Vegan cookie consent on the rise

Research by Future Market Insights puts the vegan cookies market at USD 359.23 million in 2023 and anticipates it to reach USD 773.31 million by 2033.

The UK, the US, Germany and Japan are expected to emerge as major manufacturers as a result of the rising demand for vegan cookies at a compound annual growth rate of 8.9%, according to a study by Future Market Insights (FMI). The research puts the vegan cookies market at USD 359.23 million in 2023 and anticipates it to reach USD 773.31 million by 2033.

The growth of vegan restaurants and the availability of vegan options at major fast-food chains will support the rise in the industry. Berlin, for instance, is home to several vegan eateries, including Lucky Leek, which offers veganfriendly alternatives to traditional breakfast fare such as pancakes and burgers.

Competition has seen several vegan food options enter the market in recent years. A Starbucks restaurant in South Korea added vegan focaccia bread to its menu, for instance, to meet consumer demand for plant-based options. As the food industry increasingly grows and becomes more competitive, producers innovate new goods and invest in larger distribution networks to meet the rising demand in this product segment.

In 2018, Bakels established a new 80,000-square-foot distribution center in Bicester, specifically for the storage of finished goods, to meet the increased demand. Moreover, online retailers are promoting vegan-based breads to harness the soaring need and capitalize on the rising demand, with some even establishing self-manufactured products. British supermarket chain Waitrose & Partners, for instance, dedicates entire sections to vegan baked goods, creating a vast distribution network.

The demand for vegan cookies is being driven forward by rising consumer demand and rising global health consciousness. Products containing these substances have been shown to lower the chance of developing diabetes, some types of cancer, and cardiovascular disease. Bread's negative health effects have led people to eat less of it recently, which has increased demand for gluten-free, nutritious bread substitutes.

New ingredients drive sales

Since eggs are essential to the structure, texture, and mouthfeel of baked goods, the baking business has a hard time creating satisfying vegan baked goods alternatives. The potential for the baking business to advance is constrained by the difficulty of finding components that could substitute eggs in vegan baked goods.

There is still a significant chasm between vegan baked goods and standard bakery items, but advances in vegan baking ingredient manufacture are helping bakeries close the gap. More and more businesses are investing in research and development of vegan baking components that can successfully simulate the look, feel, and flavor of traditional bakery goods.

For example, stabilizer and emulsifier powerhouse KaTech recently unveiled new bakery concepts designed to solve gaps in the vegan cookies market. To fulfill the rising demand for healthier vegan bakery items, the company introduced a range of substitute dairy fillings in several versions such as low-fat and reduced sugar. For baked goods, powdered egg replacers are being developed because they can give lightness and volume in addition to the binding medium that eggs traditionally provide.

Vegan cookie producers are also focusing on improving texture and mouthfeel by creating stabilizers. It is anticipated that the increasing number of innovations will help meet the varied needs of consumers and contribute to the growth of the vegan cookies market.

Business potential

Due to the robust increase in demand for bakery items and the developing vegan trend, European consumers are likely to constitute the greatest percentage of the target market for vegan desserts, cookies included. Since tourists are