Dairy-Free Compounds by Barry Callebaut is a dairy-free and plant-based chocolate option for the sweet snacking market. This new product addition expands on Barry Callebaut’s North American Plantcraft line of dairy-free chocolates, nuts, cocoa powders, and cacaofruit experience components.
The portfolio, which is manufactured in fully segregated facilities that do not handle dairy, includes a variety of shelf-stable dark compounds ideal for the confection, snack, and bakery segments, as well as dark low-melt chunks alternatives for the ice cream market.
Vegan granola bars made with Plantcraft
“Recently successful plant-based launches fulfilled market expectations with a flavor-first mindset, focused on taste,” she adds. “At Barry Callebaut, we’ve elevated goods to pleasures that also happen to be plant-based.”
“We’re looking forward to seeing the business develop product lines and create new unique inventions to suit to everyone’s lifestyle preferences across different generations.”
Application in Sweet Treats
These dairy-free and plant-based solutions may be used in a variety of applications, including confectionery, ice cream, bakery, and snacks. The whole range consists of:
- Dark Dairy-free EZ Melt Compound–quick and easy workability with a greater melt point for a variety of applications such as moulding, enrobing, dripping, bottoming, and even panning.
- Dark Dairy-free Compound Chip/Chunk – Perfect for baking cookies and biscuits, but also an addition to trail mixes or other snack preparation.
- For added texture in plant-based or allergen-free ice cream and frozen dairy applications.
- Dark Dairy-free Compound Soft Shaped Chunks—Ideal for brands desiring a customised inclusion to relay a theme or accent to their product.
- Dark Dairy-free Bulk Liquid: Ideal for large-scale moulding, enrobing, drizzling, and bottoming with easy workability.
Innova Market Insights has named “Plant-Based: The Canvas for Innovation” its second top trend for 2021, demonstrating customer demand for animal-free alternatives.
In addition to plant-based formulations, premiumization of confectionery is a new trend that has emerged in the previous year. In August of last year, Barry Callebaut released its Indulgence Playbook, which emphasised the growing popularity of the “dark milk” chocolate trend.
Plantcraft chocolate cookies
Abandoning dairy in confectionery
In recent years, the development of vegan NPD in chocolate and confectionery has accelerated, as formulators create more advanced means of mimicking the creamy texture and flavour attributes associated with the classic delicacy.
Barry Callebaut’s Pathway collection, which is ready to use for a variety of applications such as confectionery, baked goods, cereals, and snack products, was one of the company’s first forays into milk-free chocolate.
Lindt released a vegan chocolate collection produced from oat milk in August of last year, capitalising on the conscience-free pleasure craze. The new chocolate bars are part of the Hello collection from the Swiss chocolate and confectionery firm and are described as “vegan and excellent.”
Galaxy, a chocolate company headquartered in the United Kingdom, has also created a vegan alternative to milk chocolate. At the time, the Mars Wrigley-owned company claimed that a hazelnut paste would produce the smooth and creamy distinctive Galaxy features that customers desired.