When it comes to satisfying their sweet tooth with chocolate, vegans are limited to enjoying dark chocolate products—but Askinosie Chocolate is challenging this with the release of its first "milk" chocolate bar, the 52% Coconut Milk Chocolate Bar.
In response from demands from its fans for more vegan and dairy-free products, Askinosie Chocolate set out to create an entirely new kind of milk chocolate that would still offer a familiar flavor and texture experience. As Askinosie Chocolate founder and CEO describes: "this bar is really an excellent milk chocolate bar that just happens to be vegan and dairy-free. When people taste it, they have no idea it doesn’t include dairy."
The kosher, gluten-free Coconut Milk Chocolate features a packaging design that spotlights the father-and-son cocoa farmer team from which Askinosie sources its Arriba Nacional cocoa beans.
Coconut Milk Chocolate Bars
Askinosie Chocolate's Non-Dairy Milk Chocolate is Vegan-Friendly
Trend Themes
1. Vegan Milk Chocolate - With increased demand for vegan and dairy-free options, companies have an opportunity to develop innovative plant-based milk chocolate products.
2. Alternative Dairy - As the demand for healthier dairy products continues to grow, companies can explore developing alternative and plant-based dairy products like coconut milk chocolate.
3. Sustainable Sourcing - Consumers are increasingly interested in ethically and sustainably sourced ingredients, presenting an opportunity for food companies to highlight their sourcing practices and differentiate their products.
Industry Implications
1. Food - The food industry can explore developing creative and innovative vegan-friendly chocolate products to cater to the growing demand for plant-based options.
2. Dairy - Dairy companies can develop alternative and healthier options like coconut milk as a dairy substitute to attract more health-conscious consumers.
3. Sustainable Agriculture - Companies can benefit by investing in sustainable agriculture initiatives and highlighting their sourcing practices to meet the growing demand for ethically produced food.