‘From Clean to Clear Label’, ‘Good Fats, Good Carbs’ and ‘More in Store for Protein’ are three food trends examined in the latest ‘T for Trends’ webinar by Cargill’s cocoa and chocolate business.
Together with Innova Market Insights, the company has translated the trends into applications for the cocoa and chocolate industry. Aimed at manufacturers working in a range of sectors, including confectionery, bakery and dairy, the webinar was co-presented by Cargill’s Brigitte Bayart, senior marketing manager, chocolate, and Lu Ann Williams, head of research at Innova Market Insights.
Three of the key trends for the cocoa and chocolate industry are:
Commenting on the trends identified for the coming year, Lu Ann Williams said: “I believe that most of the trends we have identified can be applied to the cocoa and chocolate industry. The food trends show an emphasis on transparency and on real ingredients. These are notable factors, driving consumers to make more conscious choices in the products they buy, while still enjoying the indulgent taste of cocoa and chocolate products.
“Responding to these factors requires a trustworthy partner who can provide high quality ingredients, as well as the knowledge and story behind the products, to enable their customers to create real and practical innovation.”
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