PLANT BASED DAIRY ALTERNATIVES 2021
How to achieve the perfect
plant-based frozen desserts
Palsgaard
The global market for plantbased
frozen desserts is
booming, but replicating the
mouthfeel, texture and creaminess
of dairy-based products can be a
challenging process. Marilyn Tan and
Li Ying Chua, Palsgaard Asia Pacific’s
Application Technologists for Ice
Cream & Dairy, have invested time
and energy into creating inspirational
recipe suggestions for dairy-free
frozen desserts using different plantbased
protein sources. Here, they
share their knowledge.
No longer a niche market
Dairy-free ice cream is no longer a
niche market and with the ongoing
popularity of plant-based diets in
general it’s clear there are opportunities
for more new product development.
“Plant-based frozen desserts have
become very popular in the market
now and a lot of the bigger producers
- such as the makers of Ben & Jerry’s
and Magnum - have launched into
this space. It helped drive awareness
of this market,” says Li Ying.
Marilyn confirms that this is a trend
that is here to stay:
“It’s a lifestyle that a growing
number of consumers are choosing
to adapt. A lot of people are going
vegan because of the environment.
They want to reduce their carbon
footprint and they want to see a
reduction in our consumption of
animal protein. There’s more global
awareness about plant-based diet,
especially among younger generations.”
8 · September/October 2021 ¦ international-dairy.com
/international-dairy.com
