Mehr denn je suchen Konsumenten nach Clean-Label-Produkten und gesunden Snacks. Der Einsatz natürlicher, vollwertiger Zutaten wie etwa Mandeln stärkt die Wettbewerbsfähigkeit von Schokoladenerzeugnissen.
Consumers are seeking clean label products and healthier snacking more than ever before. Incorporating natural, wholesome ingredients like almonds strengthens the competitive edge of chocolate confectionery.
As the chocolate industry con-tinues to innovate to meet challenges in consumer demand, ingredients with natural, wholesome appeal like California almonds can help manu-facturers deliver next-level products, according to the latest Global Chocolate Survey from Sterling Rice Group. The new research highlights opportunities for manufacturers to tap into preferences for texture and flavour, and to address clean-label trends driving chocolate innovation forward.
The research confirmed that almonds remain the number one ingredient in consumers’ ideal chocolate products, selected by 42 % of global consumer survey respondents. Almonds are also the most often included ingredient in ideal chocolate products, while almond butter has emerged as a top filling/flavour, particularly in dark and white chocolate.
Recent Innova research tracked an increase of 30.5 % of new chocolate products in 2017 featuring a “better-for-you” claim. Almond’s satiety-inducing protein and nutritious profile makes it an ingredient to meet these demands and helps add “health appeal” in chocolate products.
Dariela Roffe-Rackind, Director Europe & Global Public Relations, Almond Board of California, explains: “Over the last year, we’ve seen a huge increase in the number of chocolate products with ‘better-for-me’ claims. This tells us that consumers are increasingly seeking healthier options. And almond inclusions continue to play an important role within this market as they provide a solid base for a healthier option.”
The need for differentiation in an increasingly crowded marketplace has also encouraged variations in the format of the almonds themselves, encompassing not only whole almonds, nibs, slivers, brittles, butters and creams, but also preparation methods, which have moved on from roasting and salting into methods such as caramelising.
“Within the chocolate landscape, the manufacturers that continue to stand out are the ones that provide a unique, novel and varied consumer experience,” says Dariela Roffe-Rackind. “Adapting the recipe with almonds, changing the format and updating the packaging are just a few of the ways manufacturers can ensure differentiation in a highly competitive market.”
Trending inclusions and extraindulgent flavours such as matcha tea, coconut, blueberries or mint pair well with almonds. Additionally, they offer a more premium image and experience.
