Non-dairy ice cream is continuing to grow as a sub-category of ice cream & frozen desserts globally and in Asia Pacific, the non-dairy ice cream product launches saw a 17% growth from 2016 to 2021. Consumers are turning toward healthy and nutritious options with increasing mainstream appeal of non-dairy being reflected in the wide range of formats beyond tubs, including sticks, cones, and mochi.
We are seeing dairy being replaced with a diverse range of alternative sources, including popular varieties such as coconut, soy, almond, as well as emerging sources like oat and pea. In this webinar, we share why NUTRALYS® plant protein and NUTRIOSE® soluble fiber makes a difference to your plant-based ice cream.
Key Learnings:
• Get to know latest market trends in non-dairy ice cream product development
• Roquette portfolio of NUTRALYS® plant protein and NUTRIOSE® soluble fiber for ice cream and other dairy alternatives
• Create satisfying, delicious plant-based ice cream that is healthier for people and better for the planet!
• Discover how you can optimize your recipes with our high-quality ingredients and make appealing frozen sweet and vegan concepts.