VENDING INGREDIENTS


A rising star in hot drinks T


The hot chocolate category is growing in vending and is now a key choice of hot drinks in the sector.


he beverage is in fact growing in foodservice in general according to research by the MCA food panel, being recognised as the third most


popular choice of drink in coffee shops and cafes. Its rise in popularity is not accidental however … it’s


what goes into it that is making all the difference thanks to new recipes and formulation by leading suppliers. It’s these leading brands that are attracting support,


with 73 per cent of consumers preferring to buy a branded hot chocolate and to pay more for it. Cadbury, one of the leading hot chocolate brands for


example, has launched a new improved recipe for its vending and dispense blend which has seen the company grow its market share. The company said: “Consumers select the hot


chocolate they buy based on taste and quality so it’s really important that operators offer a hot chocolate that delivers a great taste and is branded. Cadbury is offering


In a nutshell


• A growth of the nut products market is being driven by product innovation in cereals and snack bars, dairy products, confectionery, and savoury products, according to research by Markets and Markets. The growth is also fuelled by health consciousness among consumers and growing disposable income levels, leading to consumers choosing premium nut-based offerings. According to the research, manufacturers are experimenting with new flavours and ethnic ingredients to align themselves with consumer demand. The almond nut segment is projected to grow at the fastest rate. Almond nuts can be processed into nut butter, nut paste, nut flour, caramelized nuts and nut fillings. These semi-finished products have numerous applications in confectionery, beverages, snacks, desserts and ice creams and bakery.


• The rise in demand for plant-based alternatives and changing consumer diets using milk alternatives are driving the demand for dairy alternatives according to Grand View Research. The growing demand is also being influenced by consumers opting for more variety in their food and beverage products. Consumers are frequently choosing almond milk coffee, or coconut panna kotta with similar dishes using dairy alternatives becoming available across major industries such as hotels, restaurants, and cafes as well as in packaged foods.


a hot chocolate package for ‘served solutions’ with a branded dispense machine. “What’s more, the new blend from Cadbury is only 77


calories per serve. It is made with cocoa sourced through Cocoa Life in partnership with Fairtrade foundation, a Mondelēz programme which works to improve the life of farmers and their families in cocoa farming communities.” And this is what Alan Walker, operations director at


vending industry wholesaler, ARN had to say: “The new blend is great news for vending operators. Hot chocolate has been a rising star in the drinks sector recently and consumers are evidently willing to pay a little extra for a brand they know and trust. We are optimistic that the new product will get a positive response from consumers, which will lead directly to increased sales and improved margins for our customers.”


• The use of infused dried fruit as a sugar substitute is becoming more common according to Transparency Market Research. Fruit-based bars and snacks are increasingly popular, which is likely to open up new growth opportunities for global infused dried fruits market in near future. As a result, customers are enthusiastic about new items that include infused dried fruit ingredients.


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