Doubling in Chocolate Launch Numbers With a Sustainability Claim
Cargill Cocoa & Chocolate’s ‘T for Trends 2012’ webinar on January 19 at 4pm CET, will examine these trends and a range of others, including data specifically produced for Cargill by Innova Market Insights.
Jan 17 2012 --- Innova Market Insights tracked more than double the amount of new food products making a sustainability claim in the EU in 2011, compared to 2009, showing the clear trend towards products which are produced responsibly. Chocolate products are also moving in this direction, with the number launched making a sustainability claim almost doubling over the same period.
‘Culinary expansion’, the tendency to dine out less, but indulge in more luxurious products at home is also a recognised trend. This is resulting in the growth of premium chocolate products – with more emphasis on the bean origin, and higher added value.
Understanding these trends, and how they reflect customer demand, is a vital guide to manufacturers for their future plans for production and innovation.
Cargill Cocoa & Chocolate’s ‘T for Trends 2012’ webinar on January 19 at 4pm CET, will examine these trends and a range of others, including data specifically produced for Cargill by Innova Market Insights.
Featuring Filip Buggenhout, Managing Director Chocolate, of Cargill Cocoa & Chocolate, with Lu Ann Williams, Head of Research, Innova Market Insights, the main food trends for 2012 will be examined, and how these trends can be translated into new and exciting chocolate applications
Finding the right innovation partner is vital and information on how Cargill provides innovation support through its T model approach will be on hand. This unique structure represents the depth and breadth of the capabilities Cargill Cocoa & Chocolate can draw upon to help businesses expand and develop.
This event will provide highly interesting information for marketers, managing directors and R&D teams involved in chocolate applications across areas such as confectionery, bakery, biscuits, cereals, and dairy and ice cream – so take part and take a head start in discovering the key to your chocolate innovations in 2012.
Join the webinar
To join this exciting webinar, register here at the foodingredientsfirst.com website or contact your account manager.
