A look at the package size that is fueling innovation in retailers’ freezers and why.
Halo Top was one of the original high-protein frozen dairy desserts. Manufactured by Eden Creamery L.L.C., Los Angeles, the brand sold 28.8 million pints in 2016, which generated $132.4 million in sales, according to data from I.R.I., Chicago. One pint contains 220 to 360 calories, 20 to 24 grams of protein, and 20 to 28 grams of sugar, depending on variety, of which there are 17. Most pints also contain 12 grams of fiber. Between the protein and the fiber, this dessert is designed to satisfy the sweet tooth and curb hunger pangs. The base mix for Halo Top consists of milk, cream, eggs, erythritol, prebiotic fiber, milk protein concentrate, organic cane sugar, vegetable glycerin, organic carob gum, organic guar gum and organic stevia.
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Recognizing an opportunity in high-protein ice cream, Unilever, Englewood Cliffs, N.J., is rolling out Breyers Delights, which contains 260 to 330 calories and 20 grams of protein per pint. The line is promoted as being made with high-quality ingredients, naturally sourced flavors and all American dairy. The four flavors are chocolate, cookies and cream, mint chip and vanilla bean.
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Supermarket giant Kroger wants part of the action and is rolling out private label Simple Truth Low Cow Lite Ice Cream. It contains 75% less fat and 55% fewer calories than regular ice cream and is described as non-G.M.O., gluten-free, and made with absolutely no artificial ingredients or preservatives. One pint contains 240 to 280 calories, depending on variety, and 24 grams of protein. Flavors are birthday cake, chocolate, lemon cake, mint chocolate chip, sea salt caramel and vanilla bean.
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Long Beach, Calif.-based New Direction Foods has introduced the first super-premium, low-calorie gelato in the United States. New Revele Whipped Gelato is described as having one-third fewer calories, fat and sugar, as compared to industrial ice cream, and has 40% solids. Revele contains no artificial colors, flavors or sweeteners. It is made with lactose-free milk and milk protein concentrate, and comes in six varieties. They are: Belgian Chocolate, Cake Batter, Coffee Toffee Crunch, Seasonal Strawberries, Vanilla Symphony and White Chocolate Raspberry. A half-cup serving contains 80 calories, 4 grams of fat, 6 grams of sugar and 1 gram of protein.
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Established in 1983, Ciao Bella, New York, began creating authentic gelato and sorbetto in a small gelateria in New York City’s Little Italy. The company was the first to pack its product in clear plastic jar-style pint containers, which enables the company to show consumers the premium ingredients inside. The company recently partnered with Diageo, London, to introduce Baileys Sea Salt Caramel Gelato. The suggested retail price is $4.99 for a pint. Ciao Bella and Baileys continue to collaborate and plan to launch new flavors in the future.
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A number of organic ice cream brands debuted in pint packages this year. Limited availability of organic flavors and inclusions keeps recipes simple. Eugene, Ore.-based Julie’s Organic introduced 11 pint flavors. The eight superpremium ice creams are: blackberries and cream, coffee, cookies and cream, milk chocolate, mint chip, sea salt caramel, strawberries and cream, and vanilla. Lemon, mango and raspberry vegan sorbets round out the organic line. Humboldt Creamery, Humboldt, Calif., offers seven flavors: chocolate, coffee chip, cookies and cream, mint chip, sea salt caramel, strawberry and vanilla. The pint packages feature upscale graphics, including real food photography, to communicate the quality product inside. Snoqualmie, Snohomish, Wash., introduced seven “handcrafted happiness” ice cream pints. Snoqualmie Organic is a French-style, frozen custard (ice cream). It is vat-pasteurized, slow cooked and crafted in small batches with extra cream and very little air. Flavors are: chocolate, cookies and cream, lavender, mint chip, mixed berry, salty caramel and vanilla.
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Tillamook County Creamery Association, Tillamook, Ore., which first introduced its line of superpremium ice creams, gelatos and frozen custards in 2016, is now in the pint business. The rollout coincided with a brand redesign, with each of the 14 flavors owning a unique color. There’s also two new Special Batch flavors. Cardamom Almond Butter Ice Cream is warm and nutty cardamom ice cream with a ribbon of rich, sweet almond butter and Frosted Carrot Cake Ice Cream is the classic dessert reinvented as ice cream. Perry’s Ice Cream, Akron, N.Y., was one of the first to use the pint container for seasonal and limited-batch products. Earlier this year, to celebrate National Breakup Day, which was Feb. 15, the day after Valentine’s, Perry’s introduced Bad Breakup. This is sea salt caramel ice cream with milk fudge swirls and fudge-filled hearts.
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Minneapolis-based General Mills is launching a global refresh of its Häagen-Dazs brand. The makeover encompasses everything from packaging to advertising to the shop experience and reflects the brand’s status as a leader in superpremium ice cream and more broadly, an international lifestyle icon, according to the company. The Häagen-Dazs mission is to make every day extraordinary. The refresh is all about staying relevant with consumers, especially today’s millennial consumers who are looking for brands that share their values and that have a deep, relatable story. Colorful, worldly and fun, the Häagen-Dazs brand refresh includes updated packaging designed by more than a dozen up-and-coming artists.
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