Plant-based KitKat launched

Nestlé is rolling out a plant-based version of its fan favourite KitKat, launching in 15 European countries. This follows on from a test in the UK and other countries in 2021 that confirmed demand for a vegan KitKat.

The new KitKat V was developed by chocolate experts at Nestlé’s confectionery research and development centre in York, UK, the home of KitKat.

“Last year, we took the decision to produce KitKat V in our R&D production facilities so we could bring the product to the shelves much faster and test with our consumers. The response from consumers was overwhelming, and we are now excited to launch it at a much wider scale,” explained Louise Barrett, Head of the Nestlé Confectionery Product Technology Center in York.

KitKat V is certified vegan and made from sustainably sourced cocoa through the Nestlé Cocoa Plan with a Rainforest Alliance certification. Milk in the bar is replaced with a rice-based alternative, to offer a balance between the crispy wafer and smooth chocolate.

It will be produced at Nestlé’s confectionery site in Hamburg, Germany, and sold in 15 European countries including Germany, the UK, France, Austria, Denmark, Sweden, Finland and others.

Compared with a traditional milk chocolate KitKat, the KitKat V has an 18% lower carbon footprint thanks to a change in the recipe to plant-based ingredients, as certified by the Carbon Trust.

“We are seeing a strong trend in food with more people looking for plant-based options, including for treats,” said Corinne Gabler, Head of Confectionery for Europe. “This is one of the biggest launches ever of a vegan alternative of a major confectionery brand and it shows our confidence in this trend. We’re delighted to offer KitKat V to all those KitKat fans out there who asked us to make it happen!”

In addition to vegan confectionery, recent innovations to meet growing consumer demand and interest in plant-based foods include plant-based alternatives to meat and seafood, ready meals and pizzas, dairy alternatives, coffee mixes and creamers, and more.

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Editor, International Confectionery
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