Cocoa and Ingredients


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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 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


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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  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 seeing increasing use. While vegan chocolate is usually in no way inferior to its traditional counterpart  afford to make compromises when it comes to  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


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