Compound Chocolate Market - Growth, Trends, and Forecast (2020-2025)

Inclination of the people toward healthier and artisanal range of chocolates has led to the entry of many small-scale compound chocolate makers in the United Kingdom, to cater to the needs of artisanal bakers and confectioners. Small-scale compound chocolate makers are forging their way and claiming their stakes to serve world-renowned chocolate makers. For instance, NATRA offers organic and no-added-sugar variants of white, dark, and milk compound chocolate, apart from fillings and cocoa powder in the United Kingdom. Meticulous efforts are put on by the players to get the most out of cacao beans, as better-quality ingredients have an extraordinary complexity and wide palette of flavors. Most of the bars are also vegan, as producers are favoring cocoa butter and vegetable oils, rather than milk. Many of the bars are also free from gluten, soy, and nuts. One of the prominent chocolate brands, Cadbury, came up with the major product differentiation, as the company uses vegetable oils, such as palm and shea, thereby, increasing the popularity and usage of compound chocolates in the market.

Qualities of compound chocolate, such as its attractive price, as compared to pure cocoa-based chocolates, and the fact that it hardens without tempering, are making it an ideal choice for food manufacturers in various segments, such as bakery, confectionery, ice creams, and frozen desserts. Milk chocolate dominates the compound chocolate market and continues to register demand, along with other flavors. Among product types, chocolate coatings register the highest demand among the consumers. Compound chocolate finds major applications within the confectionery industry, followed by the bakery, and thereafter, the ice cream and frozen dessert industry. Companies are coming up with sustainable solutions, for sourcing and the usage of cocoa butter substitutes or cocoa butter equivalents for confectionary products.