Chocolate Buyer 2025

18 @specialityfood Asian flavours and Nordic flavours – the latter could be due to more high quality Scandinavian bean- to-bar chocolate makers entering the market and their use of local ingredients. The Asian flavours seem to be led by a rise in interest in all things Japanese. Southeast Asian flavours are also on the rise – maybe consumers are seeking out the more exotic ingredients and flavours, especially with the lack of travel in the last two years.” With artisan products across the board, changes in consumer preference are never just about flavour and taste. For many, health is a key driver – even in confectionery and chocolate. Bridger has seen an increase in the number of people interested in higher percentage chocolate and the accompanying lower sugar content. “We get people come in and say they’re diabetic and they need something that can fit with their medical condition. But you also get people who are looking for the higher percentage because they’re aware that means it’s lower sugar. Up until now, I’ve only really been doing stuff up to around 70% dark chocolate, but I’m definitely looking at doing some bars up to 85%.” Miss Macaroon, a Birmingham- based social enterprise set up in 2011 to provide opportunities for young people, has arguably been ahead of the game when it comes to ensuring its French macarons are inclusive in terms of dietary requirements. As well as being the only company in the world that can Pantone-match its macarons to any colour, a large proportion of those are gluten-free. Founder Rosie Ginday MBE says this doesn’t Our love of indulgent edible goods dates back centuries, and it’s likely that many of us will continue to turn to confectionery to get us through the tough times