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Apr 16, 2013

2013 Top Chocolate Trends Include Sustainability & Nutrition

From research conducted for the webinar “Inspiring 2013 Food Trends for Your Cocoa and Chocolate Applications,” Don Pszczola, senior editor of the Food Technology magazine concludes that consumers want chocolate that is:

* 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:

About Margaret

CEO and Curator (The Food Museum) | Managing Director and Chief Editor (GR2 Global LLC) | Educator (UCLA PhD) | Researching and writing on global food issues, nutrition and health, sustainability, history (preservation), conservation (natural resources), and design.
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