HOW TO

START WITH

NXT
plant-based, vegan & dairy-free production
 CRAZY ISN’T IT?
HOW FAST THE WORLD IS CHANGING?
With our health, the climate and the planet at the heart of conversations around the
world, many of us re-think how we can live, eat, produce and consume better. In our
profession too.

SO WHAT IS THE NEXT GENERATION OF INDULGENCE THEN?

Today, all eyes are on vegan and dairy-free pastry and confectionery! What started 2, 3
decades ago as a niche movement, has become the fastest-growing food category. Simply
because consumers know that avoiding ingredients from animal origin more often, makes
a difference. What’s more: chefs can now create vegan cakes, desserts and bonbons that
are as tasty and indulgent as the traditional ones, yet with ingredients that are better for
our wellbeing, and our planet.

But where to begin? Creating vegan patisserie and confectionery is almost like starting
over: we need to replace ingredients we’ve been using for generations, like eggs, dairy,
butter, milk and cream. To quote our colleague chef Phil Khoury: ‘When you create vegan
patisserie, you’re pretty much on your own. There is no guide on how to do it.’.

THANKS TO ALL OUR COLLEAGUES

WHO CONTRIBUTED TO THIS GUIDE: NOW THERE IS!
This guide is your introduction to vegan and dairy-free. It brings you the know-how and
some useful tools to organise your kitchen. In our second book – the inspirational guide –
you’ll have access to a chest of tested, working and delicious vegan recipes: from ganaches
to mousses and glazes. With vegan ingredients, you can find around the corner.

With our NEXT dairy-free chocolates and these two guides, you now have a complete
solution. Without making any compromise on great taste and indulgence. We hope you’ll
enjoy making and exploring vegan and dairy-free as much as we did. It is the tastiest way
towards a better future.

Vegan love from the Callebaut chefs

2 3
 “Making vegan pastries requires know-how
that is new to many chefs. At first, that can feel
overwhelming. But you just have to try and
push through.
Once you get the principles, it’s actually very
rewarding. Especially when the compliments
of your customers start coming in.”
MARIKE VAN BEURDEN - VEGAN PASTRY CONSULTANT

4 5
 WHY ARE
VEGAN AND There are different reasons for the growing appeal of vegan, plant-based and

DAIRY-FREE
dairy-free foods.


Growing intollerance for ingredients and have a clean label. Something we chefs

BECOMING
from animal origins (e.g. milk & dairy) are after. That’s also why we composed
our vegan recipes – you can find them
Avoiding any products made with milk or in the NXT inspiration guide – only with

THE NEW NORM? dairy is a necessity for growing groups

of consumers around the world in the
first place. Globally, there is a growing
intolerance for ingredients from animal
origin. Milk and dairy products appear in
the top 3 of foods that cause allergies
or intolerances. In Western Europe, 25%
of consumers suffer from food allergies
or intolerances connected to ingredients
from animal sources. Up to 5% of the
global population is allergic to cow’s milk1.
And approximately 65% of the human
population has a reduced ability to digest
lactose from milk after infancy. Lactose
intolerance in adulthood is most prevalent
in people of East Asian descent, with 70 to
100% of people affected2.

Growing awareness that plant-based
foods can unlock health benefits
Secondly, there is growing awareness
among consumers around the world that
plant-based foods can unlock health
benefits. However, this requires nuance. Not
all vegan and plant-based foods are per se
healthier. All depends on the ingredients
used, and more specifically the addition
of E-numbers, artificial flavours, colours,
stabilisers, etc. A clean label and short
ingredients list already indicate how ‘pure’
a vegan product really is. The NXT dairy-
free chocolates contain no E-numbers at all
natural ingredients and stayed away from
any funny stuff or chemical additions you
wouldn’t want to see in the ingredients list.
Reducing our footprint: alternatives to
dairy agriculture are better for our planet
Thirdly, consumers are increasingly re-
considering what they eat and how
they consume to reduce their ecological
footprint on our planet. The ways our
foods are grown have a direct impact on
the planet and on climate change. Making
a shift from dairy agriculture to plant-
based agriculture for instance makes a big
difference in carbon emissions, pollution
of water, and – in a broader perspective
– avoids animals being used for our food
production. These considerations urge
consumers all over the world to pick plant-
based, vegan and dairy-free alternatives
over traditional products.
Amidst the turmoil of changing
consumer habits, one thing stands out:
great taste remains the N°1 reason for
buying a product. Pastries, desserts
and confectionery brighten up our days.
Consumers buy them to enjoy a moment of
pleasure and comfort. Younger consumers,
therefore, expect vegan, plant-based and
dairy-free products to taste as good as the
traditional ones.

1 www.worldallergy.org
2 https://medlineplus.gov/genetics/condition/lactose-intolerance/
6 7
 1 out of 2
centennials

14%
eats vegan
at least weekly1
of consumers are

1 in 4
flexitarian:
eating mostly plant-
based, only occasionally
eating meat2
consumers suffers from
food allergies
and intolerances
often related to ingredients from
animal origin such as dairy1

WHY

NXT
Chocolate is the ingredient that brings joy, pleasure and indulgence across
all generations – across all nations. Depending from country to country,
milk chocolate is preferred by approximately 40-50% of the population
because of its creamy indulgence. But more and more consumers refrain
from consuming dairy.

By offering a delicious, creamy milk chocolate that is guaranteed free from

any traces of dairy, you have a key ingredient at hand that appeals to
centennials and millennials who are looking for wholesome indulgence.

NXT dairy-free chocolates are here to respond to all those needs: with

DAIRY-FREE?
indulgence that makes no compromise. And with the guarantee of 100%
plant-based ingredients and no detectable traces of dairy.

1 BC study in Germany
2 UK, YouGov, 2019
8 9
 “Many vegan menus reduced the choice to a fruit
salad or an avocado-based mousse. But those
days are over. Our customers expect the gold
standard. Vegan desserts should be as delicious as
traditional ones. And they will become the norm.”
JULIE SHARP - HEAD CHEF OF CHOCOLATE ACADEMY UK

10 11
 NXT
DAIRY-FREE
THE NEXT GENERATION OF
M LK AND DARK CHOCOLATES
WITH 0% TRACES OF DAIRY OR MILK*

NXT dairy-free is chocolate indulgence of the next

generation. These dark and milk chocolates are made
from 100% plant-based ingredients without any
detectable traces of milk or dairy – yet bringing you all
the indulgence and creaminess of traditional chocolates.

