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.

"We are collectively still recovering from pandemic-induced isolation and altered routines, and suffering from unprecedented levels of stress," says Rachel Herz, Ph.D., Neuroscientist, and professor at Brown University, and an advisor to the World Taste and Smell Association.

Representing a significant leap forward in plant-based formulation, Cargill will showcase Go!Drop, a   smart fat solution developed by CUBIQ FOODS.

Milk Buds Plus serves up rich dairy taste, delivering a fatty mouthfeel and flavor masking, ideal for a variety of confectionery products, beverages and bakery fillings.

According to a recent Mintel Report on the US milk and non-dairy milk market, 50% of consumers buy real dairy products and 38% of consumers enjoy real dairy along with their alternative dairy purchases.

Both varieties of the versatile plant-based ricemilk are drinkable with a hint of sweetness, and have a very similar texture and mouthfeel to dairy milk.

The California-based subsidiary of one of the world’s top flavor and fragrance companies has unveiled a patented new technology that produces rich-tasting, creamy low-fat foods and beverages – all while reducing reliance on increasingly expensive edible oil additives. 

To attain the coveted clean-label designation, today’s “flavor helpers”—the secondary ingredients needed to mask or block a bitter aftertaste or to enhance a desired flavor (which in turn can mask off notes)—need to be derived from natural ingredients and contain no traces of solvents or similar chemicals.

Launching in January 2022, new Silk nextmilk™ and So Delicious Wondermilk™ are designed to help close the gap between traditional dairy drinkers and plant-based beverage consumers.