* convenient, as well as produced ethically and sustainably.
* labels that are clear
* brands that donate back to charities and causes
* have a "healthy" angle such as anti-oxidants or a source of vitamins D and E.
* appealing to older consumers interested in collagen, protein, calcium sources
* free products that trigger allergies e.g. gluten-free, lactose-free
* clear definitions for the term "natural" or more specific terms like "additive/preservative free"
* might provide new sources of plant-based protein (peas, nuts and seeds).
* sweetened with alternatives to sugar
* salty and sweet mixtures and new textures
* interest in intense flavors e.g. wasabi
* sustainable packaging
For more see:
Webinar - "Inspiring 2013 Food Trends for Your Cocoa and Chocolate Applications" featuring LuAnn Williams, Head of Research, Innova Market Insights and Rens de Haan, Marketing and Communications Director, Cargill Cocoa & Chocolate, 29 November 2012.
Photo credit: socially conscious, ethically sourced chocolate, jetalone/Flickr via Pacific Standard