12 * No detectable traces of milk: <0.10 PPM of milk protein 13

 WHAT DOES
BETTER
INDULGENCE
MEAN?
BETTER FOR YOU
✓  rom delicious, 100% plant-based ingredients
F
No E-numbers, artificial flavourings or colourants
No detectable traces of milk (< 0.10 ppm of milk protein)
Made with sunflower-lecithin (instead of soy-lecithin)

BETTER FOR THE PLANET

 o ingredients from animal origin
N
Growing plant-based ingredients:
• results in lower CO2 emissions
• requires less water & energy
• needs less of the planet’s surface
Only ingredients from renewable sources
In recyclable packaging*

TASTE & INDULGENCE FIRST!

 XT dairy-free chocolates bring you the characteristic, balanced Callebaut
N
taste & creaminess – yet without a trace of dairy
✓ Count on the legendary workability you know from our Finest Belgian
Chocolates. NXT dairy-free chocolates deliver perfect end results
for all your creative ideas: moulding, enrobing, mixing or flavouring.
✓ Made with our signature cocoa liquor, crafted in Belgium: using traditional
whole-bean roasting and fine-grinding

14 *Recycle the pack and help the planet. Together towards more recycling. 15
 MEET THE All the farms we work with participate in the Cocoa

CHOCOLATES
Horizons programme that focuses on improving the
livelihood of farmers, sustainable cocoa practices
and eliminating child labour from the supply chain.

NXT DAIRY-FREE NXT DAIRY-FREE

DARK
The tastiest & creamiest alternative Pure, care-free chocolate indulgence
to milk chocolate on the planet without any detectable trace of milk

CHOCOLATE CHOCOLATE
NXT dairy-free M_lk chocolate is not only rich in NXT dairy-free dark chocolate has a balanced taste
cocoa, it is as creamy and delicious as traditional with intense cocoa notes and hints of red fruits.
milk chocolate – with no detectable traces
of milk. It is the perfect chocolate to eat pure as such or
to use for mixing and flavouring vegan chocolate
E W For this dairy-free M_lk chocolate, we replaced mousses, crémeux, gelato…
D

IT

milk with a 100% plant-based alternative:

MA

C C chufa. Chufa is the tuber from the plant

H U FA H U FA
Cyperus esculentus that grows in the
Mediterranean region. After the harvest the
tubers are dried and ground and used as tasty
and creamy milk replacer – rich in fibre and
allergen-free. Chufa is also used to create the
delicious and nutritious horchata drinks.

ALLROUND APPLICATIONS ALLROUND APPLICATIONS

MEDIUM FLUIDITY MEDIUM FLUIDITY

42.3% 55.7%
ON TOTAL PRODUCT: TOTAL MIN. TOTAL
MIN.
COCOA
FAT COCOA FAT
SOLIDS 37% SOLIDS 38%

RICH COCOA • BALANCED • CREAMY • CARAMEL HINTS RICH COCOA • BALANCED • SMOOTH • FRUITY HINTS
MADE WITH CHUFA MADE WITH PLANTS ONLY

Available in 2.5 & 10 kg bags Available in 2.5 & 10 kg bags

16 17
 NXT FITS
BIG & SMALL
IDEAS
NXT NXT
DAIRY-FREE M_LK 42.% DAIRY-FREE DARK 55%
10 KG – CALLETS™ 10 KG – CALLETS™

NXT NXT
DAIRY-FREE M_LK 42.% DAIRY-FREE DARK 55%
2.5 KG – CALLETS™ 2.5 KG – CALLETS™

18 19
 CHUFA,
A PERFECT
ALTERNATIVE
TO MILK IN
NXT DAIRY-FREE
M LK CHOCOLATE ✓  eplicates the creaminess
R
of a milk chocolate

ABOUT THE PLANT

Chufa is also commonly called ✓  sustainable ingredient:
A
renewable and 100% plant-based
tigernut. Unlike its name
suggests, tigernut isn’t a nut,
but actually a tuber-like fruit ✓ 100% allergen-free
growing at the roots of the
plant. For our NXT diary-free ✓  ptimized special grade for
O
M_lk chocolate, we use the chocolate applications
tubers of the chufa plant ground
into a fine powder.
✓ Superfood allowed in chocolate
(High fibre, High Vitamin E)

✓ Unique application properties

(patent application pending)

✓ Allowed for chocolate denomination

(in EU / USA pending)

20 21
 HOW IS IT GROWN?
Tigernuts are sowed in April, to be
harvested around November. The
tigernut tubers (roots) are pulled
out from the soil, while the leaves
are discarded. The tubers are then
washed, dried, sterilised, and finally
ground into a unique very fine
powder used in our chocolate.

WHAT DOES CHUFA TASTE  LIKE?

Chufa has a naturally sweet taste like plant-based drink enjoyed by
and creamy mouthfeel, reminiscent millions of Spanish consumers since
of chestnut and almond. Tigernut is decades.
used in “Horchata de chufa”, a milk-

E W
D

IT
MA

WHY CHUFA IN OUR

C C
H U FA H U FA

DAIRY-FREE CHOCOLATE?
Chufa is a wonderful
secret from nature.
It’s a unique, pure
and minimally processed
ingredient that has a rather neutral
taste, unlike almond, rice or soy. It
brings the lovely creaminess and
rich, indulgent taste you’d expect
from a milk chocolate – yet 100%
plant-based and allergen-free.
It took us 2 years of development
and testing to find the perfect
chufa variety and finetune our
chocolate recipe to offer you
unrivalled plant-based indulgence
and the same famous workability
you know from our Callebaut
Finest Belgian Chocolates.

22 23
 “Chocolate desserts and pastries are the N°1
preference to many. Putting plant-based, vegan,
lactose-free or dairy-free chocolate classics on
the  menu is simply a must to respond to what
customers are asking for.”
FRANCISCO MOREIRA - SENIOR CHEF OF CHOCOLATE
ACADEMY BELGIUM

24 25
 WHAT’S THE
DIFFERENCE
SUITED VEGAN
FOR VEGANS CERTIFIED
Ingredients
from animal source NOT IN INGREDIENTS LIST NOT IN INGREDIENTS LIST NO DAIRY INGREDIENTS

BETWEEN VEGAN, Cross-contam.

of dairy ingredients ALLOWED ALLOWED
UP TO MAX 2.5 PPM MILK PROTEIN
NOT-ALLOWED
BELOW 0.4 PPM MILK PROTEIN

PLANT-BASED AND
Production
environment NOT-SEGREGATED NOT-SEGREGATED SEGREGATED

Disclaimers

DAIRY-FREE CLAIMS?
on-product/pack MAY CONTAIN MILK MAY CONTAIN MILK NO DISCLAIMER NEEDED

Which chocolates
are suited?

In their search for delicious, wholesome foods, that are better for their health
and for the planet, consumers feel attracted to various claims that help them make
a choice. But what do they mean? Wide range of Callebaut dark Callebaut NXT dairy-free Callebaut NXT dairy-free
chocolates Dark & M lk Dark & M lk

VEGAN PLANT-BASED DAIRY-FREE environment: in a production where no diary

In foods, a vegan claim means: no
ingredients from animal origin are used.
No eggs, dairy, meat, or derivatives such
as gelatin. Instead, vegan food uses plants,
fruits and derivatives or extracts of plants.
Where pastry and confectionery
traditionally use ingredients from animal
source, such as eggs, milk, cream, butter,
cheers etc., vegan delights substitute these
ingredients with plant-based alternatives.
But: vegan does not exclude traces of
ingredients from animal sources inside
the product. Vegan products may contain
traces of dairy for instance. This is mainly
because legislation allows vegan products
to be made in a kitchen where also dairy or
other ingredients from animal sources are
being processed. Even thorough cleaning
cannot always prevent cross-contamination
with these traces. There is a limit to a
maximum trace count – yet the exact limit
depends on local legislation.
In foods, a plant-based claim means exactly
the same as the vegan claim: no ingredients
from animal origins are used. Only plant-
derived ingredients: such as fruits, legumes
and extracts from plants.
There is no strict legislation on plant-based
claims (yet). But you could consider the
same logic: plant-based foods may contain
traces from ingredients such as dairy or
other ingredients from animal sources.
Simply because they are often processed
in the same kitchen or environment as
traditional products. It is key to keep
contamination below the allowed
limitations.
Dairy-free is different compared to ingredients can enter, are stored or processed.
vegan or plant-based. First: dairy-free is
the strictest standard in the market when On the other hand, dairy-free products are
it comes to guaranteeing the absence of allowed to contain non-dairy ingredients
dairy in your recipes or products. It can only from animal sources such as eggs or animal
be used for foods that cut out any dairy gelatin for instance.
ingredient – and contain no detectable
traces of dairy whatsoever. Because of this strict standard, dairy-free
products are even suited for people who
To achieve this high standard, dairy-free suffer from a dairy allergy or who are dairy
products must be made in a segregated intolerant.
CLAIMS YOU CAN MAKE WITH NXT DAIRY-FREE
Callebaut NXT dairy-free chocolates guarantee and support all of the below claims.
Incl. Incl. Fibre
dairy allergies lactose intolerance from Chufa
Incl. Incl.
dairy allergies lactose intolerance

26 27
 Even though vegan and plant-based mean the same, some consumers relate more to
the name plant-based because it sounds more natural, friendly and positive.

Vegan foods originally appealed to a niche Dairy-free – which is the strictest claim
audience – 2% of the American population – appeals widely to consumers who are
for instance considers itself vegan. Yet, the looking for foods that fit dairy allergies or
vegan food appeal is growing tremendously lactose intolerance.
fast and is here to stay. Mainly because
many people don’t label themselves as
being ‘vegan’ but are interested in reducing
their animal consumption and regularly
want to try foods that are plant-based or
‘vegan’. Mainly to make an ethical choice
that supports our planet, and our wellbeing.

7 out of 10 people feel attracted to PLANT-BASED claims1

4 out of 10 people feel attracted to DAIRY-FREE claims2
IS THERE A 3 out of 10 people feel attracted to VEGAN claims1

DIFFERENCE SO WHICH CLAIM TO MAKE?

IN PERCEPTION
It depends on your audience and their
needs. If you want to market and sell
your products to a wide audience and find
broad appeal, plant-based is a positive and

BETWEEN VEGAN, natural claim to make. When you’re serving

customers who suffer from a dairy-allergy

PLANT-BASED
or intolerance, you may consider using the
claim dairy-free. But remember: this is the

AND DAIRY-FREE?
strictest standard, requiring you to make
your products in a segregated environment
where no dairy can enter.

1 BC study in Germany
2 UK, YouGov, 2019
28 29
 HOW TO
ORGANISE
KITCHEN ENVIRONMENT
VEGAN/PLANT-BASED DAIRY-FREE
Vegan products don’t need to be Dairy-free products must be produced
produced in a segregated kitchen. and stored in a separate kitchen.

YOUR KITCHEN
But separation of ingredients, tools No dairy(-containing) ingredients can
and finished products, and good hygiene enter or can be processed.
are necessary to minimise cross-

TO MAKE VEGAN,
contamination with animal ingredients.

RECOM M E N DE D M A N D AT O RY

PLANT-BASED VEGAN
AND DAIRY-FREE
INGREDIENTS NON
VEGAN
INGREDIENTS

ONLY
PRODUCTS?
DAIRY-FREE
INGREDIENTS

When making vegan or dairy-free chocolate
products, there are a few important
rules of thumb to take into account. Best
practices in ingredients selection, and in the
ways of working apply.
Both vegan and dairy-free claims are
about honesty and transparency towards
your customers. And even though vegan
claims allow more flexibility and tolerance
RECOM M E N DE D M A N D AT O RY
in the appearance of traces and cross-
contamination than dairy-free, we
recommend to take these guidelines ONLY
DAIRY-FREE
into account. INGREDIENTS

30 - HOW TO ORGANISE YOUR KITCHEN HOW TO ORGANISE YOUR KITCHEN - 31

 INGREDIENTS
VEGAN/PLANT-BASED
Vegan products cannot contain any animal
ingredients. Check the ingredients labels to
make sure they’re purely plant-based. In case
of doubt: contact your supplier.
M A N D AT O RY
DAIRY-FREE
Dairy-free products cannot contain any dairy
ingredients or ingredients that contain (traces
of) dairy. This is an extremely strict standard.
Always check the ingredients labels or in
case of doubt, check with your supplier.
Other animal ingredients such as eggs or
gelatin from animal sources are allowed.
M A N D AT O RY
INGREDIENTS
VEGAN/PLANT-BASED
Refined white sugar is not (always) vegan:
to obtain the colour, it is often refined using
bone char (an animal ingredient).
If you pick a white sugar, always choose beet
sugar which is always vegan.
For white cane sugar, check for the vegan
label. Or opt for brown, unrefined sugars.
DAIRY-FREE
Any type of beet, cane or other sugar is
allowed in dairy-free products.
But pay attention: also make sure your
ingredients don’t contain lactose or milk
sugars. Always check the ingredients label or
technical sheets of your suppliers.
In case you want to combine dairy-free with
vegan claims: choose a vegan sugar such as
beet sugar or unrefined brown sugars.

RECOM M E N DE D M A N D AT O RY

NO
INGREDIENTS NO
FROM DAIRY

R
ANIMAL

GA
SU

INGREDIENTS
GA
R

SU
SOURCE

It is allowed for vegan products to have
traces of dairy or animal ingredients.
However, it is a best practice to minimise
contamination.
RECOMME NDE D
No detectable traces of dairy are allowed in
dairy-free products. In practice,
this means the trace count cannot exceed
0.4 PPM (parts per million).
M A N D AT O RY
Be mindful about using ingredients in an
already opened packaging.
They can be mixed or contaminated with
animal ingredients. When in doubt, use
unopened, new packs of ingredients to
minimise cross-contamination.
Ingredients in opened packs that have been
stored or used in an environment where dairy
ingredients have been processed cannot be
used. Only use dairy-free ingredients stored
in a separate space to prevent any risk of
cross-contamination.

RECOM M E N DE D M A N D AT O RY

MINIMAL NO ? ONLY
DAIRY-FREE
DAIRY
INGREDIENTS
INGREDIENTS
ONLY
TRACES DETECTABLE TRACES DAIRY-FREE
PRODUCTION

OF ANIMAL INGREDIENTS OF DAIRY DAIRY-FREE DAIRY-FREE

ALLOWED ALLOWED!
D
FR AIR DAIRY- DAIRY-FREE
MONTH YEAR
E E Y- FREE

M T W

DAIRY-
FREE DAIRY- DAIRY- DAI
DAIRY-FREE DAIRY-FREE
FREE FREE FR
DAIRY-
FREE

DAIRY- DAIRY- DAI

< 0.4 PPM OF MILK PROTEIN
DAIRY-FREE

DAIRY- FREE FREE FR

FREE DAIRY-FREE DAIRY-FREE DAIRY- DAIRY-
DAIRY-
DAIRY-FREE FREE FREE
FREE

DAIRY- DAIRY- DAI

FREE FREE
DAIRY- DAIRY- DAIRY- DAIRY-
FREE FREE FREE FREE FR

DAIRY- DAIRY- DAI

FREE FREE FR

DAIRY- DAIRY- DAI

FREE FREE FR

PAY SPECIAL ATTENTION WHEN WORKING WITH THE VEGAN CERTIFIED LABEL:
STRICT INGREDIENT CONTROL IS REQUIRED TO KEEP THE TRACE COUNT BELOW 2.5 PPM.
IN CASE OF DOUBT, ALWAYS CONTACT YOUR INGREDIENTS SUPPLIER.

32 - HOW TO ORGANISE YOUR KITCHEN HOW TO ORGANISE YOUR KITCHEN - 33

 STORAGE & FREEZERS/FRIDGES
VEGAN/PLANT-BASED
Vegan ingredients can be stored in the
same space, fridge or freezer as regular
ingredients. If possible, store on a
dedicated space, on separate pallets or
trays to minimise contamination.
STORAGE & FREEZERS/FRIDGES
DAIRY-FREE VEGAN/PLANT-BASED
Ingredients for dairy-free products must be It is a good practice to label dedicated
stored in a separate space, ingredient containers for vegan
fridge or freezer where no dairy(-containing) products, or use a dedicated colour to
ingredients enter. Simply because avoid mixed-use. It helps to minimise
cross-contamination is not allowed. contamination from animal ingredients.
DAIRY-FREE
Use a dedicated colour or coloured label for
containers, trays, pallets for non-dairy to
prevent containers from being mixed up and
used in a dairy-contaminated environment.

RECOMME NDE D M A N D AT O RY RECOM M E N DE D M A N D AT O RY

VEGAN NON ONLY DAIRY

VEGAN
INGREDIENTS
VEGAN
INGREDIENTS NON DAIRY-FREE
INGREDIENTS
INGREDIENTS
INGREDIENTS
VEGAN
INGREDIENTS
DAIRY-FREE
DAIRY-FREE
DAIRY-FREE DAIRY-FREE

DAIRY- DAIRY-FREE
FREE

DAIRY-
FREE DAIRY-FREE

DAIRY-FREE
DAIRY-FREE
DAIRY-FREE

DAIRY-
FREE

DAIRY-FREE

DAIRY-
FREE
DAIRY-
DAIRY-FREE DAIRY-FREE DAIRY-FREE
DAIRY-
FREE
DAIRY-
FREE - Y-
DADIRAYIR
FRFEREEE
FREE

If possible, use separate containers,
trays and pallets for vegan products
or clean them properly to minimise
contamination.
It is required to use separate containers, If possible, reserve a dedicated space in your Finished dairy-free products must be
trays and pallets for dairy-free ingredients fridge for storing finished vegan products. stored in a separate space, fridge or freezer
or products. Make sure they haven’t They can be stored in the same space, fridge where no dairy-containing products enter.
contained any dairy(-containing) ingredient or freezer. Ideally, seal or pack during storage
to avoid any risk of contamination. to minimise cross-contamination.

RECOMME NDE D M A N D AT O RY RECOM M E N DE D M A N D AT O RY

FREEZER
ONLY
ONLY
ONLY
DAIRY-FREE
DSX -45°C
DSX -45°C DSX -45°C

DAIRY-FREE
DAIRY-FREE
INGREDIENTS
INGREDIENTS

DAIRY-FREE DAIRY-FREE

DAIRY-FREE DAIRY-FREE

PAY SPECIAL ATTENTION WHEN WORKING WITH THE VEGAN CERTIFIED LABEL:
STRICT SEPARATION IS REQUIRED TO KEEP THE TRACE COUNT BELOW 2.5 PPM.
WE RECOMMEND SEPARATE FRIDGES, FREEZERS AND STORAGE FOR VEGAN INGREDIENTS.

34 - HOW TO ORGANISE YOUR KITCHEN HOW TO ORGANISE YOUR KITCHEN - 35

 TOOLS & EQUIPMENT
VEGAN/PLANT-BASED
Clean tools, equipment and tabletops well
before starting your vegan production to
minimise cross-contamination with
animal ingredients.
RECOMME NDE D
If possible, label separate tools for your
vegan production to minimise cross
contamination. Especially when using plastic
bowls, scrapers and plastic tools:
residues tend to stick more easily to plastics.
Or clean them very well before using them in
vegan production.
36 - HOW TO ORGANISE YOUR KITCHEN
DAIRY-FREE
It is required to use separate tools and
equipment for the production of dairy-
free products in a separate dairy-free
environment.
M A N D AT O RY
Label tools and equipment for dairy-free
production or use a dedicated colour to avoid
mixed-use at all times. Store them in
a separate space where no dairy ingredients
or products can enter.
CLEANING
VEGAN/PLANT-BASED
We recommend to clean tools for vegan
production separately – in separate
dishwasher runs, to minimise cross
contamination. Ideally have the dishwasher
run an empty cleaning program first.
RECOM M E N DE D
Clean the working surfaces, racks, trays etc.
very well before starting vegan production
to minimise cross-contamination from
animal ingredients.
RECOM M E N DE D
DAIRY-FREE
Use a separate dishwasher for cleaning
the tools in dairy-free production. Avoid
any possibility of cross-contamination with
dairy residues or ingredients.
M A N D AT O RY
ONLY
DAIRY-FREE
Only produce dairy-free products in a
thoroughly cleaned, separate environment.
Only use dedicated table tops, racks, trays to
prevent any cross-contamination from dairy.
M A N D AT O RY
CLEANING TOOLS
ONLY
DAIRY-FREE
HOW TO ORGANISE YOUR KITCHEN - 37
 CLEANING PRODUCTION PLANNING
VEGAN/PLANT-BASED DAIRY-FREE VEGAN/PLANT-BASED DAIRY-FREE
We recommend to clean with new Only use dedicated cloths and cleaning If possible, always plan vegan production at the Dairy-free production must be planned
cloths and cleaning tools before starting tools for cleaning the dairy-free production start of the day, before any other production, to and kept completely separate from regular
vegan production. area and tools. In case of doubt, always use minimise the risk of contamination. production. Production runs can only take
new cloths and tools. Or plan it on dedicated days in the week, when place in a completely segregated kitchen
no regular production takes place. In case it where no dairy can enter or is processed. No
would be planned in between regular production, production runs of dairy-containing products
RECOMME NDE D M A N D AT O RY
apply thorough cleaning and use clean tools. can be planned in between dairy-free runs.

RECOM M E N DE D M A N D AT O RY

CLEANING TOOLS CLEANING TOOLS

ONLY ONLY
DAIRY-FREE DAIRY-FREE
ONLY
DAIRY-FREE
PRODUCTION

MONTH YEAR

M T W T F S S

DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY-

FREE FREE FREE FREE FREE FREE FREE

DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY-

FREE FREE FREE FREE FREE FREE FREE

DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY-

FREE FREE FREE FREE FREE FREE FREE

DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY-

FREE FREE FREE FREE FREE FREE FREE

DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY- DAIRY-

FREE FREE FREE FREE FREE FREE FREE

CONVERTING A REGULAR PRODUCTION ENVIRONMENT INTO A DAIRY-FREE PRODUCTION

ENVIRONMENT, CAN ONLY BE DONE AFTER DEEP CLEANING OF ALL SURFACES, TOOLS, ETC.
TRACE ANALYSIS THROUGH A CERTIFIED ORGANISATION NEEDS TO TAKE PLACE TO ENSURE
THE SPACE AND TOOLS ARE COMPLETELY FREE FROM DETECTABLE TRACES.

38 - HOW TO ORGANISE YOUR KITCHEN HOW TO ORGANISE YOUR KITCHEN - 39

 LABELLING
VEGAN/PLANT-BASED
Special disclaimers apply to every vegan or vegan
certified product. They must be added on the
packaging of your products, such as:
… May contain milk.
… Mention of milk in the ingredients list.
PRESENTING & SELLING
DAIRY-FREE VEGAN/PLANT-BASED DAIRY-FREE
Dairy-free products don’t need these If possible present vegan products in Present the products in a separate counter
disclaimers. your shop in a separate section in the where no contact with dairy-containing
counter. Preferably separated by glass or products can happen.
in a dedicated counter to minimise cross
contamination.

Special disclaimers apply to duly inform consumers

RECOM M E N DE D M A N D AT O RY
about the potential presence of milk through cross-
contact. They must be added on the packaging
(example given ‘may contain milk’). The exact needs
for the disclaimer vary from country to country,
check local requirements.
VEGAN DAIRY-FREE

RECOMME NDE D M A N D AT O RY

VEGAN / NON-VEGAN DAIRY-FREE

Inform your store team to use separate
gloves, tongs and tweezers to serve vegan
products from the counter.
Strictly only use separate tools to serve
your customers: use dedicated gloves,
tongs, tweezers..; when taking or touching
dairy-free products. Ideally label these
serving tools or choose a remarkably
different colour. Clean the tools separately
from other tools, to prevent cross-
contamination.

RECOM M E N DE D M A N D AT O RY

MAY CONTAIN NO DISCLAIMER

NEEDED
MILK, EGGS,...

