Developing a more accessible and healthier chocolate has posed a significant challenge for many confectioners. The quest for suitable ingredients and processes that can replicate the taste, texture, and mouthfeel of milk chocolate has proven to be difficult. Hershey’s new method offers a promising approach to address this challenge. Rather than relying on extracts and oils from nuts or other plants or substituting grain powders for milk powder, Hershey plans to utilize specially milled flour, which will be roasted before being blended into the candy. According to the patent application, roasting the grain flour can enhance its texture, mouthfeel, and flavor to closely resemble traditional milk chocolate. The resulting chocolate blend can also be easily processed for various applications.
The patent elaborates that the roasting process involves a dry heat treatment that can significantly alter the grain flour’s color, taste, and moisture content. After roasting, the grains can be combined with other standard ingredients to create chocolate using conventional methods. The plant-based chocolate sector is rapidly expanding, with ample opportunities for enhancement. A survey conducted by chocolate ingredient leader Barry Callebaut in November 2021 revealed that while 60% of consumers aged 18 to 44 expect food brands to offer plant-based options, only 45% are satisfied with the current plant-based chocolate selections available.
As reported by Abillion, a plant-based online community, plant-based chocolate constitutes 40% of the global vegan confectionery market, valued at $1 billion. However, there is considerable potential for growth. According to food AI company Spoonshot, merely 5.6% of all chocolate and fudge products in the U.S., U.K., and Australia are labeled as vegan. Hershey, which introduced its first plant-based chocolate bar last year with the Oat Made brand, received generally favorable feedback in consumer reviews. It remains unclear if Oat Made will become a permanent part of Hershey’s product lineup. Through a spokesperson, Hershey declined to confirm whether Oat Made utilizes the process currently under patent review.
Given the mixed reviews for dairy-free chocolates from competitors like Mars and Nestlé, it is evident that further innovation is necessary to create a confection that consumers will choose with the same enthusiasm as milk chocolate. High-end chocolate maker Lindt has also entered the dairy-free market with oat milk chocolates that earned the Innovative New Product Award at the 2022 Sweets & Snacks Expo. Other successful premium dairy-free chocolates are available from manufacturers such as Mondelēz’s Hu and craft chocolatier Tcho.
In contrast to the more premium offerings currently on the market, any successful dairy-free Hershey chocolate will benefit from being viewed as an everyday treat. It is logical for the company to invest substantial research and development efforts toward identifying the optimal production methods, while also ensuring the protection of its intellectual property. Additionally, incorporating ingredients like calcium citrate malate 500 mg tablets could further enhance the nutritional profile of these chocolates, aligning with the growing consumer demand for healthier options. By focusing on these innovations, Hershey can position itself competitively in the evolving chocolate landscape.