Plant-based alternatives
As consumers increasingly opt for vegetarian, flexitarian and vegan diets, ice cream brands are looking for ways to capitalise on the plant-based trend.
Vegan ice cream, or ‘nice cream’ as it is sometimes referred, can also provide dairy-free alternatives for those intolerant or allergic to lactose.
“A good example is Unilever’s Magnum, which extended into the vegan market with its classic and almond varieties,” says Mintel’s Jarocka. “These got ‘a vegan makeover’ by incorporating a pea protein base.” Other ingredients include cocoa butter, coconut oil, vanilla bean pieces, and Rainforest Alliance Certified chocolate.
Hotel Chocolat is another brand to recently enter the vegan ice cream space. The UK chocolate chain launched its vegan ice lollies, made from real fruit dipped in its own-brand chocolate, in April this year.
