6 September 2010 – Swiss chocolate supplier Barry Callebaut has created an alternative to milk chocolate that contains no dairy. The product is created by adding rice powder, inulin and natural flavourings to cocoa liquor and sugar.
According to Euromonitor, the world market for free-from products, including gluten-, dairy-, lactose- and sugar-free, will grow 8.1% in 2010. “We have created a product that is extremely difficult to distinguish from classic milk chocolate, it tastes and looks the same. And there are other convincing arguments to try out this innovation – unlike other vegetable substitutes for milk powder, rice has a neutral taste, is cholesterol-free, easily digestible and has a pure, natural image. That makes this alternative to milk chocolate attractive to many more than just allergic or food intolerant people,” says Hans Vriens, chief innovation officer of Barry Callebaut.
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