2024 Healthier Confectionery Trends.
Lots of innovation happening within the confectionery category, especially related to creating multi-sensorial experiences through texture and taste.
Alternative Ingredients: Manufacturers have been exploring a wide range of alternative ingredients to replace animal-derived components traditionally used in confectionery products.
These include plant-based substitutes for dairy such as almond milk, coconut milk, and soy milk, as well as various plant-based sweeteners like agave syrup, maple syrup, and stevia. These alternatives provide the same taste and texture while aligning with vegan principles.
"Healthier confectionery" - "less sugar" being used.
Multinational producer OFI is investing in different plant-based alternatives that deliver the same indulgent taste as dairy. Chocolate made with OFI's cashew or almond protein powder displayed the most similar qualities - outdoing rice and oat powder that are typically used in the current vegan chocolates available in the market.
Creative Flavor Combinations: To cater to diverse consumer preferences, vegan confectionery brands have been experimenting with unique flavor combinations. They are introducing exciting options like matcha-infused chocolates, salted caramel truffles, vegan marshmallow-filled candies, and exotic fruit-flavored gummies. These innovative flavors add a new dimension to vegan confectionery, making them appealing to a broader audience.
According to Olga Liash, business manager for confectionery at Dutch DSM-Firmenich, one of the key themes at the moment is "naturally exciting".
Clean label, nature-inspired confectionery colors and flavors have been a hot topic for over a decade, but now we’re seeing the trend evolve in fresh directions. Cocktail-flavored candies are a great example, as they often combine the ‘grown-up’ sophistication of alcoholic spirits with natural fruit juices - just like in real mixed beverages.
Functional Ingredients: Vegan confectionery is not just about indulgence; it can also offer functional benefits. Manufacturers have started incorporating functional ingredients like superfoods, nuts, seeds, and plant-based protein into their products. This addition enhances the nutritional value and provides consumers with healthier options that still satisfy their sweet cravings.
Ingredion is currently exploring plant-based proteins as more sustainable options for sugar and milk solids replacement in chocolate.
Sustainable Packaging: In response to increasing environmental consciousness, vegan confectionery brands are adopting sustainable packaging solutions. This includes using recyclable and biodegradable materials, reducing plastic usage, and opting for eco-friendly packaging designs. Such initiatives align with the values of eco-conscious consumers and contribute to the overall sustainability of the vegan confectionery market.
Artisanal and Small-Batch Production: With the rise of specialty and boutique vegan confectionery brands, there has been a shift towards artisanal and small-batch production. These brands focus on handcrafted products made with attention to detail and quality. This artisanal approach not only ensures unique flavor profiles but also appeals to consumers seeking premium and exclusive confectionery experiences.