The number of vegans in the UK is now as high as 2.5 million. Whether the move to a vegan diet is fuelled by lactose intolerance or ethical considerations such as animal welfare, the demand for plant-based products is soaring, and the confectionary market is no different. Vegan chocolate has become a key player in the growing plant-based movement, appearing in everything from decadent vegan cakes and irresistible brownies to creamy chocolate spreads.
Here at OV, our plant-based and vegan confectionery ingredients add irresistible flavour to vegan desserts across the globe. In this blog, we’ll explore how manufacturers can tap into the booming vegan chocolate market, the trends driving consumer preferences, and the innovative products shaping the future of plant-based desserts.
Table of Contents
Current State of the Vegan Chocolate Market
Market Size and Growth Projections
Back in 2018, the global vegan chocolate market was valued at a modest $681 million. Since then, there has been significant growth with the market now worth an estimated $1.2 billion. Reports suggest the plant-based chocolate market will continue to grow at a CAGR of almost 12% to reach around $3.8 billion by 2033.
Key Consumer Demographics
Consumer demographics in the vegan chocolate market are diverse, ranging from health-conscious millennials to the environmentally aware Gen Z. Veganism is particularly popular among young people, with an estimated 4% of 20-29-year-olds following a plant-based diet. These consumers value ethical production, sustainability and high quality, and their preferences are strongly influenced by social media.
Consumer Trends Driving Product Development
Here are some of the biggest consumer trends shaping vegan chocolate innovation.
Premium Bakery Applications
Vegan consumers demand more than simple plant-based chocolate bars – they want high-quality vegan alternatives across the baked goods arena. From rich vegan brownies to gourmet plant-based pastries, premium bakery products must cater to those craving indulgence while meeting demands for ethical sourcing and allergen-friendly ingredients.
Artisanal Chocolate Demands
Handmade, small-batch vegan chocolate is gaining popularity as consumers prioritise sustainability and quality. Ethically sourced cacao, local production and unique flavour profiles define this segment. Consumers are willing to pay a premium for handcrafted, transparently sourced chocolate that aligns with their values and preferences.
Social Media-Driven Innovations
Social media drives trends within the growing younger vegan market, where influencers and brands continuously showcase exciting new flavours, textures and product innovations. Low-sugar options, superfood-infused treats and unique applications are often highlighted through user-generated content and influencer reviews, sparking online buzz and creating viral demand.
High-Growth Product Categories
From cakes to spreads, there are some standout high-growth categories within the vegan chocolate market.
Vegan Chocolate Cakes and Brownies
Vegan versions of classic chocolate treats like cakes and brownies are gaining popularity, allowing conscientious consumers a little traditional indulgence. Made with alternatives like oat milk, flax eggs and coconut oil, you’ll find these delicious plant-based options available across distribution channels, including bakeries, cafés and supermarkets.
At OV, our plant-based fudge is widely used by food manufacturers and restaurants to add texture, sweetness, and indulgence to vegan cakes and brownies. From salted caramel to Sicilian lemon and Turkish delight, our Fudjie is perfect for baking or as a decadent finishing touch.
Plant-Based Chocolate Spreads
Chocolate spread is a breakfast staple in households across the UK, Europe and beyond, and the rise of veganism is fueling demand for plant-based versions. Made with ingredients like hazelnuts, coconut oil and oat milk, plant-based spreads offer a rich, creamy alternative to traditional spreads and cater to health-conscious and ethically driven consumers. Even key players like Nutella are beginning to launch plant-based alternatives.
Chocolate-Coated Snacks and Bites
Vegan consumers also want grab-and-go plant-based snacks and bites for convenient treats. From nuts and dried fruits to protein bites and wafer bars, vegan chocolate coatings and inclusions enhance texture and flavour, creating irresistible plant-based snacks.
At OV, our indulgently flavoured Fudjie, vegan mini marshmallows, and dairy-free biscuit crumb are perfect for adding bite, decadence and depth of flavour.
Technical Considerations in Vegan Chocolate Manufacturing
Creating high-quality vegan chocolate requires careful formulation to match the taste, texture and stability of traditional chocolate. Key challenges include choosing the right dairy alternatives, keeping that distinctively smooth mouthfeel, and optimising product shelf life.
Plant-Based Ingredient Selection
Choosing the right plant-based ingredients is crucial for replicating traditional chocolate’s creaminess and flavour. Alternatives like oat, almond and rice milk offer different textures and taste profiles, while cocoa butter and coconut oil help maintain richness. Emulsifiers and natural sweeteners help ensure smoothness and balanced sweetness.
