Planteneers unveils clean-label system for plant-based frozen desserts

GERMANY – Planteneers has unveiled its new fiildDairy IC 171001 clean-label system for frozen desserts, a solution perfect for manufacturers looking to develop creamy, full-bodied, plant-based desserts.

The premix delivers a smooth, creamy texture that is every bit as good as conventional dairy products.

The product is plant-based, vegan, halal and kosher-certified, and has a twelve-month shelf life. It’s simple “plug-and-play” usability on all standard production lines enables fast integration into existing processes.

Conscious Indulgence as a Growth Engine

Consumers today expect frozen desserts to combine indulgence, naturalness, and conscious nutrition. The new fiildDairy IC 171001 product helps manufacturers offer products that meet these expectations.

Depending on the recipe version, lactose-free, reduced sugar, or reduced calorie ice creams can be developed that contain plant fibre for targeted nutritional added value – without sacrificing creaminess, overrun, or melt properties.

Thus, fiildDairy IC 171001 offers maximum flexibility for many different market segments and target groups, from full-bodied premium products with classic ice cream texture to frozen desserts formulated for conscious enjoyment.

In addition to purely vegan product concepts, fiildDairy IC 171001 can also be used in formulations with milk or animal ingredients. In these products, boosting the fibre content enables targeted nutrition upgrades without affecting conventional ice cream enjoyment.

Focus on Clean Label

The formulation is free of declarable E-numbers, additives, and flavourings. fiildDairy IC 171001 thus meets rising demands for clean label and transparency, which are gaining in importance, especially in the plant-based category.

Many Possible Uses

The new system is ideal for a wide range of frozen concepts, from premium ice cream, soft serve ice cream, and frozen yoghurt to frappé-type desserts, including reduced-fat and sugar-optimised versions.

These are examples of plant-based ice cream products with balanced nutritional profiles and classic creamy taste that can be made with fiildDairy IC 171001 – independent of flavor or product positioning.

The texture is always full-bodied and stable, regardless of the fat content. Manufacturers need only mix the premix with water, sugar, and fat before going on to the respective conventional production process.

Alternatively, products can be made oil-free, for example by using nut pastes. Sample recipes demonstrate that products made with fiildDairy IC 171001 can have plant fiber, reduced sugar, and fewer calories than comparable conventional ice creams.

Market Development of Plant-Based Ice Cream

The market for plant-based ice cream is growing fast. In 2024 the volume in Europe was around € 880 million. By 2030 it is projected to rise to € 1.55 to 2.86 billion (12% CAGR).

The main drivers are vegan and flexitarian dietary trends, the desire for natural ingredients, and the increasing spread of lactose intolerance.

Clean-label products with compelling sensory attributes are a key differentiator for establishing plant-based frozen desserts in the mainstream over the long term.

Within the total ice cream market – around € 31 billion in Europe – vegan products account for 2.3% and have further growth potential. Clean label products without declarable additives are especially in demand.

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