Lindt, known as an indulgent chocolatier, is launching a vegan chocolate range made from oat milk. The latest chocolate bars are part of the Swiss chocolate and confectionery company’s HELLO range and promise to be “vegan and exquisite.” They will initially debut in Germany this November.
“Our Excellence line of high-quality bars with a particularly high cocoa content and intense taste has been offering some products suitable for a vegan lifestyle for several years already,” a spokesperson from Lindt & Sprüngli tells FoodIngredientsFirst.
“We constantly observe current trends in the entire food industry. However, taste and quality are very important to Lindt & Sprüngli in order to meet the high demands of consumers. That is why we pay special attention to the development process. The Lindt Hello line was launched in 2012 and is aimed particularly at a younger or young-at-heart target group. Therefore, the expansion in this range is particularly useful where many consumers are interested in a vegan lifestyle. These bars are aimed at all milk chocolate lovers who are looking for a fine vegan alternative,” the spokesperson adds.
Lindt adds how all products are developed at “great expense” and then extensively tested before they are launched on the market.
Within the product line are the varieties of HELLO Vegan Cookie, HELLO Vegan Hazelnut and The HELLO Vegan Salted Caramel.
“Most important for us is that we will continue to offer our loyal consumers the constant reliable taste and texture, which they expect and love. Oat milk has been proven to deliver just that during the extensive testing phase,” they continue.
The spokesperson also points out how HELLO Vegan “doesn’t only convince as per taste,” but also in terms of sustainable packaging as “it relies on resource-saving grass cardboard.”
Due to the low logistical effort and the purely mechanical processing, large portions of the CO2 emissions can be saved compared to the processing of wood pulp.
Vegan chocolate NPD proliferates
Vegan NPD within chocolate and confectionery has been gathering pace in recent years as the plant-based movement continues to pick up pace, with consumers increasingly turning away from animal-derived products.
Last November, UK-based Galaxy chocolate brand launched its first vegan alternative to milk chocolate. The Mars Wrigley-owned brand said at the time that a hazelnut paste will create the same smooth and creamy signature characteristics of Galaxy sought by consumers.
Barry Callebaut’s Pathway range was launched after consumers demanded more dairy-free options across food categories. Pathway offers a range of dairy-free chocolate solutions that are ready to use for myriad applications, including confectionery, baked goods, cereals and snack products.
Source: Food Ingredients First