Texture and Mouthfeel Solutions
Achieving the melt-in-the-mouth texture of traditional chocolate in vegan formulations requires careful formulation. Cocoa butter, shea butter and plant-based lecithins help enhance creaminess, while refining particle size can improve smoothness. The right fat composition and emulsifiers are essential for a velvety, non-grainy texture.
Shelf-Life Optimisation
Vegan chocolate’s stability depends on moisture control, fat composition, and which antioxidants are used. Without dairy, preventing fat bloom and maintaining texture over time is critical. Natural preservatives, better packaging and controlled processing, can help extend the shelf life of vegan chocolate.
Product Applications and Versatility
When manufactured well, vegan chocolate can be just as versatile as regular chocolate, meaning it has an array of applications in food production.
Baking-Stable Formulations
One key consideration when using vegan chocolate in food manufacturing is its performance in baked goods. Vegan chocolate that retains its shape and texture when heated, such as our dairy-free dark chocolate chips, is essential for creating sweet treats that not only look appealing but also deliver the perfect texture and consistency.
Decorative Chocolate Solutions
Vegan chocolate can create stunning decorative embellishments in cakes and confections. From intricately moulded plant-based chocolate shapes to colourful vegan sprinkles, the market offers a wide range of products to elevate any dessert. Whether decorating elegant cakes or adding vibrant accents to sweet treats, these vegan alternatives can help create visually striking masterpieces without compromising taste or ethical values.
Ganache and Filling Innovations
Ganache and filling innovations in the vegan chocolate market are redefining indulgence. Made with plant-based creams, coconut milk or oat milk, vegan ganache delivers a similar rich, creamy texture to the traditional version. This versatile filling and icing can be infused with flavours like salted caramel, fruit or spices, offering endless possibilities for delicious vegan desserts. For added texture and sweetness, our cinnamon crunch and honeycomb pieces work well, while our plant-based orange crisp can bring extra tang and depth of flavour.
Quality and Compliance Requirements
Vegan chocolate must meet consumer expectations and specific standards of quality and compliance.
Vegan Certification Standards
Vegan certification ensures that products are free of animal derivatives. Certification bodies like the Vegan Society set clear rules to ensure products stay true to vegan values, giving consumers peace of mind about what they’re buying.
Clean Label Requirements
More consumers are looking for transparency in ingredients, so clean labels are important. Vegan chocolate brands focus on simple, recognisable ingredients, avoiding unnecessary additives to meet the demand for natural, wholesome products.
Cross-Contamination Prevention
To keep vegan chocolate safe for allergy sufferers, manufacturers must prevent cross-contamination. By following strict protocols and using separate equipment, they ensure their products stay 100% vegan and free from allergens, meeting the needs of consumers with dietary restrictions.
Future Outlook and Recommendations
The vegan chocolate market is thriving, and its growth shows no signs of slowing as more consumers embrace the health and environmental benefits of a plant-based lifestyle. With key growth segments and complementary products like vegan fudge and dairy-free chocolate chips, the opportunities in the vegan dessert market are vast.
At OV, we offer a diverse range of plant-based and vegan confectionary products trusted by food manufacturers, quick-service restaurants, and retailers worldwide.
Want to create the next game-changing vegan dessert?
Get in touch with our team today.
FAQs
What are the key challenges in achieving a creamy texture in vegan milk chocolate alternatives?
Achieving a creamy texture in vegan chocolate is challenging due to the different fat content of plant-based ingredients compared to dairy. Manufacturers need to balance fat composition and use effective emulsifiers to achieve a smooth mouthfeel and rich flavour.
How does the shelf life of vegan chocolate compare to traditional chocolate products?
The shelf life of vegan chocolate is similar to traditional chocolate, but it may need more careful packaging and storage to prevent fat bloom and maintain texture.
Which plant-based ingredients work best for chocolate cake applications?
For chocolate cakes, ingredients like oat milk, almond milk, coconut oil and flaxseed-based egg alternatives work well, keeping the texture moist, rich and fluffy.
How can manufacturers prevent cross-contamination in mixed production facilities?
Manufacturers can prevent cross-contamination in mixed production facilities by using dedicated equipment and thorough cleaning between batches.
Which vegan certifications are most recognised in different global markets?
Some of the most recognised vegan certifications globally include the Vegan Society’s Vegan Trademark, Certified Vegan by Vegan Action, and the Plant Based Foods Association (PBFA) certification.
How do temperature requirements differ for vegan chocolate production?
When producing vegan chocolate, plant-based fats and oils may need slightly different processing temperatures to prevent separation or texture issues.
How can manufacturers ensure baking stability in vegan chocolate chips?
Manufacturers can ensure baking stability in vegan chocolate chips by using the right blend of plant-based fats, stabilisers and emulsifiers to help them hold their shape and texture during baking.
