What’s trending in chocolate? In our latest new product development round-up, we look at low sugar chocolate buttons with sustainability credentials, sweetened couvertures from a Colombian chocolate supplier, and two new SKUs from Dutch chocolate challenger Tony’s Chocolonely. Scroll through the photo gallery for more…
GettyImages/Adam Gault
What’s trending in chocolate? In our latest new product development round-up, we look at low sugar chocolate buttons with sustainability credentials, sweetened couvertures from a Colombian chocolate supplier, and two new SKUs from Dutch chocolate challenger Tony’s Chocolonely. Scroll through the photo gallery for more…
GettyImages/Adam Gault
Cadbury has relaunched its Inventor competition with the launch of three new Dairy Milk chocolate bars.
The flavours were created by this year’s competition finalists: Gillian, Shannon, and Taylor. Gillian came up with a Cadbury Dairy Milk Coconutty SKU, Shannon was responsible for the Cadbury Dairy Milk Crunchy Honeycomb, and Taylor invented the Cadbury Dairy Milk Out of the Blueberry.
Members of the public are invited to vote for their favourite.
“We’ve loved working with Gillian, Shannon and Taylor to make their bars a reality and opening our doors to bring them into Cadbury,” said Cadbury tablets brand manager Beatrice Berutti.
“We can’t wait to see which bar wins and really want everyone to go out and vote for their favourite.”
Image source: Cadbury
Délicieux Chocolat has introduced plant-based M!LK chocolate and plant-based Dark chocolate to its range. This means the company now offers three vegan bars in total.
At the same time, the West Yorkshire chocolate maker has introduced new single origin chocolates to its range, including a 67% Madagascar (Dark) chocolate, a 39% Ecuador (Milk) chocolate, and a 36% Colombia (White) chocolate.
Own-branded packaging has also been included as part of its services: “It goes without saying, we absolutely love our new packaging,” said Délicieux Chocolat director Reece Hunt.
Image source: Délicieux Chocolat
Colombian chocolate supplier Luker Chocolate has developed a range of sweetened couvertures – including erythritol and stevia - in response to growing customer demand.
The sugar-free chocolate market is on the rise, with predictions it will grow by 5.7% between now and 2028 – at which time it could be worth $621.5m. Luker itself has observed a 50% increase in requests for sugar-free and no-added sugar products.
The new range includes erythritol & stevia 40% no-added sugar milk chocolate and erythritol & stevia 70% sugar-free dark chocolate. A maltitol-sweetened option has also been developed, as well as an allulose product for specific markets.
“Consumer demand, coupled with the competition to create new, ‘better for you’ chocolate, has created an interesting place in the market and allows us to be as innovative as possible, meaning bolder and braver products are being regularly tested and created.
“Low sugar alternatives in chocolate aren’t new anymore, but this new era is giving us more knowledge of these sugars and a better understanding of what they offer to the more conscious consumers. It leaves us in a position to expand our alternative sugar offering and give our clients even more choice to create their ‘better for your’ options,” said Daniela Quintero Fernandez, Chief of Design & Product Development at Luker Chocolate.
Image source: Luker Chocolate
Better-for-you vegan chocolate brand Push Chocolate is rolling out a line of low sugar buttons, all the while undergoing a rebrand.
Push’s Low Sugar Chocolate Buttons are aimed at the growing number of health-conscious consumers, including diabetics. The chocolate is responsibly sourced from Peru, and packaged in plastic-free recyclable pouches.
Founder Ant Wilson said he ‘passionately’ believes sugar should not be the first ingredient in any product. “Instead, Push Chocolate’s range uses a smart formulation of exceptional quality ingredients to deliver melt-in-the-mouth, creamy chocolate with fantastic taste and top notch health credentials.”
The rebrand, he explained, is designed to clearly communicate the company’s ethos and USPs – notably surrounding wellness and sustainability.
“Eye-catching and colourful labelling alongside planet-friendly packaging, and our newly launched Low Sugar Chocolate Buttons offer consumers an even healthier choice in our range.”
Push Chocolate is selling its new offerings via its website at an RRP of £4.00 per 100g pouch.
Image source: Push Chocolate
Chocolate competitor brand Tony’s Chocolonely is rolling out two new bars exclusive to independent/non-grocery stores.
The Milk Chocolate Chip Cookie bar contains bite-sized choc chip bits with an RRP of £3.98.
The Milk Pecan Caramel Crunch bar contains chewy caramel and crunchy pecans, and is retailing for the same price.
Both bars are Fairtrade certified, plastic-free and in 100% recyclable packaging.
According to the Dutch chocolate maker, the two new SKUs are ‘so indie’ they won’t be found everywhere. “Both our caramel and chocolate chip cookie bars are exclusive to independent, non-grocery stores: WHSmith, Selfridges, Oxfam and more.”
Image source: Tony's Chocolonely
