The demand for vegan products has risen sharply in recent years and the rise is expected to continue. Many consumers are reducing their consumption of foods of animal origin to prevent animal suffering and to live a more sustainable and healthier life. This trend has also made an impact on the chocolate industry.
According to a report by Grand View Research, the global market share for vegan chocolate is expected to reach USD 1.41 billion by 2027 with an annual growth rate of 14.8%. WDS explains some of the special demands placed on raw materials, recipes and confectionery machines.
The most obvious difference between vegan chocolate and conventional chocolate lies in the ingredients. With a cocoa content of over 60%, dark chocolate is typically vegan by nature. In conventional milk chocolate, milk powder is responsible for creating the delicate melting sensation when the chocolate is consumed. Vegan chocolate, on the other hand, is made exclusively from plant-based alternatives. Achieving comparable taste sensations requires not only a careful selection of raw materials, but also adjustments to the recipes and manufacturing processes. This is why flavour, the most important factor for a repeat purchase, is the focus of product development. Popular alternatives to milk powder include oat, almond, coconut or rice milk in powder form. Alternative sweeteners, such as agave syrup or coconut blossom sugar, are also sees increasing use. While vegan chocolate is usually in no way inferior to its traditional counterpart in terms of flavour, manufacturers also cannot afford to make compromises when it comes to product diversity. Whether trendy flavours like seasalt caramel and cookie dough or classic additives like nuts and almonds – just as with conventional chocolates, the possibilities are almost endless.
Due to their lack of dairy products, vegan chocolates are lactose-free. And the available selection of gluten-free as well as nut- and soy-free varieties is also growing, making vegan chocolates attractive to consumers with intolerances and allergies. During processing, high-quality chocolates exhibit a certain particle size distribution and good contraction properties, while their sensory properties include a characteristic melting behaviour, snap and shine. These properties are also usually decisive for consumer acceptance of vegan chocolates. Consumers are also placing ever greater value on the origin of the ingredients and the conditions under which they are produced. Due to growing consumer awareness, therefore, fair trade certifications and transparency in the supply chain are key issues that have come to increase appeal of vegan chocolate.
Winkler und Dünnebier Süßwarenmaschinen (WDS) provides support from the initial product idea through to implementation in production. Extensive trials are carried out to determine the necessary parameters. Those that are important for determining the quality of the products later on include, for example, the diameter of the pistons, the design of the nozzle plate and the necessary vibration and cooling times. During implementation on a large-scale plant, the product is configured with the help of confectionery technologists. WDS chocolate plants enable almost limitless combinations of shapes, fillings and colours.
Our flexible and customised plant technology makes it possible to produce nearly any product, from simple tablets to complex pralines, products made with the One-Shot or Triple-Shot method, and products with or without fillings and ingredients.
This allows you to respond swiftly to the demanding market at any time and offer the products demanded by retailers and end consumers. When manufacturing vegan chocolates, measures must be taken to avoid cross-contamination. Here, the strict separation of production lines and special cleaning procedures and checks are essential.
Vegan chocolate has clearly developed from a niche product to an important segment in the chocolate industry. The increasing demand for sustainably produced food is driving innovation in production and plant technology. Despite the challenges involved, vegan chocolates offer growing potential for manufacturers and a sensible alternative for consumers who are unwilling to compromise on flavour.
