North America Plant-based Desserts Market Outlook, 2028

The culture of plant-based desserts in North America has experienced significant growth and evolution in recent years. This culinary trend reflects a broader societal shift toward more plant-based and sustainable eating habits. Plant-based desserts rely on a wide variety of ingredients, such as fruits, vegetables, nuts, seeds, grains, and plant-based milk alternatives like almond, soy, oat, and coconut milk. These ingredients are used to create dairy-free alternatives to traditional desserts. Plant-based desserts are often vegan, meaning they contain no animal products, including dairy and eggs. This makes them suitable for individuals with dietary restrictions or allergies, and they have gained popularity among vegans and those seeking dairy-free alternatives. Many consumers are drawn to plant-based desserts for their perceived health benefits. They tend to be lower in saturated fats and cholesterol compared to traditional desserts, making them an attractive option for those looking to improve their overall health. Chefs and food entrepreneurs are continually experimenting with plant-based ingredients to create innovative and delicious desserts. This includes plant-based ice creams, cakes, cookies, brownies, and more, often using ingredients like avocado, sweet potatoes, and dates to achieve the desired texture and flavor. Like other food trends, plant-based desserts have seen a surge in local and artisanal production. Small businesses and specialty bakeries are producing high-quality plant-based treats, often using organic and locally sourced ingredients. In addition to that, the rise of social media has played a significant role in popularizing plant-based desserts. Food bloggers, YouTubers, and Instagram influencers regularly share recipes and reviews of plant-based dessert products, contributing to their popularity and visibility. According to the research report, “North America Plant-based desserts Market Outlook, 2028” published by Bonafide Research, the market is anticipated to add over USD 120 Million market size from 2023 to 2028. There is a growing population of individuals with dietary restrictions and allergies. Plant-based desserts provide a suitable alternative for people who are lactose intolerant, have dairy allergies, or follow a vegan or vegetarian diet. These desserts allow individuals with various dietary needs to enjoy treats without compromising their health or values. Plant-Based Baking Substitutes: Home bakers have access to a wide range of plant-based substitutes for traditional baking ingredients. These include egg replacers like flaxseed meal and aquafaba (the liquid from canned chickpeas), as well as dairy alternatives like vegan butter and yogurt. Many North Americans are increasingly concerned about the environmental impact of their food choices. Plant-based desserts, which do not rely on animal agriculture, are viewed as a more sustainable option. Reducing the demand for animal products in desserts can contribute to lower greenhouse gas emissions and reduced land and water usage. Concerns about animal welfare have led many people to seek out plant-based alternatives, including desserts. The ethical treatment of animals is an important consideration for those who want to avoid contributing to the suffering of animals raised for dairy production. Plant-based desserts have gained acceptance in mainstream culture. Major food companies, restaurants, and dessert shops have recognized this trend and have started offering plant-based dessert options to cater to a broader audience. This increased availability has made plant-based desserts more accessible and appealing to a wider range of consumers.

The North America market is majorly segmented into United States, Canada, Mexico and rest of North America. Plant-based desserts have become increasingly popular in the United States, reflecting changing dietary preferences and a growing interest in sustainable and ethical eating. The plant-based dessert market in the United States has experienced rapid growth in recent years. This growth can be attributed to factors such as increased awareness of health and environmental concerns, dietary preferences, and improved taste and quality of plant-based dessert options. Plant-based desserts have moved from niche markets to mainstream acceptance. Major ice cream brands like Ben & Jerry's and Häagen-Dazs have introduced dairy-free ice cream flavors, and many restaurants and fast-food chains offer plant-based dessert options. The availability of dairy-free alternatives has expanded significantly. Almond milk, coconut milk, soy milk, and oat milk are commonly used in plant-based desserts as substitutes for traditional dairy ingredients. Plant-based dessert makers are continually innovating with ingredients to replicate the texture and flavor of traditional desserts. Ingredients like aquafaba (the liquid from canned chickpeas), coconut cream, and cashews are often used to create creamy and rich dessert bases. Several celebrities have endorsed and launched their own plant-based dessert brands, contributing to the mainstream appeal of these products. For example, Oprah Winfrey and Kim Kardashian have promoted vegan ice cream brands. In addition to that, many Americans are choosing plant-based desserts for ethical reasons, such as concerns about animal welfare and the environmental impact of traditional dairy production. In North America, people prefer to eat out in cafes and restaurants, thus the brands are focusing on introducing their dessert shops and café to compete in the market. For instance, in May 2022, Tastefull Vegan Frozen Desserts opened a dessert shop in Wyoming. Tastefull Vegan Frozen Desserts are free of dairy, nuts, soy, gluten, eggs, and refined sugar. The company uses Michigan maple syrup as a sweetener and a coconut or fruit base for most products. The storefront in Wyoming sells freeze pops, frozen dessert bars, and soft-serve ice cream. Based on the product type, plant-based cakes and pastries, including vegan cupcakes, muffins, and traditional cakes, are experiencing significant growth. Bakeries and dessert shops are increasingly offering plant-based versions of classic favorites, often using ingredients like almond milk, coconut oil, and aquafaba (chickpea brine) as egg substitutes. Vegan wedding cakes, birthday cakes, and specialty cupcakes became more widely available, catering to individuals with dietary restrictions and those seeking cruelty-free options. Plant-based custards and puddings made with ingredients like coconut milk, almond milk, and tapioca are gaining popularity. These creamy desserts often featured a variety of flavors, including chocolate, vanilla, and fruit-infused options. Health-conscious consumers appreciated the dairy-free and egg-free alternatives, while flavor innovations attracted a broader audience. Dairy-free gelato and sorbet made with alternative milks like almond or cashew milk gained popularity. These frozen desserts offered a creamy texture and a wide range of flavors. Vegan fruit tarts, nut tarts, and other tarts made with plant-based ingredients, often featured at specialty bakeries and dessert shops. Vegan versions of this classic dessert, often made using silken tofu or coconut milk, are gaining traction on restaurant menus. Chia pudding, layered with fruits, nuts, and granola to create parfaits, became a trendy and nutritious dessert option. Plant-based desserts in North America are distributed through various channels to reach consumers. Plant-based desserts can be found in the frozen dessert section or the refrigerated aisle of grocery stores and supermarkets. Major brands like Ben & Jerry's and So Delicious often have dedicated sections for their dairy-free ice creams, while other plant-based desserts like yogurt alternatives, pudding cups, and cookies are also available. Specialty stores that focus on natural and health-oriented products often carry a wide range of plant-based desserts. These stores cater to consumers seeking healthier, organic, and ethically produced options. On the other hand, many plant-based dessert brands sell their products directly to consumers through their websites or online retailers like Amazon. This allows customers to order their favorite plant-based desserts and have them delivered to their doorstep. Stores that specifically target vegans and those following plant-based diets may offer a broad selection of plant-based desserts, including artisanal and niche products. Some dessert shops and bakeries specialize in plant-based desserts and offer a variety of options, including cakes, cupcakes, cookies, and pastries. These establishments are often located in urban areas and cater to both vegans and non-vegans. These desserts can range from vegan cheesecakes to fruit-based options. Food trucks and pop-up dessert stands at events or festivals often feature plant-based dessert options, catering to a diverse audience seeking convenient and delicious treats. Some plant-based dessert brands offer subscription box services that deliver a selection of plant-based treats to subscribers' homes on a regular basis. These services can introduce consumers to new and innovative dessert options.

