Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/567722
8012 Hankins Industrial Pa rk To ano, VA 23168 800-831-18 28 • wholesale@Th ePe anutShop.com HANDCOOKED for the Holidays! Ask about our FREE FREIGHT program! Winter Fancy Food Show Booth 1059 Winter Fancy Food Show Booth 988 category spotlight chocolate purchases and some 53 percent eat it once a week or more. However, sales in 2014 rose only 3 percent over 2013. The market has faced obstacles such as competition from chocolate-flavored offerings across food and drink, and higher costs, mainly a result of strong cocoa butter prices and last year's rising domestic sugar prices. Premium ranks as the fifth-leading claim for chocolate confec- tions and producers use it on a wide range of chocolate. "Whereas premium was once limited to high-end, high-price-point products, a democratization of premium can be seen in the category," says Beth Bloom, food and drink analyst at Mintel, "with mass market brands—and even store brands—adopting premium qualities, such as upscale f lavor and format innovations." Even so, with an emphasis on ingredient quality and taste pro- pelling chocolate sales, specialty producers are on the cutting edge of the market's most sought-after offerings. "Chocolate is indeed big right now," says Matt Caputo, CEO of Tony Caputo's Market and Deli in Salt Lake City, Utah, whose exclusive selection of specialty chocolate bars from around the world comprises upwards of 50 brands and 400 SKUs. "And there are a handful of small artisans who are great at what they do who are pushing the big guys to get better." The Trends Caputo says specialty chocolate purchase motivators include empha- sis on high cocoa percentage, single origins, dark chocolate, and novelty, such as new and rare bean origins of great quality or interest, like Marañón, cacao located in the once-hidden mountain canyons of Peru. As health and indulgence compete for Americans' attention, manufacturers will face pressure to offer better-for-you options while engaging in responsible product positioning as the spotlight on health intensifies. Gaining new consumers and growing sales Toasted Coconut, Espresso Bean, and 80% cocoa bars from Madecasse 76 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com