Cocoa and chocolate industry trends and innovations

(Dreamstime.com)

• Trends in 2024

Barry Callebaut, in its latest research, names three trends: Mindful Indulgence, Healthy Indulgence and Intense Indulgence, which when summarised comes down to consumers’ preference for nourishing yet decadent and sustainably produced chocolates & confectionery.

In terms of chocolate taste and flavours, their report survey says 3 in 4 (74%) want to try new experiences, and 65% are interested in multiple textures – premium chocolate and limited editions (unique rare seasonal) are high on their list.

In health – the same interests remain on trend: free from artificial ingredients, low on sugar, and consumers want to see health ingredients in their chocolate, from omega-3, fibres, minerals as well as those that can boost mental health.

Mindful indulgence is all about what Callebaut calls the triple play – consumers want what’s good for them, the planet, and for others.

• Chocolate confectionery market growth

Persistence Market Research forecasts the global market for chocolate confectionery to grow at a CAGR of 7.5%, reaching a value of USD258.9 billion by end-2030, from USD156.1 billion in 2023. The market is evolving as flavour innovation, product premiumisation, and healthier options are constantly being introduced.

Consumer demand for artisanal and premium chocolates, reflect a preference for unique and high-quality products, according to the firm’s report. The versatility of chocolate as an ingredient also plays a crucial role in market growth, allowing for the development of new product combinations and the incorporation of innovative flavours.

The chocolate confectionery sector is influenced by strategic partnerships among industry leaders, successful product launches, and effective promotional strategies, which contribute to heightened competition and innovation in the market, according to Persistence. Likewise, the rise of the middle class, particularly in emerging economies, with higher disposable incomes.

• Innovations

Having said that the popularity of vegan, organic, sugar-free, and healthy chocolate options is on the upswing. Recent launches include Oobli’s first-ever low-sugar milk chocolate bars which do not contain artificial sweeteners.

Oobli, a global leader in sweet protein foods and beverages, markets its Oobli Milk Chocolate bars as a perfect gut- and blood-sugar friendly option. Containing a tiny amount of sweet protein for sweetness – instead of sugar or alternative sweeteners – Oobli Milk Chocolates contain 70% less sugar than traditional milk chocolate bars and only 1g of added sugar per serving. Sweet proteins are like any other type of dietary protein, except they happen to taste sweet. Derived from small, rare fruits that grow near the Equator, sweet proteins don't affect blood sugar, insulin or the gut microbiome, making them a healthy alternative to alternative sweeteners like aspartame, sucralose, Stevia and erythritol.

Gudrun’s cacaofruit bites received a Silver award at a recent ISM Cologne, the trade show event for the sweets and snacks industry. A leader in the development, production, packaging and marketing of real Belgian chocolates and truffles, Gudrun has won the silver medal at ISM Cologne. ISM is one of the world's leading trade shows for the sweets and snacks industry. Gudrun claimed the prize with UPPA, an innovative and sustainable cacaofruit bite that is not only plant-based and delicious, but also comes in unique packaging made from agricultural waste.

The winning cacaofruit bite is a confection with a special filling: the master chocolatiers at the Lier-based company have upcycled the white pulp that surrounds the cocoa bean – which is usually discarded with the waste – and incorporated it into the filling. The result from this process is a fruity, tangy flavour that balances the intense 76% dark chocolate. This flavour impressed the members of the independent and specialized jury at ISM Cologne.

Tapping into the strong growth in healthy chocolate, the company Novonesis is launching a MindAble™ 1714 probiotic – an ingredient that chocolatiers (and other food and beverage manufacturers) can add to their products. Designed to target the gut-brain axis, the Bifidobacterium longum 1714™ probiotic strain supports the body's ability to manage everyday stress more effectively. With this product, food manufacturers can provide consumers with convenient access to this probiotic via chocolate bars, snack bars, frozen desserts, cereals, or other food formats that contain hard chocolate or compounds. Because chocolate that contains a high cacao content has been shown to have a positive effect on mood, MindAble™ 1714 is a perfect partner for food producers who are looking to support consumers with food with mental wellness benefits.

A new SNICKERS® bar features low GI Dark chocolate cereal, and it comes in a mono material flexible packaging, according to Mars China.  This chocolate bar offers a low-sugar ^[1] and low-glycemic index (GI) ^[2] option but also features individual packaging made from a mono PP material ^[3], adhering to the concept of "Designed For Recycling" ^[4], can be easily recycled in designated channels ^[5]. The bar is available in selected outlets ^[6], providing consumers with a lightweight ^[7] and delicious product, while its packaging is easily recyclable, contributing to a healthier tomorrow for our planet, says Mars.

Developed through a collaboration between Mars and the China National Research Institute of Food & Fermentation Industries (CNIF) in China, the new formula incorporates zero-sugar pure cocoa butter dark chocolate ^[8] and includes high-quality ingredients like imported Turkish hazelnut spread, almonds, pumpkin seeds, and black sesame, aiming to provide consumers with a tasty treat while maintaining nutritional balance. Each 30g pack not only boasts a low GI value (≈40) ^[9] and low GL value (≈4) ^[10] but is also rich in dietary fiber ^[11] and prebiotics ^[12], presenting a new snack option that is low in sugar and low GI.