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The Global Compound Chocolate Market is segmented by Type (Dark, Milk, and White), Form (Chocolate Chips/Drops/Chunks, Chocolate Slabs/bars, Chocolate Coatings, and Other Forms), Application (Bakery, Confectionery, Frozen Dessert and Ice Cream, Beverages, Cereals, and Other Applications), and Geography (North America, Europe, Asia-Pacific, South America, and Middle-East and Africa).
Fastest Growing Market:
The compound chocolate market is expected to register a CAGR of 6.31% during the forecast period (2020-2025).
Market Definition: Compound chocolates, as defined by FDA, are cocoa products containing cocoa butter substitute (CBS) or cocoa butter equivalent (CBE). The vegetable fats commonly used are often hard fats or fats semi-solids at room temperature, such as coconut oil and palm kernel oil.
Scope of the study for the market studied is segmented by type (dark, milk, and white), form (chocolate chips/drops/chunks, chocolate slabs/bars, chocolate coatings, and other forms), application (bakery, confectionery, frozen dessert and ice cream, beverages, cereals, and other applications), and Geography (North America, Europe, Asia-Pacific, South America, and Middle-East and Africa).
|Frozen Desserts and Ice Cream|
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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.
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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.
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Manufacturers are coming up with several innovations in health aspects, with better cocoa butter substitutes (CBS) and cocoa butter equivalent (CBE). As the manufacturing methods and flavors of compound chocolates improve, the cost differential in comparison to chocolate is likely to make chocolate compounds a more desirable choice. Major players of the compound chocolate market are Cargill Incorporated, AAK, Barry Callebaut, and Clasen Quality Chocolate Inc.
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
4. MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5. MARKET SEGMENTATION
5.1 By Type
5.2 By Form
5.2.1 Chocolate Chips/Drops/Chunks
5.2.2 Chocolate Slab
5.2.3 Chocolate Coatings
5.2.4 Other Forms
5.3 By Application
5.3.3 Frozen Desserts and Ice Cream
5.3.6 Other Applications
5.4 By Geography
5.4.1 North America
184.108.40.206 United States
220.127.116.11 Rest of North America
18.104.22.168 United Kingdom
22.214.171.124 Rest of Europe
126.96.36.199 Rest of Asia-Pacific
5.4.4 South America
188.8.131.52 Rest of South America
5.4.5 Middle-East and Africa
184.108.40.206 South Africa
220.127.116.11 United Arab Emirates
18.104.22.168 Rest of Middle-East and Africa
6. COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill Incorporated
6.4.4 Barry Callebaut
6.4.5 Flanders Filings & Compounds (backed by Fuji Oil Europe)
6.4.6 Aalst Wilmar Pte Ltd
6.4.7 Clasen Quality Chocolate Inc.
6.4.8 Blommer Chocolate Company
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
** Subject to Availability