Dairy-free ice cream is no longer just for the lactose intolerant! With plant-based products growing increasingly in demand, and vegan claims on the rise, consumers are seeking out innovative – and tasty – vegan takes on their favorite traditional dairy products. One category in particular that has benefited from this trend? Dairy-free ice cream alternatives and novelties.
Not only has this category seen a surge in recent years, but a growing number of consumers are identifying the “plant-based” claim as a motivating factor for purchasing frozen desserts and novelties. From global inspirations to flavor innovation, there’s still plenty of room for growth in this trending category. Keep reading to find out how to make dairy-free ice cream products delicious.
Why Plant-Based?
Consumers are turning to vegan alternatives for their favorite foods for a variety for reasons – primarily health and environmental concerns. Veganism is on the rise, resulting in a surge of new products across categories aiming to meet the dietary needs of those adhering to plant-based diets. An increasing number of consumers are identifying as flexitarians, or those who primarily adhere to a vegetarian diet, but occasionally consume meat. Even those with less adventurous palates have been stepping outside of their comfort zones and trying plant-based foods purely out of curiosity.
Despite their growing popularity, many plant-based products are still met with skepticism from consumers – especially in categories like ice cream and frozen novelties, where the products are traditionally animal-derived. Their main source of hesitation? The taste. When it comes to plant-based ice cream alternatives, the primary complaint that consumers have is that they just don’t taste the same as the dairy version. Fortunately, there are solutions for that. There are ways to formulate seasonings that make the end result almost indistinguishable from “the real deal.” There are also ways to complement the base that you’re working with to make a vegan product that is not imitating its dairy counterpart, but rather delivers a distinctively delicious flavor that is just as good, if not better than the traditional dairy option. Fuchs North America’s team of R&D and culinary specialists are here to help you decide the best approach for flavoring your vegan product.
From a technical perspective, Food Scientist Brian Swing notes that there are three things to keep in mind when developing plant-based products: the base, the target flavor profile, and desired compliances. “The first thing to consider is what the base is made of. Many plant bases have off flavors that need to be worked with or covered up and can also be lacking in certain dairy attributes such as creamy flavor or mouthfeel,” he explains.
When considering the flavor profile, he would recommend that product developers ask themselves: Is the goal to imitate a full-dairy base as well as flavor, or, just the target flavor?
Special compliances can severely limit the flavor options available for development. “It is best to have these compliances outlined from the start and to develop within those restrictions to avoid having the perfect flavor and not being able to use it,” Brian describes.
Powering Up Plant-Based “Ice Cream”
Making a great tasting seasoning for a plant-based dairy alternative product is truly an art. It all begins with finding the right flavor profile for the product. Take a coconut milk based “ice cream,” for example. Most consumers who purchase a coconut milk-based product will expect the coconut flavor to be front-and-center, so look to flavors that complement coconut, rather than attempt to cover it up. Better to keep it simple, while still keeping it exciting, with flavors like Matcha or Chai. Another way to truly highlight the coconut is to play into its tropical vibe with flavors like Sweet Coconut Curry, Banana Rum, or Pineapple.
While it may be tempting to just stick with traditional flavors, like Chocolate and Vanilla, for dairy substitute products, keep in mind that consumers are always looking for what’s new and unique and different. In a market that is growing rapidly, it’s important to stand out with unique and great tasting flavors that will keep consumers coming back for more. In some cases, consumers are looking for a direct substitute for traditional dairy products, but today’s consumers tend to prefer shaking things up and trying something new. Flavor is a great way to catch their attention.
Pay attention to current flavor trends and lean into those when developing new plant-based products. While a range of consumers are purchasing plant-based products, the majority still skew somewhat younger, and we know that when it comes to flavor, younger consumers are particularly trend-conscious. So, flavor profiles that include a smoky element, or sweet heat from a trendy pepper & fruit combination, or even superfoods could make a frozen vegan alternative product all the more attractive.
Global inspiration has been among the top flavor trends for the past several years, and the plant-based frozen dairy alternative category is well-suited for many of these flavor profiles. The ethnic flavor trend has largely been driven by millennials – the primary consumers of plant-based dairy alternatives – and, so, it is not surprising that international flavors are in demand for this category. Think Moroccan Spiced Vegan Chocolate Ice Cream and Orange Cardamom Plant-Based “Cream” Popsicles; the possibilities here are endless.
100% Delicious for 0% Dairy
At Fuchs North America, we have a long history of working with leading brands in the plant-based industry and beyond. Contact us today to see how Fuchs can help you make something special!