The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Easter has long been the golden egg in the chocolate calendar, but as consumer tastes evolve, so too do the treats filling the seasonal basket. From healthier innovations to premium, artisanal designs, Easter in 2025 is brimming with exciting new offerings. FoodBev spoke to Peter Remmelzwaal, gourmet chef at Cargill’s House of Chocolate, to unwrap the latest trends this Easter.

What are some of the stand-out seasonal trends Cargill is seeing for Easter in 2025 when it comes to consumer preferences?

One of the biggest shifts we are seeing is the way consumers are balancing indulgence with intention. At Easter, that means treats that still feel joyful and traditional but come with added benefits. Whether that’s more label-friend, plant-based options, or a reduced sugar profile, consumers are looking for options that align with their broader values around health and sustainability.

According to Cargill’s insights, a third of European consumers now look for healthier options – even during indulgent seasons like Easter. How are manufacturers responding to that demand?

Manufacturers are reformulating smarter. It is not just about swapping out sugar, it is about rethinking the whole product to maintain texture, flavour and shelf appeal. We are seeing increased use of fibres, plant-based sweeteners like stevia and hybrid ingredients that support claims like ‘source of fibre’ or ‘no added sugar’ while still delivering a satisfying bite. Some brands are going a step further by adding functional benefits, like protein or vitamins to seasonal formats.

What textures and tastes are proving to be particularly popular this Easter?

Texture is playing a major role this year. According to our Heartbeats sensory research, 47% of consumers buy chocolate for a specific texture - tender, crispy or smooth are among the top preferences. This Easter, we are seeing more multi-layered or filled formats, combining crunch and creaminess in one bite. Flavour-wise, classic milk chocolate still dominates, but there is growing curiosity around inclusions, like botanical infusions or salty accents, that elevate the sensory profile.

How are demographics influencing consumer demand for Easter foods and are there any particularly interesting trends or figures emerging as a result?

We are seeing generational differences in ingredient priorities. For instance, Boomers and Gen X tend to favour vitamins and fibre, while Millennials and Gen Z are drawn to protein and lower sugar content. There is also a clear appetite for plant-based innovation among younger consumers. Across all age groups, there is an increasing interest in products that support mental wellbeing, emotional connection and ethical consumption, especially during moments of celebration.

Are you seeing a rise in 'better-for-you' Easter eggs or novelty items?

Absolutely. There is a noticeable uptick in seasonal items that offer more than just indulgence. Nutritionally improved Easter eggs with added fibre, reduced sugar or dairy-free credentials are becoming more mainstream. Brands are experimenting with formats that retain the traditional Easter magic but with a modern nutritional edge, whether that’s vegan chocolate shells, enriched fillings or adherence to label-friendly ingredients.

With 73% of shoppers considering sustainability in their food choices, how is that influencing the way Easter products are sourced – particularly when it comes to raw commodities like cocoa? Are you seeing a growing demand for traceability or more ethical sourcing practices around this seasonal moment?

Yes, traceability and transparency are top of mind. Consumers want to know where their cocoa comes from and how it was produced.

At Cargill, sustainability is not just a commitment, it is embedded in everything we do. As one of the world's largest cocoa and chocolate producers, we recognise our responsibility to drive lasting change in the cocoa sector, ensuring a more sustainable and ethical supply chain that benefits farmers, communities and consumers alike.

Through our Cargill Cocoa Promise, launched in 2012, we have strengthened our approach to sustainability by integrating evidence-based solutions, transparency and scalable programmes tailored to the needs of cocoa-growing communities. Our focus is on climate, land and water and people, ensuring that sustainability efforts create meaningful economic and environmental impact.

Plant-based confectionery and chocolate are booming – how is this trend playing out in seasonal ranges in 2025?

We are seeing plant-based find its footing in seasonal categories. The focus is shifting from simply removing dairy to creating truly indulgent experiences that happen to be plant-based. Products like oat milk chocolate eggs, nut-based bites and even hybrid formats are gaining traction. Consumers are no longer willing to compromise on taste or texture just to get a plant-based option, so brands are upping their game.

What are the biggest challenges, and opportunities, when crafting indulgent chocolate prodcuts?

The biggest challenge is balance. Consumers expect indulgence to deliver on all fronts - taste, texture, appearance – while still fitting within their personal health or ethical criteria. That is a tall order. The opportunity lies in combining technical expertise with insight-led formulation. If you can deliver an experience that hits all the right sensory and emotional notes while meeting expectations around sugar, sourcing or label simplicity, you build loyalty.

How can manufacturers deliver on consumer demand for cleaner-label chocolate while also providing a rich, sensory experience?

It starts with understanding what ‘clean label’ means to the target consumer because that definition varies. Often, it means fewer, familiar ingredients and minimal processing. But taste is non-negotiable. So you have to make smart swaps: using nature-derived texturisers or functional fibres, for example, that maintain mouthfeel. We have seen that consumers respond positively to plant-based fats and protein sources when the final product still feels indulgent.

Looking ahead to 2026 and beyond, what should brands be thinking about when it comes to Easter chocolate innovation? Are there emerging trends that could shape the next generation of seasonal treats?

One key area is personalisation, whether through nutrition (like age-specific nutrient enrichment), format, or even digital tie-ins. Consumers are also expecting more from sustainability: carbon transparency, regenerative agriculture and local sourcing could soon become ‘must-haves’ rather than ‘nice-to-haves’. As food tech advances, we might also see more cocoa-free alternatives entering seasonal spaces. Ultimately, brands that combine indulgence with innovation while staying culturally relevant will be best placed to thrive.