Designing a plant-based chocolate bar or other chocolate product might sound like an easy task, but it is not just about replacing the dairy ingredients with plant-based alternatives. It is a fine-tuned science where close attention to detail and passion for success is vital to creating delicious, sustainable products that closely replicate their mainstream counterparts.
Milk and other dairy ingredients have several characteristics that heavily impact a chocolate product. Consumers recognize and love the creaminess and milky flavor tones, but each ingredient also contains physicochemical characteristics that can be challenging to replace.