‘Imported’ flavours that are traditionally more western in origin have been rapidly gaining popularity in the APAC chocolate sector because consumers associate these with indulgence and adventure.
Cargill-owned Aalst Chocolate is putting “substantial investment” into insights-driven R&D, customised products, and strengthening of its bean-to-bar supply chain to push growth in Asia and beyond.
olam food ingredients’ (ofi’s) flavour experts share their predictions on how families will tap into this season’s flavour trends to create a ‘Spooktacular’ 31 October.
Lebanese chocolatier Patchi has entered the Singaporean market via local partner FJ Benjamin, and the brand has revealed strict supply chain and storage management as crucial to maintaining the premium quality of its chocolates.
Chocolate specialist Ritter Sport believes that a focus on prominent packaging and experiential textures is important to overcome the challenge of lower chocolate consumption rates in the Asia Pacific region.
South East Asian biscuit heavyweight Julie’s is looking to capitalise on the rising trend of indulgence as well as the longstanding demand for chocolate products in the Malaysian market with its new range Charm.
Singapore chocolate firm Tatgu used the pandemic to press ahead with innovation across its low-sugar and -GI, and high-calcium product ranges, as it seeks to meet soaring demand for better-for-you treats.
Mars has announced its M&M'S brand will release a limited edition all-female pack of candies to celebrate International Women's Day on Wednesday, March 8.
A ‘milestone’ study has been published supporting the link between flavanol consumption and cardiovascular health. FoodNavigator speaks to Mars Edge’s science and nutrition director Catherine Kwik-Uribe about the implications of this ‘landmark moment’...
Indian plant-based chocolate firm CARRA has launched its first dairy-free white chocolate bar, aiming to ‘plug the gaps’ in its portfolio to appeal to a wider consumer base.
Experts say that plant-based chocolate needs to overcome taste challenges and offer localised products if it is to achieve significant growth in APAC, especially with potential labelling and regulatory hurdles looming on the horizon.
Pork DNA has been found in two confectionery products in Bangladesh, according to a study analysing 42 imported confectionery samples purchased from the Dhaka region.
Chocolate consumption in China still lags behind its neighbours in the confectionery category, but it is increasingly finding flavour through innovation in local cuisine – including steamed buns and even rice.
Confectionery giant Mars GCC has entered the premium chocolate market in the Middle East region with its Galaxy Kenz offerings, with the firm hoping to eat in to the market share enjoyed by the likes of Lindt and Godiva.
Chocolate firms in Asia need to pay attention to the areas of home baking, healthier options, and affordability as key focus areas in order to achieve post-COVID-19 success in the region.
New Zealand-based chocolate firm Whittaker’s and Australia-based soft drink brewery Bundaberg have overcome COVID-19 restrictions to launch their first dual-country product, the Brewed Ginger Caramel chocolate bar.
HiP, the brainchild of James Cadbury, founder of ethical, luxury chocolate brand, Love Cocoa, and the great-great-great grandson of Mr John Cadbury, is set to launch on the confectionery market in December as the UK’s first oat milk chocolate range.
Dark chocolate has emerged as a rising favourite for Indian consumers and one of the key drivers for new product development, along with other rising local trends such as sugar reduction, smaller packaging sizes and unique flavours.
Japan is still in the early adoption phase of sustainable confectionery, but there is plenty of potential for it to go mainstream, according to consumer research from Barry Callebaut.
Japanese confectionery company Ezaki Glico has reported strong demand for its Mental Balance Chocolate GABA for Sleep, which carries a food with function claim (FFC).
APAC’s chocolate market is forecast to achieve solid growth in the first half of this decade, with sustainability commitments, bean-to-bar production and taste innovation set to propel the sector, as we reveal in detail in our latest FNA Deep Dive multimedia...
Japanese specialty soy firm Yamaki Jozo is trying to promote health and wellness this Valentine’s Day by getting consumers to replace chocolates with its two special tofu products.
Malaysian cocoa firm Vive Snack is banking on a strong local focus to further expand its reach in the domestic market, with an emphasis on its use of local ingredients and new product innovations.
Japanese start-up True Food & Design is developing a healthy, natural, vegan chocolate product that contains zero sugar, sugar alcohol and artificial sweeteners.
Smaller packaging for chocolates is gaining traction in India on the back of rising consumer awareness of portion control and health and wellness in the country, and F&B manufacturers have been urged to take advantage of this growing trend.
Asian consumers are moving towards chocolate snack foods that have a typically less sweet flavour profile and are more open to savoury flavours, with darker chocolate flavours proving most popular.
Vegan start-up Bite Society has just launched its first chocolate products into APAC, and has revealed plans for further portfolio and geographical expansions, as well as a focus on competitive pricing for its products.
Global snacks giant Mondelez International is looking at portion control and the localisation of flavours for its snacks as two of its major growth and innovation strategies for chocolate in ASEAN, particularly Malaysia, Indonesia and Philippines.
Chocolate and cocoa firm Barry Callebaut aims to capitalise on India’s fast-growing yet ‘price-sensitive’ chocolate market with the establishment of its new local manufacturing facility.
Sustainalytics, a third-party assessor, analyzed 229 packaged food companies for their environmental, social and governance risks. Barry Callebaut received the lowest risk rating.
The newest addition to Yowie, which aims to educate children about the animal kingdom and the environment, combines two bite-sized chocolates with a collectible animal toy and a puzzle piece that eventually creates a small world map.
Incorporating chocolate in local food applications is key to achieving market success for the category in China, according to Barry Callebaut, which expects to see launches of new products featuring its flagship Ruby chocolate increase this year.
Growing demand for high-quality chocolate products, together with the desire to better serve Chinese customers, prompted new office in Beijing, says company.
Add another flagship store to Pierre Marcolini’s 40-plus portfolio: the Brussels-based chocolatier opened a brand new shop on the ground floor of the world’s biggest mall, in Dubai.
Premium chocolate company Barry Callebaut wil introduce its Cocoa Horizons sustainability project in Indonesia this year, following respectable global sustainability results revealed in its recently-published Forever Chocolate Progress Report 2017/18.
Barry Callebaut has extended its partnership with Indonesian food and beverage giant Garudafood, with an eye on capturing a bigger share of country’s chocolate market.
Once perceived as an exotic delicacy – bought only as a luxury gift or an extravagant treat – the Chinese consumers’ taste for chocolate is growing and the ingredient is quickly cementing a niche for itself in bakery.
Allergen-Free Foods, an arm of Nikkoh Co., is targeting growth with free-from chocolates after establishing an independent factory to develop products that do not contain 27 types of allergens.
