Growth for plant-based dessert options
ICE cream brand Magnum has introduced a new recipe for its vegan ice cream range, aiming to set a new benchmark for plant-based dessert indulgence.
The new soy-based protein ice cream has been put to use in Magnum’s Vegan Almond ice cream, offering a smooth vegan vanilla ice cream coated in plant-based cracking chocolate and studded with almond pieces to bring a crunchy taste.
The new Magnum Vegan Almond stick comes with an RRP of £2.30
The new soy recipe replaces the brand’s former pea protein recipe to offer consumers a smoother, more velvety taste and texture. In addition to the new recipe, the single stick will also be available in a new eye-catching premium pack design in a bid to help elevate its visibility in the freezer.
Unilever, parent company of Magnum, said the new soy-based recipe is well positioned to cater towards modern day consumer trends and offer retailers a significant opportunity to drive sales beyond the typical Veganuary spike.
The new recipe also comes in time for the key spring and summer months, offering dietary restricted consumers more indulgent options from the freezer during the time period.
Daniel Lythgo, brand manager for Magnum UK, said: “Magnum is committed to providing delicious products that support consumers’ vegan, vegetarian or flexitarian lifestyles all year-round.
“This new soy-based recipe not only delivers an exceptional taste experience but also presents a significant opportunity for retailers to help drive incremental ice cream sales.
“We constantly test and evolve our products to bring shoppers the most indulgent ice cream experiences. This is no different for our Vegan Almond stick, and testing with consumers found that they really enjoyed our new velvety vegan ice cream recipe.”
