Leading global ice cream manufacturers are reformulating products and acquiring new brands to cater to a growing consumer demand for healthier frozen desserts. Companies including Unilever and Froneri are reducing sugar and calorie content in their established product lines while expanding their portfolios to include more plant-based and low-calorie alternatives, responding to documented shifts in market preferences.
According to data from market research firm Euromonitor International, the global take-home ice cream market is a multibillion-dollar industry. While the overall market continues to grow, the health and wellness segment is expanding at a notably faster pace. This trend is influencing the long-term strategies of the industry’s largest players.
Unilever, whose brands include Ben & Jerry’s and Magnum, has set public targets for nutritional improvements. Matt Close, president of Unilever’s ice cream business unit, stated that products with lower fat and sugar content represent the fastest-growing segment of the ice cream market. The company has announced plans to reduce the sugar and calorie content across its portfolio.
“We’re trying to improve the nutritional profile of our portfolio,” Close said in a statement to Reuters. He noted that the company is actively working on innovations to deliver products with improved health credentials without compromising on taste.
Froneri, a global ice cream company formed as a joint venture between Nestle’s European ice cream business and private equity firm PAI Partners, has also adjusted its strategy. The company has expanded its market share in the health-focused category through its acquisition of the international rights to the low-calorie ice cream brand Halo Top.
Ibrahim Najafi, CEO of Froneri, has commented on the importance of offering consumers a range of choices. The company is investing in developing non-dairy and reduced-sugar versions of its core products to meet this demand.
Industry executives acknowledge challenges associated with these reformulations. Replicating the distinct taste and texture of traditional ice cream while using less sugar and fat requires extensive research and development. Alternative ingredients, such as certain proteins and natural sweeteners, can also increase production costs compared to conventional recipes.
The shift in product development also comes as governments in various countries have implemented or are considering public health policies, including taxes on products with high sugar content and more stringent nutritional labeling requirements. These regulatory factors contribute to the industry’s focus on developing a wider array of healthier options for consumers.
