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» Hot products and key influences in chocolate
Hot products and key influences in chocolate
While take-home products are driving outsized growth, instant consumable products are also growing.
The chocolate category is performing well, with growth of approximately 4% in measured channels for the first half of the year, according to Michele Buck, chairman of the board, president, and chief executive officer of The Hershey Company.
Reducing sugar consumption
Consumers are interested in reducing their sugar consumption without giving up on indulgence, so less sweet seems to be the current trend, says Marie Loewen, research and development corporate manager-applications for Blommer Chocolate.
Focus on health
“We see that high percentage dark chocolates, free from, dairy free, soy free, sugar free, nut free are growing,” explains Marine Leman, senior communication manager for Valrhona Inc. “Natural, clean label, and plant-based are getting more and more attention.”
Chocolate in desserts
Mark Seaman, CMSA, culinary applications chef, specialties, at Barry Callebaut, elaborates on trends, noting that chocolate is the most sought-after flavor in desserts today. “What I find more interesting than focusing on the percentage on the pack, is that In the United States, 74% of people prefer milk chocolate.”
Barry Callebaut’s Mark Seaman points to WholeFruit Chocolate as a fresh, fruity delight made from 100% pure cacao fruit. Not only does it have a unique sensory and nutritional profile, it is also the most impactful chocolate since it valorizes a fruit that used to be partially discarded as waste.
Ghirardelli sauces are perfect for creating amazing mochas, white mochas, and caramel lattes. In addition, Ghirardelli sauces are exceptional for topping desserts, ice cream, and frozen yogurt, as well as for plate-scaping. Ghirardelli sauces are made with real chocolate, caramel, and cocoa butter for intense flavor.
Retail bakery innovations
Retail bakeries are innovating in new ways. To celebrate the return of Baileys Red Velvet, Georgetown Cupcake, a six-store retailer based in Washington, DC, will be offering the Baileys Red Velvet Dozen, non-alcoholic Baileys-infused red velvet cupcakes, available online for nationwide delivery now through December.
According to Newfangled Confections, an innovative new product known as the Frittle combines the classic peanut-buttery sweetness of brittle crossed with peanut fudge. The result is a soft, crispy fudge-like brittle with just a hint of salt.
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