Barry Callebaut Reveals Top Chocolate Trends for 2023

Cocoa and chocolate producer Barry Callebaut released a report detailing the top trends that will dominate the industry in 2023, according to their analysis.

“Chocolate Confectionery is an important and dynamic market, expected to be worth over EUR107bn in global retail sales by the end of 2023, with volume growth of 1.9% CAGR over the next 3 years to 2025”, says the company. “Innovation has a key role to play in that growth projection to meet the latest needs of consumers. Depending on their mood or mindset, consumers have a specific attitude towards life which will determine the type of indulgence they choose.”

The experts identified these three top trends

1. Intense Indulgence. Chocolate that is a real feast for the eyes and for the taste buds. Consumers look for intense indulgence when they want to enjoy life to the fullest. The trend is based on studies that say that 71% of global consumers agree that, when they want to celebrate, they choose something with chocolate in it. For chocolate confectionery, this means consumers will continue to seek multi-sensoriality, exclusivity, seasonality, storytelling about origin, craftsmanship, and treats that help them celebrate.
2. Mindful Indulgence. Chocolate that is not only tasty, but also good for me and good for the planet. Consumers want to indulge without compromising their (physical and mental) well-being, the health of others or the planet. 3 out of 4 global consumers agree that chocolate needs to be tasty, good for me and good for the planet. There is growing demand for chocolate treats that meet these needs, including plant-based, reduced sugar, sustainably sourced and traceable ingredients.
3. Healthy Indulgence. Chocolate fortified and functional, a food for health. Consumers looking for healthy indulgences actively and intentionally make choices that have a positive impact on their health. This is an emerging trend for chocolate confectionery, with proven health benefits like vitamins, minerals, fibers, and flavanols being claimed on innovative new products.