Sweets & Snacks

Vegan sweets & snacks are becoming increasingly popular among consumers who are looking for healthier alternatives to conventional products. While many traditional snacks and sweets are high in sugar and considered unhealthy, vegan alternatives are often found to be low in fat and high in fiber.

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Moreover, vegan snacks and sweets are lower in trans fats and saturated fats and have less cholesterol, making them perfect for those who have diabetes or are on a low-fat diet.

According to a report by Grand View Research, the market for vegan snacks was estimated to be worth USD 44.02 billion in 2021, and from 2022 to 2030, it is anticipated to rise at a compound annual growth rate (CAGR) of 6.9%. One of the main factors driving the expansion of the sector is the expanding demand for vegan products around the world due to the health benefits and rising veganism.

Vegan chocolate

In its natural form, chocolate can be vegan, as some manufacturers limit their ingredients to chocolate liquor, sugar, cocoa butter, and vanilla – resulting in “accidentally vegan” dark chocolate bars. However, many established chocolate brands, as well as dedicated vegan chocolate startups, are starting to create plant-based chocolate ranges for the growing market.

vegan chocolate
© LoveRaw

The Global Vegan Chocolate Confectionery Market size is expected to reach $1 billion by 2027, rising at a market growth of 12.3% CAGR during the forecast period. The highest amount of vegan chocolate manufacturers can be found in the UK, where innovative chocolate brands such as Love Raw, Moo Free, and Prodigy, provide a wide range of plant-based chocolate alternatives.

More companies include Brazil’s female-led brand Super Vegan, South Africa’s sustainably sourced chocolate brand De Villiers Chocolate, as well as the nu company from Germany.

Vegan sweet bakery products

Vegan sweet baked goods such as cakes and cookies have high growth potential in retail but have to face some challenges regarding consumer acceptance, texture, and taste. A report by European baked goods manufacturer Baker & Baker highlights the growing interest in vegan sweet bakery products, which is mainly driven by flexitarians.

Cakes tend to face additional challenges due to their reliance on eggs to provide volume, resilience, and emulsification viscosity. However, back in 2020, the vegan cake specialist Oggs became the first company to launch an aquafaba egg product for consumers and food service.

Since then, many promising solutions for the vegan sweet bakery market were launched or are in development, including the animal-free egg white solution made through precision fermentation by San Francisco’s The EVERY Co., as well as US-based biotech startup Shiru, developer of a next-generation egg replacement solution for baking.

Vegan gummy and jelly confectionery

Gummy and jelly confectionery is traditionally made from gelatin, which is a protein that comes from animal bones and tissue. Gelatin is used as a thickener in these products, which means that most gummy and jelly products are not vegan-friendly.

Vegan gummy bears are made with plant-based gelatine instead of animal-derived gelatine. They are suitable for vegans and vegetarians or people who avoid animal products for various reasons. There are different types of vegan gummy bears on the market: some use agar-agar as the thickener while others use pectin or corn starch.

Katjes vegan sweets
© Katjes US

With more and more customers questioning the necessity of animal-derived gelatine, the popularity of vegan-friendly alternatives is soaring. The largest plant-based gummies brand in Europe is Katjes, whose vegan line is made of vegan-friendly ingredients, such as agar-agar, carrageenan, and natural flavors. Other producers of vegan gummy confectionary include the sugar-free brand Free From Fellows and the Canadian confectionery brand Yumy Bear.

