spoiling shoppers for choice. Offering flavors from Coconut
Bliss, So Delicious Dairy Free, Almond Dream dairy-free
Frozen Dessert Bites and Three Twins Ice Cream, Sprouts
has its finger on the pulse of permissible indulgence.
“Sprouts Farmers Markets has seen great success with
our brand this year,” says Elizabeth Reilly, digital market-
ing manager for Coconut Bliss, Eugene, Ore. “As evidenced
by an exploding category, consumers are seeking alterna-
tives to traditional ice cream more than ever before.”
Coconut Bliss products are all certified organic, vegan
and gluten-free, and are Non-GMO Project verified and
kosher pareve. The company also uses fair-trade-certi-
fied cocoa, coffee and chocolate. It recently introduced
two new ice cream bars that are dipped in fair-trade dark
chocolate that appeal to the health-conscious and grab-
and-go, single-serve-seeking customer.
Just as “free-from” frozen treats are resonating with consumers, so are better-for-you desserts with less sugar.
Ben & Jerry’s is on board with the better-for-you trend.
Last year, the company launched its Moo-phoria line of
light ice cream. “It’s the full Ben & Jerry’s experience with
less sugar and fat, and it’s also our first line that uses all
organic milk and cream,” says Siedlecki.
“There’s definitely a trend toward frozen dessert options
becoming better for you,” says Isabella Monico, brand
manager and marketing coordinator for GoodPop, Aus-
tin, Texas. “The hottest trends are shifting frozen desserts
to dairy-free, gluten-free and containing less sugar than
Coined “The Cleaned-Up Classics,” GoodPop’s three
newest products are reminiscent of time-honored ice
cream truck treats, but with a better-for-you spin. For
example, GoodPop’s new Red, White & Blue is dairy-free
and gluten-free and contains no added sugar.
As part of the better-for-you trend, individual servings of
frozen desserts are also in demand. “I think that more and
more, consumers really appreciate having their foods portioned out for them in such a way that prevents them from
overeating,” Monico says. “Rather than having a pint of ice
cream in their hands, and not knowing what one portion is
supposed to look like, it’s easier to eat an ice cream bar.”
Organic Ice Cream Heats Up
According to the Organic Trade Association, Washington,
D.C., sales of organic food in the U. S. reached $45.2 billion
in 2017, up a record 6.4%. Organic ice cream was a stand-out category in the organic food landscape, with sales up
more than 9%.
“The direction of the marketplace shows that [organic
and healthier frozen desserts] are increasingly more
important,” says Neal Gottlieb, founder of Three Twins
Ice Cream, Petaluma, Calif. “The organic market contin-
ues to grow at a steady rate, and the scale of the market for
healthier frozen desserts, like Slim Twin, has grown expo-
nentially in recent years.”
Three Twins launched both Slim Twin—its first offer-
ing in the better-for-you organic ice cream category—and
Maxine’s in the past year. Gottlieb says. Slim Twin has 24
grams of protein and only 240-320 calories in each pint.
Also organic, Maxine’s gives money back to protect land
through Three Twins’ land conservation initiative, Ice
Cream for Acres.
Ice cream and frozen desserts are also taking a cue from
broader culinary trends with exotic and global flavors.
“With certain ice cream companies providing ice creams
made with better, fresher ingredients, and with a unique
approach, how can there not be an evolution?” says Hannah Bae, founder of Noona’s Ice Cream, Brooklyn, N. Y.
Featuring flavors such as Golden Sesame and Turmeric
Honeycomb, Noona’s ice cream is inspired by Bae’s
Asian-American heritage. It is made using locally sourced
hormone- and antibiotic-free milk and cream. The company’s latest brand extension is a line of dairy-free ice cream
made with coconut milk and inspired by Asian flavors.
Increase in sales
of organic ice cream
Source: Organic Trade
FRIDGE & FROZEN
Ben & Jerrry’s sees
nondairy ice cream
as a growth engine.
Nondairy is not just a fad—it’s become
a part of the consumer’s lifestyle.”
—John Henry Siedlecki, Ben & Jerry’s