In this week’s blog we will have a look at the growing Chocolate Confectionery industry and the trends in using flavors. Who else can do this better than a woman you should think… as 75% of the women against 68% of the men report that they indulge in chocolate.
Chocolate…a growing worldwide market of $100 billion once started with a simple choice between Milk, Dark or White chocolate. Nowadays the choice in variations is tremendous due to flavorings.
Chocolate as a seasonal gift is very popular. Around the holidays we tend to buy more chocolate. The top selling season for chocolate is not Valentine’s Day, as you might think, but Easter.
In addition to treating oneself, mood enhancement is also a popular reason for the rising sales, especially for young adults. The majority of the chocolate buyers (particularly in the US) are looking for options with mix-ins as opposed to the plain/unflavored varieties.
The global chocolate market has seen considerable innovation in flavor and texture. New product development continues to be imaginative, with more exploration of flavors and textures in addition to the traditional sweetness. However the consumer base tends to be rather conservative as the most popular flavors currently are Hazelnut, Caramel, Almond, and Orange.
Older consumers tend to have a lower engagement with chocolate. The lack of interest reflects their desire to eat healthy. To regain this group of adult customers, companies have turned to tactics such as using alcohol flavors, organic ingredients, and premium positioning such as dark chocolate with Limoncello or chocolates filled with sweet liqueur.
It may come as a surprise, but a healthy lifestyle, which is one of the major trends worldwide, is also responsible for a substantial growth of the chocolate market and that’s not without reason. Chocolate, specifically dark chocolate with more than 85% cocoa, offers beneficial health benefits, like:
‘Rich in Fiber, Iron, Magnesium, Copper, Manganese and other minerals’
‘Powerful source of Antioxidants’
‘Protective against cardiovascular disease’
The growing awareness of the health benefits of pure and dark chocolate is why consumption of chocolate is increasing. With the rising popularity of dark chocolate, the sales for other variations are also going up. People are seeking other ‘healthy’ variations, such as sugar-free, Gluten-Free, Kosher, or Fair Trade chocolate. Due to these ethical claims, the industry has seen a tremendous growth in variations. In order to enhance a healthy image for chocolate, functional ingredients such as fibers, protein, micronutrients, quick energy (guarana extracts), green tea extract, or chia seeds are more and more often being added to the chocolate.
The increasing demand for chocolate also has its downside. About 3 million tons of cocoa beans are consumed annually of which more than 70% is produced by four West African countries: Ivory Coast, Ghana, Nigeria and Cameroon.
Cocoa is a delicate crop and trees planted a quarter century ago have hit their production peak and the land they grown on are not as fertile as it once was. A large rehabilitation of land and trees is necessary to prevent the loss of crop production. Also climate changes are taking their toll.
This results in high costs for raw materials and unstable economic conditions in cocoa-producing nations. To prevent a supply shortage, a number of well-known chocolate producing companies have decided to invest in rehabilitation of the land and trees to make sure that cocoa will be available in the future.
This in a time that developing countries such as China, India, and Russia expect to grow their chocolate sales volume by 30%.
MASS FLOW METERS AND CHOCOLATE
Due to the tremendous growth of chocolate variations, using flavors and functional ingredients, mass flow meters and controllers find their way into the confectionery industry.
Due to their accurate and stable features, especially when they are used in combination with a pump, low flow mass flow meters and controllers using the Coriolis principle are ideal for dosing flavors and functional ingredients.
The Bronkhorst Coriolis instruments will measure direct mass flow and are independent of fluid properties which means a set point change is possible within seconds and there is no need to disassemble the pump and recalibrate the installation. This is a huge advantage which saves a lot of time, and makes the process much more flexible.
Using the Coriolis instruments for additive dosing means less downtime between batches, traceability of ingredients, and higher product consistency and quality.
Watch our video about additive dosing in the confectionery market
Watch our video about the Coriolis principle using a pump for dosing application
Application note: Accurate dosing of confectionery additives
Brochure: Confectionery market