Galaxy dairy-free honeycomb bar

© Galaxy

Galaxy Launches Dairy Free Honeycomb Bar in the UK

Galaxy is expanding its dairy-free chocolate range in the UK with the launch of the new Honeycomb bar, which combines cocoa, hazelnut paste, and crunchy honeycomb pieces. Like the remainder of Galaxy’s dairy-free range, the new product is made in a completely dairy-free and gluten-free environment. It has also been certified by the Vegan Society. “This new bar brings you the signature silky Galaxy taste you know andlove, now with melt-in-your-mouth honeycomb pieces,” says the brand. “It’s the indulgence you expect from Galaxy, without the dairy. Crafted for those living a dairy-free lifestyle, the new 40g bar is ideal for popping in your bag and enjoying as a moment of pleasure on the move.” An evolving range The news comes just months after Galaxy introduced …

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JELL-O

© The Kraft Heinz Company

Kraft Heinz Debuts JELL-O Oat Milk Chocolate Pudding, Its First Plant-Based Dessert Offering

Kraft Heinz has introduced its first plant-based dessert, JELL-O Oat Milk Chocolate Pudding, marking the brand’s entry into the plant-based food sector. This new product, which is lactose-free, vegan, and made with oat milk, is now available in 4-packs at retailers across the US. The pudding, which mimics the same creamy texture and rich chocolate flavor JELL-O is known for, is crafted to meet the growing demand for dairy-free alternatives. Oat milk was chosen as the base due to its creamy consistency and mild flavor. The chocolate variety pays homage to the original flavor introduced by JELL-O in the 1930s. The company states that, given pudding’s popularity in American households and the growing prevalence of milk allergies among both children and adults, the new product …

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Kastbergs Is sorbet

© Kastbergs Is

Danish Ice Cream Maker Kastbergs Achieves V-Label Certification for Vegan Sorbets

Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets. The sorbets are reportedly made with minimal processing, using natural fruit bases and recipes developed in collaboration with professional chefs. They are available in flavors such as lemon, raspberry, and mango, and are said to feature a consistent texture and melt profile optimized for plating and storage in professional kitchens. The desserts are sold in foodservice-friendly formats for institutional and HoReCa distribution. By gaining V-Label certification for the sorbets, Kastbergs Is hopes to align with the plant-based transition, offering a variety of low-emission, allergen-friendly dessert options. The company says plant-based innovation will be a key component of its future growth strategy. As part of a broader …

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© shutterstock natkinzu

iba 2025: RAPS Presents Ingredient Solutions for Tailor-Made Baked Goods

Under the motto ‘Bake the world a little better’, ingredient and spice expert RAPS will present its solutions for the bakery industry at the international bakery trade fair iba in Düsseldorf, Germany, from May 18-22, 2025. The spotlight will be on the company’s functional coating technologies and a wide range of savoury fillings and toppings, many of which are also available in vegan versions. As the bakery sector continues to evolve, RAPS supports manufacturers and bakery chains with highly functional and ready-to-use ingredients for doughs, fillings and toppings. At iba, the company will demonstrate how its innovations contribute to improved flavour and performance in baked goods and snacks.  A key technology on display will be Coatec, RAPS’ proprietary microencapsulation process. It protects sensitive core ingredients …

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Loryma vegan Muffin

© Loryma / Crespel & Deiters Group

Loryma Presents Functional Wheat Ingredients for Vegan and Nutrient-Optimized Baked Goods at iba Trade Fair 2025

Loryma will be exhibiting its innovative products at iba at stand 15FOOD6. At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile. With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed …

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sea bites

Image courtesy of Schouten Europe

Schouten Europe Unveils New Plant-Based Snacks in Response to Market Challenges

Schouten Europe, a well-established Dutch company specializing in plant-based protein products, has launched two new snacks—Power Bites and Sea Bites. The company notes that the introduction of these products is part of its mission to reinvigorate consumer interest in plant-based meat and fish substitutes after a market slowdown. The new products are part of Schouten’s shift toward offering plant-based snacks that do not attempt to directly replicate meat or fish. Instead, the company is focusing on standalone plant-based products with distinct flavors and textures. Anke van Eijk, R&D manager at Schouten notes that: “Although excellent plant-based alternatives are available, direct comparisons with meat and fish can sometimes be a barrier for consumers.” Schouten has been committed to providing plant-based protein alternatives for decades. The company …

