Compound Chocolate Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

The compound chocolate market has seen a growth in the consumer preference towards products with various better-for-you claims. Major players in the market are launching healthy variants to remain competitive in the market. For instance, major player Mondelez is offering their Cadbury Dairy Milk with 30% less sugar. In addition to the major player increasing their investments in developing products with various health claims, the inclination of the people toward the healthier and artisanal range of chocolates has led to the entry of many small-scale compound chocolate makers in the market, so as 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. Most of the bars are also vegan, as producers are favoring cocoa butter and vegetable oils, rather than milk. This is expected to create new market opportunities in the market, thus contributing to market growth.

Compaound chocolate in North America is expected to continue its upward trend, supported with increasing demand for premium chocolate and confectionery items. Furthermore, greater interest in healthy lifestyles continues to drive consumption of sugar-free, organic and dark chocolate.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 holds a major share in the compound chocolate market in the region and continues to register demand, along with other flavors. Companies are coming up with sustainable solutions, for sourcing and the usage of cocoa butter substitutes or cocoa butter equivalents for confectionary products.