Processing Innovations Expected To Propel Dark Chocolate Market

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Dublin — Innovation in processing, which has opened new revenue streams and made the sector more competitive, is anticipated to drive demand for dark chocolate in the U.S., according to Research and Markets. Sales are expected to grow 8.34 percent, compounded annually, by 2021.

In addition to high antioxidant and flavonoid content garnering shoppers’ attentions, processes that alter traditional perceptions of the sector are propelling interest in dark chocolate. For example, Taza Chocolate reduced bitterness in its dark chocolate items by turning to a stone grinding production method, which highlights fruit notes in cocoa and suppresses sharpness, according to the research company.

The major challenge facing dark chocolate is growth in innovative products using milk and white varieties being introduced in the U.S.

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