SUPERFOOD INCLUSIONS


4) Baobab powders — ingredient suppliers and the supply-chain story (from African harvest to global bar) What it is: Baobab fruit powder is being adopted by ingredient suppliers and small brands as a vitamin-C-rich, fibre- dense superfruit powder for inclusion in energy bars, chocolate blends, and snack coatings. The baobab supply chain—wild- harvested fruit from Africa turned into powdered pulp—has attracted interest from both wellness brands and larger food manufacturers. Market reports and supplier blogs show the category growing as formulators use baobab for tang, natural nutrition claims and prebiotic fibre. Why it matters: Baobab’s nutrition


profile (very high vitamin C, fibre and antioxidant capacity) is appealing for confectioners looking to add a functional claim without heavy processing. Industry reporting also highlights the social- impact aspects and the novel-food regulatory path that opened wider exporting in Europe—important context for manufacturers seeking traceable, ethical ingredient sourcing.


Reuters quoted Gus Le Breton,


chief executive of a baobab processor, describing the market challenge and adoption curve: “People weren’t interested in a new fruit from Africa,” Le Breton said, explaining the early uphill task for baobab exporters. That quote and Reuters coverage document both the commercial potential and the outreach work needed to put baobab into global ingredient streams.


5) Small-batch innovators: Mr Popple’s and lucuma as a luxury, vegan addition What it is: UK craft maker Mr Popple’s Chocolate uses indigenous Andean superfruit lucuma in vegan/plant-based chocolate bars. Lucuma is prized for a maple-caramel note and for its traditional use in South American cuisines; makers use the powder as a natural sweetener/ flavour and to impart a superfruit story to plant-based chocolate. Why it matters: Artisan brands show


the route to premiumisation: a small but passionate consumer segment values provenance and unique flavour stories (lucuma = “Gold of the Incas”). This allows


craft chocolatiers to charge a premium for novelty, cleaner ingredient lists and indulgence that also carries a wellness halo.


Why superfood ingredients resonate in home kitchens While major ingredient suppliers are pushing fruit and superfood inclusions into the commercial confectionery space, the movement is also thriving in home kitchens. One striking example comes from California-based food blogger and registered dietitian Anne, creator of Under a Lemon Tree, whose raw superfood chocolate recipes have been shared widely across wholefood and plant-based communities. Her philosophy is simple: chocolate


can be both indulgent and nutritious when made with minimally processed, naturally functional ingredients. “These chocolates aren’t typical!” she writes. “They are preservatives, refined sugar, artificial flavours and food colouring free!” For her, the appeal of superfood- rich confectionery is as much about purity as nutrition—always “gluten-free, dairy-free,” and easily made vegan by swapping sweeteners. Anne’s raw chocolate base—made with


Nature’s superfood


Fruit is one of the best natural sources of functional ingredients. Paradise Fruits Health believes in using fruit as a base not only for taste but also for functionality. Here are some examples: Fibre: Many fruits are rich in soluble and insoluble fibres that support gut health and satiety. Antioxidants: Berries, citrus fruits,


and grapes contain polyphenols and flavonoids that help reduce inflammation. Vitamins & minerals: Oranges are


famous for Vitamin C, bananas for potassium, and apples for a mix of micronutrients that strengthen immunity and metabolism. Botanicals: Fruit-based formats can be enriched with plant extracts such as turmeric for its anti-inflammatory effect or green tea for energy and focus. Other compounds: Natural sugars,


organic acids, and phytonutrients contribute to taste and wellness at the same time.


organic cacao butter, raw cacao powder, and a natural sweetener—creates the foundation for a wide array of superfood inclusions. Because the recipe is entirely raw, she stresses that “all the nutritious compounds are preserved,” noting that traditional chocolate processing, which roasts cacao beans for flavor development, can “reduce some of the most healthy compounds (such as antioxidants) and reduce their amazing properties.” The superfoods she incorporates— spirulina, maca, goji berry powder, acai, camu camu, lucuma—mirror many of the same ingredients now appearing in commercial confectionery lines. “I often incorporate superfood powders to my basic raw chocolate recipe,” she explains. These powders, she notes, bring both functional benefits and distinctive flavor notes, which is why she advises moderation: “A little goes a long way! Don’t add too much, otherwise it will overpower the delicate taste of the chocolate.” Her approach also highlights how inclusions support creativity. She recalls how her young son joins her in choosing flavors and toppings for their homemade Valentine’s Day chocolates. “He’s surprisingly creative!” she says, adding flavors that range from lavender to chilli-cinnamon, lime-cardamom, toasted sesame, crystallised ginger, pistachios, Himalayan salt, and, crucially for the superfood theme, goji berries—one of


14 • KENNEDY’S CONFECTION • NOVEMBER 2025


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40