Top 10 cocoa & chocolate applications trends in 2014

NEW hybrid products and unconventional flavour combinations – or the ‘Rise of the Hybrid’ – was one of the most exciting food trends* examined in the latest ‘T for Trends’ webinar presented by Cargill’s cocoa & chocolate business.

Aimed at manufacturers working in confectionery, bakery and dairy sectors, the webinar  revealed  the  ten  major  food  trends  and  their  connection  to  cocoa  and chocolate  applications.  It was co-presented by Rens de Haan, Marketing & Communications director, Cargill Cocoa & Chocolate, and Lu Ann Williams, head of Research, Innova Market Insights.

“For our customers it is important to be aware of the latest trends, so they can produce innovative and distinctive products which align with consumer demand. Through  this  webinar,  supported  by  independent  research, Cargill  offers  new perspectives  and  insights  on  the  trends  set  to  make  the  news  in  2014,” commented Mr de Haan.

The following trends were identified as key:

The Rise of the Hybrid New hybrid product concepts – featuring unconventional flavour  combinations  like  sweet  and  savoury  –  are  pushing  the  boundaries  of innovation  more  than  ever  before,  making  product  categories  less  distinct  and presenting new opportunities and challenges for manufacturers. 

You  Can  Trust  Us Consumer  confidence  is  crucial  in  the  light  of  recent  food safety  scares  and  scandals.  Companies that can demonstrate traceability of ingredients have an advantage in winning consumer confidence. 

Simpler Pleasures The  rise  in  home  cooking  and  the  demand  for  simple  food and  value,  alongside  a  similar  growth  in  premium  products,  is  creating opportunities  to  develop  new  ranges  to  address  both  simplicity  and  home indulgence.

Find out more about the Top Ten Trends for 2014.

“As important as it is to be aware of key trends, it is how manufacturers respond to them, and use them to anticipate their consumers’ demands, which is the vital next step,” Mr de Haan said.

“Meeting the challenges presented by new product concepts, as identified in the ‘Rise of the Hybrid’ trend for example, needs a solid innovation partner. Through the unique T model approach, combining broad food knowledge with deep cocoa and chocolate expertise, Cargill provides manufacturers with the expertise they need to create new products.”

The  insight  provided  by  these  trends  will  enable  manufacturers  to  get  a  head start in cocoa and chocolate, to anticipate future consumer demand, he concluded.