SUPERFOOD INCLUSIONS


they work chocolate. The range includes flavours such as passion fruit, yuzu and strawberry and was developed to offer intense fruit taste and colour without artificial colours or preservatives. Why it matters: Fruit couvertures


remove a technical barrier that previously limited fruit use in filled chocolates and moulded applications (water content, colour loss, stability). By offering a stable, chocolate-compatible fruit matrix, Valrhona lets manufacturers and pastry chefs build fruit-forward ganaches, shells and decorations that keep a fresh look and clean label. Trade coverage frames Inspiration as the result of extended R&D and positions it as a tool for creative, premium applications.


as natural as possible are becoming increasingly popular,” Kurt observes. To meet this preference, Paradise


Fruits emphasises ingredients that retain vibrant, natural colour and authentic fruit taste. Their High Brix fruit pastes, made from 100 percent fruit, allow manufacturers to tap into the demand for healthier, more natural-looking snacks while delivering flavor, color and texture in a stable format ideal for confectionery and snack applications. Meanwhile, the company’s fruit


granules, available in customized sizes from 2 mm to 9 mm, give manufacturers the flexibility to create eye-catching products. The flavour combinations are nearly endless, and Paradise Fruits can also develop custom recipes tailored to specific project needs.


Five examples: how superfoods are working their way into chocolate and confectionery 1) Valrhona — fruit couvertures that let chefs treat fruit like chocolate What it is: Valrhona’s Inspiration range is a factory-made “fruit couverture” family: chocolate-like couvertures formulated with intense fruit flavour and colour so pastry chefs and chocolate makers can work fruit the same way


NOVEMBER 2025 • KENNEDY’S CONFECTION • 13


2) Vivani — using whole-fruit sugar (dates) to sweeten dark chocolate What it is: German organic chocolate maker Vivani produces dark chocolate bars sweetened with finely ground date sugar (e.g., a Dark Date Sugar bar). The company positions this approach as replacing added refined sugar with an ingredient derived entirely from fruit— bringing a caramel-like sweetness and a natural ingredient story to the bar. Why it matters: Substituting date sugar


is a straightforward formulation strategy that answers two consumer demands at once: reduced refined sugar headline claims and a clean-label, fruit-forward


narrative. In sensory terms, date sugar adds its own flavour profile (caramelly, fruity) which can complement higher- cocoa dark chocolate rather than only adding sweetness. Vivani’s descriptions emphasise no added granulated sugar and the unique aroma created by ground dates.


3) Brookside (snacking chocolate) — superfruit centres (acai, pomegranate, blueberry) What it is: Brookside (a mainstream snacking chocolate brand) packages dark chocolate pieces with fruit-flavoured centres marketed as acai & blueberry, pomegranate and other “superfruit” blends. These centres are presented on packaging and in retailer copy as fruit-based centres that bring fruity flavour and a perceived health lift to a confectionery snack. Why it matters: Brookside’s format shows


how superfruit positioning can land at scale: small, bite-sized dark chocolate morsels with a fruit centre are simple to market as a more sophisticated indulgence (dark chocolate + fruit) while maintaining mass- market shelf presence. For many consumers the “superfruit” label—acai, pomegranate— conveys antioxidant and wellness cues even without formal health claims. Product and review pages emphasise “no artificial colours or flavouring” and the convenience/ snacking use case.


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