Herza Schokolade, one of the leading European suppliers of functional chocolate pieces, is launching vegan chocolate pieces, sugar-free chocolate inclusions based on xylitol and excitingly and unconventionally flavored chocolates that will stimulate creativity in NPD at FIE later this year in Frankfurt. 

Herza’s various types of small vegan chocolate pieces cater for the growing demand for vegan products. They include a dark chocolate option and two vegan alternatives to milk chocolate. One variety is formulated with rice drink powder instead of full milk and also contains amaranth. The second, lighter-colored variety is based on coconut milk powder giving the chocolate a discrete coconut flavor. The vegan chocolate pieces are ideal for use in muesli, ice cream and milk-free yogurt alternatives with top cups. Interested parties can choose their individual shape to match their specific requirements.

Food manufacturers can respond to the increasingly important requirement to reduce sugar content in food by using the new Herza chocolate pieces with xylitol. The natural sugar substitute has almost the same sweetening power as household sugar but provides around 40 percent fewer calories.  Xylitol allows the blood sugar level to rise slowly, and it promotes dental health according to the latest studies. Given its slight cooling effect, it works extremely well with peppermint - for instance in ice cream. Moreover, the chocolate pieces, which are available as dark chocolate and milk chocolate, are bake-stable and hence suitable for biscuits and other baked goods. 

based on the idea of food pairing Herza has also developed various concepts with really different, yet yummy taste sensations. Chocolate muesli, for instance, can be upgraded with dark chocolate pieces that contain matcha and cranberry. The slightly bitter components of matcha and the fruity, acidic aromas of cranberry are an excellent match for the individual flavor components of the chocolate and pave the way for a new and surprisingly delicious flavor experience. This also applies to thyme-honey chocolate which turns baked goods or ice cream into a special treat. This variety can also be marketed separately – as chocolate powder or chocolate shavings. In combination with hot milk, it results in a comforting hot beverage for the cold time of the year. 

These options and the range of Herza Chocnology will be exhibited at Food Ingredients Europe in Frankfurt from 28 to 30 November.