COCOA & CHOCOLATE INGREDIENTS
Are you plant-based ready?
Plant-based chocolate appears to be the dominant consumer trend for chocolate today, Suzanne Callander reports.
W
hile traditionally considered purely an indulgence, today’s consumers demand more from their chocolate – often they are seeking out products that are both nutritious and delicious. “From plant-based and keto
alternatives through to lower sugar, high fi bre, or high protein snacks that boost energy levels, we are seeing increased demand for products that complement lifestyle and health choices,” says Lesya Melechyn, Chocolate & Confectionery Ingredient Development & Innovation Category Manager at ofi . “By adding functional ingredients such as nuts, seeds and berries that promote pre- and probiotic properties, gut health and immunity, confectionery brands can appeal to consumers aiming to adopt a healthier lifestyle, while still looking for an indulgent treat.” Ofi has identifi ed a defi nite trend for natural, organic and ‘free-from’ offerings – including palm oil free chocolate and confectionery. “According to a report from Innova, 20% of US consumers say naturally made products with real ingredients are a key factor for them when making purchasing decisions, while 18% say that it is no artifi cial fl avours or colours that sways them,” continues Lesya.
16 Kennedy’s Confection October2022
“Ensuring that the chocolate they buy is sourced from a sustainable supply chain is also front of mind for many consumers today”
Despite the fact that developing ‘clean-label’ products which feature a simple, recognisable list of ingredients, with no artifi cial fl avours or colours can be challenging for confectioners, it is becoming increasingly important as the competition heats up, to tempt consumers with healthy but indulgent offerings.
Lesya suggests that using dark natural cocoa powder can be an
KennedysConfection.com
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