The plant-based ice cream sector is growing fast, with no signs of slowing on the horizon.
At the end of March, snack bar brand KIND released seven flavors of frozen, plant-based desserts, reimagining their classic bars – such as Cherry Cashew and Dark Chocolate Almond Sea Salt – in a creamy, non-dairy format.
The release comes at a time when the plant-based category is booming, valued at over $7 billion with 43% growth in the past two years alone, according to PR Newswire. Not surprisingly, the growing popularity of plant-based options has spurned a spike in demand for alternative frozen treats. In fact, Global Market Insights expects non-dairy dessert sales to exceed $1 billion globally by 2024.
The KIND brand saw an opportunity in this burgeoning category and seized it.
“We tried to think differently about what we would want in a frozen treat,” says KIND founder executive chairman Daniel Lubetzky. “We discovered what was missing was an offering that tasted delicious, and delivered premium, plant-based ingredients that we can feel good about putting in our body.
The snack brand offers a number of vegan products, but the frozen line is the compvitamin shoppe calcium citrate plus magnesiumanys first exclusively plant-based product selection, according to The Beet. The ice cream items use almond milk and nut butter, with no dairy or honey ingredients.A New Genre of Ice Cream
KIND is by no means the first placitrate 150 mgyer in the non-dairy frozen dessert field. Ben & Jerry’s its first four vegan flavors in 2016, including revamped classics and exclusive vegan flavors. Breyer’s also released almond-milk options as early as 2017, and So Delicious has been doing the same with oat milk since February 2019, as noted by PR Newswire.
Recently, a number of companies have reimagined ice cream, using unconventional ingredients ranging from chickpeas to dairy proteins to olive oil.
It’s all part of a greater movement to provide customers with a greater variety of relatively nutritious non-dairy dessert products. According to Lubetsky, KIND’s recent move is aiming to “close the taste gap in health-focused zinc citrate p5paisles and thmagnesium citrate liquid 10 oze health gap in taste-focused aisles.”
Many brands are looking to achieve the same goal: featuring innovative, plant-based products on their shelves and meeting an emerging need among calcium citrate supplements 1200 mgconsumers: great-tasting desserts you can feel great about eating.