Plant-based frozen dessert* is a blossoming market that presents an exciting growth opportunity for producers. Smart processing technologies and innovation in ingredient handling mean plant-based varieties can now match traditional dairy ice cream for flavour, texture and mouthfeel.
The market has expanded rapidly beyond the traditional plant staple of soy into a plethora of tastes and protein sources – from oat, cashew and almond to coconut, pea and avocado – and on to the latest frontier of potato, chia and chickpea.
Each protein source has its own unique processing requirements, making plant-based frozen dessert a diverse and individualised market segment with wide differentiation between products.
For manufacturers, product innovation is crucial to develop the flavours, textures and variations in shape, content and wrapping necessary to lead and keep step with market demand. Alongside the growing cohort of vegetarian and flexitarian consumers who gravitate to plant-based are the many people eager to experiment with new forms of indulgence. Curiosity and a passion to explore novel tastes are key consumer drivers.
Plant-based frozen dessert experts are on hand at our Ice Cream Academy in Denmark to help you develop the perfect product for your audience and get the most from your processing equipment. They stand ready to assist you in redefining and reinventing your recipes to stay ahead in this eclectic market.
*Frozen dessert is a term for all kinds of desserts that are meant to be eaten in a frozen condition. They include ice creams, sherbets, sorbets, frozen yoghurts and non-dairy frozen desserts. Dairy ice cream is made with legally defined amounts of milk fat and non-fat milk solids that vary between countries according to national regulations. This must be checked in each case by the food producer. For the purposes of these pages, references to plant-based ice cream could be read as synonymous with plant-based frozen dessert.