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Barry Callebaut has launched a new dairy-free plant-based chocolate solution, Dairy-Free Compounds.  The new solution joins the company's range of dairy-free chocolates, nuts, cocoa powders and cacao fruit experience ingredients.  Dairy-Free Compounds provides a versatile solution that is 100% plant-based and dairy-free, offering a range of shelf-stable dark compounds suitable for the confection, snack and bakery categories, as well as dark low melt chunks designed for the ice cream market.  The new range includes: 

• Dark dairy-free EZ melt compound: For molding, enrobing, drizzling, bottoming, panning, and more

• Dark dairy-free compound chip/chunk: For baked goods

• Dark dairy-free compound soft chunk: For plant-based or allergen-free ice cream and frozen dairy 

• Dark dairy-free compound soft shaped chunks: For customised inclusions

• Dark dairy-free bulk liquid: For large scale molding, enrobing, drizzling, bottoming 

“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." She added: "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.”

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