Cargill Reveals Cocoa, Chocolate Trends

The Rise of the Hybrid, which sees new hybrid products and unconventional flavor combinations, was one of the most exciting food trends examined in the latest T for Trends webinar presented by Cargills cocoa & chocolate business.

WORMER, The Netherlands The Rise of the Hybrid, which sees new hybrid products and unconventional flavor combinations, was one of the most exciting food trends examined in the latest T for Trends webinar presented by Cargills cocoa & chocolate business.

Aimed at manufacturers working in confectionery, bakery and dairy sectors, the webinar revealed the ten major food trends and their connection to cocoa and chocolate applications. It was co-presented by Rens de Haan, marketing & communications director, Cargill cocoa & chocolate, and Lu Ann Williams, head of research, Innova Market Insights.

The following trends were identified during the webinar:

  • The Rise of the Hybrid: New hybrid product conceptsfeaturing unconventional flavor combinations like sweet and savoryare pushing the boundaries of innovation more than ever before, making product categories less distinct and presenting new opportunities and challenges for manufacturers.
  • You Can Trust Us: Consumer confidence is crucial in the light of recent food safety scares and scandals. Companies which can demonstrate traceability of ingredients have an advantage in winning consumer confidence.
  • Simpler Pleasures: The rise in home cooking and the demand for simple food and value, alongside a similar growth in premium products, is creating opportunities to develop new ranges to address both simplicity and home indulgence.

As important as it is to be aware of key trends, it is how manufacturers respond to them, and use them to anticipate their consumers demands, which is the vital next step," said de Haan.

Last year, Cargill celebrated the 5th anniversary of its cocoa processing operations in Ghana by renewing its partnership with CARE to support smallholder cocoa farmers in Ghana.

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