Plant-based special edition
Barry Callebaut adds Dairy-Free Compounds to its US Plantcraft portfolio
Barry Callebaut's Plantcraft range include dairy-free chocolates, nuts, cocoa powders and cacaofruit experience ingredients, the new Dairy-Free Compound introduces a versatile solution that’s 100% plant-based and 100% dairy-free.
Made in fully segregated production facilities that do not handle dairy, the portfolio offers a range of shelf-stable compounds suitable for the bakery, confection and snack segments, and low melt chunk offerings for the ice cream market.
The full range includes:
Dark Dairy-free EZ Melt Compound – easy workability and a higher melt-point for a variety of applications including moulding, enrobing, drizzling, bottoming or even panning.
Dark Dairy-free Compound Chip/Chunk – for baked goodies such as cookies and a decadent addition to trail mixes or other snacks.
Dark Dairy-free Compound Soft Chunk – ideal for plant-based or allergen-free ice cream and frozen dairy applications.
Dark Dairy-free Compound Soft Shaped Chunks – a customisable inclusion to relay a theme or accent.
Dark Dairy-free Bulk Liquid – for large scale moulding, enrobing, drizzling, bottoming with easy workability.
“To support the plant-based revolution, we’re thrilled to introduce our latest offering,” said Laura Bergan, director Barry Callebaut Brand. “Recent successful plant-based launches met market demands with a flavour-first mentality, focusing on taste.
“At Barry Callebaut, we’ve taken the plant-based opportunity to a new level, elevating products on indulgences that happen to be plant-based. We’re excited to see the industry expand product lines and introduce new innovative creations to cater to everyone’s lifestyle choice, across different generations.”
