The Jude’s Minis ice cream bars have been introduced by the UK-based brand as a way for consumers to enjoy the classic taste of popular frozen desserts without having to worry about the caloric content. Containing just 95 calories per serving, the bars are perfectly portioned to be excellent for consumers seeking to avoid eating too much dessert. The bars are made with low-calorie vanilla bean ice cream that has been sweetened using erythritol and stevia to keeps sugar levels at bay.
The Jude’s Minis ice cream bars were spoken on by Managing Director Chow Mezger at Jude's Ice Cream who said, "We are delighted to be the first to market with these delicious, lower-calorie ice cream bars. We’ve witnessed the growing demand from consumers nationwide for lower-calorie ice cream that tastes delicious. We launched our range of lower-calorie tubs, including a vegan chocolate flavour, a few months ago, and the flavours have been very well received. We are excited to follow these up with handheld bars – the perfect lower calorie treat."
Low-Calorie Indulgence Frozen Desserts
The Jude’s Minis Ice Cream Bars Have Just 95 Calories Each
Trend Themes
1. Low-calorie Indulgence - The growing demand for lower-calorie frozen desserts presents an opportunity to develop innovative low-calorie options in the ice cream industry.
2. Portioned Desserts - There is a market for perfectly portioned desserts to cater to consumers seeking to control their dessert intake, potentially leading to the creation of individual-sized treats in various dessert categories.
3. Alternative Sweeteners - The use of erythritol and stevia in low-calorie frozen desserts could pave the way for the development of innovative products using alternative sweeteners in the food and beverage industry.
Industry Implications
1. Frozen Desserts - The introduction of low-calorie indulgence frozen desserts highlights the potential for disruptive innovation in the frozen dessert industry, focusing on healthier and guilt-free options.
2. Individual-sized Treats - The demand for portioned desserts opens up opportunities for disruptive innovation in the confectionery industry, encouraging the creation of convenient, single-serve treats.
3. Alternative Sweeteners - The use of erythritol and stevia in frozen desserts can drive disruptive innovation in the sweetener industry, promoting the development of alternative sweeteners for various food and beverage applications.