A vegan diet is now so much more than a trend, according to HERZA Schokolade. Around the globe, the demand for plant-based alternatives is growing, it says – not just for basic foods but across all food categories, noting that confectionery manufacturers have been promoting their vegan fruit gums for some time now. The consumption of vegan products is on the rise in the chocolate segment, too, HERZA says. But, particularly when it comes to white chocolate, the company claims the offering is rather limited, saying that, up to now, there were no vegan alternatives at all to white chocolate pieces. HERZA Schokolade says that it has now occupied this market niche, with new fat glaze pieces based on coconut butter and vegan milk substitute powders.

HERZA says that its market innovation comes in two different options. The conventional basic 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. The addition of organic matcha gives the organic product, for instance, what the company describes as an interesting green appearance. In contrast, the "Thai" spice mix is said to imbue the conventional option with the mild spiciness of ginger and chilli, a perfect pairing with the coconut flavour.

Thanks to the new coconut butter glaze pieces, HERZA believes that manufacturers can meet the growing demand for vegan products and add exciting flavour experiences to their range. The glaze pieces are said to be 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, according to the company. Another advantage is claimed to be the positive health image of matcha that carries over to the finished products, too, while the "Thai" option is said to promise to be an especially enjoyable experience. It is, says HERZA, a very 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.

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