DAIRY-FREE

40 - HOW TO ORGANISE YOUR KITCHEN HOW TO ORGANISE YOUR KITCHEN - 41

 HOW TO
REPLACE
ANIMAL INGREDIENTS
WITH 100%,
PLANT-BASED
ALTERNATIVES?
If you want to start creating plant-based
and/or dairy-free recipes without any
further ado, we invite you to explore all the
recipes we collected in our NXT inspiration
guide. They’re ready-to-go, without the
need for in-depth knowledge or experience
in the plant-based kitchen. The recipes are
made with ingredients that are globally
available. And as you go, you’ll experience
that all these recipes lift the standard of
plant-based delights to the highest levels of
quality and taste. Although a bit different,
they’re often considered ‘better’ than the
traditional recipes (with dairy, eggs etc)
simply because their taste is incredibly pure,
direct and rewarding – and because they
avoid any use of animal ingredients.
If you would like to start experimenting
yourself and create your own plant-based
or dairy-free recipes, we encourage you to
deep-dive and collect your own findings
in substituting traditional ingredients
such as eggs, butter, cream, milk etc with
plant-based alternatives. Replacing them
requires a good understanding of the role
42
of the original ingredient in the taste and
texture, and of its chemical behaviour in
the recipe. To make it easier for you, we
have established an overview of which
plant-based ingredients can substitute
animal ingredients. We always recommend
to start replacing one ingredient at a time
and test the end result until you’re happy,
before substituting the next ingredient.
This table offers you some guidance on
potential substitutes. Since the availability
of plant-based ingredients is growing every
day, keep coming back to download updates
and revision in the months to come.
Important note: when using or mixing
plant-based ingredients in doughs or
batters, you will notice the mixture
sometimes tends to separate or be
jelly-like. This is quite normal though.
Sometimes, longer mixing times or
amended baking times solve the issues.
In other words: plant-based preparations
mostly take a bit more time. Patience is the
best ingredient!
HOW TO REPLACE ANIMAL INGREDIENTS - 43
 INGREDIENTS TO REPLACE: MILK
RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS

FLAVOURING Oat Milk Oats 1:1 No added sugars Occasionally issues with separation Doughs and batters for baked
(BAKING) We achieved the best results with: Oatly oat milk in the USA: made and a slimy or gummy texture in goods
• Oatly Barista from certified gluten-free oats baked goods, especially breads.
• Oatly Bio Oatly oat milk in EU/UK: made Longer mixing or kneading often
from low gluten oats (not suited resolves the issue.
for allergies, gluten sensitivities or
celiac disease)

FLAVOURING Oat Milk Oats 1:1 No added sugars Oatly oat milk in EU/UK: made Chocolate Glazing.
(NON BAKING) We achieved the best results with: Oatly oat milk in the USA: made from low gluten oats (not suited (Note: Oatly Barista tends to create
• Oatly Barista from certified gluten-free oats for allergies, gluten sensitivities or air bubbles – better keep immersion
• Oatly Bio celiac disease) blender below the surface when
mixing.)

TEXTURISING Pea Milk Yellow peas 1:1 Neutral taste – No aftertaste Ganaches
We achieved the best results with: Allergen-free Creams
• Sproud Barista – with 3% fat content Gluten-free Cremeux
• Sproud Original – with 2,1% fat Growing peas requires less water
content, ideal if you want to lower the than almond or oat cultivation
fat content in your preparations

STRUCTURING Soy Milk Soybeans 1:1 Prefer unsweetened almond milk Soy is an allergen. Can work in all applications yet
We achieved the best results with: with 0 g of added sugars or added Always check the origin of you can choose to avoid due to
• Vivesoy light flavours. soy: prefer to pick ecologically allergens. Works best in some
• Alpro soy It’s a good source of potassium and sustainable, non-GMO soy. glazings.
some soy milks have been fortified
with vitamins A, B-12, and D, as well
as calcium.
Contains as much protein as cow’s
milk, yet is lower in calories than
whole milk and has a calory count
comparable to low-fat or semi-
skimmed cow's milk.
No cholesterol.

FLAVOURING Almond Milk Almonds 1:1 Prefer the unsweetened almond Almond is an allergen. Ganaches
We achieved the best results with: milk with 0 g of added sugars or There are some environmental (nut-based)
•Alpro added flavours. concerns about the amounts of
•Yosoy water needed to grow almonds.

FLAVOURING Hazelnut Milk Hazelnuts 1:1 Unsweetened hazelnut milk has 0 g Hazelnut is an allergen. Ganaches
We achieved the best results with: of added sugars. Hazelnuts are considered quite (nut-based)
• Alpro environmentally-friendly: require
• Yosoy less water and pesticides compared
to other nut crops.

Rice Milk Rice 1:1 Least likely to cause allergies - good Less reliable in baked goods due to Cremeux, custard & base for the
We achieved the best results with: alternative for people with lactose its high amount of water and low mousses & Creme brûlée
•Yosoy intolerance or allergies to milk, soy, protein %.
• Alprow or nuts.
Rice milk is naturally sweeter than
other milk alternatives.
Helps with freezability of cremeux
and mousses.

Coconut Milk Coconut 1:1 Coconut Milk has good emulsifying Coconut can easily dominate other ganaches, baked goods
We achieved the best results with: properties. flavours. In those cases, you may
• Products in Tetra Pak, with 2-3% fat Excellent in recipes where coconut prefer milks with a more 'neutral'
Yo soy for example flavour is a desired flavour. asset like oat milk or pea milk.

44 - HOW TO REPLACE ANIMAL INGREDIENTS HOW TO REPLACE ANIMAL INGREDIENTS - 45

 INGREDIENTS TO REPLACE: MILK POWDERS
RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS

TEXTURE Soy Milk Powder Soybeans 1:1 Prefer unsweetened soy milk Soy is an allergen. When needed to enhance the
We achieved the best results with: powder with 0 g of added sugars or Always check the origin of protein %, to create a creamier
• Bulk added flavours. soy: prefer to pick ecologically mouthfeel with baked goods
• Prozis Good source of protein sustainable, non-GMO soy
Mixes Instantly
Rich creamy taste
No cholesterol
Naturally occurring soy isoflavones

TEXTURE Oat Milk Powder Oats 1:1 Prefer unsweetened oat milk Contains gluten (unless made from When needed to enhance the
We achieved the best results with: powder with 0 g of added sugars or certified gluten-free oats). dry ingredient content without
• Eco Mil added flavours. the water that is in the oat milk
• Prozis Good source of protein - 1.1 replacement when using milk
Rich in fibre powder
No cholesterol

TEXTURE Coconut Milk Powder Coconut 1:1 Good emulsifying properties. Coconut can easily dominate other Providing extra texture and fat
We achieved the best results with: Excellent in recipes where coconut flavours. In those cases, you may content - yet only when aiming for
• Any BIO brand flavour is a desired flavour. prefer milks with a more 'neutral' coconut flavour in the product
asset like oat milk or pea milk.

