Barry Callebaut has expanded its North American plant-based portfolio with a dairy-free organic chocolate. The Plant Craft range includes sweet solutions for confectionery, bakery, ice cream applications and other indulgent categories. The company’s portfolio offerings already include a range of nut solutions and Cacaofruit Experiences, which are sweet ingredients formulated using the pulp, juice and concentrate directly from the cacao fruit.

“We have seen an increased demand for plant-based indulgence over the years,” remarks Steve Woolley, CEO & President Americas, Barry Callebaut. A recent survey by the company showed that 81 % of consumers are seeking chocolates that not only taste great but are also “good for me and good for the planet”. This insight was uncovered by the company’s new report, “The Future of Indulgence”.

The chocolate supplier previously released a dairy-free chocolate compound, alongside classic dairy-free chocolates, cocoa powders and low melt chunk options for ice cream. One of Barry Callebaut’s earliest iterations of milk-free chocolate was its Pathway range, which is ready to use for myriad applications, including confectionery, baked goods, cereals and snack products.