With Dairy-Free Compounds, Barry Callebaut has unveiled a 100 % dairy-free and plant-based chocolate solution for the sweet snacking category. This new product joins the company’s North American Plantcraft range of dairy-free chocolates, nuts, cocoa powders and cacao fruit experience ingredients. Made in fully segregated production facilities that do not handle dairy, the portfolio offers a range of shelf-stable dark compounds suitable for the confectionery, snack and bakery segments, with dark low melt chunks options for the ice cream market.

“To support the plant-based revolution, we’re thrilled to introduce our latest offering, Dairy-Free Compounds,” remarks Laura Bergan, Director Barry Callebaut brand. “Recent successful plant-based launches met market demands with a flavour-first mentality, focusing on taste. 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”.