Magnum has recently announced a significant change to its vegan ice cream recipe in the UK, opting for soy over pea protein. This move affects all three flavors – Magnum Vegan Classic, Magnum Vegan Almond, and Magnum Blueberry Cookie – now boasting a soy-based formula described as the brand’s most velvety vegan ice cream yet. Daniel Lythgo, Brand Manager at Magnum UK, emphasized the exceptional taste experience of the new recipe and its potential to boost ice cream sales.
The introduction of soy-based ingredients marks a departure from the previous pea protein formula. Initially launched in Finland and Sweden in 2018, Magnum’s dairy-free ice cream range has since expanded across Europe and the US, witnessing a 75 percent growth in sales over the past year. Notably, the Blueberry Cookie flavor, introduced in February 2024, has been a key driver of this growth. The latest soy-based recipe is expected to enhance taste and texture, positioning Magnum to sustain sales momentum beyond the typical Veganuary surge.
Magnum’s strategic shift to soy-based cooking ingredients aligns with evolving consumer preferences for plant-based options. The brand’s revamped packaging aims to enhance shelf visibility and attract more customers, with the new packs priced at £4.25 for a pack of three. Additionally, Magnum Almond is available as a single stick for £2.30, catering to different consumer preferences and price points.
The surge in demand for vegan ice cream reflects a broader trend towards plant-based eating and ethical consumption. Magnum’s decision to innovate its vegan offerings underscores the brand’s commitment to catering to diverse dietary needs and preferences. The brand’s emphasis on taste and quality in its soy-based ice cream recipe underscores the growing importance of flavor and texture in plant-based alternatives, appealing to a wider audience beyond dedicated vegans.
As the plant-based food market continues to expand, companies like Magnum are adapting to meet the evolving needs of consumers seeking sustainable and ethical choices. The increased availability and variety of soy-based cooking ingredients in vegan products signal a broader shift towards more inclusive and environmentally conscious food options. By embracing soy as a key component in its vegan ice cream recipe, Magnum is not only responding to market demands but also contributing to the mainstreaming of plant-based eating.
The success of Magnum’s vegan ice cream line demonstrates the growing acceptance and popularity of plant-based alternatives in the mainstream market. With a focus on taste, texture, and innovation, Magnum’s soy-based recipe represents a step forward in offering indulgent yet sustainable treats to a wider audience. As consumer awareness around the environmental impact of food choices grows, the demand for soy-based cooking ingredients is likely to continue rising, driving further innovation and expansion in the plant-based food sector.
📰 Related Articles
- Magnum Enhances Vegan Ice Cream with New Soy Recipe
- Baskin-Robbins Introduces Dairy-Free Options, Delighting Ice Cream Fans
- Whip Up Creamy Mango Chia Ice Cream at Home
- Vegan Cupcake Recipe: Award-Winning Chocolate Strawberry Delight
- Top Dairy-Free Chocolate Ice Cream Brands Revealed in Taste Test