As demand for plant-based products grows, new options in all categories, including dessert and ice cream, are blooming. According to IndustryARC, the global market for plant-based dairy alternatives is projected to reach $28 billion by 2030, growing at a compound annual growth rate (CAGR) of 8.7%.
“The rising demand for healthier, sustainable food drives plant-based, dairy-free products. We expect plant-based ice cream, although still a relatively small niche, to be the fastest-growing category in the segment, driven by the increasing demand for plant-based drinks, cheeses, and yogurts. Blending classic Italian gelato traditions with innovation since the 90s, we offer the widest range of products, with variety being key: different formats, flavours, and a no-sugar-added option too” said Filippo Taveri, marketing manager for Bologna, Italy-headquartered Valsoia International.
Valsoia remains committed to proving healthier food can be nutritious and indulgent. As gelato season heats up, the company is launching a communication campaign across key European markets to support market presence and invite consumers to explore more plant-based products in line with its mission: “Explore What’s Good for You.”
Less Sugar and More Flavor
The latest Valsoia plant-based gelato additions will soon be available in Spain, the Netherlands, Sweden, the Czech Republic, Baltic countries and more.
First, a true market innovation: Strawberry and Mango Gelato Cups without added sugar. Made from a rice and coconut base, these desserts deliver a pure fruit taste with 72 kcal per cup – a convenient grab-and-go snack. Honoring its Italian heritage, Valsoia is unveiling a new line of oat gelato pints: Lemon Cake Gelato, with Sicilian lemon; Stracciatella Gelato, featuring gelato and chocolate chips; and Pistachio Gelato, balancing sweetness and saltiness for a unique experience.
These additions enrich an extensive assortment, including classics like chocolate and vanilla, Italian cones, and gelato sandwiches. All Valsoia gelatos are produced in a dedicated dairy-free facility in Italy, ensuring no cross-contamination and the highest quality standards.
Expanding beyond gelato, Valsoia’s ambition to lead in plant-based innovation extends to other food categories. With a focus on drinks, Valsoia recently added a Barista Line of plant-based beverages developed with Italian baristas, already served in more than 10,000 Italian bars.
