30 Jan 2023 --- The appetite for plant-based frozen desserts continues to grow, and this growth has seen an increase in the range of natural sources they can be derived from. The market has expanded rapidly beyond the traditional plant staple of soy into a plethora of other alternative protein sources – from oat, cashew and almond to coconut, pea and avocado – and progresses into the latest frontier of potato, chia, chickpea and fava bean.
