Dark and dairy-free: Barry Callebaut whips up milk-free compounds for chocolate creations

04 Nov 2021 --- Barry Callebaut has unveiled a 100% dairy-free and plant-based chocolate solution for the sweet snacking category, Dairy-Free Compounds. This new product innovation joins Barry Callebaut’s North American Plantcraft range of dairy-free chocolates, nuts, cocoa powders and cacaofruit experience ingredients.

Made in fully segregated production facilities that do not handle dairy, the portfolio offers a range of shelf-stable dark compounds suitable for the confection, snack and bakery segments, with dark low melt chunks options for the ice cream market.

“To support the plant-based revolution, we’re thrilled to introduce our latest offering, Dairy-Free Compounds,” remarks Laura Bergan, director Barry Callebaut brand.

Vegan granola bars made with Plantcraft. (Credit: Barry Callebaut)“Recent successful plant-based launches met market demands with a flavor-first mentality, focusing on taste,” she continues. “At Barry Callebaut, we’ve taken the plant-based opportunity to a new level elevating products on indulgences that happen to be plant-based.”

“We’re excited to see the industry expand product lines and introduce new innovative creations to cater to everyone’s lifestyle choice, across different generations.”

Sweet applications
The application possibilities of these dairy-free and plant-based solutions span the categories of confectionery, ice cream, bakery and snacks. The full range includes:

• Dark Dairy-free EZ Melt Compound – Easy workability and a higher melt-point for various applications including molding, enrobing, drizzling, bottoming or even panning.
• Dark Dairy-free Compound Chip / Chunk – Ideal for baked goodies such as cookies and are also a decadent addition to trail mixes or other snacks.
• Dark Dairy-free Compound Soft Chunk – Ideal for plant-based or allergen-free ice cream & frozen dairy applications for added texture.
• Dark Dairy-free Compound Soft Shaped Chunks – Ideal for brands desiring a customized inclusion to relay a theme or accent to their product.
• Dark Dairy-free Bulk Liquid – Ideal for large-scale molding, enrobing, drizzling, bottoming with easy workability.

Innova Market Insights recently pegged “Plant-Based: The Canvas for Innovation” as its second Top Trend for 2021, evidencing the sustained consumer appetite for animal-free options.

Next to plant-based formulations, the premiumization of confectionery is an emergent theme that has grown over the last year. Last August, Barry Callebaut introduced its Indulgence Playbook, which highlighted the rising prominence of the “dark milk” chocolate trend.

Plantcraft chocolate cookies. (Credit: Barry Callebaut)Ditching dairy in confectionery
Vegan NPD within chocolate and confectionery has been gathering pace in recent years, as formulators develop more sophisticated methods of imitating the creamy textural and flavor properties associated with the traditional treat.

One of Barry Callebaut’s earliest iterations of milk-free chocolate was its Pathway range, which is ready to use for myriad applications, including confectionery, baked goods, cereals and snack products.

Tapping into the conscience-free indulgence trend, Lindt launched a vegan chocolate range made from oat milk in August last year. The latest chocolate bars are part of the Swiss chocolate and confectionery company’s Hello range and claim to be “vegan and exquisite.”

UK-based Galaxy chocolate brand also released its own vegan alternative to milk chocolate. At the time, the Mars Wrigley-owned brand stated that a hazelnut paste will create the same smooth and creamy signature characteristics of Galaxy sought by consumers.

By Benjamin Ferrer

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