Make this report your own

Have queries/questions regarding a report?

Take advantage of intelligence tailored to your business objective

Ask an Expert

Manmayi Raval

Research Consultant

The plant-based ice cream market is experiencing substantial growth. Dairy-free ice cream made from ingredients like almond milk, coconut milk, and oat milk is widely available in various flavors and textures. Major ice cream brands are introducing more plant-based options to meet consumer demand. Dessert brands are experimenting with unique and innovative flavor combinations, such as lavender-infused sorbets, matcha-flavored ice creams, and exotic fruit-based desserts. These new flavors added excitement to the plant-based dessert market. Consumers are increasingly seeking plant-based desserts with clean and recognizable ingredients. Brands responded by using minimal, natural, and non-GMO ingredients, eliminating artificial additives and preservatives. Plant-based desserts are moving away from traditional refined sugars. Health-conscious consumers are looking for desserts sweetened with alternatives like maple syrup, agave nectar, coconut sugar, and dates. Many plant-based desserts are also marketed as gluten-free to cater to consumers with gluten sensitivities or celiac disease. These desserts often featured alternative flours like almond flour or coconut flour. Protein-rich plant-based desserts, such as vegan protein bars, protein cookies, and yogurt alternatives with added protein, are gaining popularity among fitness enthusiasts and those looking for satisfying snacks. Consumers are increasingly concerned about the environmental impact of packaging. Brands are moving toward more sustainable and eco-friendly packaging materials, such as compostable containers and recyclable packaging. Artisanal and small-batch producers are creating high-quality, handcrafted plant-based desserts. These products often focused on premium ingredients and unique flavor profiles. Consumers looking to bake their own plant-based desserts are seeking convenient baking mixes for items like vegan brownies, muffins, and cookies. These mixes often featured plant-based and gluten-free ingredients. Brands are emphasizing their commitment to ethical and sustainable practices, including fair trade sourcing of ingredients and partnerships with organizations promoting environmental and social responsibility. Several celebrities endorsed or launched their own plant-based dessert brands, leveraging their influence to promote the adoption of plant-based diets and desserts. Product Launches: • Ben & Jerry's Non-Dairy Peanut Butter Cookie Dough Ice Cream was launched in January 2023. It is made with almond milk and features peanut butter cookie dough and fudge swirls. • So Delicious Wondermilk Frozen Desserts were launched in March 2022. They are made with a blend of oat milk, pea protein, and coconut cream and come in four flavors: Chocolate, Vanilla Bean, Salted Caramel, and Coffee. • Nestlé launched a new line of vegan KitKats in the US in January 2023. They are made with oat milk and are available in two flavors: Classic and Dark Chocolate. • Dunkin' Donuts launched a new vegan brownie batter donut in January 2023. It is made with oat milk and is topped with a chocolate glaze and brownie batter crumble. • Tasti D-Lite launched a new line of vegan frozen yogurt in February 2023. They are made with almond milk and come in four flavors: Chocolate, Vanilla, Strawberry, and Cookies & Cream. Considered in this report • Geography: North America • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028

Don’t pay for what you don’t need. Save 30%

Customise your report by selecting specific countries or regions

Specify Scope Now

Aspects covered in this report • North America Plant-based Desserts with its value and forecast along with its segments • Country-wise Plant-based Desserts market analysis • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation Countries covered in the report • United States • Canada • Mexico By Product Type • Cakes and Pastries • Custards & Puddings • Others By Distribution Channel • Hypermarkets and Supermarkets • Convenience Stores • E-Commerce • Others The approach of the report: This report consists of a combined approach of primary and secondary research. Initially, secondary research was used to get an understanding of the market and list the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, and government-generated reports and databases. After gathering the data from secondary sources, primary research was conducted by conducting telephone interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this; we have started making primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations and organizations related to the Plant-based Desserts industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing and presentations, it will also increase competitive knowledge about the industry.