#Sugar free dairy free ice cream drivers#

The number of companies launching non-dairy ice creams has also witnessed growth, with a 33 percent increase in the number of global players in the segment between 20, according to Aiyar. i.e., dairy protein produced via fermentation, the research specialist predicts.Īn example of plant-based innovation is Wildgood, which is made with extra virgin olive oil. Ingredient choices are diverse and continue to evolve.

The increasingly mainstream appeal of non-dairy is reflected in the growing range of formats (e.g., sticks, cones and mochi), in the presence of more mainstream brands on the shelf, and in the rising focus on indulgence.įor example, My/Mochi Ice Cream recently launched My/Mochi Oat Milk Frozen Dessert, a non-dairy, vegan line of My/Mochi with gluten-free, non-GMO and allergen-friendly ingredients. They have been particularly significant in North America (25 percent of all ice cream launches in 2020), Australasia (20 percent) and West Europe (10 percent). Non-dairy ice cream launches almost tripled between 20. Mammoth Creameries’ keto-friendly, diabetic-conscious frozen custard in Butter Coffee, Strawberry and Butter Pecan.

#Sugar free dairy free ice cream drivers#

Many other consumers are experimenting with dairy-free products, with health, dietary variety and environmental concerns as the key drivers for purchase, the market researcher notes. “In terms of non-dairy flavors, salted caramel, strawberry and mango are among those that show the fastest growth in this segment,” Aiyar adds. “Between 20, non-dairy ice cream witnessed a year-over-year growth of 32.2 percent, compared to nearly negligible global growth between 20.” “The market share for non-dairy ice creams has been increasing at a steady rate, accounting for 6 percent of all global dessert and ice cream launches in 2020,” Akhil Aiyar, senior market analyst for Innova Market Insights, tells FoodIngredientsFirst. FoodIngredientsFirst examines the most popular flavors and stand-out launches in the space.

Plant-based, non-dairy and reduced-sugar reformulation is reshaping the ice cream segment, with trending flavors and ingredient mashups shaking up NPD.