Ingredion Incorporated has made two new additions to its plant-based portfolio produced at the company’s new pea protein manufacturing facility in South Sioux City, Nebraska.

Endangered Species Chocolate has introduced a collection of 75% Dark Chocolate bars and baking chips made with oat milk and without sugar alcohols or sweetener substitutes.

Happi chocolate is made with gluten-free oat milk and rice syrup, promising a rich and creamy taste with no undesirable ingredients.

Interest in plant-based confectionery products continues to grow, according to new research from Innova Market Insights.

SmartSweets has launched Sourmelon Bites, a low-sugar, plant-based take on the classic gummy watermelon slices.

Endangered Species Chocolate (ESC) and Lily’s have both launched baking chips to meet the needs of consumers looking to avoid dairy and high sugar content, respectively.

Barry Callebaut Group has launched two new dairy-free chocolate products to better serve consumers seeking vegan confectionery options.

KOHLER Original Recipe Chocolates has launched a new line of protein bars and revamped its existing chocolate bar line.

Despite being at home for the majority of the past few months, and wanting to indulge in comforting sweets and treats, consumers still have a focus on eating healthily.