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© Handtmann

Handtmann Launches New Production Solutions at iba 2025

Under the motto ‘THE TASTE OF INNOVATION’ Handtmann will present itself at iba 2025 in Hall 13, Stand A21, as a global provider of comprehensive machinery solutions for the bakery, confectionery, sweets, and snack industries. Trade show visitors can look forward to a wide range of production processes designed for processing doughs as well as liquid, viscous, stiff, solid, and chunky product masses. The exhibition portfolio also includes customized solutions, all offered in premium quality for those with high standards for product and innovation. The systems are available in various configurations suitable for artisanal businesses, start-ups, mid-sized companies, and large industrial enterprises. In the area of dough dividing, an innovation will be introduced that ensures optimal product quality and precise weight accuracy, especially in industrial …

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Tom Brady

Image: Tom Brady on Facebook

Super Bowl Champion Tom Brady Launches Vegan GOAT Gummies

Tom Brady, a former NFL quarterback and seven-time Super Bowl champion, is launching a new line of gummy snacks called GOAT Gummies. As reported by Hypebeast, the snacks are vegan-friendly and organic with no artificial sweeteners or flavors. They contain real fruit and are made in France. The gummies have been developed as part of a multi-year partnership with food delivery company Gopuff, which Brady invested in last year. They will be available exclusively on the platform in three flavors — Sweet Rush (pear, mango, passion fruit, and cherry), Sour Burst (tangerine, apricot, and grapefruit), and Tropic Fusion (passion fruit, raspberry, and pomegranate). Trusted ingredients Tennis player Serena Williams, who is known to consume a plant-based diet, was reportedly one of the first to sample …

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Before the Butcher snack sticks

© Before the Butcher

Before the Butcher Launches Vegan Pepperoni Snack for On the Go Consumers

Plant-based protein company Before the Butcher has launched The Original Butcher Stick – Pepperoni Style, a plant-based alternative to traditional meat snack sticks. The new product is formulated with sunflower protein and is free from soy, gluten, GMOs, and cholesterol. The Butcher Stick is positioned as a plant-based snack option suitable for vegans, flexitarians, and general snack consumers. It is designed for impulse purchases in locations such as convenience stores, gas stations, and grocery checkout aisles. The company notes its competitive pricing against conventional meat-based snack sticks as a key advantage for retailers. Unlike traditional meat snacks, which often contain high levels of saturated fat, sodium, and artificial additives, Before the Butcher’s offering provides a nutrient-conscious alternative. Founded in 2017, Before the Butcher has expanded …

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Magnum vegan ice cream

© Magnum/Unilever

Magnum Moves Away From Pea Protein With Reformulated Vegan Ice Creams

Unilever-owned ice cream brand Magnum is reformulating its vegan range in the UK, dropping pea protein from some flavours in favour of soy. The new recipe will be used for three products — Vegan Classic, Vegan Almond, and Blueberry Cookie. The brand says the use of soy protein will enhance the flavour of the range, after consumer testing found that participants enjoyed the updated recipe. A new pack design for the ice creams has also been introduced to reflect the changes. “Indulgence without compromise” Magnum first introduced its vegan Classic and Almond ice creams in 2018. They were initially launched in Finland and Sweden, before expanding into various European countries and other global markets such as the US and Australia. More flavours such as Vegan …

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Desserts and snacks made with fungal protein

Image courtesy of Ausolan

Spanish Retailer Eroski Develops Desserts Made With Fungal Protein as Part of Successful Collaboration

Spanish supermarket chain Eroski has partnered with catering leader Ausolan, mycelium specialist Innomy, and the Leartiker Technology Centre to develop desserts and snack bars made with fungal protein. Called Delifungus, the project has recently been completed following a year of research. It has explored how protein extracted from fungal biomass could be used to produce delicious, balanced, and accessible plant-based foods. Eroski contributed its knowledge of consumers and market trends, while Ausolan used its experience in industrial production to facilitate the scalability of the processes developed. Meanwhile, Innomy helped to create innovative formulations to optimize the nutritional and functional profile of the products. Sustainability is a key part of the project, since fungal proteins are said to require less water, space, and resources than other …

