As Easter approaches, the F&B industry is in the midst of profiting from the annual boom in confectionery sales. US consumers alone are expected to consume over 33 million kilos of chocolate, equivalent to over 1 billion 1-ounce Easter eggs. But while the snacking traditions continue, the public’s taste for seasonal treats has changed. Demand for healthier options, plant-based alternatives, and ingredient reformulation is at an all time high, with a breadth of new technologies and production methods available to manufacturers. However, taste remains non-negotiable for confectionery products like chocolate, according to producers, and products ticking the newly evolving “healthy indulgence” category are required.
