Europeans are looking for healthier versions of their favourite treats, with one in three citing this as a core need, while 73% of shoppers seek more sustainable choices.
That’s according to new findings in Cargill’s TrendTracker 2024 report, which also showed plant-based chocolate is “booming”, with new launches in the segment up a healthy 25%.
Although, plant-based and vegan chocolate has had to come a long way to meet consumer needs, with 47% of them buying chocolate based on how it feels and not just how it tastes.
Globally, the vegan chocolate market was estimated to be worth $1.3bn in 2023 and predicted to reach $3.77bn by 2032 (Market Research Future).
In Europe, this is growing at a CAGR of 14.8% to $453.8m by 2028, according to Fortune Business Insights data.
So, how are the experts making vegan and plant-based chocolate taste like the real thing? Gourmet chef at Cargill’s House of Chocolate in Belgium, Peter Remmelzwaal runs through his top notes on the drivers behind the category.
1. Eating with conscience
In Europe, the growth of flexitarian consumers looking to reduce their intake of animal products is a key metric behind the increase in appetite for vegan and plant-based chocolate.
“They are some key motivators, like health and environmental benefits and it all plays a role into the increased trend for plant-based products, especially in chocolate,” says Remmelzwaal.
Though chocolate is still a guilty pleasure, so vegan and plant-based alternatives must stack up against the real thing when it comes to taste and mouthfeel.
2. Key innovations in ingredients
Big improvements in the production of plant-based and vegan chocolate have been made in recent years. The products line up to the real thing as new food tech developments emerge and existing ones are perfected.
Ingredients like rice flour, rice flour syrup or sunflower kernel are being used to improve texture and mouthfeel.
“You want to have fat in the mouthfeel with to create a very nice and melty, smooth chocolate,” says Remmelzwaal.
3. Get rid of the grit
One of the biggest improvements made in the development of better vegan and plant-based chocolates is processes that have reduced and eliminated the gritty texture apparent in some variations of the past.
“There are better solutions to the product coming onto the market all the time, every development is a small step,” he says.
4. Adding function
As well as improving texture and mouthfeel, developers are seeking to add function to products.
“We’re looking at nutrient enrichment, such as with protein, fibre and vitamins,” explains Remmelzwaal, who says consumers are also seeking cleaner labels, especially in the plant-based and vegan space.
5. Why add plant-based chocolate?
The vegan and plant-based chocolate category remains small and “quite niche”, says Remmelzwaal.
However, the trend is growing and manufacturers should always seek to add new products to their lines that feed a growing demand.
“People still want that guilty, traditional chocolate pleasure. But the benefit of adding a vegan or plant-based line is you’re increasing your range and offering something to both audiences. That’s the biggest benefit to manufacturers and producers, extending your line with consumer demand,” he adds.
