New Product Targets Protein-Conscious Consumers Without Sacrifice Oberweis, part of Hoffmann Family of Companies, is launching its first high-protein ice cream line on National Ice Cream Day, July 19, available at scoop shops, through home delivery, and at select grocers including Jewel Osco and Caputo's Fresh Market. Each pint delivers 30 grams of protein—10 grams per scoop—across four flavors: Vanilla, Strawberry, Cookie Dough, and Chocolate. The product is formulated without artificial colors or flavors, using premium dairy ingredients. "Everyone's looking for more protein these days, but we weren't willing to compromise on what makes Oberweis ice cream special to chase a trend. If it wasn't real super premium ice cream, we were not going to put our name on it," said Renato DePaolis, CEO of Oberweis. "Our new High Protein Ice Cream isn't a trade-off. It's real ice cream that tastes the way ice cream should, with protein built right in. It's simply another easy, delicious way for families to work a little more protein into their day, without giving up the treat they love."

Launch Day Promotion and Summer Events On National Ice Cream Day, customers who purchase two pints of High Protein Ice Cream at an Oberweis scoop shop will receive a free pint koozie while supplies last. The company will host exclusive tasting events throughout the summer at scoop shops, pop-ups at local gyms, and other community locations to support the rollout.

Why It Matters

As protein-enriched snacks and desserts gain traction among fitness-conscious consumers, heritage dairy brands are responding with offerings that maintain product integrity rather than pivot to alternative bases. Oberweis's approach—leveraging its existing supply chain and reputation for quality dairy—positions the brand to capture share in a growing segment without alienating core customers who prioritize taste and texture.


For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors