NEWS EXTRA


THE NEW FACE OF CHOCOLATE CONSUMPTION


World Chocolate Day was celebrated this month, here Carol Oldbury, CEO, Hames Chocolates discusses the latest trends seen in chocolate today.


A


s consumer expectations continue to define the industry, one thing is increasingly clear: taste alone is no longer enough


to win hearts or baskets in the chocolate category. Increasingly, today’s shopper wants chocolate that aligns with their values, lifestyle, and expectations around health, sustainability and transparency. This shift - what we at Hames Chocolates


refer to as mindful indulgence - represents one of the most significant trends shaping confectionery right now. It moves beyond the idea of “guilt-free” snacking and towards a more purposeful relationship with treats: where portion, provenance and packaging all play a role in how indulgent products are perceived and enjoyed. Portion control is one of the most


noticeable outcomes of this shift. Driven in part by public health concerns and HFSS legislation, brands and retailers are exploring ways to offer satisfying formats that don’t compromise on experience. Smaller sizes, calorie caps and reformulated lines are helping confectionery remain relevant and permissible, within more regulated environments like schools, workplaces and travel hubs. But this isn’t just about meeting nutritional guidelines. The appeal of smaller, premium formats also reflects consumer willingness to pay more for thoughtful, high-quality products. Today’s shopper sees value not only in price, but in experience and that includes packaging that’s resealable, shareable and suitable for multiple consumption moments. Sustainability expectations are also changing the way the industry operates. Consumers want to know where their chocolate comes from, how it was made,


and who it benefits. Fully traceable cocoa supply chains, recyclable or compostable packaging, and third-party ethical certification schemes are now standard considerations, not afterthoughts. As cocoa prices fluctuate and


environmental pressures mount, innovation will be critical. Alternatives like ChoViva - a sunflower seed-based ingredient that mimics the taste and texture of chocolate - offer a glimpse into how the category might diversify. These options appeal to environmentally conscious consumers and allow brands to hedge against supply chain volatility without sacrificing quality.


CONSUMERS WANT TO KNOW WHERE THEIR CHOCOLATE COMES FROM, HOW IT WAS MADE, AND WHO IT BENEFITS


indulgent drinks are just some of the ways chocolate drinks are being reinvented. A simple method: mix real chocolate flakes with a little hot water to create a rich base, then top with cold milk or a plant- based alternative, blend with ice, and finish with whipped cream or flavoured syrups. It’s indulgent, full-bodied, and refreshingly on trend. These drinks are ideal for summer menus in cafés, hotels and foodservice, offering post-lunch treats, premium dessert alternatives or afternoon pick-me- ups that feel lighter but no less satisfying. Limited-edition flavours, such as orange or salted caramel, help keep the offer fresh, while in retail, recipe cards or POS displays can help consumers recreate the experience at home. Ultimately, hot chocolate is becoming


The appetite for innovation is also shifting perceptions of when chocolate should be enjoyed and in what format. One area gaining fresh relevance is hot chocolate. Traditionally a winter favourite, hot chocolate is now being reimagined as a year-round indulgence. By adapting traditional products for


warmer weather, operators can unlock new menu opportunities. Blended iced hot chocolate, rich frappés, and frozen


a versatile, all-season performer that taps into both the mindful indulgence trend and the growing demand for premium chocolate experiences across more occasions. The result of all these trends is a more


complex, more considered chocolate sector - one where emotion is still central, but increasingly underpinned by intention. Chocolate will always be about enjoyment, but that enjoyment must now be earned. For brands and retailers,


the


opportunity lies in embracing this change: one that balances delight with responsibility, and meets the needs of a modern, mindful consumer.


JULY 2025 • KENNEDY’S CONFECTION • 9


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