Cultural Adaptations driving the Industrial Chocolate Industry
Arizton’s recent research report on the global industrial chocolate market provides a detailed analysis of market segmentation by products (cocoa butter, cocoa liquor, and cocoa powder), application (bakery, ice-cream and frozen dessert, dairy, cereals, and others), market entity (open and integrated), type (chocolate confectionery and cocoa and other chocolate products), and geography (North America, Europe, APAC, and ROW). Barry Callebaut Group, Cargill, Fuji Oil, and Cémoias are identified as the leading vendors that are likely to dominate the industrial chocolate market during the forecast period.
The global industrial chocolate market is expected to ship over 9,500 thousand tons by 2024, growing at a CAGR more than 3% during 2018–2024.
Industrial chocolates are largely made by blending chocolate liquor with milk and sugar to add flavor. Industrial chocolates are either sold to bakeries, confectionery manufacturers, and food providers or used in-house by vertically integrated manufacturers. Western Europe and North America dominate the global industrial chocolate industry. Increased chocolate consumption, focus on the texture for multisensory experiences, introduction of new flavors and combinations, and growth in disposable incomes are the factors that are driving the growth of the industrial chocolate market.
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The leading drivers and trends driving the growth of the industrial chocolate industry are discussed below:
Evolving Role of Chocolate
Chocolate is being used as an accent/ingredient opposed to just being the center of attention. A lot of these foods are not marketed to children - they are being geared at grown-ups and have changed the snack game forever. The idea is to delight adults with a taste profile that is mature. The evolution of modern techniques in the preparation of snacks and the addition of chocolate to savory comes as customers stray away from treats that are cloyingly sweet. Consumers are up for innovative flavors and combinations and are looking to chocolate snacks as an anytime treat. Dole came out with Strawberry Dippers that were coated with dark chocolate. Chocolates have largely served as the hotbed for innovation as players in the food industry infuse chocolate in the most unconventional ways – putting them in vodka and gin, gourmet savory dishes, in burgers and over potato crisps. Chocolates appeared on 74% of all menus in the US, demonstrating the growth of 4.7% in the past five years. Toppers Pizza added Chocolate Baconstix, which combines strips of pizza dough covered with bacon, mozzarella cheese, and chocolate sauce and comes with a chocolate sauce dip. The demand for chocolate is more elevated than ever and is expected to expand further as its application is evolving.
Cultural and Seasonal Adaptations Influence Uptake
Holiday-themed chocolate comprised 25% of the global chocolate launches in 2018. Easter is a huge selling opportunity in Brazil, with more than 100 million Easter eggs consumed per year.
In Canada, chocolates witness 6% growth in sales around Christmas/Hanukkah.
Holiday-themed chocolate launches have been dominated by the US and Germany in the last year or two. The emphasis of major players globally is on the new consumer and culture, and this has facilitated rediscovery of chocolates and its applications. Seasonal chocolates do two things for the market: they spike sales and fuel new product development. Sporting events such as the Football World Cup and Superbowl have also become lucrative opportunities for manufacturers as they leverage them to promote chocolate sharing. In the UK, beer-flavored eggs that were a rage in the past have been replaced by gin and tonic-flavored eggs. Although cultural adaptations for chocolates have driven their uptake, embedded largely in gifting practices, chocolates are being fused into cultures to drive relevance through existing traditions. In the UAE, dates that have a significant position in Islamic culture, are covered with chocolate and offered during their festivities, thereby increasing the demand for cocoa and other chocolate products are witnessing relevance through the existing sweet culture.
Focus on Texture for Multisensory Experiences
Flavor has long been under the spotlight in the global industrial chocolate industry. However, the universal appeal of chocolates inherently comes from the experience of indulgence and satiety that comes from its mouthfeel. The use of textures has evolved beyond creamy or smooth to include multisensory experiences that come from layering creatively or combining ingredients differently. There are chunky chocolates that have given more bite to combinations such as crunchy additions in soft fillings that are breaking new ground and taking textures to the next level. Products that have an extra crunch or offer an aerated and fizzy sensation filling are particularly popular. Vendors such as Barry Callebaut have created products such as Crispy whispers, which are sugar crunches that have an irregular shape and can provide a crispy texture to food products. Milk Triple Caramel allows consumers to experience three different textures through layers of caramel mousse, liquid caramel, and crispy almond-caramel pieces. Innovating textural complexity can be really beneficial for vendors operating in the market in terms of truly delighting and captivating consumers.
Aalst Chocolate, Baronie, Chocoley, ClasenQuality Chocolate, Ferrero, Guittard, IRCA, Mars, Nestlé, Olam International, Puratos, Santa Barbara Chocolate, Sephra, The Hershey Company, Unigrà, and Valrhona are the other prominent vendors in the global industrial chocolate industry.
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The complete overview of the latest market research report on the global industrial chocolate market by Arizton is now available.
The report offers a detailed study of major trends, drivers, challenges, and provides market sizing and forecast for major geographical regions and key countries.
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