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Solar Foods and KelpEat

© Solar Foods

KelpEat Introduces Crackers Featuring Solein Fermented Protein and Eu-Farmed Seaweed

Italian algae startup KelpEat has announced the launch of a new high-protein snack made with Solein®, a microbial protein developed by Finnish food tech company Solar Foods. The crackers, which also incorporate EU-farmed seaweed, will be presented at the Pitti Taste food fair in Florence from February 8–10. Solein is a protein produced through a fermentation process using air and electricity, making it independent of agriculture, climate conditions, and land use. When combined with dried kelp, the resulting crackers contain over 35% protein, a full amino acid profile, and key nutrients such as vitamins B12 and B9, calcium, magnesium, and antioxidants. According to Luca Cerruti, CEO of KelpEat, “Using Solein enables us to create a truly disruptive innovation—one that delivers complete nutrition, environmental responsibility, and …

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Montezuma's vegan truffles

© Montezuma's

Montezuma’s Launches New Vegan Truffles in Time for Valentine’s Day

British luxury chocolate brand Montezuma’s has launched a new vegan truffle selection called Viva Las Vegan ahead of Valentine’s Day. The truffles are sold in a box of nine containing three flavours — Hazy Days (Hazelnut), Sweet Escape (Caramel), and Berry Delicious (Strawberry). They come in fully recyclable packaging and are priced at £10. The chocolates are aimed at vegans, flexitarians, and anyone who is trying to cut down on dairy. They are free of gluten, colourings, genetically modified ingredients, and palm oil. “Deliciously moreish” Montezuma’s offers both dairy and plant-based chocolates, with over half its range suitable for vegans. Products include Dark Peanut Butter Truffle Bites, Dark Chocolate Giant Buttons, and Black Forest (a dark chocolate bar with cherry). According to research, the vegan …

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Galaxy dairy free hazelnut praline bar

© Galaxy / Claudia Riccio Photography Ltd

Galaxy Launches Dairy Free Hazelnut Praline Chocolate Bar

Galaxy has expanded its vegan chocolate range with the launch of a new product, the Dairy Free Hazelnut Praline bar, in the UK. The news was shared on Instagram by Vegan Food UK, after a member spotted the bars on the shelves at Sainsbury’s. They are reportedly priced at £3. According to Plant Based News, the product consists of a soft praline filling coated in chocolate made from hazelnut paste. It is gluten-free as well as vegan-friendly. Meeting plant-based demand Galaxy, which is owned by Mars Wrigley, launched its first vegan range in 2019, becoming the first major confectionery company to offer a dairy-free alternative to milk chocolate. Three flavours were initially available. The range has evolved over the years, and four varieties are currently …

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All Y'alls Foods cheezy bits

© All Y'alls Foods

Texas-Based All Y’alls Foods Debuts Dairy-Free Cheese Snack with 33g of Protein

All Y’alls Foods, a Texas-based plant-based food company, has introduced a new snacking product called “IT’S BIG CRUNCHY CHEEZY BITS Y’ALL”. The company claims the new offering provides a dairy- and gluten-free alternative to traditional cheese-flavored snacks, targeting consumers who seek plant-based options without sacrificing flavor. The new product is part of All Y’alls Foods’ “Tasty Toppers” lineup, which already includes the “It’s Big Crunchy Bacony Bits Y’All”. Both products are marketed as high-protein, gluten-free, and dairy-free snack options, with the Cheezy Bits providing 33 grams of protein per 2.69 oz bag. The company states that the product can be enjoyed directly from the bag or as a topping for various dishes such as salads, pasta, and potatoes. The new Cheezy Bits are made from …

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Planet A Foods ChoViva

© Planet A Foods

Planet A Foods Raises $30M to Scale Cocoa-Free Chocolate Alternative with 80% Less Carbon Footprint

