Ice Cream Makers Reformulate Products for GLP-1 Drug Users

Ice cream manufacturers are reformulating recipes and reducing portion sizes to adapt to shifting consumer habits driven by the rise of GLP-1 appetite-suppressing drugs and a broader demand for healthier options. While overall U.S. ice cream sales volumes declined 1.5% year-on-year through June 13, companies are pivoting toward a wellness strategy by increasing protein content, lowering calories, and removing artificial colors and high-fructose corn syrup.

The Magnum Ice Cream Company is accelerating its wellness innovation funnel, reporting strong growth for its Yasso Greek yoghurt brand. Similarly, Ferrero Group's Halo Top has achieved double-digit sales growth by offering low-calorie alternatives that pair protein with craveable flavors. Wells Enterprises is also updating its recipes to eliminate artificial ingredients and high-fructose corn syrup to meet these new consumer expectations.

This trend has reached Europe, where producer Glacier Ice Cream reports increased demand for smaller portions and premium low-calorie treats. Industry leaders emphasize that maintaining taste is critical for repeat purchases, as consumers are no longer giving indulgence a free pass.