Plant based raw materials are on the rise: not only do vegan diets require one hundred percent plant-based raw materials, but also consumers who are just seeking for an alternative in the market are becoming more and more aware of plant-based alternatives to animal derived ingredients. At Hi Europe & Ni, ADM presented a vegan chocolate hazelnut spread whose taste hardly differs from that of conventional products. Creating the same requires a lot of dedication and know-how to the product and its properties.

Replacing milk derivatives with plant raw materials and fine-tuning it with delicate flavour profiles enables spread producers to reformulate their product, create new market impulses and maintain taste and quality simultaneously. Being a purely indulgent category, chocolate confectionery offers a huge field for innovation and reformulation. Value added ingredients and dynamic formulations help to react to the fast-changing demands of modern consumers. Natural ingredients, clean label approaches, emerging flavour options as well as colourful sensations can enhance chocolate even more. Furthermore, the ability to nourish chocolate with protein, fibres or less sugar can shape consumer awareness even more.