To support consumers who are looking for vegan-friendly confections, Barry Callebaut launched new dairy-free chocolate products, including a Dairy-Free Plant-Based High Protein Coating. The new release from the chocolate and cocoa manufacturer contains 20% protein from pea protein as the main source.
During the BC LIVE webinar series, Barry Callebaut also introduced a new Plant Craft Dairy-Free "Milk-Like" Chocolate with the same consumer segment in mind. These new products have the potential to be integrated into products that are meant to appeal to the vegan, keto and paleo consumers who are searching for functional, better-for-you confections.
Quickly, vegan chocolate is moving into the mainstream, as seen with a variety of unique new dairy-free chocolate bars, baking chips, snacks and beyond.
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What Makes This Trend Stand Out
- Plant-based Protein Coatings
- Opportunity to develop new plant-based protein coatings for vegan, keto and paleo consumers.
- Dairy-free Chocolate
- Opportunity to innovate with dairy-free chocolate products for health-conscious and vegan consumers.
- Functional Confections
- Opportunity to create functional confectionery products that cater to health-conscious consumers seeking better-for-you treats.
Sectors Adopting This
- Food Manufacturing
- Food manufacturers can create new and innovative plant-based coatings and dairy-free chocolate products to meet the demands of health-conscious consumers.
- Confectionery Industry
- The confectionery industry can develop new functional confectionery products for consumers who want healthier treats.
- Vegan Food Industry
- The vegan food industry can expand its offerings with new dairy-free chocolate products that cater to consumers who follow a plant-based diet.
