#GNatSSE #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
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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.
#GNatSSE #SSE18 New Caramels by Atkinson
Most people know Atkinson Candy for its iconic candy brands, like Chick-O-Stick, Peanut Butter Bar, Slo-Poke, Black Cow and Sophie Mae Peanut Brittle. What many don’t know, however, is that the company has been hand making these and other products at its Texas-based facilities using simple ingredients and heritage recipes since its founding 85 years ago.
“Today, we’re applying this expertise in craft confections to Caramels by Atkinson, our new line of handcrafted caramels made from simple ingredients,” says Eric Atkinson, President.
Available for the fall and holiday seasons, Caramels by Atkinson can be enjoyed in five perennially popular varieties: Caramel Apple, Pumpkin Spice, Vanilla, Gingerbread and Chocolate Peppermint – the perfect flavor companions for falling leaves and chilling winds.
“Our new caramels are a byproduct of many impassioned work sessions. Each recipe was carefully worked and re-worked to achieve an unbeatable balance of flavor, chewiness and a smooth caramely goodness,” says Atkinson.
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As a family-owned company focused on the highest quality confections, Atkinson Candy believes that the best candy is still candy that’s made with real ingredients by real people for all people. Caramels by Atkinson are a testament to that belief.
Atkinson Candy Company has an 85-year history of handcrafting some of the most classic candies still on the market. According to Atkinson, “That’s the unique thing about our business; we’re a true hybrid of tradition and innovation. While we stay true to our traditional roots, we’re still looking for ways to make sensible updates to our brands and recipes that entice younger consumers to come along on the journey with us.”
“With a new 40,000 square foot factory expansion completed, there are a lot of new things happening at Atkinson Candy. We’re leaning in to our future and preparing for the next 85 years,” says Atkinson.
Visit Atkinson Candy Company at booth #1823 during the Sweets & Snacks Expo 2018.
Willy Wonka Rides Again
By Lorrie Baumann
If you’ve ever wondered who’d be cast to play you if Hollywood ever decided to make a movie about your life, you certainly aren’t alone. Brent Davis doesn’t have to wonder: Hollywood already made “Willy Wonka and the Chocolate Factory,” and in the version of that movie that Davis prefers, Gene Wilder played the wildly whimsical and endlessly inventive master of the chocolate factory.
Davis is the President of Davis Chocolate, a company primarily devoted to making private-label chocolate products for other companies. If you need a gluten-free, Paleo-certified chocolate chip for your specialty trail mix snack or you need a single-origin bar sweetened with coconut sugar and named after your company, he’s the man who can do that for you. “They tell us what they want, and we help them get what they need,” Davis says of his customers. “We specialize in making custom recipes.”
The products made in his factory include truffles, chips, chunks and bars – chips and chunks often for the baking industry and many of the truffles for customers who demand organic certification. “There’s not many organic truffle makers out there,” Davis observes.
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Wine also goes very well with chocolate, and Davis Chocolate is now also making Wave Chocolate Sticks for Wine Pairing. These are artisan chocolate cocktail sticks for pairing with wine and cocktails. They’re certified organic, kosher, and vegan. They’re made from single-origin chocolate from Ecuador, which Davis feels is a chocolate that pair exceptionally well with wine, and include only three ingredients: organic cacao, organic sugar and organic cocoa butter. “What we did was match up the sugar levels so that they match a wider variety of wines,” Davis says. One of the reasons he picked chocolate to eat while drinking wine, he says, is “because it’s fun to drink wine.”
Davis has been thinking about chocolate since he was about six years old, although in those days, he’d often take a pass on a chocolate bar in favor of a plate of macaroni and cheese. The problem with the chocolate bar was that if he bought the bar while he was out and about on his bicycle on a hot summer day, he knew that he’d have to eat all of it right away before it melted. He didn’t want to buy a chocolate bar and eat it all at once – he wanted to be able to save some of it for later. Today, when he has to pinpoint the moment that he started thinking about how to make a different kind of chocolate, that’s the memory that comes to mind, and it explains why he has even invented a liquid chocolate bar. “If I had a liquid candy bar, I would have bought this as a kid because then I could eat it anytime I wanted,” he says.
He’s still doing that kind of thinking, now often starting with the thoughts that his customers bring to him. They might ask for chocolate sweetened with coconut sugar because they’re looking for a low glycemic index – that’s a request that Davis is getting fairly frequently these days. “Most of our private label customers come to us with new ideas. We may not know, but, ‘Let’s see what we can do for you,’ … We need to be very diverse,” he says. “One of our specialties is using peanut butter or chocolate chips with coconut sugar…. Or Paleo – there’s a lot of different requests we have. Plus, it’s fun to create things and to stay busy too, of course.”