Planet A Foods, a food technology company specializing in sustainable ingredients, has raised $30 million in a Series B funding round. The financing will support the industrial-scale production of ChoViva, a cocoa-free chocolate alternative, as well as expand the company’s international presence. The funding round, which was oversubscribed, drew participation from several investment firms, including Cherry Ventures, World Fund, and Bayern Kapital. Leveraging the funding, Planet A Foods aims to further its mission of providing sustainable alternatives for the food industry. CEO and co-founder Dr. Maximilian Marquart stated: “With 30 million dollars in fresh funding and an industry-leading product, Planet A Foods is no longer just a startup – we’re now on the way to becoming a leading foodtech player reshaping the sustainable food industry.” …

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KoRo

KoRo CEO Florian Schwenkert. © KoRo

Healthy Snack Brand KoRo Secures €35M in Oversubscribed Funding Round

German healthy snack brand KoRo has raised €35 million in an oversubscribed Series C round led by Coefficient Capital. Existing investors such as Five Seasons Ventures, HV Capital, Partech, Haub Legacy, and SevenVentures also participated. KoRo will use the funding to continue its current growth strategy, expanding its product range and strong presence in the European market. In particular, the brand will focus on France, Italy, and the Benelux region, as current sales trends indicate significant growth potential. KoRo has already seen some success in these markets in 2024, gaining a listing at the Netherlands’ largest retailer Albert Heijn, and recruiting Olympic gold medalist Teddy Riner as a brand ambassador in France. “Pioneering role” Following a period of significant growth, KoRo now has two million …

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NotSquares by NotCo

© NotCo

NotCo Launches Functional NotSquares Snack, Aims to Transform Category With $30M Investment

Chilean food tech company NotCo has expanded its range of functional snacks with NotSquares, a new product containing up to 6 grams of protein per serving. Designed by NotCo’s AI technology, Giuseppe, the snacks are free of sugar and contain a slow-release carbohydrate called Palatinose™. This is said to provide sustained energy without the fatigue and increased appetite sometimes caused by excessive refined sugar consumption. NotSquares also contain Vitamin B6 and chocolate made with 60% cocoa. The launch is part of the consolidation of NotCo’s 2.0 phase, which will see the company invest over $30 million in the growth of the snack category over the next three years. This strategy aims to go beyond creating plant-based versions of existing products, transforming stagnant food categories with …

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Doisy and Dam acquired by Food Thoughts

© Doisy & Dam

Doisy & Dam Acquired by Organic Cocoa Producer Food Thoughts

UK-based vegan chocolate brand Doisy & Dam has been acquired for an undisclosed sum by Food Thoughts, a producer of organic cocoa and cacao products. Doisy & Dam was founded in 2012 and offers a range of ethical and sustainable plant-based confectionery, including plant-based alternatives to products such as M&Ms and Maltesers. The chocolates are available at major national retailers such as Asda, Sainsbury’s, and Holland & Barrett, along with various independent stores. Food Thoughts focuses mainly on fairly traded cocoa powder, along with chocolate chips and cacao nibs. The company is increasingly offering plant-based products such as chocolate chips made with oat milk, making the acquisition of Doisy & Dam a logical step. Food Thoughts purchased Doisy & Dam from plant-based beverage and snack …

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Nukoko's founders

© Nukoko

Döhler Invests in Nukoko to Scale “World’s First” Cocoa-Free Chocolate From Fava Beans

Döhler, one of the world’s leading ingredients companies, recently announced an investment and strategic partnership with the UK-based startup Nukoko to scale the production of the “world’s first” cocoa-free chocolate from fava beans. The partnership aims to address challenges in the cocoa industry, from rising prices (89% in 2023) driven by climate change and declining yields to environmental impact and socio-economic issues, by offering a “delicious” and sustainable alternative to chocolate. With Döhler’s support, Nukoko will transition from pilot-scale to industrial-scale production by 2025, utilising 10,000-litre fermentation batches to increase output efficiently. In addition, Döhler’s expertise in regulatory processes and food safety will aid Nukoko as it prepares to launch its product. Rodrigo Hortega de Velasco, representing Döhler Ventures, shared: “Nukoko’s technology presents a groundbreaking …

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