Cargill Reveals the Top Easter Chocolate Trends Shaping Consumer Choices in 2025
Consumers in across Europe are embracing a new kind of sweet: one that balances joy, wellness, and sustainability, according to Cargill’s latest TrendTracker 2024.
From greater nutrition to bold textures and planet-friendly practices, Cargill’s proprietary insights reveal how seasonal treats are being reimagined — in homes, in stores, and in Easter baskets across the region.
The Top 2025 Easter Chocolate Trends in Europe include:
1. A More Nutritious Easter, Happier Taste Buds
Whether its chocolate eggs enriched with fiber, bars boasting added vitamins, or reduced-sugar pralines, indulgence with a stronger nutritional profile is gaining momentum. More than one-third of European consumers now seek better-for-you versions of their favourite treats — even during holidays. Across generations, health priorities vary: Boomers and Gen X rank vitamins as the top ingredient, while Millennials and Gen Z favour protein.
In the UK, reformulation efforts have made a tangible difference: products from Food and Drink Federation members now contribute 15% less sugar and 24% less salt to the average shopping basket than they did eight years ago.
2. Chocolate With a Conscience
Sustainability is no longer optional. Shoppers are prioritizing chocolate made with transparent sourcing, farmer welfare initiatives, and eco-conscious ingredients. In fact, 73% of European consumers believe governments should set stricter rules for companies to address environmental issues.
This shift is already visible: ethical-environmental claims on new food and beverage launches in Europe rose by 18% CAGR between 2018 and 2023 — with chocolate confectionery leading the way in origin transparency and carbon-reduction efforts.
3. Plant-Based (and Proud)
Dairy-free doesn’t mean joy-free. From oat milk eggs to nut-based fillings, plant-based chocolate is stepping into the spotlight — and Easter is becoming a showcase for innovation. Cargill’s ExtraVeganZa chocolate alternative delivers a rich, creamy texture without compromise.
Consumer appetite is growing: European plant-based chocolate and dessert innovations saw a 25% average annual growth rate from 2019 to 2023. Nearly half of consumers say they’re open to cutting back on dairy and meat, as long as taste and texture hold up.
4. Texture + Taste Reign Supreme
Sensory satisfaction remains the heart of Easter indulgence. 89% of Europeans buy chocolate for its sensory qualities, and 47% select products based on a specific texture preference — with “tender,” “crispy,” and “smooth” topping the list. Whether it’s a velvety ganache, a crackling shell, or a luxuriously smooth plant-based bite, this year’s chocolate is designed to delight every sense.
“Today’s chocolate lover wants more than sweetness — they want story, sensation, and substance,” says Peter Remmelzwaal, Gourmet Chef at Cargill’s House of Chocolate in Belgium. “We’re experimenting with everything from botanical infusions to playful textures that elevate Easter into an experience. We see growing demand for clean-label, plant-based, and emotionally satisfying products — and we’re helping brands meet that moment.”
As one of the world’s leading cocoa and chocolate suppliers, Cargill partners with food and confectionery manufacturers across Europe to deliver the products consumers crave — while helping to future-proof the category with innovation, sustainability, and sensorial delight.