bake - March/April 2020 - 42

department
chocolate
& decorating

Going Dairy-Free
The launch comes at a time when sustainability-conscious

announced its latest innovation that will satisfy the growing

consumers are increasingly adopting a 'flexitarian' or 'freegan'

demand for plant-based indulgence, particularly among millen-

lifestyle - navigating seamlessly between plant-based prod-

nials. The company's new 100% dairy-free 'M_lk Chocolate' is

ucts one day and animal products the next. For instance, in the

part of a 'Plant Craft' Indulgence range that includes chocolate,

United Kingdom, a 2019 YouGov study found that while only

cocoa, nuts, and fillings to decorations.

1% of consumers classify as vegan, 14% of the population have

The new dairy-free 'M_lk Chocolate' is creamy, milky, and has
the typical milk chocolate flavor and texture. It is made with an

adopted a plant-based diet one or more days a week.
Millennials and Generation Z want to live a happy, healthy life,

ingredient of natural origin, exclusively available to Barry Calle-

in symbiosis with the world around them. They want food and

baut. It took a Barry Callebaut R&D team two years to develop

drinks that are tasty and good for them, and also good for the

this innovation.

planet and its people. Chocolate products are going natural to

"The next generation of consumers is looking for experi-

satisfy these desires.

ences that are tasty, good for them and good for the planet.

Last year, Barry Callebaut introduced Bensdorp Natural Dark

With that in mind, we aim to accompany the industry in this

- a flavorful, 100% natural, dark cocoa powder - at the Interna-

plant-based revolution," says Pablo Perversi, chief innovation,

tional Baking Industry Exposition.

sustainability and quality officer and head of gourmet at Barry

The product enables food manufacturers to deliver a rich and

Callebaut. "With more than 175 years of experience in master-

chocolaty flavor in all major applications while offering a clean

ing chocolate, creating indulgent experiences is at the heart

label. Bensdorp Natural Dark's alkali-free processing gives it

of what we do. Through this innovation, we're proud to offer

the rich flavor and the deep, dark color consumers prefer while

chocolate creations with all of the creaminess consumers love,

remaining completely natural.

100% dairy-free."
To bring these plant-based products to market, Barry Cal-

Natural Dark has a much wider range of applications than
other natural cocoa powders due to its rich, chocolaty flavor

lebaut has developed dairy-free production facilities, including

and premium dark brown color. The taste palate is a mix of

a state-of-the-art chocolate factory opening in Norderstedt,

roasted cocoa, spices, and a hint of dried fruits giving way

Germany, in 2021 that will have an annual production capacity

to warm notes that blend well with toasted aromas, such as

in the tens of thousands of tons.

coffee or pecan nuts.

BARRY CALLEBAUT

In February, premium chocolate manufacturer Barry Callebaut

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