Barry Callebaut’s top chocolate trends for 2023

April 11,2023 0 Rita Ghantous

With retail sales of chocolate confectionery expected to reach over USD 128 billion globally by the end of 2023, we learn more about the top trends shaping the market from Barry Callebaut.

Innovation
Depending on their mood or mindset, consumers have a specific attitude toward life which will determine the type of chocolate indulgence they choose. Their choice, their mood and mindset. Some consumers may prefer rich and indulgent chocolate when they are happy, while others choose lighter and healthier options when they are trying to lift their mood up. Additionally, some consumers may have specific dietary requirements or preferences that influence their chocolate choices.
That is why innovation plays a key role in that growth projection to meet the latest needs. The need to continuously explore new flavors, textures, and ingredients to meet the latest needs and demands is primordial.

Intense Indulgences a real feast for the eyes and for the taste buds
Consumers seek multi-sensory experiences, exclusivity, seasonality, storytelling and craftsmanship in the treats they choose. It is not just about satisfaction in terms of taste; it is also about engaging the other senses, such as smell, touch and sight.
They want products that are unique and not easily available, which gives them a sense of luxury and indulgence. This trend toward exclusivity has led to an increased interest in small-batch and craft chocolate, which is often made using traditional methods and high-quality ingredients.
Chocolate is often associated with celebrations and holidays thus they want products that cater to these occasions, such as gift boxes, customized chocolate and limited-edition products.

Mindful indulgence
Consumers want to indulge without compromising their physical and mental well-being, the health of others or the planet.
They want products that are made with high-quality, nutritious ingredients that can provide health benefits, such as antioxidants, vitamins and minerals. They are also interested in chocolate products that have functional benefits, such as improving cognitive function, reducing stress or promoting relaxation.
Furthermore, chocolate products need to be produced in a way that is good for the planet and the people involved in the supply chain. This includes using sustainable and ethical sourcing practices, reducing waste and carbon footprint, and supporting fair trade and social responsibility initiatives.

Healthy indulgence
Consumers want healthy indulgences: chocolates that are fortified and functional, and packed with vitamins, minerals and fiber.
While there will always be a need for intense indulgence chocolate experiences, consumers increasingly have a soft health approach to life, increasing the mindful indulgence chocolate space. Meanwhile, healthy indulgence is definitely a trend to watch within the confectionery segment in the years to come.

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About author

Rita Ghantous

Publication Executive

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.