Vegan desserts are rapidly overcoming negative perceptions around texture and taste, while foods with health benefits and nutritional value have also become increasingly important.
For modern, health-conscious consumers of the 2020’s, the motivation behind dessert selections has experienced a marked shift, with plant-based desserts taking centre-stage as the perfect alternative to treats that are typically heavily laden with creams, eggs, butter and other animal-based, less-healthy ingredients.
Ingredients that promote physical and mental health, such as matcha, goji, turmeric, black garlic, dragon fruit, hemp, chia, beets, manuka honey, ginger, maca, lingonberries and mushrooms are becoming increasingly popular in plant-based desserts.
According to a report from European-Swiss cocoa processor and chocolate manufacturer, Barry Callebaut, 48 per cent of Millennials believe that “chocolate needs to deliver more than just being tasty” and 64 per cent of Healthy Agers say “chocolate needs to be tasty and good for me,” They also announced the introduction of the 100% dairy-free ‘M_lk Chocolate’ as part of a ‘Plant Craft’ Indulgence range. The new chocolate satisfies the growing demand for plant-based indulgence, particularly among millennials and centennials. The new chocolate is part of a wider portfolio of ‘Plant Craft’ products ranging from chocolate, cocoa, nuts and fillings to decorations.
Savoury, bitter, acidic and pungent elements are beginning to take the place of sugar in modern desserts. Vinegar, alcohol reductions, kimchi, kefir, tahini, chickpeas and lemongrass have become popular ingredients that deliver a unique taste experience.
But the trend goes beyond that. InnovoPro - an Israel-based a more recent innovation in plant-based dairy alternatives, uses chickpea protein as the primary ingredient in vegan ice cream, replacing lecithin, starch, carrageenan, guar gum and LBG.
And bakers are becoming increasingly adventurous with flour options, opting for grain free flour alternatives such as chickpea flour, coconut flour, banana flour, apple flour, chia flour and hemp flour as potential alternatives to all-purpose flour.
With the shift to plant based diets and a global love for desserts, the vegan dessert segment is bound for further growth.
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