Exclusive: Dutch confectionery sector embracing sustainability and innovation

As Confectionery Production examines, continued investments, product developments and sustainability initiatives highlight the Netherlands’ role as a key player within the global confectionery industry. Daisy Phillipson reports

The Dutch confectionery market strikes a balance between heritage and innovation, with a reputation for producing high-quality products and pioneering advancements.

According to market research firm Statista, revenue in the region’s confectionery market amounted to $3.97 billion in 2024, with an estimated CAGR of 3.61% between the forecast period 2024-2029. The report states that growth in the Netherlands confectionery market hasn’t been as significant as other regions due to numerous factors including health consciousness and competition from better-for-you snack options. However, this also opens up new opportunities for manufacturers.

There has been a rise in the popularity of organic, sustainable, ethical and plant-based confectionery options. The region’s culture of gift-giving and occasions has additionally created a strong market for premium and luxury sweet treats. To adapt to these trends, industry leaders are prioritising investment and innovation.

In the world of processing machinery, Netherlands-based firm, Tanis Confectionery, stands out with its latest equipment developments. In November 2024, the company earned the prestigious Automation Innovation of the Decade Award at Gulfood Manufacturing for the groundbreaking impact of its compact lines with gantry robots in gummy and jelly production.

During that same month, Dutch colouring foods specialist, GNT, earned its first EcoVadis gold medal for environmental and ethical activities, ranking the company among the top 3% operating in the food manufacturing industry. The brand’s famous Exberry range of colours are made from non-GMO fruit, vegetables and plants using physical processing methods. Sustainability remains at the forefront of its operations, having achieved a 22% reduction in carbon intensity at Exberry factories since 2020.

Additionally, the business recently launched GNT Ventures, an independent investment arm to identify and nurture start-ups with the potential to help pioneer new and improved plant-based colouring solutions, with a focus on raw materials and fermentation, processing, food ingredients and upcycling. There have been significant developments within the region from international companies too, including the Cargill group, which increased the capacity of its coatings and fillings plant in Deventer by 60% to help its European customers meet expanded demand for chocolate supplies.

Chocolate revolution
Within the Dutch confectionery market, one segment stands out as particularly significant: chocolate. The Netherlands’ deep connection to cocoa is reflected in its status as Europe’s largest importer of cocoa beans, paste, butter and powder. This dominance extends far beyond Europe, with cocoa imports into the country accounting for an impressive 20-25% of the cocoa traded globally, according to the Center for the Promotion of Imports. The agency notes how sustainability and certification are important in the Dutch chocolate market, a priority underscored by the Dutch Initiative on Sustainable Cocoa (DISCO). Launched in 2020, the partnership brings together companies, government agencies and civil society organisations active in the Dutch cocoa and chocolate sector.

By setting clear benchmarks and promoting collaborative efforts, the initiative aims to achieve national and international sustainability goals. DISCO focuses on three main objectives: improving the livelihoods of cocoa farmers; protecting and restoring forests in cocoa-growing regions; and ensuring that cocoa is produced free from child labour. At the manufacturer level, Dutch brand Tony’s Chocolonely is a pioneer in the fight against cocoa exploitation, placing efforts to create a fairer cocoa supply chain at the forefront of its operations.

In 2019, the company launched its Tony’s Open Chain initiative, which aims to eliminate exploitation by implementing five key sourcing principles: higher price, improved quality and productivity, long-term commitment, strong farmers and traceable cocoa beans. Tony’s Open Chain joined forces with DISCO facilitator IDH, the Sustainable Trade Initiative, in 2023 as part of a three-year partnership focused on closing the living income gap of cocoa farmers.

As sustainability efforts in the Netherlands’ chocolate sector continue to grow, significant strides have also been made in regard to reducing carbon footprints. A key development in this area arrived in 2024 when global firm Olam Food Ingredients (ofi) partnered with logistics specialist Commodity Centre Group (CCG) to create a solar-powered cocoa warehouse at the Port of Amsterdam. The two organisations achieved this together by installing nearly 7,000 solar panels at the facility, which has the potential for the reduction of up to 1,350 tons of CO2 per year, with the expectation that the site will be certified carbon-neutral in the future. The warehouse is critical for helping ofi deliver quality cocoa beans to its global confectionery brand customers. This venture is just one part of ofi’s ongoing investments in renewable energy initiatives. As sustainability continues to be a driving force in the Netherlands’ cocoa and chocolate sector, the trend is not limited to large-scale operations alone.

The country is home to some of the finest craft chocolatiers, which combine the ethos of ethical sourcing and environmental responsibility with indulgent, premium products. An example comes from the Netherlands’ De Bonte Koe Chocolate, which is dedicated to creating premium and sustainable handmade chocolate. In one of its many 2024 innovations, it collaborated with intimate wellness brand The Oh Collective to create Date Night Sex Bonbon.

These chocolate bonbons are said to have an aphrodisiac effect thanks to three ingredients incorporated into the passion fruit and caramel filling: horny goat weed, ashwagandha and Korean ginseng. Another example comes from Rotterdambased Heinde & Verre, which despite being a relative newcomer in the craft chocolate world, has made a significant impact thanks to its blend of sustainable practices, as well as high-quality products and use of slow food techniques.

The chocolatier only works with 100% traceable cacao, while its factory is fully powered and heated by Dutch green traceable wind energy, making its production process free of carbon emissions. Among its recent launches is the Mellow & Wild Papua Milk 55%, a bar that is said to combine the creaminess of milk with the lively taste of Papua cacao. These are just a few examples showcasing how the Netherlands remains a dynamic force in the global confectionery landscape. With a strong commitment to sustainability and craftsmanship, both large-scale producers and small chocolatiers in the region are setting the stage for continued innovation