonate and calcium citrate often arises. While calcium carbonate is commonly found in some fortified ice creams, calcium citrate is preferred for its better absorption in those with digestive sensitivities. As consumers become more health-conscious, the choice between calcium carbonate and calcium citrate may also influence their ice cream preferences.