INGREDIENTS TO REPLACE: CREAM

RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS TIPS

AERATION Pea Protein Yellow pea For recipes that require Creates a lighter texture Higher occurrence of air Mousses When integrated in
We achieved the best results with: aeration such as a chocolate and more pronounced bubbles, especially in very meringue to create
• Töufood Pea-Protein mousse, this vegan meringue flavour of key ingredient detailed pastry moulds mousse: needs at least 12h
recipe works as a perfect such as chocolate in and silicon moulds or resting in the fridge
base to replace cream: mousses
Longer stability in
INGREDIENTS mousses for buffets or
500 g water when exposed at ambient
30 g pea protein temperature
3 g guar
0.5 g xanthan

Mix together with the hand

blender.*
Leave to rest for at least 12 h.
Whip up with inulin into
meringue (50g per 300g
meringue).

*Can be kept in the fridge for

several days.

THICKENING Inulin Chicory roots 50 - 100 g a litre + – Mousses, ganaches,

BINDING We achieved the best results with: Jerusalem Rich in fibre Fibre easily absorbs water Icecreams
CREATE CREAMY • Töufood Inulin artichoke and moisture
MOUTHFEEL • Töufood Inulin Waxy (more
concentrated – less sweet)

46 - HOW TO REPLACE ANIMAL INGREDIENTS HOW TO REPLACE ANIMAL INGREDIENTS - 47

 INGREDIENTS TO REPLACE: BUTTER
RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS

TEXTURE, FLAVOUR, Plant-based Butter Shea, Coconut & 1:1 No fat hydrogenation process nor – Any application where butter is
SOFTNESS, We achieved the best results with: Sunflower any other physical-chemical process used, incl croissants on a non-
MOISTURE AERATION • Be Better vegan butter (available in Similar melting behaviour to industrial level
EU, Australia and expanding fast :) traditional dairy butter
Developed exclusively for pastry

INGREDIENTS TO REPLACE: COTTAGE CHEESE

CREAM CHEESE, MASCARPONE
(WITH WHEY CASEIN AND LACTOSE)

RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS

FLAVOUR & TEXTURE Plant-based Cheese Nuts 1:1 One-on-one replacement Nut-based cheeses add an allergen Tiramisu, fillings, cheesecakes
We achieved the best results with: Coconut Add texture and smoothness to into your final product
• Plant-based cream cheese vegan pastry & creams
• Be Better My friend
(vegan butter alternative)

INGREDIENTS TO REPLACE: GELATIN

RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS TIPS

THICKENING Agar-Agar Seaweed (red 0,1 - 0,5% Very strong gelifier Higher setting Any application where Hydration occurs at
GELLING We achieved the best results with: algae) on total volume Easy to use temperature than gelatin: we want a strong hard temperatures above 90°C;
• Töufood Agar (best combine Widely available when used for meringue setting, that can be heating the solution to
with pectin) preparations, best heated without loosing a boil is necessary for
combine agar agar with shape. Non freezable gelling.
pectin to maintain the applications Setting occurs at 35-
strength and texture of 45°C, and onset goes fast
the meringue, not suitable (within minutes).
for freezing Melting of agar gels
occurs at 80-90°C

THICKENING Pectin-Low Methoxyl Extracted from 0.15 - 3.1% Flexible setting, easy to Mousses, pastry cream, The gelling characteristics
GELLING We achieved the best results with: the peels of citrus on total volume use, widely available custard of pectin are activated
STABILISING • Töufood Pectin LM fruit from 80/85°C. Slow
(Especially for lactic and creamy and gradual boiling is
preparations. Check their website: recommended to hydrate
depending on the recipe, different kinds of the pectin properly.
pectin apply for fruit-based, marmalades
or jelly-like preparations). (Or pectin NH )

THICKENING Pre-mixed Gelatin Replacer for Vegan Multiple sources: Depending on the Ready-to-use Not as clean-label or Mousses, pastry cream,
GELLING Preparations may contain brand you use single-ingredient as agar custard
STABILISING We achieved the best results with: vegetable gum, agar for instance: always
• Vegan gel special ingredients carrageenan, and check the ingredients list
tapioca dextrin

48 - HOW TO REPLACE ANIMAL INGREDIENTS HOW TO REPLACE ANIMAL INGREDIENTS - 49

 INGREDIENTS TO REPLACE: EGG WHITES
(NON BAKING)

RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS TIPS

AERATION Soy Protein Powder Soybeans Combine
STRUCTURING We achieved the best results 30 g soy protein powder with:
with: +0,5 g xanthan: to create a more
• Töufood Soy-Protein elastic texture like the original egg
(Holland&Barrett, not as whites
strong) +3 g guar gum for thickening and
emulsifying purposes as well as
retaining water and preventing
syneresis (water oozing out)
+ 500 g water
Strong capability of Soy is an allergen in your Whipped ganache &
incorporation of air preparation mousse
Stronger flavour then
chickpea or pea protein
Not as heat resistant as
the other proteins
Can’t keep the air as long
as other proteins

AERATION Pea Protein Yellow peas Combine Great capability of Does not work as good for Mousse, baked goods
STRUCTURING We achieved the best results 30 g pea protein powder with: incorporating air baked goods structuring
with: +0,5 g xanthan: to create a more Doesn’t leave a strong as potato protein
• Töufood Pea-Protein elastic texture like the original egg flavour
whites
+3 g guar gum for thickening and
emulsifying purposes as well as
retaining water and preventing
syneresis (water oozing out)
+ 500 g water

