Barry Callebaut expands dairy-free chocolate portfolio

636625688752028594BC DF Chocolate Image May 2018.jpg

22 May 2018 --- Barry Callebaut has announced the expansion of its dairy-free chocolate product portfolio, the new Pathway range which is set to premiere at this year’s annual Sweets & Snacks Expo in Chicago, Illinois on May 22-24, 2018. With consumers demanding more dairy-free options across food categories, Pathway offers a range of dairy-free chocolate solutions, that is ready to use for myriad applications, including confectionery, baked goods, cereals and snack products.

Speaking to FoodIngredientsFirst, Laura Bergan, Director of Innovation and Market Development at Barry Callebaut says: “Dairy-free is a driving trend and consumer lifestyle food choice affecting many dessert and confectionery categories that Barry Callebaut has brands within, including ice cream, snack/energy bars and confections.”
 
“The sector has evolved from catering to individuals with dairy allergies or lactose intolerances to consumers opting to live a dairy-free or vegan lifestyle. Consumers are looking for dairy-free products for more than just allergy reasons, but incorporating more plant-based food products into their diets,” she explains. 
 
“We believe that dairy-free products will continue their momentum, given how many consumers are either switching to plant-based food diets or including plant-based choices in their everyday food choice,” Bergan says.

“We view the confectionery market as ideal for dairy-free offerings. Dark chocolate is often produced using no dairy ingredients. So on its own, it is a great foundational start and offers those living a dairy-free lifestyle an option in the chocolate category,” she notes. “Given many consumers do prefer milk chocolate, we anticipate a dairy-free substitute for milk chocolate will continue to grow in popularity and drive chocolate innovation towards more creamy and milky variations without using dairy ingredients. Barry Callebaut offers a 'milk-like' chocolate product to fit that consumer demand. The Pathway coatings and inclusions offer sweet and decadent flavor profiles that ensure Barry Callebaut customers can create products that respond directly to consumer demand for more dairy-free options, without sacrificing on taste.”

The Pathway dairy-free range of coatings and inclusions does not contain any dairy ingredients. These products are offered in dark and “milk-like” flavors. The “milk-like” products offer a lighter color and “milkier” type flavor profile to mimic as closely as possible the flavor of milk chocolate.
 
The new product line is an example of Barry Callebaut’s commitment to product development and innovation that responds to consumer demands.
 
Barry Callebaut’s Marketing and Innovation team says that it will continue to drive new product development in line with the consumer landscape and the demand for dairy-free, plant-based products across eating occasions.
 
“We will continue to analyze the dairy-free market within trends and consumer insights and address if further innovation is needed within this market,” adds Bergan.

By Elizabeth Green

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Packaging & Technology News

UK consumer group highlights plight of unrecyclable plastics in supermarkets

20 Jul 2018 --- An invesitgation by UK consumer group Which? has found that nearly one-third of plastic packaging used in supermarkets is either non-recyclable or difficult to recycle, prompting the group to call on the Government to make clear and simple recycling labeling compulsory.

Food Ingredients News

Nestlé strengthens coffee investment with Nescafé Dolce Gusto production in Vietnam

19 Jul 2018 --- Nestlé has inaugurated a new Nescafé Dolce Gusto capsule production line in Dong Nai Province, Vietnam which will ramp up processing to 2,500 tons of coffee per year (equivalent to 130 million capsules), using high-quality coffee beans from Vietnam. And over the next few years, the volume is expected to grow further.

Food Ingredients News

Nuts for nuts: Market value for macadamias grows by 72 percent

18 Jul 2018 --- Nuts and their health benefits are widely understood. Green & Gold Macadamias has reported a 60 percent rise in global tree nut consumption, which is a testament to the fact that people are eating more and more of them. As a result of this, the market value for macadamias is up by 72 percent, according to Green & Gold Macadamias, who believe that macadamias will be seen more predominantly in milk, butters, nut-based beverages and vegan cheeses, as well as a host of other new products.

Food Ingredients News

Barry Callebaut hails volume growth “significantly above global chocolate confectionery market”

16 Jul 2018 --- Barry Callebaut has released its nine-month key sales figures for the fiscal year 2017/18 which has shown good group momentum and volume growth that is significantly above the global chocolate confectionery market, according to the company. In the first nine months of fiscal year 2017/18 (ended May 31, 2018), the manufacturer of high-quality chocolate and cocoa products grew its sales volume by 6.9 percent to 1,512,853 tons.

Food Ingredients News

Reb M capacity increase: PureCircle expands production of its Starleaf stevia

16 Jul 2018 --- Producer of stevia sweeteners, PureCircle, has expanded its capacity to supply significantly more Reb M to global beverage and food companies. Using beverage sweetening as an equivalized example, PureCircle can now supply enough Reb M to sweeten approximately 500 million cases of zero-calorie carbonated soft drinks. The company continues to build production capacity and estimates that three years from now, it could supply enough Reb M to sweeten 1 billion cases of zero-calorie carbonated soft drinks or the equivalent in beverages and foods using Reb M as the sweetener.

More Articles