CHOC-A-BLOCK

Each month, with a little help from our category leading client partners, we share key insights which are set to shape the market across 2019. This month we look at how chocolate remains a popular ingredient on dessert menus, supported by Callebaut.


Chocolate is one ingredient that never goes out of fashion with consumers. Most chefs will have a chocolate dessert on their menu all year round and it is a favourite in kitchens for its versatility and flexibility. And, of course, it tastes delicious!

1.5bn

desserts were consumed in the out of home market, in the 12 months to November 2017

72%

growth in premium chocolate products launched globally between 2011 and 2015

34%

of consumers are more likely to purchase a dessert if a petite portion is available

“There’s always going to be a demand for chocolate, but there is also going to be increased pressure on the category to innovate and bring to market healthier products that allow consumers to indulge, but without the guilt. Responding to this, Callebaut launched ecl1pse, the brand’s and industry’s first 1% added sugar chocolate, enabling chefs to reduce sugar content in their desserts by up to 50%.”


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