GITNUXREPORT 2025

Sustainability In The Dessert Industry Statistics

Dessert industry adopts sustainability, reducing waste and promoting eco-friendly ingredients.

Jannik Linder

Co-Founder of Gitnux, specialized in content and tech since 2016.

First published: April 29, 2025

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Statistic 1

Around 40% of the desserts purchased in retail are discarded untouched, contributing to significant waste

Statistic 2

Use of plant-based ingredients in desserts has grown by 35% in the past decade, reducing reliance on animal-based products

Statistic 3

Globally, 65% of consumers are willing to pay more for desserts made with sustainable ingredients, indicating market potential

Statistic 4

85% of consumers prefer desserts with clear sustainability labeling, emphasizing transparency

Statistic 5

The adoption of eco-labels for bakery and dessert ingredients has grown by 33% in the last five years, influencing consumer choices

Statistic 6

Consumer surveys indicate that 70% of consumers are actively seeking desserts with eco-friendly certifications

Statistic 7

Nearly 90% of eco-conscious consumers read labels carefully to verify sustainability claims in desserts, highlighting transparency importance

Statistic 8

Consumer willingness to pay a premium for desserts with documented sustainability practices has increased by 18% since 2020, driven by awareness

Statistic 9

Approximately 60% of desserts in developed markets are now made with at least one sustainable or eco-friendly ingredient, showing mainstream acceptance

Statistic 10

The share of organic sugar in desserts has grown to reach 28% of the market, reducing chemical exposure and promoting sustainability

Statistic 11

Organic ingredients constitute 35% of premium desserts in eco-conscious markets

Statistic 12

Plant-based milk alternatives used in dessert recipes have grown by over 50% in popularity globally in recent years

Statistic 13

Plant-based dessert sales grew by 45% in the U.S. in 2023, reflecting a shift towards sustainable ingredients

Statistic 14

Organic fruit used in desserts has increased in market share by 20% over the past five years, lowering pesticide use

Statistic 15

The proportion of vegan ice creams used in desserts has doubled in the last decade, promoting sustainable diets

Statistic 16

The percentage of desserts in retail that are certified organic has increased to 23% in the last five years, reflecting rising demand

Statistic 17

Investment in sustainable dessert startup companies has increased by 40% over the last five years, indicating industry growth

Statistic 18

The global vegan dessert market is expected to reach USD 2.2 billion by 2027, showing a shift towards sustainable choices

Statistic 19

The global dessert industry accounts for approximately 6% of the world's food waste each year

Statistic 20

The use of sustainable ingredients in desserts has increased by 25% over the last five years

Statistic 21

Approximately 30% of honey used in dessert recipes globally is sourced from sustainably managed apiaries

Statistic 22

Fairtrade-certified cocoa accounts for only 15% of all cocoa used in desserts, less than the sustainable target set by the industry

Statistic 23

The carbon footprint of a typical slice of cheesecake is approximately 2.5 kg CO2-equivalent

Statistic 24

Recycling edible packaging for desserts, such as sugarcane-based wrappers, reduces waste by up to 70%

Statistic 25

The water usage for producing a single chocolate mousse is estimated at 60 liters, impacting water-scarce regions

Statistic 26

Solar-powered production facilities for desserts have increased by 18% in the last three years

Statistic 27

The average dessert packaging produces 50 grams of plastic waste per unit, prompting industry shifts toward biodegradable options

Statistic 28

Approximately 10% of desserts sold in retail are made using recycled or upcycled ingredients, reducing food waste

Statistic 29

Organic farming methods in cocoa production increase biodiversity and reduce chemical runoff, positively impacting dessert ingredients

Statistic 30

Adoption of energy-efficient equipment in bakeries and dessert manufacturing has increased by 22% over the past five years, reducing energy consumption

Statistic 31

Only about 20% of dessert manufacturers globally have formal sustainability certifications, indicating room for growth

Statistic 32

The use of locally sourced ingredients in desserts reduces carbon emissions associated with transportation by up to 45%

Statistic 33

Upcycling surplus bakery ingredients for dessert production can cut waste by 30%, according to industry reports

Statistic 34

The percentage of desserts in menus labeled as eco-friendly has increased by 40% in the last decade, reflecting consumer demand

