Leading manufacturer of high-quality chocolate and cocoa products Barry Callebaut has introduced its new offerings in its Plantcraft line of plant-based ingredients. These dairy-free products are part of its North American product portfolio, which are manufactured in wholly segregated facilities that do not handle dairy.
Included are dark compounds that are shelf-stable and perfect for confection, snack, bakery and ice cream applications.
The Dark Dairy-free EZ Melt Compound features a higher melting point for molding, drizzling, while those looking into large scale applications for drizzling and enrobing should consider the Dark Dairy-free Bulk Liquid. Dark Dairy-free Compound Chip/Chunk can be incorporated in baked goods and trail mixes, while the Soft Chunk variant is best for frozen dairy and allergen-free ice cream. Barry Callebaut also offers the Dark Dairy-free Compound Soft Shaped Chunks, which can be molded and customised according to a customer’s needs.
“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 flavor-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.”