IFT 2017

Protein yet to plateau in chocolate confectionery, says Barry Callebaut

Barry Callebaut's protein products are a small but growing portfolio.

Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving. 

This high protein coating is available in dark, milk, and white chocolate flavors, in addition to yogurt flavored compounds, and they can be used in applications such as cookies, snacks, and energy bars.

Speaking with ConfectioneryNews at IFT recently in Las Vegas, director of innovation and market development at Barry Callebaut, Laura Bergan, said, “When you see protein chocolate in the market place, you see more what we call ‘compound product’, not a pure chocolate,” because it gives some benefits such as higher milk content and it lasts longer in distribution.

Protein varieties

The chocolate confectionery market has seen a trend of adding protein as a key ingredient, Bergan said. That is the main reason why Barry Callebaut decided to expand its protein portfolio even though it only contributes a small percent of the company’s overall business.

She said FortiPro contains whey protein primarily, but it also offers blends of plant-based protein as well depending on the customer's demands.

“Protein is definitely an area where we develop resources towards as we see how long the ingredient has been sticking around,” Bergan said. “To some degree, the protein market is starting to plateau a little, but now, given the switch to plant-based protein, it’s still going forward.”

Barry Callebaut said its FortiPro is currently produced at several plants including the ones in Philadelphia; Pennsauken, New Jersey; Vermont, and Canada.

Formulation challenges with flavor and texture

Bergan mentioned that whey protein powder could change the flavor and texture of chocolate, so Barry Callebaut’s R&D needs to find the appropriate cocoa powder as a complement.

The right cocoa powder “either masks a little bit of the protein flavor or gives it a more optimal flavor profile,” she said. “From a texture standpoint, it can never be the same as a Belgian chocolate, so it has to pair with other ingredients in an application.”

Barry Callebaut also uses different types of sweeteners for its protein chocolate coating as they do not contain added sugar. “Foods are going to be more natural, so we’re doing things with stevia,” Bergan said.

Barry Callebaut recently reported its revenues for the nine-months of fiscal 2016/17 have grown by 2.9% despite declining sales volumes in the global chocolate market.

Related News

Barry Callebaut to produce Côte D’Or chocolate. Pic: Belgianchocs.com

Barry Callebaut completes acquisition of Mondelēz’s Côte D’Or plant

American Almond has opened its new New Jersey facility. Pic: American Almond

Barry Callebaut-owned American Almond’s new facility opened in New Jersey

Barry Callebaut again defies global chocolate declines with revenue growth in first nine months of fiscal 2016/17. Photo: Barry Callebaut

Barry Callebaut revenues grow with Mondelēz and GarudaFood deals

New uses for protein compound coatings beyond granola bars, says Barry Callebaut. .©iStock/manaemedia

High protein chocolate coatings moving to trail mixes & clusters: Barry Callebaut

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.