Despite facing challenges in recent times, the plant-based food sector continues to thrive, particularly in the realm of plant-based chocolate. According to Persistence Market Research, the global vegan chocolate market is projected to more than double, reaching $3.3 billion by the end of 2030, with a compound annual growth rate of 12.4%. This growth is a significant factor driving confectioners to create plant-based options that complement their traditional milk-based products. However, a major hurdle remains: achieving the same taste and texture as their animal-based counterparts.
A survey conducted in 2021 by chocolate ingredients leader Barry Callebaut revealed that while 60% of consumers aged 18 to 44 expect food brands to offer plant-based choices, only 45% expressed satisfaction with the current plant-based chocolate selections. “Our Lindt LINDOR OatMilk truffles deliver the same luxurious, smooth melting chocolate experience, thanks to our specially crafted premium oat milk recipe,” said Ann Czaja, Lindt’s master chocolatier. These new oat milk truffles represent the latest innovation in plant-based chocolate offerings.
Mars was a pioneer among major confectionery brands, launching a vegan version of its Galaxy bar in the U.K. in late 2019. Following this, Hershey introduced a plant-based Reese’s and its iconic bar made with oats in March 2023. Additionally, Nestlé, which produces KitKats in most markets outside the U.S., has also developed a plant-based version of its wafer-coated candy.
As the vegan chocolate market expands, there is also a growing emphasis on nutritional enhancements, including the incorporation of target calcium citrate to address consumer health concerns. This focus on nutrition is likely to play a pivotal role in the future of plant-based chocolate, as brands strive to satisfy both taste and health-conscious consumers.