Our client Dreyer's Grand Ice Cream (Edy's to those of you in the Eastern US) is featured in today's New York Times. The article describes Dreyer's tremendous success with it's low-fat 'slow churned' ice cream. Sales have tripled since introduction of new production technology that relies on low temperature extrusion rather than additives to reduce fat content. The technology was subsequently applied to Dreyer's Häagen-Dazs brand with similar success.
[excerpt from the NYTimes]
The public seems persuaded. Shelf space for Dreyer’s/Edy’s Slow Churned, Breyers Light Double Churned and Häagen-Dazs Light has consistently expanded since they appeared. The category to which they belong, reduced fat, is the only part of the ice cream market that has been increasing in sales. As defined by the F.D.A., light or reduced-fat products can contain up to half the fat grams and two-thirds the calories of the original. (For a product like Häagen-Dazs dulce de leche ice cream, this means a reduction from 18 fat grams to 7 in the Light line; a low-fat product can have no more than three fat grams per serving.)
Try it yourself
Skeptical? I was too, but now I'm a big fan of the Häagen-Dazs Light vanilla. The flavor finder on Dreyer's website (click here for Edy's version) will help you find your favorite light flavor at a store near you.
Creamy, Healthier Ice Cream? What’s the Catch?
The New York Times
By JULIA MOSKIN
July 26, 2006