Formulating in the competitive category of chocolate confectionery has never been so demanding. With an uprising in clean label, organic products and a continual trend growth for consumers making vegan dietary choices, can you afford to not be diversifying your recipes to reach this evolving audience?
Perhaps not, but how do you bridge the gap between formula and flavour?
Oat and Millet Syrup Powders.
Oat and Millet Syrup Powders are produced for the food industry through natural hydrolysis to create a syrup, and then dried into a powder. These uniquely functional ingredients provide a vegan alternative sweetener and milk replacement that is available in organic quality and is, above all, suitable for clean labeling.
With numerous potential applications, one highly effective use-case is with vegan chocolate.
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Oat Syrup Powder has a unique cereal taste adding flavour, colour and texture. It is also the perfect alternative to sugar and glucose syrup. For a more neutral taste, the Millet Syrup Powder will be your preferred option.
What if your product already contains oat flakes? Oat Syrup Powder will preserve the quality of your product and provide coherent and clear labelling that will reassure the consumer.
Perfectly suited for granola, cereal bars and cookies, powder bases can also be used to replace milk in drinks, yoghurts, ice creams and desserts. But best of all, vegan chocolate.
That’s not all – when we say chocolate, we don’t just mean milk chocolate, we mean ALL chocolate including white and dark formulations.
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Lactose Free
Vegan
Gluten Free
Our supplier is a pioneer in the European organic sector with over 30 years of track record. With unique expertise in cereal hydrolysis, their products are derived from an entirely mechanical process that is clean, simple and chemical free.
This means it is possible to preserve as much of the natural characteristics of cereal as possible; taste, colour, and nutritional content.
Available in 25 kg bags.
Of course your own recipe formulations will taste much better, especially when in the hands of the consumer, but you get the idea.
The functionalities of the dry syrups really are impressive, most notably as a replacement of dairy and emulsification ingredients such as lecithin and milk powder. For a truly vegan alternative that offers bulk, emulsification and sweetness you’ve got it all with Oat and Millet Syrup Powders.
Samples of both the powders and chocolate available from our team.
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