Statistic 35

Composting organic waste from dessert production facilities can divert up to 80% of waste from landfills

Statistic 36

Chocolate manufacturers participating in sustainable certification programs have increased their supply chain transparency by 50%

Statistic 37

The adoption of waterless or low-water dessert recipes has grown by 15% as a conservation effort

Statistic 38

Eco-certified packaging for desserts reduces plastic use by an average of 35% per product line

Statistic 39

The trend toward zero-waste dessert shops has increased by 25% in urban areas over the past three years, promoting sustainability

Statistic 40

Synthetic fertilizers' use in dessert ingredient farming has decreased by 18% over five years due to sustainable practices

Statistic 41

Biodiversity-friendly certification programs in cocoa farming have increased by 40% in the last five years, improving sustainability of dessert ingredients

Statistic 42

The use of renewable energy sources in cold storage for desserts has increased by 30% globally, reducing fossil fuel dependence

Statistic 43

Only 12% of global dessert manufacturing facilities have adopted comprehensive sustainability reporting, showing room for industry improvement

Statistic 44

The use of biodegradable straws and utensils in dessert cafes has increased by 50% in urban centers across the globe, reducing plastic pollution

Statistic 45

Dessert ingredient supply chains that incorporate fair labor practices have increased by 22% over the last three years, boosting ethical standards

Statistic 46

Sustainable packaging for desserts, such as compostable boxes, has reduced landfill waste by 40% in participating businesses

Statistic 47

Food traceability systems implemented in dessert supply chains have improved transparency by 35%, aiding sustainability efforts

Statistic 48

The carbon footprint of the average artisanal dessert has decreased by 12% over three years due to sustainable practices

Statistic 49

Food waste reduction programs that include dessert products have led to a 25% decrease in waste disposal costs for participating businesses

Statistic 50

The number of dessert products made from upcycled ingredients has doubled since 2019, supporting sustainability

Statistic 51

Ethical sourcing initiatives in the dessert industry have increased by 28% over the last four years, emphasizing fair practices

Statistic 52

The share of desserts made with reclaimed or surplus ingredients in boutique bakeries has risen by 30% in recent years, reducing waste

Statistic 53

The use of eco-friendly dyes derived from natural sources in desserts has increased by 15% annually, reducing synthetic chemical use

Statistic 54

The market for biodegradable dessert utensils and straws is projected to grow at a CAGR of 12% through 2027, boosting sustainable practices

Statistic 55

Certified organic and sustainable farms supplying dessert ingredients have reported a 25% increase in yield over five years due to sustainable farming techniques

Statistic 56

70% of dessert manufacturing companies have introduced sustainability initiatives in their supply chains in the past three years, reflecting increased commitment

Statistic 57

The proportion of small-scale, local bakeries offering eco-friendly desserts has increased by 35% in urban areas over recent years, fostering sustainability

Statistic 58

The average water usage reduction achieved by switching to plant-based ice cream desserts is approximately 25%, aiding water conservation efforts

Statistic 59

The adoption of sustainable agricultural practices in ingredient sourcing has contributed to a 15% decline in pesticide residues in popular dessert ingredients

Statistic 60

The use of renewable energy in dessert packaging manufacturing facilities has increased by 20% over the past four years, reducing fossil fuel consumption

Statistic 61

The number of dessert brands participating in sustainability certification programs has increased by 50% in the last five years, impacting industry standards

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Key Highlights

The global dessert industry accounts for approximately 6% of the world's food waste each year
Around 40% of the desserts purchased in retail are discarded untouched, contributing to significant waste
The use of sustainable ingredients in desserts has increased by 25% over the last five years
Approximately 30% of honey used in dessert recipes globally is sourced from sustainably managed apiaries
Fairtrade-certified cocoa accounts for only 15% of all cocoa used in desserts, less than the sustainable target set by the industry
The carbon footprint of a typical slice of cheesecake is approximately 2.5 kg CO2-equivalent
Recycling edible packaging for desserts, such as sugarcane-based wrappers, reduces waste by up to 70%
Organic ingredients constitute 35% of premium desserts in eco-conscious markets
The water usage for producing a single chocolate mousse is estimated at 60 liters, impacting water-scarce regions
Solar-powered production facilities for desserts have increased by 18% in the last three years
Use of plant-based ingredients in desserts has grown by 35% in the past decade, reducing reliance on animal-based products
The average dessert packaging produces 50 grams of plastic waste per unit, prompting industry shifts toward biodegradable options
Approximately 10% of desserts sold in retail are made using recycled or upcycled ingredients, reducing food waste

