The Ritter Sport Without Moo is arriving in the UK to provide consumers with a way to satiate their craving for chocolate in a plant-based, dairy-free manner. The chocolate bar is crafted with four all-natural ingredients including sugar, cocoa butter, a minimum of 50% cocoa from Nicaragua and almond paste. These ingredients to provide a satisfying flavor and texture that perfectly mimics conventional chocolate, and could help to sway curious consumers seeking to try out a plant-based diet.
Head of Marketing at Ritter Sport UK & IRE Katy Clark commented on the new Ritter Sport Without Moo bar saying, "There’s everything to play for with vegan-friendly chocolate. We know, as a nation, how much we adore milk chocolate. We’re therefore excited to add Vegan Without Moo, to our range of popular accidently vegan bars. We’ve spent a lot of time ensuring we deliver the milk chocolate taste our consumers want, just without the moo. We’re sure that they’ll love it as much as we do."
Plant-Based Dairy-Free Chocolates
Ritter Sport Without Moo Has Arrived in Time for Veganuary 2022
Trend Themes
1. Plant-based Chocolate - Opportunity to cater to the growing demand for plant-based options in the chocolate industry through natural and innovative ingredients.
2. Dairy-free Sweets - Opportunity to cater to the increasing number of consumers seeking dairy-free food options due to health or ethical concerns in the confectionery industry.
3. Accidentally Vegan Products - Opportunity to promote and market accidentally vegan products to appeal to a wider audience, including those who are curious about plant-based eating but still want familiar-tasting treats.
Industry Implications
1. Confectionery Manufacturing - Innovation opportunities in the sourcing and utilization of plant-based ingredients for confectionery products to address consumer demand for healthier and more ethically-conscious sweets.
2. Food Retail - Opportunity for food retailers to create a dedicated section for plant-based and dairy-free snacks to cater to the growing number of consumers seeking such products.
3. Product Completions - Opportunity for completions programs to develop plant-based and dairy-free chocolate formulations as a solution to meet the consumers' demands and preferences for sustainable and healthy foods.