Snack Buyer July 2024

30 @specialityfood CHOCOLATE The mini chocolate bar really does feel like a treat. Portioned to perfectly satisfy the cravings of one cocoa lover, they are a format that has come on leaps and bounds in the last 12 months, especially as producers look to reduce the calorie count of their bars to fit in with HFSS regulations. Shoppers are happy to spend a bit more here for quality, so it’s worth investing in excellent bean-to-bar chocolate. Look out too for recyclable or compostable packaging, which is increasingly being used in this sector. Despite the ongoing pinch on their cost of living, British consumers are continuing treat themselves. They’re just going about it in a different way. Rather than splurging on shopping sprees or dining out, today’s shopper is looking for meaningful, delicious ‘me moments’ to enjoy at home, whether alone, or with friends or family. Sweet snacks play perfectly into their plans, and brands are helping to make these moments as accessible as possible, with an increase inminiature, single serve products, and sharing bags. Biscuits, particularly, are enjoying strong sales, especially those in traditional flavours that remind consumers of diving into the familial biscuit tin and putting a brew on SOMETHING SWEET COX & CO MISO & CARAMEL The finest single origin Colombian 47% cocoa is blended into this oak milk chocolate bar, flavoured with white miso and natural caramel. In plant-based home compostable packaging. coxandcocacao.com GNAW STICKY TOFFEE PUDDING Part of a new range of individually sized bars. This one blends the maker’s milk chocolate with dates and crunchy caramel pieces. In a 100% home compostable wrapper. gnawchocolate.co.uk BOOJA BOOJA CHOCOLATE WONDERS – RASPBERRY SCRUNCH A brand-new release from the award-winning vegan chocolatiers. Scrummy little truffle gluten-free morsels, in a resealable, recyclable sharing bag. boojabooja.com When you’re stocking chocolate you have to become a ‘bean geek’. You need to know where the beans are from, who is growing them, what’s happening in the chain. Then you can pass all that information onto the consumer so they can make an informed choice. Good makers should be able to, and should want to, tell you about their chocolate. A positive thing at the moment is that people are focusing more on taste, and that’s what sets the sector apart KATHYRN LAVERACK, CHOCOLATE EXPERT