Cocoa and chocolate trends

Cargill’s cocoa and chocolate business examined a rise in hybrid products and unconventional flavour combinations in a recent seminar it presented called ‘T for Trends.’

The seminar, which was co-presented by Rens de Haan, marketing and communications director of Cargill Cocoa and Chocolate, and Lu Ann Williams, head of research at Innova Market Insights, was aimed at manufacturers in the confectionery, bakery and dairy sectors. It revealed ten major food trends and their connection to cocoa and chocolate applications.

Trends identified as key during the seminar included: the rise of hybrid products and unconventional flavours; attempts to win consumer confidence and to prove traceability of ingredients used in products; the rise of both home cooking and growth in premium products, which is creating opportunities to develop new ranges to address simplicity and home indulgence.

“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”, explains de Haan.

Related content

Leave a reply

Confectionery Production