#SSE18 Barry Callebaut Expands Dairy-Free Chocolate Portfolio with New Pathway Range

Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, is expanding its dairy-free chocolate product portfolio. The new Pathway range will premiere at this year’s annual Sweets & Snacks Expo in Chicago, Illinois on May 22-24, 2018. With consumers demanding more dairy-free options across food categories, Pathway offers a range of dairy-free chocolate solutions, ready to use for myriad applications, including confectionary, baked goods, cereals, and snack products. The Pathway coatings and inclusions offer sweet and decadent flavor profiles that ensure Barry Callebaut customers can create products that respond directly to consumer demand for more dairy-free options, without sacrificing taste. The Pathway dairy-free range of coatings and inclusions does not contain any dairy ingredients. These products are offered in dark and “milk-like” flavors. The “milk-like” products offer a lighter color and “milkier” type flavor profile to mimic as closely as possible the flavor of a milk chocolate.

The new product line is an example of Barry Callebaut’s commitment to product development and innovation that responds to consumer demands. According to Laura Bergan, Director of Innovation and Market Development at Barry Callebaut, “Many consumers are interested in healthier options and have adapted their lifestyles to include more plant-based foods and thereby turning to dairy-free products. The Pathway coating and inclusion portfolio is a fantastic offering to provide our customer base with alternative options to fit consumers’ demands in the dairy-free space.” Barry Callebaut’s Marketing and Innovation team will continue to drive new product development in line with the consumer landscape and the demand for dairy-free, plant-based products across eating occasions.

Barry Callebaut at Sweets & Snacks 2018

To learn more about the Pathway range and see the inspiring chocolate experiences of tomorrow, visit the BC STUDIO at the Sweets and Snacks Expo. At the BC STUDIO, ingredients are combined with expertise and passion for developing the chocolate experiences of tomorrow.

At the Sweets & Snacks Expo, Barry Callebaut will also be presenting its newly published ‘Consumer Chocolate Sensory Wheel’ at the Discovery Theater on May 22 from 10:00 a.m. – 10:30 a.m. Join Barry Callebaut’s Renata Januszewska, Global R&D Sensory Methodologies Manager, to discover the new sensory language of chocolate. Based on a new book ‘Hidden Persuaders in Cocoa & Chocolate – A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’, written by Januszewska, with input from Barry Callebaut’s team of chocolate and cocoa scientists and specialists, and leading global flavor house Givaudan, the Consumer Chocolate Sensory Wheel is the first serious attempt rooted in science to create a sensory language for the chocolate industry.