# Velvety Vegan Frozen Treats The Magnum Vegan Collection is Now Made with Soy By Michael Hemsworth | Published 2025-02-24 | Lifestyle Source: Trend Hunter, https://www.trendhunter.com/trends/magnum-vegan-collection References: [vegconomist](https://vegconomist.com/food-and-beverage/sweets-snacks/magnum-moves-away-pea-protein-reformulated-vegan-ice-creams/) & [magnumicecream](https://www.magnumicecream.com/uk)  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 ## Trend Insights (Trend Hunter) - Score: 4.3/10 - Popularity: 50% | Activity: 42% | Freshness: 36% - Audience gender: 50% men, 50% women - Primary generations: Millennial, Gen X - Top markets: Europe ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Lifestyle](https://www.trendhunter.com/lifestyle) > [Food](https://www.trendhunter.com/food) ## Key Themes ### What Makes This Trend Stand Out - **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. - **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. - **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. - **Soy Protein Manufacturing:** As soy protein becomes more popular in food innovations, the demand for efficient soy processing technologies is likely to increase. ### Sectors Adopting This - **Plant-based Food Industry:** Reformulations in vegan ice creams are driving significant consumer interest and potentially expanding the market for plant-based desserts. - **Dairy Alternatives Industry:** Developments in vegan ice cream textures resonate with dairy alternatives, emphasizing the importance of texture in non-dairy product appeal. - **Protein Substitutes Industry:** The choice of soy as a protein substitute over others underscores a shift in consumer preferences and product formulation strategies. ## Related on Trend Hunter - [Vegan Ice Cream Bars](https://www.trendhunter.com/trends/magnum-mini.md) - [Vegan-Friendly Frozen Dessert Products](https://www.trendhunter.com/trends/ice-cream-range.md) - [Legume-Based Frozen Desserts](https://www.trendhunter.com/trends/wicked-kitchen-plant-based-ice-cream.md) - [AI-Backed Ice Cream Innovations](https://www.trendhunter.com/trends/magnum-and-notco.md) - [Chocolate Almondmilk Desserts](https://www.trendhunter.com/trends/plant-based-frozen-dessert.md) - [Plant-Based Ice Creams](https://www.trendhunter.com/trends/pols-ice-cream.md) - [Italian-Style Plant-Based Gelato](https://www.trendhunter.com/trends/italian-plant-based-gelato.md) - [Expansive Ice Cream Collections](https://www.trendhunter.com/trends/magnum-ice-cream-flavors.md) - [Vegan Imitation Ice Creams](https://www.trendhunter.com/trends/brave-robot.md)