Did you know that while the global dessert industry accounts for about 6% of the world’s food waste each year, a growing number of innovative practices—from upcycling ingredients to adopting eco-friendly packaging—are transforming this indulgent sector into a more sustainable and ethical industry?

Consumer Behavior

Around 40% of the desserts purchased in retail are discarded untouched, contributing to significant waste
Use of plant-based ingredients in desserts has grown by 35% in the past decade, reducing reliance on animal-based products
Globally, 65% of consumers are willing to pay more for desserts made with sustainable ingredients, indicating market potential
85% of consumers prefer desserts with clear sustainability labeling, emphasizing transparency
The adoption of eco-labels for bakery and dessert ingredients has grown by 33% in the last five years, influencing consumer choices
Consumer surveys indicate that 70% of consumers are actively seeking desserts with eco-friendly certifications
Nearly 90% of eco-conscious consumers read labels carefully to verify sustainability claims in desserts, highlighting transparency importance
Consumer willingness to pay a premium for desserts with documented sustainability practices has increased by 18% since 2020, driven by awareness
Approximately 60% of desserts in developed markets are now made with at least one sustainable or eco-friendly ingredient, showing mainstream acceptance

Consumer Behavior Interpretation

As the dessert industry shifts from empty calories to eco-conscious confections, data reveals that nearly 90% of consumers scrutinize labels and are eager to pay a premium for sustainability, while the staggering 40% of untouched purchases underscore a pressing need to transform waste into a sweet sustainability success story.

Ingredients and Product Composition

The share of organic sugar in desserts has grown to reach 28% of the market, reducing chemical exposure and promoting sustainability

Ingredients and Product Composition Interpretation

With organic sugar now accounting for 28% of dessert sales, the industry is finally promising that indulgence won't come at the expense of the planet or our health.

Market Share and Consumer Behavior

Organic ingredients constitute 35% of premium desserts in eco-conscious markets
Plant-based milk alternatives used in dessert recipes have grown by over 50% in popularity globally in recent years
Plant-based dessert sales grew by 45% in the U.S. in 2023, reflecting a shift towards sustainable ingredients
Organic fruit used in desserts has increased in market share by 20% over the past five years, lowering pesticide use
The proportion of vegan ice creams used in desserts has doubled in the last decade, promoting sustainable diets
The percentage of desserts in retail that are certified organic has increased to 23% in the last five years, reflecting rising demand
Investment in sustainable dessert startup companies has increased by 40% over the last five years, indicating industry growth

Market Share and Consumer Behavior Interpretation

As dessert enthusiasts increasingly prioritize sustainability, the burgeoning 50% rise in plant-based milk alternatives, doubling of vegan ice cream sales, and a 40% surge in investment signal that enjoying a sweet treat can now be both indulgent and eco-friendly.

Regional and Market Trends

The global vegan dessert market is expected to reach USD 2.2 billion by 2027, showing a shift towards sustainable choices

Regional and Market Trends Interpretation

As the global vegan dessert market surges toward USD 2.2 billion by 2027, it’s clear that consumers are sweetening their commitments to sustainability just as much as their taste buds.

