The creators of the low-calorie and “guilt-free” ice cream Halo Top have released three new dairy-free flavors this month, and one of them tastes just like Nutella.
Mint Fudge Cookie and Peanut Butter & Jelly, are two of the latest flavors to hit the stores, raising Halo Top’s vegan range to 17 different dairy-free options. But it’s the new vegan Chocolate Hazelnut ice cream that everyone is talking about, due to its similar taste to the popular chocolate spread Nutella.
The vegan ice cream comes with 12 grams of protein and only 320 calories per pint.
People are also saying the Mint Fudge Cookie tastes similar to Thin Mints, the chocolate-covered mint Girl Scout cookies that also happen to be vegan.
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Halo Top launched in 2012 and now has three physical locations. Pints are sold in supermarkets across the globe. Last July the company brought its vegan range to the UK.
“It’s incredible to launch our non-dairy line in the UK so soon after launching our dairy line, which is a true testament to the response from our UK fans,” said Doug Bouton, company president and COO. “It’s exciting to think that we can now reach an entirely new UK consumer, and we can’t wait to expand our non-dairy and vegan range in the future.”
While other major brands such as Ben & Jerry’s, Magnum, Cornetto, and Häagen-Dazs have followed the trend, releasing their own dairy-free flavors, it was Halo Top that was the best-selling pint of ice cream in America in the summer of 2017.
Doug Bouton, President of the company, told CNBC Make It: “I would say that’s probably the single most memorable moment we’ve had in the company’s history.”
The Vegan Ice Cream Market
A report from Future Market Insights (FMI) predicted the global plant-based ice cream industry will be worth $2.45 billion by 2027 – a $1 billion increase from the end of 2017.
“The global plant-based ice creams market is likely to experience rising growth opportunities due to an increasing lactose intolerant population and rising adoption of veganism,” the report states.“With an increasing inclination towards dairy-free products, consumers are now more inclined towards plant-based ice creams.”
