Barry Callebaut extends plant-based chocolate portfolio targeting eco-indulgence
25 May 2022 --- Barry Callebaut has expanded its North American plant-based portfolio with a dairy-free organic chocolate. The Plant Craft range includes sweet solutions for confectionery, bakery, ice cream applications and other indulgent categories.
The company’s portfolio offerings already include a range of nut solutions and Cacaofruit Experiences, which are sweet ingredients formulated using the pulp, juice and concentrate directly from the cacao fruit.
“We have seen an increased demand for plant-based indulgence over the years,” remarks Steve Woolley, CEO & president, Barry Callebaut.
Mindful indulgence
Innova Market Insights pegs “Plant-Based: The Canvas for Innovation” as its second Top Trend for 2022, evidencing the sustained consumer appetite for animal-free sustainable options.
Vegan NPD within chocolate and confectionery has proliferated in recent years.Today’s consumers are more mindful and educated about their purchases and it will be crucial for food manufacturers to consider how their products impact personal and planet health.
A recent survey by Barry Callebaut showed that 81% of consumers are seeking chocolates that not only taste great but are also ‘good for me and good for the planet’.
This insight was uncovered by the company’s new report, “The Future of Indulgence”.
The chocolate supplier – which is the maker of the “fourth chocolate variety”, ruby chocolate – previously released a dairy-free chocolate compound, alongside classic dairy-free chocolates, cocoa powders and low melt chunk options for ice cream.
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 options.
Tapping into the conscience-free indulgence trend, Lindt launched a vegan chocolate range made from oat milk last August.
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.
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.
Edited by Benjamin Ferrer
