US division of Barry Callebaut unveils dairy-free compounds for confectionery and bakery
Barry Callebaut’s US division has made major plant-based product strides as it releases an extended new series of dairy-free compounds designed for confectionery and bakery ranges, reports Neill Barston.
Its emergence comes amid considerable wider market focus on devising ranges perceived to offer a healthier option for consumers, with the Swiss-headquartered business continuing to expand its presence within the segment.
As the company revealed, its latest offering joins its existing North American Plantcraft range of dairy-free chocolates, nuts, cocoa powders, and cacaofruit experience ingredients. Offering a wide selection of sustainable, dairy-free and plant-based ingredients, Barry Callebaut has product solutions that satisfy the growing demand for plant-based solutions, particularly among millennials and centennials.
The Barry Callebaut Brand’s new Dairy-Free Compound introduces a versatile, new solution set 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 dark compound suitable for the confection, snack and bakery segments, with a dark low melt chunks offerings for the ice cream market. The full range includes: Dark Dairy-free EZ Melt Compound (below) – 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 series such as cookies and are also a decadent addition to trail mixes or other snacks.
It also includes Dark Dairy-free Compound Soft Chunk – designed for plant-based or allergen-free ice cream & frozen dairy applications for added texture, Dark Dairy-free Compound Soft Shaped Chunks -ideal for brands desiring a customised inclusion to relay a theme or accent to their product, plus Dark Dairy-free Bulk Liquid – developed for larger scale moulding, enrobing, drizzling, bottoming with easy workability.
With these dairy-free and plant-based solutions, the application possibilities are endless for confectionery, ice cream, bakery & snacks. Food manufacturers can elevate their brands and expand their product lines with indulgent plant-based creations that meet today’s increasing demand for vegan and plant-based options.
“To support the plant-based revolution, we’re thrilled to introduce our latest offering, Dairy-Free Compounds,” 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.”
