From vegconomist.com
Unilever-owned ice cream brand Magnum is reformulating its vegan range in the UK, dropping pea protein from some flavours in favour of soy.
The new recipe will be used for three products — Vegan Classic, Vegan Almond, and Blueberry Cookie. The brand says the use of soy protein will enhance the flavour of the range, after consumer testing found that participants enjoyed the updated recipe.
A new pack design for the ice creams has also been introduced to reflect the changes.
“Indulgence without compromise”
Magnum first introduced its vegan Classic and Almond ice creams in 2018. They were initially launched in Finland and Sweden, before expanding into various European countries and other global markets such as the US and Australia. More flavours such as Vegan Raspberry Swirl and Vegan Sea Salt Caramel were added in the following years.
Last year, Magnum launched the Blueberry Cookie ice cream, which consists of vanilla biscuit flavour dairy-free ice cream with cookie pieces and a blueberry sorbet core. The ice cream is encased in vegan milk chocolate.
“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,” says the brand on its website. “The new soy-based recipe delivers the velvety, luxurious, experience notorious to Magnum.”
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