Market Trends of Asia-Pacific Compound Chocolate Industry
This section covers the major market trends shaping the APAC Compound Chocolate Market according to our research experts:
Growing Demand for Chocolate Confectionery
Despite rising concerns around sugar intake, consumers continue to demand every day and more indulgent treats and snacks. Premiumization of the market has been indicated by the growing use of dark chocolate, but the choice of dark, milk or white is now being broken down with the arrival of dark milk choices, offering a half-way point between rich dark and smooth milk recipes. Although chocolate confectionery consumers do not traditionally tend to have high levels of concern about health issues, the rising awareness of the need to reduce sugar intake does seem to be starting to influence new product development.
Increased Utilization in Bakery
Compound chocolate is the most commonly used chocolate in the baking industry today. Moreover, the main consumption trends within the bakery continue to be focused around concerns over healthy eating, the need for convenience, and the desire for variety. Therefore, compound chocolate provides the following characteristics needed by consumers. The shelf life of fresh baked goods enrobed with compound coating does not get affected because hard fat is used to adjust the melting point and carries enough seed to make necessary tempering. Since there is no cocoa butter (generally) present in compound chocolate, it offers cost savings, and it eliminates the time needed in tempering.