Sustainability and Ethical Practices

The global dessert industry accounts for approximately 6% of the world's food waste each year
The use of sustainable ingredients in desserts has increased by 25% over the last five years
Approximately 30% of honey used in dessert recipes globally is sourced from sustainably managed apiaries
Fairtrade-certified cocoa accounts for only 15% of all cocoa used in desserts, less than the sustainable target set by the industry
The carbon footprint of a typical slice of cheesecake is approximately 2.5 kg CO2-equivalent
Recycling edible packaging for desserts, such as sugarcane-based wrappers, reduces waste by up to 70%
The water usage for producing a single chocolate mousse is estimated at 60 liters, impacting water-scarce regions
Solar-powered production facilities for desserts have increased by 18% in the last three years
The average dessert packaging produces 50 grams of plastic waste per unit, prompting industry shifts toward biodegradable options
Approximately 10% of desserts sold in retail are made using recycled or upcycled ingredients, reducing food waste
Organic farming methods in cocoa production increase biodiversity and reduce chemical runoff, positively impacting dessert ingredients
Adoption of energy-efficient equipment in bakeries and dessert manufacturing has increased by 22% over the past five years, reducing energy consumption
Only about 20% of dessert manufacturers globally have formal sustainability certifications, indicating room for growth
The use of locally sourced ingredients in desserts reduces carbon emissions associated with transportation by up to 45%
Upcycling surplus bakery ingredients for dessert production can cut waste by 30%, according to industry reports
The percentage of desserts in menus labeled as eco-friendly has increased by 40% in the last decade, reflecting consumer demand
Composting organic waste from dessert production facilities can divert up to 80% of waste from landfills
Chocolate manufacturers participating in sustainable certification programs have increased their supply chain transparency by 50%
The adoption of waterless or low-water dessert recipes has grown by 15% as a conservation effort
Eco-certified packaging for desserts reduces plastic use by an average of 35% per product line
The trend toward zero-waste dessert shops has increased by 25% in urban areas over the past three years, promoting sustainability
Synthetic fertilizers' use in dessert ingredient farming has decreased by 18% over five years due to sustainable practices
Biodiversity-friendly certification programs in cocoa farming have increased by 40% in the last five years, improving sustainability of dessert ingredients
The use of renewable energy sources in cold storage for desserts has increased by 30% globally, reducing fossil fuel dependence
Only 12% of global dessert manufacturing facilities have adopted comprehensive sustainability reporting, showing room for industry improvement
The use of biodegradable straws and utensils in dessert cafes has increased by 50% in urban centers across the globe, reducing plastic pollution
Dessert ingredient supply chains that incorporate fair labor practices have increased by 22% over the last three years, boosting ethical standards
Sustainable packaging for desserts, such as compostable boxes, has reduced landfill waste by 40% in participating businesses
Food traceability systems implemented in dessert supply chains have improved transparency by 35%, aiding sustainability efforts
The carbon footprint of the average artisanal dessert has decreased by 12% over three years due to sustainable practices
Food waste reduction programs that include dessert products have led to a 25% decrease in waste disposal costs for participating businesses
The number of dessert products made from upcycled ingredients has doubled since 2019, supporting sustainability
Ethical sourcing initiatives in the dessert industry have increased by 28% over the last four years, emphasizing fair practices
The share of desserts made with reclaimed or surplus ingredients in boutique bakeries has risen by 30% in recent years, reducing waste
The use of eco-friendly dyes derived from natural sources in desserts has increased by 15% annually, reducing synthetic chemical use
The market for biodegradable dessert utensils and straws is projected to grow at a CAGR of 12% through 2027, boosting sustainable practices
Certified organic and sustainable farms supplying dessert ingredients have reported a 25% increase in yield over five years due to sustainable farming techniques
70% of dessert manufacturing companies have introduced sustainability initiatives in their supply chains in the past three years, reflecting increased commitment
The proportion of small-scale, local bakeries offering eco-friendly desserts has increased by 35% in urban areas over recent years, fostering sustainability
The average water usage reduction achieved by switching to plant-based ice cream desserts is approximately 25%, aiding water conservation efforts
The adoption of sustainable agricultural practices in ingredient sourcing has contributed to a 15% decline in pesticide residues in popular dessert ingredients
The use of renewable energy in dessert packaging manufacturing facilities has increased by 20% over the past four years, reducing fossil fuel consumption
The number of dessert brands participating in sustainability certification programs has increased by 50% in the last five years, impacting industry standards

Sustainability and Ethical Practices Interpretation

While the dessert industry is kneading toward sustainability—the rise in eco-friendly packaging, upcycled ingredients, and renewable energy use signals a sweetening of practices—its persistent 6% contribution to global food waste and modest adoption of certifications highlight that there's still substantial room for the industry to truly balance its indulgence with responsibility.