10 chocolate trends for 2015: Millennials, protein and texture

By Oliver Nieburg

02-Dec-2014 - Last updated on 02-Dec-2014 at 10:50 GMT

Cargill and Innova Market Insights have highlighted key trends for chocolate in 2015 including the rise of real fruit inclusions, texture claims and transparent ingredient labelling.

Trend 1: From clean to clear label

Trend 2: Convenience for foodies

Trend 3: Marketing to Millennials

Trend 4: Snacks rise to the occasion

Trend 5: Good fats, good carbs

Trend 6: More in store for protein

Trend 7: New routes for fruit

Trend 8: A fresh look at frozen

Trend 9: Private label powers on

Trend 10: Rich, chewy & crunchy

Related tags: Vanilla

Related news

Related products

Enhancing Bakery’s Appeal

Bunge Oils | 23-Sep-2019 | Technical / White Paper

Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory...

Challenger Brands and Challenger Products: Creating Flavors that Intrigue

Parker Products, Inc. | 23-Apr-2018 | Technical / White Paper

The food industry has seen a number of industry-wide shifts over its history, but perhaps none more important than the current trend toward challenger...

H&F – special pectins for innovative confectionery

H&F – Innovative Solutions for your Product Developments | 19-Mar-2018 | Data Sheet

H&F special pectins make it possible to produce confectionery with innovative textures like vegan marshmallows and firm-elastic fruit gummies and flavours...