Vegan innovation in confectionery: Herza Schokolade launches white chocolate pieces

08 Oct 2018 --- Around the globe the demand for plant-based alternatives is growing – not just for basic foods but across all food categories, including confectionery. Manufacturers have been promoting their vegan fruit gums for some time and the consumption of vegan products is on the rise in the chocolate segment, too. Until now, there were no vegan alternatives to white chocolate pieces and Herza Schokolade has now occupied this market niche with the launch of its white chocolate pieces for vegan finished products.

Herza's market innovation comes in two different options. The conventional product consists of coconut butter glaze pieces and coconut milk powder. The organic alternative is made from organic coconut butter glaze pieces and rice milk powder. Both options can be individually enriched, according to the company. 

Speaking to FoodIngredientsFirst, Bodil Reimers, Product Developer at Herza Schokolade says: “Veganism is not just a trend anymore it has become a lifestyle that still wins more and more followers.”

“Although the vegan lifestyle has become very popular, vegan chocolate is still a niche market.”

“There are vegan white chocolate bars on the market, for example, in organic supermarkets but it is the first in the field of small chocolate pieces.”

“We might develop further products in this area because we expect more inquiries from our customers,” she adds. 

“We develop flavor combinations according to our customer demand. We also look for suitable recipes depending on the application area.”

The addition of organic matcha gives the organic product, for instance, an interesting green appearance. In contrast, the Thai spice mix imbues the conventional option with the mild spiciness of ginger and chili, a good pairing with the coconut flavor. 

Thanks to the new coconut butter glaze pieces, manufacturers can meet the growing demand for vegan products and add exciting flavor experiences to their range. The glazed pieces are particularly suitable for muesli and vegan ice cream. When combined with cranberries or other dried fruit, the matcha option introduces, for instance, optical flourishes into the vegan nut-fruit mixtures. 

Another advantage is the positive health image of matcha that carries over to the finished products, too. The “Thai” option is claimed to be an especially enjoyable experience. It is a good fit for the nut-fruit mixes with tropical fruit but also lends itself very well to modern cuisine – whether as an ingredient in soups and sauces or as a topping on vegan main dishes, salads or desserts.