Nestlé has found a way to create chocolate without adding any sugar, relying on leftover material from cocoa plants for sweetening as consumers look for natural and healthier fare.
Globally, chocolate and its source, cocoa, are in a moment of dynamism and change. In some cases it’s for the worse, as the industry faces the realities of climate change. Other changes, however, are for the better, as cocoa producers, chocolate makers, researchers and even retailers offer creative new ways to interact with this beloved food and the people who bring it to us.
Chocolate bags are a massively successful candy category, in the UK and elsewhere: bite-size versions of the choc bar treats people know and love, for example, Bitsa Wispa, Galaxy Bits and Aero Bubbles. They may be very good for chocolate sales, but others...
Kraft Foods has announced the arrival of new Cadbury Dairy Milk Bubbly, dubbing it a combination of "SA’s best loved chocolate with a burst of bubbles both inside and out. It’s the lighter way to enjoy your favourite milk chocolate".
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"More products, less packaging" is the nub of Easter confectionery trends. Globally, the number of Easter chocolate product introductions grew 45 percent in 2012 compared with the year prior, according to Mintel.
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