If you remove the dairy components from milk chocolate to create a plant-based alternative you will face several challenges, and historically, many of the solutions have resulted in the over-use of cocoa butter and higher production costs. Here, two of Palsgaard’s application specialists – Orlando RamÍrez Gómez and Lasse Kolding Sørensen – explain how the company can offer cost-savings for manufacturers of both plant-based and regular chocolate with Palsgaard® AMP and Palsgaard® PGPR. The pair also shine a spotlight on two successful recipes they have created to highlight the versatility and quality of Palsgaard’s expertise in plant-based chocolate.
The plant-based movement is continuing its upwards trajectory and dairy-free chocolate is no exception. Consumers want their favourite chocolate treats available as a plant-based option, but they expect the same quality in both flavour and mouthfeel.
Consequently, the market for plant-based chocolate is a busy one and the sector is now recording 24% annual growth globally1 with Western Europe accounting for more than half (53%) of new chocolate product launches. This is followed by North America with 21% and Latin America with 8%.
Clearly, there’s a lot of activity – and consumer demand – but many dairy-free chocolate recipes contain a large volume of cocoa butter, which producers add to create the desired flavour and texture. The costs of production have historically, therefore, been high.
But Palsgaard now has a revolutionary product offering manufacturers an easy way to eliminate a substantial amount of this cocoa butter from the plant-based recipe, thereby saving costs. And what’s more, Palsgaard claims its product is twice as efficient as lecithin, so it can also deliver cost-savings to manufacturers of regular chocolate.
1Innova Database, CAGR – 2018 to 2020
"By replacing 0.4% of lecithin with 0.4% of Palsgaard® AMP 4455 it is possible to avoid overusing the cocoa butter. Palsgaard’s calculations show that for every MT of lecithin used, this translates into the overuse of as much as five MT of cocoa butter! All this unnecessary overuse can now be avoided by switching to Palsgaard® AMP 4455."
Lasse Kolding Sørensen, Senior Application Specialist, Palsgaard A/S
Another benefit of switching to Palsgaard® AMP 4455 is that it can help manufacturers from a sustainability perspective.
It offers energy savings during production and – unlike lecithin-based recipes – it offers protection against rising raw ingredient prices.
Getting more out of the cocoa beans means companies can produce larger volumes of chocolate. And with environmental concerns growing in importance for both manufacturers and consumers, using less cocoa butter makes a lot of sense.
Sørensen explains: “By replacing 0.4% of lecithin with 0.4% of Palsgaard® AMP 4455 it is possible to avoid overusing the cocoa butter. Palsgaard’s calculations show that for every MT of lecithin used, this translates into the overuse of as much as five MT of cocoa butter! All this unnecessary overuse can now be avoided by switching to Palsgaard® AMP 4455.”
Palsgaard® AMP 4455 and Palsgaard® PGPR 4190 have been tried and tested in several ways and the company’s application specialists have created two recipe suggestions to help manufacturers understand the potential of these products:
The first is a plant-based moulded chocolate, which can be adapted to suit different recipes. The recipe, which uses both Palsgaard® AMP 4455 and Palsgaard® PGPR 4190, is made using sweet rice flour, which provides a moderate sweetness, a light colour and it preserves the pleasant mouthfeel, without a sandy or powdery sensation.
Sørensen says: “Using Palsgaard® AMP 4455 in place of lecithin means less cocoa butter is required in this recipe, and this will keep costs down to a reasonable level. Co-emulsifier, Palsgaard® PGPR 4190 helps ensure the air bubbles can escape, and that the chocolate will fill the mould efficiently to create the perfectly desired shape.”
This recipe was created by Palsgaard for the Latin American market, where a chocolate tablet for creating hot drinks is a popular concept.
Gómez says: “This plant-based recipe has been tested with different plant-based milks, such as rice milk, almond milk and soya milk. It offers good stability, good solubility, no sedimentation and a good mouthfeel and flavour, especially when using almond or soya milk.”
For this recipe, Palsgaard® AMP 4455 was used as the primary emulsifier in place of lecithin, and Palsgaard® PGPR 4190 played a role as the co-emulsifier.
Palsgaard® AMP 4455
Palsgaard® PGPR 4190