• The chocolate industry develops products adapted to new trends in the global consumer market. In order to be successful in the field, companies must take into account the trend that is gradually taking over the field of public catering.
"Plant Based" it has become, as a global trend, a way of life for an ever-increasing number of the Planet's inhabitants. It is even believed that this will be the major feature of the food of the future.
Un TasteTomorrow article underlines the importance of raising awareness of this movement worldwide. Companies invest more and more in research in order to be able to offer products on the market "plant-based", but which retain the characteristics of conventional products.
The chocolate industry was among the first to understand that the consumer's attraction to the products "plant-based" it's not just a passing fad. And, as chocolate is the choice of many for moments of indulgence, manufacturers are innovating and launching on the market profile tablets Chocolate tasty, healthy and... "plant-based".
1. Nucao – chocolate with "added value"
Chocolate good for the consumer and friendly to the environment? May! nucao, the chocolate bar produced by a German company and winner of the title of "best vegan chocolate bar" in the Vegan Food Awards, supported by PETA Germany, promises the best flavor, top quality ingredients and no empty calories. If to the fact that it is "plant-based", add plastic-free packaging and planting a tree for every chocolate bar sold, the mission of the manufacturing company is truly special and important in the fight to protect the Planet.
2. Booja Booja – Vegan Chocolate Truffles
Before this global trend took off, as early as 1999, vegan chocolate truffles appeared boo boo boo, produced by a company in Norfolk, England, followed later by Booja Booja vegan ice cream.
In an interview for greenscents.co.uk, Simon Middleton, the British company's representative, says that Booja Booja's vegan product portfolio includes 12 varieties of vegan chocolate truffles, with the most unusual flavor being truffles "Rhubarb & Vanilla Fool," a novel combination of rhubarb and vanilla. Simon Middleton also tells us that consumer favorites remain the first vegan truffles created by the company's founder, "Hazelnut Crunch", or "Booja Classic" as he nicknames them.
3. Nohmad – raw, paleo and vegan chocolate
The American company's approach to producing vegan chocolate Nohmad he distances himself from traditional ways. And that's because it uses organic raw cocoa, minimally processed ingredient obtained from beans cocoa fermented, dried and ground into a paste. Raw cocoa is rich in antioxidants and has a low sugar content. At the same time, it helps to improve well-being, through the important content of magnesium and tryptophan.
4. Pascha – the snack that spoils you
Chocolate of a Pascha is developed by an American company that characterizes its product as straight "an escape from everyday stress, in an oasis of peace and happiness". And they offer all this in a vegan and healthy chocolate bar!
Pascha is produced from Criollo cocoa beans, organic, with a fine aroma, grown in the foothills of the Andes Mountains. It is obtained by the method called "Bean to Bar At Source", which means maximum freshness of the cocoa beans, which are harvested, then quickly transported to the factory for processing into chocolate. Pascha sugar-free chocolate bars are sweetened with stevia, and other varieties contain only 4 grams of sugar per serving.
5. Hip Chocolate – creamy oat milk chocolate
Based on oat milk, creamy chocolate Hip is of British origin. To achieve its desire to produce the creamiest vegan chocolate on the market, the British company, founded by James Cadbury, a descendant of the famous John Cadbury, decides to use oat milk.
Hip Chocolate comes in several versions such as “Salted Honeycombor "Salted Caramel" and "Gingerbread", but the most interesting is the white version, called "White Berry Crunch", which has become a consumer favorite ever since it appeared on the market.
Article written by Gabriela Dan, Editor of Arta Albă
Read on White Art and: Recipe – Caprese Cake
