S
erving the entire food industry, from global and local food manufacturers to artisanal and
professional users of chocolate, Barry Callebaut Group remains one of the world’s leading manufacturer of high-quality chocolate and cocoa. At last year’s iSM, Ruby chocolate was recognised as a leading food trend by research agencies, media and food experts. This fourth type of chocolate was awarded for its innovation in the US and the Middle East and the event hosted eleven new brands that introduced the fruity new flavour.
Looking at what the future of chocolate is and what the chocolate confectionery landscape will look like for the next 50 years, Barry Callebaut looked into Centennials: looking for options that are healthier, indulgent and shareable on Instagram. In keeping with all of these trends that are already dominating 2020, Barry Callebaut are going a step further with a brand new launch for iSM.
Plant-based indulgence Consumers are increasingly interested in foods and drinks that not only taste good, but that also have other positive benefits. Today’s consumers are health- minded and environmentally- conscious, wanting their products to be good for them, good for the planet and taste great. A similar trend is occurring in confectionery products. For example, chocolates can be produced with a higher cocoa percentage or made to contain less sugar. Additionally, products can be enriched with ingredients— like fruit or nuts—that are perceived as better-for-you. “Honest” foods are what consumers want. These foods must embody it all: good taste, good nutritional value, and a mindfulness of the planet and its inhabitants. Consumers desire happy, healthy lives, and food is an integral part of this. They want to exist in harmony with their world but cannot do so without foods that are harmonious with their desires and values.
Plant Craft is Barry Callebaut’s new range of dairy-free and
Plant Craft Coins - Milk Dark Chocolate plant based dairy free tablets
“Beyond a large range of vegan products, Barry Callebaut went the extra-mile and is developing a unique European footprint of fully-segregated dairy-free factories. Their new range of dairy-free chocolate, cocoa and nut
products is set equip consumers with all they need to create indulgent dairy-free creations.”
KennedysConfection.com
vegan products crafted with an indulgence-first mentality. Beyond a large range of vegan products, Barry Callebaut went the extra-mile and is developing a unique European footprint of fully-segregated dairy-free factories. Their new range of dairy-free chocolate, cocoa and nut products is set to equip brands with all they need to create indulgent plant-based creations. To celebrate the best of plants, Barry Callebaut’s technical experts crafted a new dairy- free m*lk chocolate: a creamy, smooth chocolate delight; 100% plant-based, 100% indulgent, 100% sustainable.
Flexitarians are on the rise Aware of the sustainability challenges eating meat poses, an increasing number of consumers are adopting a flexitarian lifestyle: they are actively reducing their consumption of animal-based products and have a plant-based diet one or several days a week. In the UK alone, a 2019 YouGov study found that
14% of the population adopted a flexitarian diet, while only 3% classify as vegan. They are navigating seamlessly between plant- based products one day and animal products the next, with taste being the main purchase driver. This represents an interesting market opportunity, as illustrated by the rise of plant-based drinks (+9.3% CAGR 2019-2024)1
or plant-based ice
creams. In 2019, the plant-based ice cream market represented 135m€ and is expected to grow +12.6% year-on-year in the next five years.
Taste is key
The next generation of consumers are looking for experiences that are delicious, good for them and good for the planet. With that in mind, Barry Callebaut aim to accompany brands across market segments in this plant-based revolution.
Footnotes: 1. Euromonitor, 2019
Kennedy’s Confection Janury 2020 43
iSM 2020 PREVIEW - EDITOR’ CHOICE
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