Plant-based inclusions can deliver indulgence and functionality in sweet categories, say suppliers
14 Sep 2022 --- Global consumers are demanding indulgence, even as they look more carefully at their food choices and how they might affect the planet. With a renewed focus on personal well-being, plant-based variations of chocolate and confectionery are ticking boxes for consumers.
According to Innova Market Insights, 53% of consumers are taking action to improve their physical well-being, and 29% of global consumers consider ingredients known to boost their health when they indulge.
While the healthfulness of a product is vital, it’s not the only deciding factor when it comes to choosing which confectionery to buy – a product still needs to taste great and have an appealing texture.
Are nut inclusions a good solution?
Dariela Roffe-Rackind, director of Europe and global public relations at the Almond Board of California, believes that almonds can support manufacturers looking to develop healthier confectionery “thanks to their strong nutritional profile which lends a health halo to products.”
Across Europe, consumers’ top concerns are now focused on personal and planetary health, says the Almond Board of California.“Almonds’ extensive portfolio of formats – including whole, sliced, slivered, milk, butter, flour, ground and oil – means there are endless ways for developers to incorporate almonds into products and find a taste and texture profile that appeals to consumers,” she explains.
Roffe-Rackind believes that almonds’ versatility adds value for manufacturers exploring plant-based innovations as smoother almond forms such as almond paste are used to create a creamy texture to plant-based confectionery that has been “difficult for manufacturers to emulate in the past.”
Vegan-friendly offerings
As plant-based continues to grow and move from the fringes to the mainstream, this will continue to spread into the confectionery category, she adds.
Barry Callebaut found that 60% of consumers now expect a plant-based chocolate option.
One recent example is Nestlé’s launch of its vegan KitKat V in 15 European countries.
According to Dr. J.I.X. Antony, VP for innovation at olam food ingredients (ofi), vegan milk chocolate has become “a mainstream product.”
“To keep consumers engaged in what is becoming a crowded field, they need to be assured of the quality and value-for-money credentials on offer compared to dairy chocolate,” he underscores.
Under the ‘better-for-you’ umbrella, the plant-based space continues to see significant innovation and investment, notes Antony.
“That being said, shoppers aren’t willing to compromise on taste and satisfaction in their quest for healthier lifestyles. Instead of completely eschewing confectionery, consumers are instead craving ‘mindful indulgence.’ In practice, this means choosing products that are ‘better-for-you’ not ‘best for you’ – balancing enjoyment with health.”
In response to the rise of ‘mindful indulgence’ and ‘better for you’ options, ofi is seeing confectioners and chocolatiers develop new ideas packed with flavor to satisfy the taste buds.
“These can offer additional nutritional benefits by using alternative milk or incorporating fruits or nuts as a source of protein and fiber,” adds Dr. Antony.
Adding functionality to claims
In addition to healthier confectionery, manufacturers are also developing in line with the increased demand for functional indulgence.
“Examples of this are chocolate launches with protein and digestive health claims experienced double-digit compound annual growth between 2017 and 2021,” says Roffe-Rackind.
“With 200 published studies confirming that almonds can support heart health, diabetes management, weight management and skin health, to name a few, manufacturers can feel reassured in communicating their health benefits to consumers.”
Under the ‘better-for-you’ umbrella, the plant-based space continues to see significant innovation and investment, notes ofi.
According to Dr. Antony, the healthy confectionery space is generally split into two halves: functional confectionery and ‘better-for-you’ versions of classic treats.
“On the functional end of the spectrum, nutraceutical gummies and lollipops are perennial favorites, but other formats such as chocolate, protein bars and bites are also extremely popular with consumers,” he states.
NPD ramps up
Tracking the upward trajectory of the demand for vegan and plant-based chocolate, Beneo recently unveiled a vegan chocolate with a tempered snap made using rice ingredients.
In a similar theme, alternative proteins and textures dominated vegan confectionery launches at ISM 2022. Environmental and personal health trends are driving the confectionery segment – and this was evident at ISM and ProSweets 2022 as plant-based and vegan NPD was showcased.
Spurred by the COVID-19 pandemic, the importance of immunity comes to the fore. Vegan NPD is one of the most notable trends in confectionery, with claims of high-grade transparency and sustainability messaging.
Planet-friendly and plant-based chocolate were also spotlighted as “high demand” this World Chocolate Day.
By Elizabeth Green
