Magnum has reformulated its vegan range with a new soy-based recipe to provide a “luxurious and sensorial” experience.

The new recipe now contains soy protein instead of pea protein, which the ice cream brand said will “enhance the taste” across the vegan range.

The updated recipe will roll out across its plant-based Classic, Almond and Blueberry Cookie products, which will be available in Tesco, Asda, Sainsbury’s, Co-op, Morrisons, Farm Foods and Ocado.

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It comes as Magnum owner Unilever previously teased the idea of relocating and using the Netherlands to host its split-off ice cream decision.

Earlier this month, Unilever said that it ‘remains on track’ to separate its ice cream division by the end 2025, and to move the headquarters of the demerged company to Amsterdam.

Chief executive Hein Schumacher said the consumer goods giant had made good progress in its decision to spin-off its ice cream division, which includes popular brands such as Magnum, as well as Ben & Jerry’s and Walls.

He explained the division will be separated “by way of a demerger” through a listing in Amsterdam, London and New York, while the ice cream business will incorporate in the Netherlands and headquartered in Amsterdam.