Galaxy launches its first ever vegan chocolate bars

Galaxy launches its first ever vegan chocolate bars

November no longer looks quite so miserable for vegan chocoholics after one of the most popular candy brands on the planet announced their first-ever slate of plant-based bars. Galaxy, which has always had a reputation for making some of the creamiest sweets anywhere, has subverted expectations with a range of flavours completely free from milk chocolate’s signature ingredient. 

The trio of vegan bars, which will hit UK shelves on Monday 18th, come in a variety of classic chocolate flavour combinations, including smooth orange, caramel and sea salt, and caramelised hazelnut. All of the new bars have been certified by the Vegan Society. 

In an interview with The Guardian, head of the sensory team at Mars, Linda Lopez, said:

"The taste of Galaxy has not changed in the nearly 60 years since it was launched. We wanted to retain the classic smooth and creamy taste and texture without any compromise."

Kerry Cavanaugh, unit director of chocolate at Mars, also added: 

“This is our first vegan product and we felt it was time to offer fans of our best-selling Galaxy brand more choice. We expect it to be very popular at Christmas for families and friends to share, as well as in Veganuary.”

Love vegan sweets? Check out this incredible vegan Baileys birthday cake recipe:

Though dark chocolate is often described as “naturally” vegan, making milk chocolate animal-free is another matter entirely. Aside from specialist chocolate shops, finding a flavourful alternative without paying a premium has been almost impossible.

Understandably, therefore, Galaxy’s news has been warmly received by the vegan community. Abigail Stevens, of the Vegan Society, said: 

"We're proud to register Galaxy's first ever non-dairy milk chocolate bars with our vegan trademark. The brand has demonstrated that dairy is not necessary to make great tasting chocolate, and that people can still enjoy their favourites without the use of animals."

This article originally appeared on twistedfood.co.uk