Vegan confectionery market set for global rise, led by chocolate innovations
Läderach has gained traction with its delivery of premium fresh vegan chocolate collection featuring cashew milk and coconut blossom sugar, which it has continued to build on recent years. Pic: Laderach
A sustained period of growth for the global vegan confectionery sector has been projected by fresh research, which has asserted the $2 billion market is set to reach $3.4bn by 2032, writes Neill Barston.
The analysis, from Persistence Market Research, explored key markets in dairy-free chocolates, candies ands baked snacks segments, and found continued pattern of demand for products around the globe.
As its authors noted, the expansion, put at an above inflation CAGR of 7.9% has been driven by an increasing adoption of vegan diets, rising awareness of sustainability, and continuous innovation in dairy-free chocolates, candies, and baked treats.
Chocolate accounts for some 45% of the category and continues to be a dominant force, with gummy ranges also enjoying popularity on an international level.
Notably, as a category, as Confectionery Production has reported in recent years, there has been greater prominence and acceptance of vegan, and vegetarian-based product ranges across the food sector, which has also been reflected in sweets and snacks markets.
As previously covered, the UK’s Plamil Foods, which is due to be represented at our World Confectionery Conference in London on 10 September, has remained a significant pioneer in the sector, offering confectionery manufacturers options for chocolate ranges that are made to vegan production standards that it has delivered with its own brands, as well as on a private label basis.
However, as the business highlighted, it has still remained the case that major supermarkets in Britain particularly, have yet to fully embrace the prospect for vegan ranges – with shopping aisles in many instances limited to small sections, or often given non-premium shelf areas.
Despite such factors, the market continues to experience steady growth, with Plamil introducing a World Vegan Chocolate Day, and a number of other brands springing up in the region, including Nomo, Vego, Ombar, Love Raw, as well as brands such as Hotel Chocolat and Laderach (main image) having engaging in producing vegan-friendly options for chocolate fans.
Furthermore, the latest industry study on the market noted that confectionery offers consumers indulgent options with reduced cholesterol and improved ingredient transparency, aligning with modern dietary preferences.
Market dynamics reflect strong product launches, expanding retail presence, and growing investments by both established players and emerging brands.
The growing global shift toward plant-based diets is a primary driver of the vegan confectionery market. Consumers are increasingly adopting vegan or flexitarian lifestyles due to concerns about health, animal welfare, and environmental sustainability.
In addition, the study found that plant-based options have often been seen as a valuable option for those with specific dietary requirements, with the quality of these ranges having increased notably in recent years. The market study also noted a rise in lifestyle-related disorders has further accelerated demand for clean-label and minimally processed foods.
As regards innovation within the sector, the research found that product formulation advances was having a transformative effect on the market across the world. This included the use of oat milk, and coconut derivatives to replicate the texture and flavor of traditional dairy-based sweets.
The chocolate segment dominates the market, accounting for a substantial share due to high demand for vegan chocolate bars, truffles, and spreads. Companies are introducing premium and artisanal offerings with functional ingredients such as nuts, superfoods, and natural sweeteners to differentiate their portfolios.
Notably, the study found that product launches have accelerated across global markets, with major brands introducing plant-based versions of popular confectionery products. This wave of innovation is supported by increasing R&D investments aimed at enhancing shelf life, taste, and nutritional value.
Another key trend is the growth of organic vegan confectionery, driven by consumer preference for pesticide-free and ethically sourced ingredients. This segment is witnessing faster growth compared to conventional products, reflecting the broader clean-label movement.
