What once began as an alternative to “the real thing,” vegan chocolate is blazing its own path with consumers seeking mindful F&B choices. From “alternate world” treats to organic and rose-covered bars, several brands are making dairy-free part of their DNA. 

At ISM and Prosweets 2023, which took place in Cologne, Germany from April 23 to 25, vegan treats were plentiful. As such, industry is rapidly developing solutions for creamier milkless bases and alt-buttery caramels in chocolate and ice cream.

FoodIngredientsFirst spoke with ingredient suppliers ofi, Dr. Otto Suwelack, Sethness Roquette and chocolate brands innovating in the burgeoning vegan category from the show floor.  

The top trend in chocolate 
Vegan is the first trend that stands out when it comes to global chocolate trends, says Naveen Pessani, technical category manager for chocolate and confectionery at ofi. 

“You see a lot of products out there in the market, but a lot is missing from these formats. People expect indulgence from anything they eat, and vegan chocolate hasn’t delivered that so far,” he says. 

But Pessani asserts that ofi seems to have “cracked the code” following a long development process in vegan recipes. 

Using nut-based protein powders from the ofi portfolio, the company developed a milky-like white chocolate with a melting behavior that has been described in a scientific study. 

“We presented this study at a choco-tech event last year and we had a lot of big companies interested that are now making steps in that direction,” Pessani adds. 

The key to vegan development is understanding the milk-mimicking behavior, he says. “once that is understood you can apply it to other types of chocolates.”

And while high percentages of dark chocolate are naturally vegan, Pessani notes the majority of chocolate consumers are in the milk segment.

Fun and funky flavors are also trending in the choco segment, especially with younger consumers, highlights Pessani.

“Warming spices, coffees or teas like Earl Grey go very well in chocolate.” He also cites fruity notes and florals like rose and lavender as excellent choices in vegan and non-vegan chocolate alike. 

Building from the bottom up
Oat and rice bases were prevalent milk replacements in chocolate on the show floor. 

Tapping into novel plant sources, Germany-based ingredient supplier Dr. Suwelack developed a millet extract powder specially for vegan chocolate bases. It is the company’s latest edition to its growing range of vegan products for chocolate. 

“We see the vegan market is growing, and we knew we needed to offer solutions since we are mostly here [at ProSweets] for our dairy ingredients,” says Chiara Magnano at Dr. Otto Suwelack, sales manager of business unit milk and more. 

“We brought the millet ingredient to the market because we wanted to bring something new. It creates a special flavor you can’t achieve with oat or rice.” 

Dr. Otto Suwelack is a 130-year-old company that has just entered the vegan market in recent years. 

In addition to rice, oat and millet bases, the company offers rice and hemp proteins to add caramel-like notes to the final product. 

Roasted, buttery indulgent inclusions 
French caramel supplier Sethness Roquette – which has supplied caramel for 143 years – has also recently stepped into plant-based solutions. 

Its specialty caramels line, launched last year, includes a vegan option for caramel used in chocolate, ice cream or dulce de leche, which typically contain cream and butter. 

“Most of the vegan alternatives on the market are not so good. With this one, we really achieve a caramel taste that is not too different from a non-vegan version,” says Sebastien Castelan, sales and marketing manager at Sethness Roquette. 

Sethness was acquired by Roquette in 2018 and its latest vegan creation leverages Roquette’s pea protein in the formulation. The company also featured its vegan caramel flakes for dynamic inclusions in sweet products. 

Salted caramel continues to be one of the top flavors in confectionery year after year and was widely present at ISM, including in vegan varieties. 

A new category of chocolate 
With the fast-paced growth of dairy-free chocolate in the last years, several chocolate companies have emerged with 100% vegan products.

Otherly is a Scottish vegan chocolate brand that defines itself as a “lifestyle” chocolate. It is based on oatmilk and marketed as a treat that transports consumers into other worlds. Flavors comprise the different “worlds” and come in Salted Caramel (jungle), Sea Salt (ocean), Plain (outer space) and Cold Brew Coffee (city). 

Bulgaria-based Casa Kakau also launched fully vegan. The brand was developed by a husband and wife duo whose son had a severe allergy to cow’s milk. “We quit our corporate jobs to make chocolate with two small children. It was a bit crazy, but it worked because we love doing it.” 

The bean-to-bar craft chocolates are adorned with rose petals and other florals and sold in specialty shops worldwide, including Dubai, the UK and Taiwan. 

Also present at ISM 2023 was HIP, short for Happiness in Plants, an oat milk-based vegan chocolate brand started by Cadbury descendant James Cadbury. The company was a spinoff of Love Cocoa and evolved naturally as people around the office were drinking more oat milk. 

Netherlands-based Love Chock was also present at the trade fair, with its vegan and organic chocolate bars. Its newest line taps into moments of wellness and moods, with names like Spirit, Soul, Bliss and Passion. 

Twei Sturm, business development manager for France and International at Love Chock says she believes animal welfare is the main reason consumers are reaching for more vegan products. 

Last year, Love Chock company moved to a factory that is 100% vegan, underscoring its core identity as a milk-free brand. 

Vegan ingredients for a sweet plant-based world
Suppliers are continually innovating to bring more options to dairy-free chocolates. Earlier this year, Cargill added sunflower kernel and rice syrup powers to its ExtraVeganZa line.

Beneo came out with a tempered snap ingredient from rice for maximum texture likeness to milk chocolate.