The Magnum Vegan Collection is Now Made with Soy
Michael Hemsworth — February 24, 2025 — Lifestyle
References: magnumicecream & vegconomist
The Magnum Vegan Collection has been reformulated in the UK to help further refine the taste and texture of the plant-based ice cream treats. The reformulation is being observed across three products including the Vegan Classic, Vegan Almond and Blueberry Cookie, which will all see the pea protein in their recipes swapped out for soy protein. The result is an enhanced mouthfeel that's rich and velvety with a texture that more closely resembles the silkiness of dairy alternatives.
The brand explained the reformulated Magnum Vegan Collection on its website saying, "The new Magnum Vegan Collection marks another milestone in its journey to deliver indulgence without compromise for plant-based pleasure seekers with a mouth-watering trio of flavours — Vegan Classic, Vegan Almond, and Blueberry Cookie. The new soy-based recipe delivers the velvety, luxurious, experience notorious to Magnum.”
Image Credit: Magnum/Unilever
The brand explained the reformulated Magnum Vegan Collection on its website saying, "The new Magnum Vegan Collection marks another milestone in its journey to deliver indulgence without compromise for plant-based pleasure seekers with a mouth-watering trio of flavours — Vegan Classic, Vegan Almond, and Blueberry Cookie. The new soy-based recipe delivers the velvety, luxurious, experience notorious to Magnum.”
Image Credit: Magnum/Unilever
Trend Themes
1. Plant-based Dessert Innovation - The shift from pea protein to soy protein in vegan ice creams is enhancing their texture, making them more appealing to consumers accustomed to dairy textures.
2. Soy Protein Popularization - The adoption of soy protein in vegan formulations signifies a growing trend towards using alternative proteins for improved taste and texture in plant-based products.
3. Refined Vegan Textures - Innovations in plant-based ice creams are focusing on delivering textures that mirror traditional dairy products, providing a luxurious experience for vegan consumers.
4. Soy Protein Manufacturing - As soy protein becomes more popular in food innovations, the demand for efficient soy processing technologies is likely to increase.
Industry Implications
1. Plant-based Food Industry - Reformulations in vegan ice creams are driving significant consumer interest and potentially expanding the market for plant-based desserts.
2. Dairy Alternatives Industry - Developments in vegan ice cream textures resonate with dairy alternatives, emphasizing the importance of texture in non-dairy product appeal.
3. Protein Substitutes Industry - The choice of soy as a protein substitute over others underscores a shift in consumer preferences and product formulation strategies.
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