For manufacturers looking to create plant-based chocolate that appeals to consumers, rice has been proving particularly popular. The Beneo Technology Center is giving them a helping hand by developing a range of plant-based chocolate recipes that contain the supplier’s specialty rice ingredients.
By Dr. Bernhard Reichenbach
In the run up to World Chocolate Day on 7 July, this tasty treat was once again in the media spotlight. With 44 % of Europeans saying they are (very) interested in plant-based nutrition, and consumers increasingly being more adventurous with their diets, vegan sweets and plant-based chocolates are now attracting a growing audience. However, taste and texture are still king. With this in mind, the Beneo Technology Center is giving manufacturers a helping hand by developing a range of plant-based chocolate recipes that contain the company’s specialty rice ingredients.
Plants and indulgence can go hand in hand, however delivering on taste and texture are key for manufacturers to achieve repeat purchasing. When it comes to plant-based chocolate, Beneo’s recent global consumer research highlights that more than a third of flexitarian consumers in Europe would like to see more dairy-free chocolate in supermarkets (38 %). Three-quarters of them also say that it is (very) important that dairy-free chocolate has a similar smooth mouthfeel as products containing dairy (76 %).
For manufacturers looking to create plant-based chocolate that appeals to consumers, rice has been proving particularly popular. In terms of the consumer perception of rice as an ingredient, Beneo’s research shows that 73 % of European flexitarians consider it (very) appealing for plant-based bakery and sweets alternatives.
Enabling manufacturers to serve this demand, the company has extended its portfolio of specialty rice ingredients. Its Nutriz range consists of blends of dried rice syrup, rice flour and rice starch that can be labelled as rice powder in Europe. With a light colour and neutral taste, this milk powder replacement is suitable for use in dairy-free chocolate. It enables the development of plant-based cocoa bars providing a nice taste, good snap, smooth mouthfeel and a good melting behaviour.
“World Chocolate Day is yet another reason for us all to celebrate the amazing chocolates that are available around the world”, Rudy Wouters, Head of the Beneo Technology Center, said on the occasion of a tasting of dairy-free chocolates by selected specialist journalists. “For those who are looking for alternatives, we have developed a range of plant-based chocolate recipes that show off the potential of rice as a replacement for dairy. As well as creating stable and creamy textures, this clean label ingredient also delivers a soft, smooth mouthfeel.”
The generic recipes of the two plant-based chocolate samples provided by Beneo for the tasting were revealed to the participating journalists: The (light) brown chocolate contained 42 % sugar, 29 % cocoa butter, 17 % rice powder and 12 % cocoa liquor, while the sugar-free dark chocolate consisted of 47 % cocoa liquor, 45 % isomalt and 8 % cocoa butter. Both samples contained minor ingredients such as emulsifiers. They had a pleasant bite, a mild sweetness and no off-taste.
