Magnum · Desserts
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The wrapper flags a new recipe made with soy, and that's the interesting part. Magnum's earlier vegan bars were built on pea protein, and soy behaves differently: it emulsifies more readily and carries fat better, which is most of what a dairy-free base struggles with. The struggle is real enough. Cream does two jobs in ice cream, flavour and structure, and a plant base has to cover both without bringing a taste of its own. Soy does have a taste of its own, so an almond bar is a convenient place to put it, since the nut in the shell gives it something to hide behind. The coating is the standard arrangement, almond pieces set into chocolate, with the chocolate dairy free to match. 90ml, so smaller than the Classic.
