Magnum Is Making A Massive Change To Ice Cream Brand’s Vegan Recipe

Instead of Magnum’s usual taste of pea protein, the vegan-based ice cream will now have soy as its main ingredient.

With this change, Magnum describes its ice cream as the most “velvety yet.” The flavors that have this change are Magnum Vegan Classic, Magnum Vegan Almond, and Magnum Blueberry Cookie.

“This new soy-based recipe not only delivers an exceptional taste experience but also presents a significant opportunity for retailers to help drive incremental ice cream sales,” said Brand Manager Daniel Lythgo.

In 1989, Magnum launched in Europe as an ice cream product primarily exclusive to adults. The ice cream came as a popsicle, with chocolate covering its skin. Their company logo can be seen on the chocolate. Once bitten, people are always met with a delicious vanilla center.

The company started moving in a more dairy-free direction around 2018. Dairy-free ice cream bars were initially sold in countries such as Finland and Sweden before ultimately expanding in Europe and the United States.

“We constantly test and evolve our products to bring shoppers the most indulgent ice cream experiences. This is no different for our vegan range, and testing with our customers found that they really enjoyed our new velvety vegan ice cream recipe and the flavors on offer,” Magnum UK said in a statement.

Since then, vegan production has shown significant growth, according to Magnum. In just last year alone, the company saw a growth of 75%. Most of the increase in production came from one of their newer flavors, Blueberry Cookie.

Magnum states that switching to soy-based products can improve taste and texture. Along with the change in taste comes a change in sales; with new packaging, visibility will increase.

With this change, viewers have been expressing their opinions on social media, some more concerned than others.

“I’m a bit wary of this. The fancy blueberry ones were really good. I hope they won’t ruin them,” one Reddit commenter wrote.

Another commenter stated that the soy-based product would not be as tolerable for them.

“Aw, as someone who can’t tolerate soy, all of a sudden, this is very sad for me! Good to know, though,” one shared.

Overall, customers are concerned and optimistic about the change in ingredients.

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