Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, announced the expansion of its dairy-free chocolate product portfolio. The new Pathway range premiered at this year’s annual Sweets & Snacks Expo in Chicago. 

With consumers demanding more dairy-free options across food categories, Pathway offers a range of dairy-free chocolate solutions, ready to use for myriad applications, including confectionary, baked goods, cereals, and snack products. The Pathway coatings and inclusions offer sweet and decadent flavor profiles that ensure Barry Callebaut customers can create products that respond directly to consumer demand for more dairy-free options, without sacrificing taste. 

The Pathway dairy-free range of coatings and inclusions does not contain any dairy ingredients.  These products are offered in dark and “milk-like” flavors. The “milk-like” products offer a lighter color and “milkier” type flavor profile to mimic as closely as possible the flavor of a milk chocolate.

The new product line is an example of Barry Callebaut’s commitment to product development and innovation that responds to consumer demands. 

“Many consumers are interested in healthier options and have adapted their lifestyles to include more plant-based foods and thereby turning to dairy-free products,” says Laura Bergan, Barry Callebaut director of innovation and market development. “The Pathway coating and inclusion portfolio is a fantastic offering to provide our customer base with alternative options to fit consumers’ demands in the dairy-free space.”  

Barry Callebaut’s Marketing and Innovation team will continue to drive new product development in line with the consumer landscape and the demand for dairy-free, plant-based products across eating occasions.

Barry Callebaut also used the Sweets & Snacks Expo to present its newly published “Consumer Chocolate Sensory Wheel.”  Barry Callebaut’s Renata Januszewska, Global R&D Sensory Methodologies Manager, held a special session to discuss the new sensory language of chocolate. 

The research is based on a new book, called Hidden Persuaders in Cocoa & Chocolate–A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals. It was written by Januszewska, with input from Barry Callebaut’s team of chocolate and cocoa scientists and specialists, and leading global flavor house Givaudan. Officials say the Consumer Chocolate Sensory Wheel is “the first serious attempt rooted in science to create a sensory language for the chocolate industry.”

About Barry Callebaut Group (

With annual sales of about CHF 6.8 billion (EUR 6.3 billion / USD 6.9 billion) in fiscal year 2016/17, the Zurich-based Barry Callebaut Group ( is the world’s leading manufacturer of high quality chocolate and cocoa products from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people. 

The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025, to help ensure future supplies of cocoa and to improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.


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