At trade fair BioFach 2018, which takes place from 14 to 17 February 2018 in Nuremberg, Herza Schokolade will present a series of new products that take up the latest nutritional trends. The focus is on the new vegan range of organic chocolate, the extended range of organic yoghurt chocolate and the new purple range. The chocolate pieces enhance the flavour, enjoyment and appearance of muesli, ice cream, baked goods and snacks. Trade visitors can find out more about the advantages and applications on the Herza stand 9-335 in Hall 9.

Herza has developed various types of small vegan organic chocolate pieces to meet the growing demand for vegan products. They include dark chocolate cubes and two vegan alternatives to milk chocolate. They can both be labelled soya-free and lactose-free. One variety is made with rice milk powder instead of full milk. Hazelnut paste and tigernut semolina round off the flavour whereas puffed amaranth gives the chocolate a slightly roasted note and a decent crunchy bite. The company offers this option as chopped chocolate pieces. The second lighter coloured variety, available as small leaves, has a coconut milk powder base which imbues it with a discrete coconut taste. The vegan organic chocolate pieces are suitable for baked goods and baking mixes as well as for vegan ice cream.

Two new types of organic yoghurt chocolate also guarantee a fresh flavour sensation in snacks or ice cream. The double leaves, made from organic whole milk chocolate and organic strawberry yoghurt chocolate, contain powdered organic yoghurt and organic strawberries. In this way, they offer a fruity-fresh flavour experience. The two-colour optic is an added extra. The organic yoghurt chocolate leaves made from Greek-style yoghurt with honey and the popular ancient cereal quinoa are completely on trend, too.