Planet-friendly and plant-based chocolate in high demand this World Chocolate Day

07 Jul 2022 --- Consumer demand for ethically produced and environmentally sustainable chocolate is driving product development, with manufacturers proving their transparency this World Chocolate Day through deforestation denouncements and plant-based offerings.  

“World Chocolate Day is a reminder to the industry of how far we have come in areas like innovation and sustainability and the opportunities that still remain. Demand for increased transparency is growing, enabling a more sustainable cocoa sector, Harold Poelma, president, Cargill Cocoa & Chocolate tells FoodIngredientsFirst.

Meanwhile, Swiss chocolate giant Barry Callebaut foresees the trends of “good for me,” “indulgent moments,” “chocolate I trust,” and “taking new forms” continuing in 2022 and beyond. 

Barry Callebaut has also gathered insights on the year’s chocolate themes, indicating that health and sustainability are key drivers when choosing chocolate. The Swiss chocolate manufacturer says that consumers care about sustainability and expect brands to drive positive impact. 

“Planet protection is one of the top concerns and also part of what consumers value the most. That’s a great opportunity for companies and brands to accelerate and tackle the environmental challenges within the cocoa supply chain,” says Bas Smit, vice president of global marketing at Barry Callebaut.

Innova Market Insights confirms that ethical practices and fair trade are increasingly addressed in NPD. Products with fair trade and plant-based claims are also increasing, says the market researcher.

Ending deforestation is the golden ticket
Ferrero is celebrating several critical environmental sustainability achievements, including significant West Africa reforestation efforts. 

“Our cocoa supply chain is 96% traceable to farm level, which enables us to drive positive change with cooperatives and farmers, and 100% of our cocoa is certified as sustainable through international standards such as Rainforest Alliance and Fairtrade,” underscores Massimo D’Ambrosio, managing director, Ferrero Australia and New Zealand.Consumers value plant-friendly positionings most at the moment.   

In partnership with the Côte d’Ivoire and Ghana governments and several cocoa organizations, Ferrero has published its third annual report showcasing its Cocoa & Forests Initiative (CFI) progress, a comprehensive program to help end deforestation and preserve valuable forests. 

Meanwhile, Dutch ethical brand Tony’s Chocolonely has added two new “independent bars” with new flavors to its range in support of independent and non-grocery stores. The brand aims to create awareness about cheap chocolate often being the consequence of child labor. 

To celebrate World Chocolate Day more ethically, Tony’s new Independent Bars include Milk Pecan Crunch Caramel and Milk Chocolate Chip Cookie with 70% dark chocolate.

“The math is simple: the price you don’t pay for chocolate doesn’t vanish into thin air. It comes at the expense of the farmers who cultivate the cocoa used to produce cheap chocolate bars.”

In Ghana and Côte d’Ivoire, the living income is set at US$2.16 and US$2.49 per person per day, respectively. Cocoa Barometer estimates that cocoa farmers in these countries only earn an average of $0.78 per day. To set the situation straight, Tony’s buys its cocoa at a higher price from its partner cooperatives in Ghana and Côte d’Ivoire.

Ferrero has now distributed three million trees since commencing its CFI action plan in 2018 and has doubled its initial target for land covered by deforestation risk assessments in 2022. Over 500,000 trees were distributed for off-farm planting, helping to restore forests. 

Boosting cocoa R&D
Earlier this year, Cargill strengthened its position in rapid chocolate development and consumer-centric gourmet offerings with the grand opening of the House of Chocolate. The new end-to-end center in Belgium is being positioned as the first of its kind in Europe and, perhaps, in the world.“Good for me,” “indulgent moments,” “chocolate I trust,” are a few key trends in 2022. 

The building is designed to take customers through every stage of product development. Sample products can then be turned around in as little as one or two days in the mini-production facility, which has been created to replicate industrial-scale processing. This setup avoids the need to tweak recipes again when scaling up using different processes or equipment.

“Beyond sustainability, demand for innovation remains high. With the launch of our Bright White chocolate, our ExtraVeganZa range and the recent opening of our House of Chocolate, Cargill is well-positioned to bring chocolate inspiration, co-creation and innovation to both gourmet and industrial customers,” says Poelma. 

Dairy alternatives make the cut
Barry Callebaut has also expanded its North American plant-based portfolio with dairy-free organic chocolate. The Plant Craft range includes sweet solutions for confectionery, bakery, ice cream applications and other indulgent categories. 

The company’s portfolio offerings already include a range of nut solutions and Cacaofruit Experiences, which are sweet ingredients formulated using the pulp, juice and concentrate directly from the cacao fruit.

Beneo-Technology Center has developed a range of plant-based chocolate recipes containing specialty rice ingredients to assist chocolate manufacturers. According to the company’s latest research, about 44% of Europeans are interested in plant-based nutrition, vegan sweets and plant-based chocolates.

Beneo’s research shows that 73% of European flexitarians consider rice an appealing ingredient for plant-based bakery and sweets alternatives. The company’s Nutriz range consists of blends of dried rice syrup, rice flour and rice starch that can be labeled as rice powder in Europe. 

In 2021, sourcing challenges and the most popular summer flavors were at the forefront of debate. The most emblematic was the s’mores concept, especially in the US. 

By Inga de Jong