Launches of plant-based products have significantly increased across all sweet categories to keep pace with increasing consumer demand for healthy and indulgent products. This comes as the growing interest in plant-based ingredients pushes plant-based eating from trend to food revolution status.

Iconic indulgent brands like Magnum (2019) or Galaxy (2020) have introduced new plant-based products with indulgence at heart. This is growing the category from its niche into the mainstream.

Meanwhile, chocolate and cocoa giant Barry Callebaut is ramping up its “Plant Craft” range of vegan and dairy-free indulgent chocolate, cocoa and nut products for food and beverage manufacturers.

Earlier this year Barry Callebaut launched a 100 percent dairy-free milk chocolate coined “M_lk Chocolate” as part of Plant Craft, which has been developed to satisfy the growing demand for plant-based indulgence, particularly among Millennials and Gen-Z’s. It is part of a wider portfolio of Plant Craft products ranging from chocolate, cocoa, nuts, and fillings to decorations.

“Plant-based products are definitely fitting the needs of the younger generation – the Centennials. They look for products that are good for them and good for the planet. Good for them from a nutritional point of view, but most importantly good in taste," Camille Lannoy, brand development manager at Barry Callebaut, tells FoodIngredientsFirst. 

“Barry Callebaut developed the new 100 percent Dairy-free m_lk chocolate, a chocolate with the milk chocolate taste consumers love, made from plants only,” she explains.

“Consumers do not necessarily understand why the ‘may contain milk’ statement is present on the pack of vegan products, and that for retailers, the fewer allergens on pack, the better. To make this complex matter simpler, as part of Plant Craft, Barry Callebaut developed a range of dairy-free products that do not contain any detectable dairy.”

Lannoy will further detail the Plant Craft range during the forthcoming webinar – How to create indulgent Plant-based treats – on October 1. She will be joined by Joël Perriard, chef chocolatier at Barry Callebaut.

Texture and indulgence
Texture is a big component now in the plant-based space as globally more consumers are recognizing its influence. Texture is becoming a unique selling proposition for brands and companies who foster their creativity in texture – and this is showing up in NPD.

“When it comes to indulgent food, taste and texture are very important, and this is what we are looking for when developing plant-based products. When creating a plant-based product, I really like using nuts – they are so diverse and bring a very nice combination of flavor and texture,” Perriard, tells FoodIngredientsFirst.

While showcasing his signature plant-based recipes during the webinar, Perriard will share his take on texture and flavor elements that are key to a truly indulgent experience. He will also provide culinary recommendations to enhance taste and texture in plant-based products – all in a kitchen setting.