The craving for milk chocolate and white chocolate
We love milk chocolate and white chocolate. We are not talking about children where the game is addictive, but about adults. Market research shows an approximate parity between dark chocolate, milk chocolate and white chocolate. Sweet products are delicious, comforting, and give a feeling of satisfaction and well-being. But unfortunately, most of the milk/white vegan chocolate products contain a lot of sugar and/or unhealthy substances.
In recent years, the trend of veganism in Israel and in the world is growing. Israel has established itself as the leading vegan country in the world, and Tel Aviv is the world capital of veganism. About 5% of the population in Israel define themselves as vegans, 8% vegetarians and 13% reduce their consumption of animal products. These numbers do not include those who are allergic to lactose, milk or eggs, and the families where there are vegans and/or vegetarians and then the other family members also reduce the consumption of animal products significantly. In an overall estimate, this is about a third of Israel's population. Forecasts predict that by 2030 vegans will make up about 10% of the population and the leading entity in Israel is the Vegan Friendly Association. The awareness of veganism all over the world is connected to three main reasons: animal ethics (breeding and killing), health and ecology.
We love milk chocolate and white chocolate. We are not talking about children where the game is addictive, but about adults. Market studies show roughly equal consumption of dark chocolate, milk chocolate and white chocolate. Sweet products are delicious, comforting, and give a feeling of satisfaction and well-being. In quality chocolate there is more than 24% of whole milk powder and in filled chocolate many products also have butter, cream and milk, which gives them their favorite flavors. Milk and white chocolate are sweeter than dark chocolate and they melt on the tongue more easily because their melting temperature is around 34° Celsius. The challenge with "milk"/"white" chocolate without milk is great, since it is necessary on the one hand to avoid milk and its products and on the other hand, to maintain a chocolate texture that slides down the throat, melts easily, makes a "pa'ck" sound when broken and of course resembles in color and shine to other quality milk chocolate. It is desirable that the chocolate contain only high-quality ingredients to create a "golden formula" to obtain milk and white style chocolate.
One can find, in the market, milk and white chocolate style products. Sugar, is the dominant ingredient in these products (appears at the top of the list of ingredients) and then beyond the cocoa solids is a series of ingredients, some of which are better and some of which are less good. Some are based on nuts, almonds, coconut, some are based on rice, oats, tiger nut root, MFC oil, sunflower oil, others have many stabilizers and regulators: calcium carbonate, calcium sulfate, guar gum, xanthan gum and even white food coloring: titanium dioxide. Chocolate without animal ingredients is a basic condition, but health and the quality of the environment are also important factors in choosing vegan products and everyone will decide what is best for him and his family, in terms of ingredients, price and taste.