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1 month ago | 
foodnavigator.com | Donna Eastlake |Natasha Spencer-Jolliffe |Augustus Bambridge-Sutton
The chocolate market is booming, boasting a staggering global market value of $140.12bn (€123.08) in 2025 and a projected CAGR of 4.89% over the next five years (Statista). But external influences are reshaping the industry, forcing it to adapt while also creating a whole host of new innovation opportunities. Here are the key changes shaping the future of chocolate. Chocolate moving towards cocoa-freeChocolate is making major strides towards becoming cocoa-free.
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1 month ago | 
confectionerynews.com | Donna Eastlake |Natasha Spencer-Jolliffe |Augustus Bambridge-Sutton
The chocolate market is booming, boasting a staggering global market value of $140.12bn (€123.08) in 2025 and a projected CAGR of 4.89% over the next five years (Statista). But external influences are reshaping the industry, forcing it to adapt while also creating a whole host of new innovation opportunities. Here are the key changes shaping the future of chocolate. Chocolate moving towards cocoa-freeChocolate is making major strides towards becoming cocoa-free.
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1 month ago | 
foodnavigator-usa.com | Elizabeth Crawford |Natasha Spencer-Jolliffe
For 30 years, Seattle Chocolate has offered ethically sourced, imaginatively flavored and whimsically wrapped bars and truffles that consumers can feel just as good about buying as they do unwrapping and eating – and while the company’s core values and high quality are not changing, its branding is.
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1 month ago | 
confectionerynews.com | Natasha Spencer-Jolliffe |Augustus Bambridge-Sutton
68% of consumers understand the concept of regenerative agriculture. That’s according to a new report released by crop supply firm, Acclym. However, only 12% are willing to pay more for products made from cocoa grown using regenerative agriculture practices. Despite this, major industry players including Nestlé and Mondelēz International, are investing in regenerative agriculture practices. Though uptake across the wider industry remains low, resulting from cost and implementation challenges.
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1 month ago | 
confectionerynews.com | Natasha Spencer-Jolliffe |Gill Hyslop |Augustus Bambridge-Sutton |Nicholas Robinson
Amid supply chain concerns, crippling cocoa costs and volatility within the wider geopolitical environment, cautious confectionery brands are turning to packaging to hone in on innovations. In 2024, 20% of new consumer packaged goods in Australia and New Zealand were led by packaging changes, according to market intelligence from Mintel. “Packaging is no longer just about protection – it’s a strategic tool that can make or break a product’s success,” Mintel says. 1.
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1 month ago | 
confectionerynews.com | Natasha Spencer-Jolliffe |Augustus Bambridge-Sutton
As confectioners prepare for the delayed European Union (EU) Deforestation Regulation (EUDR) to enter into law in December 2025, brands explore various questions and checklists before its arrival. In our recent webinar, building sustainable and transparent supply chains in confectionery, industry leaders discussed the leading topics surrounding the upcoming law and sustainable development.
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2 months ago | 
foodnavigator-usa.com | Natasha Spencer-Jolliffe |Jess Spiring
Budget-conscious consumers are celebrating Easter with affordable festive chocolates and candies, with private label (i.e., store brands) offerings and seasonal favorites, like the iconic marshmallow treats Peeps and jelly beans, brightening holiday baskets. Most consumers (63%) are extremely concerned about inflation, the highest it has been since September 2024, according to 400 consumers surveyed in market research firm 84.51°’s March report.
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2 months ago | 
foodnavigator.com | Nicholas Robinson |Natasha Spencer-Jolliffe
Fruit genetically modified to not drop from trees, bushes and vines could save manufacturers a mint, as scientists claim spoilage and wastage could be significantly reduced. Stopping the drop by genetic modification could have a massive impact on reducing both food waste and other costs, according to scientists spearheading the research at sustainable palm oil growers SD Guthrie.
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2 months ago | 
bakeryandsnacks.com | Natasha Spencer-Jolliffe |Gill Hyslop |Rachel Arthur
A 2024 research study published in Food Chemistry identifies the transformative power of artificial intelligence (AI) in the food industry. Undertaking a review of the technology, the researchers find AI can provide advantages to food quality, safety and supply chain efficiency. AI innovations are also expected to revolutionise sustainability and efficiency in the broader industry. However, tackling transparency, data privacy and cost integration concerns is vital to encouraging AI adoption.
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2 months ago | 
confectionerynews.com | Natasha Spencer-Jolliffe |Augustus Bambridge-Sutton
Dutch non-governmental organisation (NGO) Profundo states that the costs for confectionery businesses to comply with the upcoming European Union Deforestation Regulation (EUDR) are negligible. In its new study and accompanying report analysing EUDR compliance costs, Profundo found that these are, on average, 0.10% of annual revenues for large companies and small-to-medium (SME) organisations.
