Haagen-Dazs Introduces Four Vegan Ice Cream Flavors

07 Jul 2017 --- Häagen-Dazs has started catering to vegan dessert lovers with the launch of four non-dairy ice cream products. The flavors included in the new non-dairy range are Peanut Butter Chocolate Fudge, Coconut Caramel, Chocolate Salted Fudge Truffle and Mocha Chocolate Cookie. According to Häagen-Dazs, the four new flavors are currently only available in the US at Target. The company has made no mention of whether they will be introduced outside of North America.

“At Häagen-Dazs, we believe there’s no room for compromise. So while most non-dairy options simply start by substituting soy, almond or cashew milk, every flavor in our new collection begins with a core ingredient, like real pieces of Belgian chocolate, actual peanut butter, or real coconut cream. The result? Indulgent non-dairy flavors with a creamier texture and an authentic taste that shines through,” the company says.

Although the product packaging does not specifically mention the term “vegan,” the ingredient listings as presented on the ice-cream company’s website do not contain any animal products. The usual dairy has been replaced by plant-based alternatives such as coconut cream and soy products

“Plant Powered Growth” was one of Innova Market Insights’ Top Trends for 2017, highlighting developments in plant-based foods, which are seeing increased demand from those who do not want to commit to a full vegan or even vegetarian lifestyle, but would rather pick and choose to suit their lifestyle, social life or health conditions.

According to Innova Market Insights, dairy alternative launches grew at a CAGR of 20 percent over the 2012-2016 period. Meat substitutes had a CAGR of 14 percent over this period, while the use of a vegan positioning in global food and beverage launches tripled from 2012 to 2016.

Speaking to NutritionInsight’s sister website, FoodIngredientsFirst, Lu Ann Williams, Director of Innovation at Innova Market Insights, says: “Consumers are increasingly choosing dairy-free options, which are usually also vegan-friendly, for a range of reasons, but the overall effect has been a rise in the number of products and brands on the market and the variety of ingredients used to make them.”

“It is apparent that the overall dairy alternatives market is continuing to develop and is not only featuring a greater variety of base ingredients, but also seeing blended products containing more than one type of milk, such as almond and coconut.”

“Forty percent of US consumers say that flavor is the most important factor when purchasing dairy alternative drinks and yogurt,” she adds. “There has been ongoing launch activity for a range of increasingly sophisticated flavors and blends of non-dairy milks from different sources. In line with the milks market as a whole, there has been a strong move into fashionable milk-based coffee drinks.” 

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