Imitation Whipped Cream Market Size, Share & Industry Analysis, By Fat Content (Fat Content < 23%, Fat Content > 23%), By End-user (Bakery Sector [Cakes & Pastries, Doughnuts, Others] Dairy Sector, Foodservice, Households) and Regional Forecast, 2024-2032

The growing demand for healthy desserts such as sugar-free and low-fat cakes, pastries and puddings has fuelled innovations and new product developments in dairy sector such as imitation whipped cream. The global market for imitation whipped cream is witnessing a promising growth mainly due to its low-fat content and low cost as compared to the dairy whipped cream. Imitation whipped creams are non-dairy creams made by using liquid vegetable oil in water emulsion that is whipped into stable foam.

Whipped cream is extensively utilized in foodservice sector and households, especially for desserts and cake decorations. The increasing demand for vegan products due to their positive health attributes as well as rising animal welfare concerns, drives the demand for non-dairy whipped creams in food industry. Imitation whipped cream is also widely used in lactose-free products which positively impacts the market growth due to higher demand in lactose-intolerant individuals. The research and development activities to provide innovative emulsifier & stabilizer combinations that produce highly efficient imitation whipped cream are expected to boost the market growth in foreseeable years.

Key Market Driver -

Rising Demand for Cost-effective Whipped Cream Alternatives

Key Market Restraint -

Challenges Faced in Developing Product with Adequate Foam forming Ability

The low-cost of imitation whipped cream is the primary driver for the growth of the market. Higher foam quantity can be obtained with imitation whipped cream as compared to the dairy whipped cream, resulting in the reduction of the product cost. Consumers nowadays look for dessert options that are healthy as well as indulgent. Imitation whipped cream gives product the similar appearance without changing its organoleptic properties. The rising trend of consuming low-fat and fat-free products further fuels the growth of the imitation whipped cream market.   

The foaming mechanism is the most important characteristic of any whipped cream. The fat content in the cream principally affects the whipping ability of the cream. Whipped creams made using dairy fats contain higher content of fats which results in the formation of stable foam. Further, the original fat globule structure in dairy whipped cream is maintained, making a homogenised product. Number of challenges are faced in the manufacturing of non-dairy or imitation whipped creams as they have less fat content which results in low foam forming ability. The difficulties faced in the development of perfectly foaming imitation whipped cream hampers the growth of the market.

Key Players Covered:

The key players operating in the global imitation whipped cream market are, The Kraft Heinz Company, Regal Cream Products Pty Ltd., DuPont de Nemours, Inc., Conagra Brands, Inc., South Bakels Pty Ltd., Palsgaard A/S, Danone S.A., Soyatoo, WhiteWave Foods Company, and Nature’s Charm.

Imitation whipped creams with fat content less than 23% are anticipated to witness strong sales performance due to the strong demand for low-fat desserts. The trend of healthy diets and better-for-you products further fuels the demand for low-fat whipped creams. Whipped cream with fat content more than 23% has better foaming property, making them attractive for decorations. 

Bakery segment is expected to witness substantial growth due to the increasing demand for dairy-free bakery desserts. Imitation whipped cream is widely used for outer decoration in vegan and low-fat cakes, pastries and muffins. It makes an ideal filling for doughnuts. Imitation whipped cream is largely used in gluten-free and lactose-free products as it serves lactose-free alternative for dairy cream without changing the taste and flavour of the product. Imitation whipped cream is usually produced by ultra-heat treatment that ensures the longer shelf life of the product which makes it a perfect ingredient for bakery dessert. It is also used in dairy products such as ice-creams, fruit salads and milk-based beverages to provide thickness and enhance the appearance of the product. 

Regional Analysis:

North America is expected to witness strong growth owing to the rising demand for lactose-free, organic and low-fat cream options, resulting from the healthier perception of these products among consumers. The increasing prevalence of lactose intolerance and growing trend of veganism also fuels the demand for vegan or imitation whipped cream in the region. Europe is anticipated to witness promising growth due to the emerging trend of plant-based products. The rising demand for low-calorie, non-dairy ice creams, cakes and other desserts lead the manufacturers to utilize imitation whipped cream in these products. Imitation whipped cream enables manufacturers to create healthy desserts that offer tasty and flavourful products in the market. Continuously rising demand for healthy desserts in foodservice industry is fuelling the growth of the market in Europe.

In recent years, the demand for bakery and dairy desserts has increased drastically as there have been improvements in the economic conditions of the developing markets of Asia Pacific. The region is expected to exhibit substantial growth owing to the strong demand for imitation whipped cream from food processing industry to reduce the final product cost. The rapidly expanding foodservice sector in the region is expected to drive the growth of the market.

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Segmentation

Key Industry Developments

• In March 2019, DuPont de Nemours, Inc. launched a new sugar-free and protein-free ingredient to stabilize imitation whipped cream. The product launch is intended to target growing health trends such as sugar reduction.


• In June 2018, Conagra Brands owned dairy brand, Reddi-wip launched imitation whipped cream in two varieties, coconut and almond. The product has been launched to cater to the growing demand for plant-based products.