the chocolate category is to tap into the desire for adventure by developing products that include exotic or unusual flavours. “Building on our research into the emerging flavour profiles crossing continents, there are three chocolate and confectionery trends to watch right now,” he says. These are:
Cross-category flavour blends: Flavour inspiration comes from many places, including other product categories such as bakery, desserts, and ice cream. According to research from ofi, one of the top emerging flavours in UK confectionery right now, for example, is key lime, from the famous key lime pie. And dessert flavours such as sticky toffee pudding, lemon posset, banoffee pie and crème brûlée are also now making their way into chocolate collections.
The rise of newstalgia: According to Innova research ‘New, Niche and Not For Long: Trends in Global Limited Time NPD,’ a total of 48% of consumers are seeking out familiar nostalgic flavours, but they want some excitement and
innovation too. This is fuelling the ‘newstalgia’ trend, where manufacturers bring a new twist to classic flavours and formats. Classic chocolate flavours, for example, are being swapped out for white chocolate in confectionery products. Hazelnut and almond, are traditional staples in many chocolate and confectionery products, but other nut flavours, such as pistachio, are now also growing in popularity.
Exotic fruits: Fruit flavours are a key part of product development in many confectionery categories, but suppliers are looking to complement existing favourites, such as strawberry or lemon, with more diverse choices. Tropical and exotic fruit flavours are on the rise, with mango, pineapple and passion fruit growing, alongside peach – which was initially driven by its popularity across Asia. Chicory is another flavour emerging in European confectionery. It has a nutty, coffee- like taste and is a natural aid to sugar reduction in some product applications, because it is made up of smaller sugar chains of inulin, which have
a sweet taste and prompt a lower blood sugar response than sugar.
New flavours from the Far East are also now influencing new product developments in Europe, with an opportunity for confectionery manufacturers to create new products or reimagine classic favourites.
Sharing packs Last year, the CGA New Industry Report found that two-in-five consumers planned to go out less often, while according to a report from Attest, three-fifths intended to spend more cautiously. “This trend looks likely to continue in the current economic climate, so we expect the ‘big night in’ occasion and confectionery sharing bags will remain a significant opportunity for confectioners in 2024,’ predicts Carol. “We also envisage that consumers will continue to favour brands that manufacture confectionery in an ethical and sustainable way,” she continues. “These values are of huge importance Hames Chocolates, and to deliver them in our products, we work closely with
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