Leading bakery solution, Délifrance has developed a new vegan croissant to add to its Feel Good vegan croissant range, meeting the growing demand for plant-based viennoiserie.
The new addition cleverly replicates the texture and taste of the classic French butter croissant by using wheat flour and shea butter. It joins the existing range of five spelt-based vegan croissants which include its Vegan Croissant with Oats, Spelt & Quinoa, Blueberry, Citrus, and Lemon & Ginger.
The global vegan market is set to grow by a rate of 9.1%, reaching £18.7bn by 2026.1 Plus, with 2% of the global population now identifying as vegan2, there’s a rising expectation for vegan bakery, resulting in 31% annual growth for bakery launches.1 Clean label products are also hitting the mark with conscious consumers who are influenced by how products impact their health and wellbeing.
Délifrance’s new vegan croissant responds to these consumer expectations. With minimal ingredients and no palm oil, it is the cleanest vegan plain croissant offer on the market.
Stéphanie Brillouet, marketing director for Northern Europe and North America at Délifrance, said, “Our new vegan croissant strikes a balance between indulgent tastes and experiences and consumer demand for cleaner, healthier products. With rising vegan and flexitarian populations, launching this new croissant was the next natural step.
“Our insights from consumers also tell us that vegans feel left out of the breakfast experience, with their breakfasts lacking tastiness and indulgence. By using the right blend of vegan-friendly ingredients, we’ve replicated the much-loved staple of the French butter croissant.
'It’s brilliantly versatile - enjoyed either as an indulgent sweet treat with spreads or fruit, or as a savoury breakfast or snack with vegan cheese and vegetables. We’re delighted to add this product to the range so that more vegans can live every day delicious.”
