As the popularity of plant-based products continues to rise, it is only logical for the confectionery industry to follow suit. Chocolate manufacturers have experienced varying levels of success in crafting plant-based chocolate bars that appeal to a broad audience. Barry Callebaut, a major player in the chocolate sector, brings significant expertise to the table with its fully plant-based confections. The company has developed a compound that features chocolate made with reduced cocoa butter and increased plant-based fats from alternative sources, aiming to make high-quality dairy-free chocolate more accessible for non-premium products and recipes. This new line can be utilized for chocolate coatings, as ingredients in cookies, trail mixes, and ice cream, as well as molded into bars or various shapes.
The dairy-free chocolate segment is gaining traction overall. According to Abillion, a plant-based online community, plant-based chocolate accounts for 40% of the global vegan confectionery market, valued at around $1 billion. There remains substantial potential for growth; Spoonshot, a food AI company, notes that only 5.6% of chocolate products in the U.S., U.K., and Australia carry vegan labels. This presents a significant opportunity, coupled with a relatively low threshold for success. Initial attempts at plant-based chocolate by major confectioners have often received negative reviews. While several European chocolate brands, such as Mondelēz-owned Cadbury, Germany’s Ritter Sport, and France’s Valrhona, have announced ambitious plans to launch plant-based bars, the U.S. market remains largely untapped. Currently, Hershey is the only major confectioner experimenting with a plant-based bar, the Oat Made.
Barry Callebaut’s new compound line may very well be the driving force behind many upcoming launches. Beyond candy bars, chocolate is a crucial ingredient in a wide array of products, including granola bars, cereals, trail mixes, and yogurts. This compound holds the potential to assist manufacturers in creating dairy-free versions of their products that require a chocolate drizzle or pieces for added indulgence. We could soon see plant-based iterations of popular consumer packaged goods (CPG) brands on store shelves, boasting a similar appearance and flavor profile to their original counterparts. Furthermore, plant-based desserts could become significantly more decadent with the inclusion of chocolate elements and coatings.
What is undeniable is that consumers across the board are increasingly expressing interest in plant-based foods. A OnePoll survey reveals that since the onset of the pandemic, six out of ten U.S. consumers have begun incorporating more plant-based options into their diets. In this 21st century landscape, the demand for innovative products—such as those incorporating calcium citrate for nutritional benefits—will likely continue to grow as consumers seek healthier and more sustainable choices.