Herman Desserts Will Debut Lentil Chocolate Mousse
The Benelux-based company plans to showcase a new plant-based dessert at SIAL Paris this October.
Updated on Sept. 29, 2026 in Desserts
Live Poll
Would you consider purchasing plant-based desserts made with legumes instead of coconut-based alternatives?
Herman Desserts will present a new chocolate mousse made with lentil protein, flaxseed fibre, and pea protein at SIAL Paris from October 17 to 21, 2026. This lactose-free offering aims to provide a plant-based alternative to products that traditionally rely on coconut.
Why it matters
The company developed this specific formulation to address the market's heavy dependence on coconut-based ingredients in existing vegan desserts. The recipe is also designed to be free from soy and other common allergens for private label customers.
The new mousse features V-Label certification and is marketed as lactose-free. For private label customers, the mousse can be produced without soy or other common allergens.
The players
Herman Desserts
A food producer based in the Benelux region that specializes in developing innovative plant-based dessert solutions.
SIAL Paris
A major international food industry exhibition held at the Paris Nord Villepinte venue where brands showcase new products.
The details
Developed by a firm operating in the Benelux region, the dessert avoids reliance on coconut, which has been a staple ingredient for many previous vegan options. The presentation coincides with the SIAL Paris event, where other companies are also exhibiting vegan products.
Timeline
Herman Desserts will present its mousse at SIAL Paris from October 17 to 21, 2026.
Culture Shift
This product launch follows the industry pattern of replacing common vegan fats like coconut with more sustainable and allergen-friendly protein sources. It reflects a broader shift toward complex plant-based formulations that accommodate varied dietary restrictions beyond simple veganism.
Consumers seeking soy-free or lactose-free alternatives will eventually find more options in the refrigerated dessert aisle as private label production scales. The focus on pea and lentil proteins provides a new profile for shoppers who have previously found coconut-based desserts unappealing.
The takeaway
Plant-based dessert innovation is moving away from a singular reliance on coconut fats toward a more diverse array of legumes. This expansion offers significant benefits for consumers with specific soy or nut-based allergies who require inclusive dessert options.
Further reading
Learn more about the latest innovations in the Desserts sector.
Source note: This article includes information reported by vegconomist - the vegan business magazine.
Live Poll
Would you consider purchasing plant-based desserts made with legumes instead of coconut-based alternatives?
