“Navigating the Coconut Craze: The Demand for Vegan Ice Cream and the Quest for Sustainable Alternatives”
The rising popularity of vegan and plant-based ice cream has been fueled by consumers seeking healthier food options that are beneficial for both their well-being and the environment. According to Global Market Insights, the global market for plant-based ice cream was approximately $400 million in 2017 and is projected to reach $1 billion annually by 2024. The increasing demand for vegan ice cream and other coconut-derived products, like yogurt, has heightened the need for coconuts; however, maintaining this demand has proven challenging. It remains uncertain how easily acceptable alternatives can be found that are not prohibitively expensive while offering similar flavors and textures comparable to the products they replace.
Since 2005, Coconut Bliss has incorporated coconut milk into all its offerings. To mitigate potential supply shortages, the company is exploring a plant-based milk source, which CEO Kim Gibson Clark mentioned to Bloomberg will necessitate a name change, as it would no longer be coconut-based. At Salt & Straw, an ice cream maker located in Oregon, co-founder Tyler Malek indicated that the company is researching aquafaba, white beans, and allergen-free milk to diversify beyond coconut cream.
The trend away from dairy is influencing various products as brands increasingly introduce coconut-based options. Ingredients derived from coconuts are finding their way into whipped toppings, beverages, salad dressings, soups, curries, milkshakes, and jams, as reported by Dairy Reporter. Conagra’s Reddi-wip rolled out non-dairy alternatives featuring almond and coconut varieties last year. Coconut has also gained significance in the non-dairy beverage segment, with Danone’s So Delicious organic coconut milk and Vita Coco’s coconut-based milk alternative leading the way. Furthermore, non-dairy yogurt options like Chobani’s new line of coconut-based products have emerged.
With the surge in coconut demand, sustainability has become an increasingly pressing issue. Cargill has recently started sourcing coconut oil from Rainforest Alliance Certified farms, and chocolate manufacturers like Barry Callebaut are supporting initiatives to enhance coconut sustainability. Nevertheless, a recent report from Greenpeace revealed that most consumer packaged goods companies have failed to uphold their sustainability commitments.
As the appetite for coconuts and vegan ice cream continues to grow, more companies may begin to feel the repercussions of a coconut shortage. This could be a crucial time for food and beverage manufacturers to explore alternatives to coconut, especially since the process of developing new formulations can be lengthy and costly. Additionally, the incorporation of vegan calcium citrate could provide a nutritious alternative for those transitioning from traditional dairy products. Emphasizing the importance of finding viable substitutes, the food industry is at a pivotal moment where innovation and sustainability must intersect to meet consumer needs.
