Specialty Food Magazine

new flavor nuances while making sustainable choices that are better for the planet. Products like Barry Callebaut's WholeFruit Chocolate, for example, uses the entire cacao pod, where normally about 70 percent of the cacao fruit would be discarded as waste. Vegan Attributes While sweet treats become more a part of everyday consumption, consumers are seeking out better-for- you alternatives and those that fit their dietary needs. As the plant-based sector continues to grow, oat milk and dairy-free caramel are coming up as strong frontrunners; and, industry professionals agree, will soon appeal to the masses. "Oat milk chocolate will definitely go mass market," notes Xocolate's Lopez-Maggi. While reduced sugar intake and sustainable and fair trade ingredients are steady trends at LifeSource Natural Foods in Salem, Oregon, grocery category manager Jessica Hill says she is seeing a small uptick in oat milk chocolate bar options such as those from the Endangered Species line and vegan/non-dairy, local chocolate from Buddha Chocolate and Stirs the Soul. Grissmer has noticed a significant demand for dairy-free, so much so that they now have dedicated kettles at Deborah Ann's to make vegan chocolates and clusters. "There has been an influx of new customers, mostly young millennials, who are the biggest purchasers of vegan, non-dairy chocolate," he says. Both Xocolate and Market Hall Foods do very well with Ashby Confections Vegan Tortoise, a coconut caramel and pecan turtle, and the company's Sour Strips Farmer's Market Organic Fruit Chews. Looking Ahead Consumers will continue to seek out sweet indulgences for both stress relief and emotional satisfaction, and chocolate and candy will be a big part of social gatherings. Fair trade and organic attributes will continue to be drivers as well as non- dairy and vegan, and consumers will not sacrifice flavor over price when it comes to specialty. Supply chain uncertainty will also hold back certain categories. "More and more 'made at origin' brands are coming on the scene," observes Lopez-Maggi. "But supply chain fragility makes stocking them spotty." 34 SPECIALTY FOOD SPECIALTYFOOD.COM CATEGORY SPOTLIGHT Nicole Potenza Denis is a contributing editor to Specialty Food. Trends Making an Impact "As we look back on trends that will likely stick around, we found that many consumers made their chocolate and candy purchases online. Companies are eager to continue working with their retail partners to meet consumers where they want to be met, whether that is online or in store," says Lauren Boland, director of communications, National Confectioners Association. With new products, flavors, and package sizes helping to drive innovation, following are some category trends that will have an extended shelf life: • Small Packs. Companies will continue to develop smaller pack sizes containing 200 calories or less. This trend empowers the consumer to make informed choices when they are ready to treat themselves to their favorite candy. • Mix and Match. Candy manufacturers are mixing up favorite flavor combinations—sweet, salty, fruity, or tart—mixing the best of both worlds. • Spicy. Hot is sticking around and flavors like chili, sriracha, jalapeño, and habanero are making their way into gummies and chocolate. • Tropical. A renewed focus on pineapple and coconut has tropical flavors taking center stage. Sanders Organic Dairy Free Dark Chocolate Sea Salt Caramels

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