Sweets & Snacks Expo 2022
Barry Callebaut debuts dairy-free organic chocolate for US at Sweets & Snacks Expo 2022
The Group is amplifying its entire, wide-ranging plant-based solution range, Plant Craft, sending a strong signal to the industry and its customers of Barry Callebaut’s commitment to having the most versatile and broad range of solutions to meet consumer needs.
Dairy-free organic chocolate and the entire Plant Craft portfolio caters to the growing demand for vegan and dairy-free solutions within the sweets and snacks industries, and was a trend that was in evidence at this year’s Expo.
The Future of Indulgence
Today’s consumers are more mindful and educated about their purchases and it will be crucial for food manufacturers to consider how their products impact personal and planet health. A recent survey showed that 81% of consumers are seeking chocolates that not only taste great but are also ‘good for me and good for the planet’. This insight was uncovered by Barry Callebaut’s new report, The Future of Indulgence which was unveiled at this year’s Sweets & Snacks Show.
“We have seen an increased demand for plant-based indulgence over the years,” said Steve Woolley, CEO & President Americas at Barry Callebaut Group. “The continuous expansion and innovation in our Plant Craft line, bolstered by our best-in-class manufacturing capabilities, explains why Barry Callebaut is a pioneer in the chocolate industry.”
Laura Bergan, Director of Brand Marketing at Barry Callebaut, said the Sweets & Snacks Expo is the perfect moment to debut its Future of Indulgence report that introduces a new type of indulgence that the Group has seen emerging over the past 18 months.
“Our Plant Craft portfolio adds an exciting dairy-free organic addition to the new opportunity in the world of indulgence,” she told ConfectioneryNews.
“We did some new research and we basically learned that there are three different types of consumer attitudes that consumers can have at any one point in the day or the week ….
“We actually defined three different types of indulgences – the first attitude is all about celebrating life, indulging in an immersive experience called ‘intense Indulgence’.
“Then we have another attitude called ‘live consciously’ and that's a bit more where the consumers intentionally make a decision more about their health and wanting to indulge in a more healthy way.
“And the third one, living a symbiotic life, relates into mindful indulgence. So that’s our triple play and we’ll be going global with this new research in a couple of weeks.”
Barry Callebaut’s dairy-free organic chocolate joins its entire plant-based portfolio including the recently launched dairy-free compound, classic dairy-free chocolates, and cocoa powders as well as the more unique portfolio offerings including the robust range of nut solutions and Cacaofruit Experiences, the pulp, juice and concentrate directly from the Cacaofruit. The Plant Craft range includes solutions for confectionery, bakery, ice cream applications, and beyond.
“The continuous expansion and innovation in our Plant Craft line, bolstered by our best-in-class manufacturing capabilities, explains why Barry Callebaut is a pioneer in the chocolate industry, said Woolley.