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Non-Dairy Ice Cream Market size to reach $1.9 Bn by 2032

  • Published Date: February 17, 2023

Non-Dairy Ice Cream Market size is anticipated to exceed USD 1.9 billion by 2032, according to a new research report by Global Market Insights Inc.

The growing awareness regarding the health benefits of vegan and plant-based dairy alternatives is expected to positively influence the industry outlook. Vegan ice cream has emerged as a promising alternative to conventional cold dessert that have a high content of saturated fat, calories, and sugar. The increasing consumption of fatty foods has resulted in a large patient pool suffering from high cholesterol levels, and diabetes, thus driving the consumer preference to low-fat plant-based dairy-free products. Additionally, plant-based milk and milk products offer more sustainable production as compared to cow’s milk with a relatively lower carbon footprint.

However, taste and textural differences in vegan ice cream may hamper the non-dairy ice cream market revenue. While majority of dairy-free products are made to mimic the formulations of animal-derived dairy products, their characteristics may differ and showcase different sensorial properties. Plant-based milk such as soy, almond, and coconut each have distinct tastes and thus fail to offer the exact same taste as conventional milk. Hence, several companies are conducting extensive R&D initiatives to reduce textural differences whilst achieving a high nutritional profile.

Lactose intolerance and nut allergies to foster demand for coconut milk-based non-dairy ice creams

The coconut milk source segment is predicted to exhibit a 10.5% CAGR between 2023 and 2032. Coconut milk is extensively used in cooking and has emerged as a major raw material in the production of vegan ice cream. It offers excellent physical and chemical properties suitable for non-dairy ice cream production. Coconut milk is the safest choice for individuals allergic to conventional milk/lactose, or even soy and almond. Moreover, the growing concerns associated with greenhouse gas (GHG) emissions from milk production have encouraged several manufacturers to switch to coconut milk, given its higher popularity as one of the most environmentally friendly farming alternatives.

Widespread adoption of freezing equipment to foster sales of take-home non-dairy ice creams

Non-dairy ice cream market from take-home product segment is estimated to cross USD 1 billion 2032. The growing consumption of comfort foods has accelerated the demand for take-home nondairy ice creams. Moreover, the rapid penetration of smart appliances, such as refrigerators with huge freezing compartments will support the consumption of vegan desserts. In response, several supermarket chains, hypermarkets, grocery stores, and convenience stores are investing heavily in large-sized chillers to showcase a wide variety of vegan ice creams, subsequently adding to the industry demand.

Browse key industry insights spread across 317 pages with 367 market data tables and 28 figures & charts from the report, “Non-Dairy Ice Cream Market Size By Source (Coconut Milk, Almond Milk, Cashew Milk, Soy Milk), By Flavor (Vanilla, Chocolate, Butter Pecan, Strawberry, Neapolitan, Cookies & Cream, Mint Choco Chip, Caramel), By Product (Impulse, Artisanal, Take Home), By Form (Singles, Blends), By Distribution Channel (Supermarkets, Convenience Stores, Food & Drink Specialists, Restaurants, Online Stores), COVID-19 Impact Analysis, Regional Outlook, Growth Potential, Competitive Market Share & Forecast, 2023 – 2032” in detail along with the table of contents:

Increasing consumption of non-dairy ice cream blends to favor industry growth

The blends form segment is poised to surpass USD 650 million by 2032. Non-dairy ice cream blends have gained significant momentum in recent years due to their compatibility with lactose intolerant consumers, low-calorie content, availability of an array of flavors, and appealing texture. The rising number of ice cream boutiques across developed and developing countries is expected to complement the industry expansion. Moreover, the growing consumer inclination toward unique ice cream flavors and plant-based offerings is expected to consolidate the demand for vegan blends.

Rising trend of veganism to boost sales of non-dairy ice creams across restaurants

Non-dairy ice cream market from restaurants segment will record a CAGR of around 10.5% from 2023 to 2032. An increasing number of restaurants are adding new vegan menus and plant-based offerings to cater to the growing vegan population worldwide. Over the last decade, vegan restaurants have gained substantial popularity owing to the rising number of initiatives that encourage consumers to switch to a plant-based diet. Furthermore, the growing emphasis on the reduction of GHG emissions and eliminating the impact of meat production has transformed the food choices of people.

Expanding plant-based food businesses to drive the market growth in APAC

Asia Pacific non-dairy ice cream market is slated to worth over USD 800 million by 2032, attributed to the growing number of health-conscious consumers. The rapid adoption of vegan lifestyles to avoid digestive problems is a key factor offering lucrative business prospects for the companies. Moreover, consumers are increasingly replacing animal-derived products with plant-based alternatives due to the growing concerns associated with antibiotic resistance and growth hormones present in cow’s milk.

Product innovations to boost non-dairy ice cream industry development

Major players involved in the non-dairy ice cream market includes Eden Creamery LLC, Over The Moo, Dream, Swedish Glace, NadaMoo, Trader Joe’s, Van Leeuwen Artisan Ice Cream, Unilever, Danone, General Mills, The Booja-Booja Co. Central Europe Ltd., Happy Cow Limited, Tofutti Brands, Inc. & Bliss Unlimited, LLC. These companies are focusing on the expansion of their global footprint and boosting R&D capabilities with new innovation facilities.

For instance, in February 2023, Danone unveiled its new research and innovation centre to support further advancements in the fresh dairy and plant-based product portfolio of Danone.

Authors: Kiran Pulidindi, Kunal Ahuja