Barry Callebaut expands dairy-free chocolate to Mexico with Callebaut NXT and SICAO Zero launches
The company is targeting Millennials and Centennials through dairy-free, low-sugar and environmentally-friendly chocolate
01 Jun 2023 --- Barry Callebaut continues to embrace the “mindful indulgence” trend with its latest product launches for Mexico. The Swiss chocolate company has unveiled Callebaut NXT and SICAO Zero, which are designed to provide consumers with choices that support health without sacrificing indulgence.
Healthy indulgence pushes the boundaries in chocolate innovation as consumer preferences for health and wellness reign supreme. Chocolate cravings remain as strong as ever, so balancing the sweet spot for offerings that hit sustainability credentials, satisfy taste and demonstrate better-for-you characteristics is a top challenge facing the industry.
According to the latest trend report from Barry Callebaut, 45% of consumers in Latin America claim to consume chocolate and confectionery products every week. The study reveals that the most important attribute for both chocolate and confectionery in the Latin American region is “low” or “no sugar.”
Consumer attitudes toward life constantly evolve, and their mood determines the type of dessert they choose. Consumers are expected to embrace the trend of “mindful indulgence.”
Barry Callebaut continues to lead the chocolate industry by offering innovative solutions that adapt to the changing needs of consumers.This trend is characterized by enjoying sweet products without compromising physical and mental well-being, the health of others or the planet.
It resonates most among the Millennial and Centennial generations, says Barry Callebaut.
“We are committed to creating products that are tasty and good for the consumer and the planet. With Callebaut NXT and SICAO Zero, we are responding to the growing demand for this trend by offering healthier chocolate alternatives without compromising the beloved taste consumers crave,” explains Jesus Carlos Valencia, managing director of North LATAM.
Addressing the need for sustainable chocolate
Barry Callebaut’s report reveals that five out of ten consumers in Latin America have increased their consumption of vegan chocolate in the past 12 months.
Furthermore, 67% of Latin American consumers agree they seek sustainably-produced chocolates. This data demonstrates that consumers actively seek indulgent options that align with their preferences and values.
To address this growing demand, Barry Callebaut has identified four key trends in developing good-for-all chocolate alternatives: plant-based, vegan, organic, sugar-free and lactose-free.
These preferences align with consumers’ increasing attention to the ingredients in the food they consume and their origin and sustainable production.
Milestone launches
According to Rene Chavez, director of Gourmet North LATAM, Callebaut NXT is a milestone in the chocolate industry.
“We have developed a delicious and creamy milk-flavored chocolate that contains no dairy products. It is made with 100% plant-based ingredients, without additives or artificial colors, making it a perfect choice for those who want to enjoy chocolate.”
The company asserts that Callebaut NXT is also an ideal option for chefs looking to offer authentic delights with better ingredients for the planet and overall well-being.
In addition to its commitment to well-being, Callebaut NXT is also environmentally friendly. As it does not contain animal-based ingredients, its production generates fewer CO2 emissions, requires less water and energy and uses less farming land. Its packaging material is also eco-friendly, aluminum-free and fully recyclable.
On the other hand, Barry Callebaut’s SICAO Zero is a sugar-free chocolate that demonstrates how well-being and indulgence can co-exist.
With Callebaut NXT and SICAO Zero, conscious indulgence becomes more accessible, says the company.
SICAO Zero offers excellent quality, ease of handling and exceptional cost-effectiveness in a sugar-free formulation, ideal for those who want to enjoy chocolate without guilt.
With SICAO Zero, pastry lovers can offer delicious and healthy desserts to their customers, providing versatility in their product lineup. It will also help small businesses boost profitability by providing dessert options that maintain the same beloved taste and quality without compromising well-being.
Barry Callebaut and SICAO work with the Cocoa Horizons Foundation, a comprehensive nonprofit program that uses its expertise and tools to positively impact cocoa farming communities and the environment.
The program focuses on three main areas: productivity to enable cocoa producers to thrive; community to eradicate child labor and empower women’s work; and the environment to eliminate deforestation and achieve a carbon-positive condition.
Earlier this year, Barry Callebaut and Nestlé partnered on an agroforestry project in Côte d’Ivoire.
Edited by Elizabeth Green