AERATION Chickpea Protein Powder Chickpeas Combine
STRUCTURING • Töufood Chickpea-Protein 30 g chickpea protein powder with:
+0,5 g xanthan: to create a more
elastic texture like the original egg
whites
+3 g guar gum for thickening and
emulsifying purposes as well as
retaining water and preventing
syneresis (water oozing out)
+ 500 g water
Great capability of Not all brands have Mousses, meringues Combine 30 g chickpea
incorporating air sufficient protein content protein powder with:
Doesn’t leave a strong to work well +0,5 g xanthan: to create
flavour a more elastic texture like
the original egg whites
+3 g guar gum for
thickening and emulsifying
purposes as well as
retaining water and
preventing syneresis (water
oozing out) + 500 g water

AERATION Potato Protein Potato 1 - 7% on total volume Great capability of Mousses, meringues, Helps when gluten
STRUCTURING We achieved the best results incorporating air whipped ganaches replacement is needed.
with: Doesn’t leave a strong
• Töufood Potato-Protein 300 flavour
Very suitable for foaming,
emulsifying and gelifying
(in combination for salt)
Heat resistant

50 - HOW TO REPLACE ANIMAL INGREDIENTS HOW TO REPLACE ANIMAL INGREDIENTS - 51

 INGREDIENTS TO REPLACE: EGG WHITES
(BAKING)

RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS TIPS

AERATION Potato Protein Potato For meringue: 1 - 7% on total volume High protein content Strong flavour when Sponges (biscuits), cakes, Make bigger batches of
STRUCTURING We achieved the best results (in combination with xanthan 0,2%) (78%). strong dosage, hence why moelleux, brownie (baked meringue for sponges to
with: Offers superior we like to combine with goods) have it at hand whenever
• Töufood Potato-Protein 200 emulsifying, foaming and pea protein needed.
gelling properties.
Good substitution of high-
value animal proteins like
caseinate, whey protein
isolate, gelatin, egg
albumen (egg white) and
egg yolk

INGREDIENTS TO REPLACE: EGG YOLKS

RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS

BINDING Corn Starch (+water) Corn For baked goods such as Easily available worldwide Depending on the recipe: the Sablés
We achieved the best results with: sablé recipes: 17% yolks Easy substitution amount of corn starch and Doughs
• Maizena on total recipe can be water may be different as the
• Töufood cornstär replaced with 2% starch replacements also interact with the
+ 8.5% water other ingredients / balance of the
recipe. This requires some testing to
find the perfect balance.

BINDING Modified Starch Potato 2 - 2.5% on total volume Very similar texture to the Melts faster when caramelising Crémeux & custard
We achieved the best results with: traditional creme brûlée or crema than traditionally-cooked creme
• Töufood Starcrëm Catalana brûlées

BINDING Guar Guar-Guar bean 0.08 - 1% on total volume Guar helps with freezability of the
We achieved the best results with: products (prevention of ice crystals)
• Töufood Güar – Guar gum powder

BINDING Pectin Low-Methoxyl Citric fruits 2 - 2.5% on total volume Thermo reversible Slightly more jellified textured Pastry cream
We achieved the best results with: then with traditional yolk: the right Creme Brûlée
• Töufood Pectin LM dosage is key here
(Especially for lactic and creamy
preparations. Check their website:
depending on the recipe, different
kind of pectins apply for fruit-based,
marmalades or jelly-like preparations).

EMULSIFYING Citric Fibre Extracted from 0.2 - 2% Citric fibre works as an emulsifier, Loses some of its functions when Ganaches
We achieved the best results with: cell wall materials thickener and emulsion stabiliser. combined with other texturising Creams
Töufood Citrus-Fibre from oranges Also absorbs the free water in agents. Cremeux
recipes.

52 - HOW TO REPLACE ANIMAL INGREDIENTS HOW TO REPLACE ANIMAL INGREDIENTS - 53

 INGREDIENTS TO REPLACE: WHOLE EGG
RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS

BINDING Mix of: Pea Protein Different sources: Different combinations To replace eggs we need: You will obtain a slightly different Muffins
AERATION + potato protein yellow peas depending on the protein + liquid (water) for binding texture compared to traditional Cakes
DURING BAKING + water potato recipes (see recipe baking powder and baking soda for egg-based patisserie Lava cake
+ baking powder booklet) aeration It is normal that the top will dry
+ baking soda out a little faster during baking and
creates a slightly different crack.

AERATION Psyllium Plantago Ovata 1 - 4% on total volume Especially when baking gluten-free Do not overdose: adding too much Muffins, cookies, breads, cakes,
We achieved the best results with: (a shrub-like products, psyllium creates great of psyllium can turn baked products brownies, lava cake
• Töufood Psyllium herb – native to texture, flexibility and elasticity of very gummy / too elastic.
• any local Psyllium brand Mediterranean final product
region and
naturalised in
Central, Eastern,
South Asia and
North America)

INGREDIENTS TO REPLACE: HONEY

RE PL ACE M E NT
FUNCTION REPLACEMENT SOURCE RATIO PROS CONS BE ST RE SU LTS

SWEETENING Date Syrup Dates 1:1 A caramel-coloured sweetener Works in any application
Any local brand made by extracting the liquid
portion of cooked dates. You can
also make it at home by blending
boiled dates with water.

SWEETENING Maple Syrup Sap of maple tree 1:1 Contains several vitamins and Works in any application
Any local brand minerals and up to 24 protective
antioxidants

SWEETENING Molasse Sugar cane 1:1 Works in any application

Any local brand Sugar beet

SWEETENING Vegan Butterscotch Syrup Different sources: may 1:1 Works in any application
Any local brand contain brown sugar, vegan
butter, plant-based milk

SWEETENING Golden Syrup Sugar cane 1:1 Works in any application

Any local brand Sugar beet

SWEETENING Agave Nectar (aka Maguey Syrup) Blue agave 1:1 This syrupy delight is sweeter than Works in any application
Any local brand honey, so you can use less

54 - HOW TO REPLACE ANIMAL INGREDIENTS HOW TO REPLACE ANIMAL INGREDIENTS - 55

START CREATING
YOUR VEGAN, PLANT-BASED
AND DAIRY-FREE RECIPES

TODAY!
DOWNLOAD THE FREE INSPIRATION GUIDE:
•a  ll pastry, confectionery and dessert components
converted into vegan and dairy-free recipes
• with ingredients you can find in your country too
• tested throughly by the callebaut chefs

WWW.CALLEBAUT.COM/NXT/DAIRYFREE