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
Cheese straws | Cookie straws Cookies | tea Cookies simple, all Natural ingredients. No Preservatives & No trans Fats. N a t u r a l l y 800.264.2278 | www.jm-foods.com Join our family at facebook.com/jm.foods SQF 2000 – LEVEL 2 CERTIFIED Winter Fancy Food Show Booth 742 Winter Fancy Food Show Booth 529 along with convincing shoppers premium products are worth the spend will rely on innovative and imaginative offerings in both f la- vor and format. But other, more abstract traits are also driving purchase behav- ior: core values, bean-to-bar support, innovation and imagination, and a rise in American craft production. Core Value Motivation. Consumer interest in the integrity, sourcing, and environmental impact of ingredients are strong moti- vators for chocolate purchases. Knowing where food comes from coupled with healthy lifestyle values such as diet are a big part of the equation of what consumers buy. "Chocolate is a bellwether for all those things," says Mark Bitterman, owner of The Meadow, a specialty store with locations in New York City and Portland, Oregon. Bitterman says chocolate has become a consistent force in the shift in how Americans value food, including dark chocolate's halo as a superfood. According to Mintel, ethical claims on chocolate products grew 7.4 percent from 2010 to 2014. While only 10 percent of consumers who buy chocolate say fair trade certification is important to them, patterns of interest suggest the potential for growth, with prod- ucts such as fair trade and organic-certified Theo Dark Chocolate Peanut Butter Cups, and Rainforest Alliance–certified Bixby Bars gaining popularity. "Consumers are more educated about good-for-you choco- late—chocolate that has less sugar, more cacao, no palm oils, etcetera," says Steve Kravets, director of procurement for 2Beans. He says fair trade has fallen in the ranks compared with organic, gluten-free, nut-free, non-GMO, all-natural, and raw ingredients. "These are staples people are looking for now." Retailers report tremendous growth in bars that have 70 per- cent cocoa content and above. "Our customers are definitely into dark—anything 70 percent and higher," says Evelyn Ignatow, owner of Hyde Park Gourmet in Cincinnati, Ohio, which sells Taza Bars and Cote d'Or Dark 86%. "Customers are incorporating more dark chocolate into their diets for health reasons and not feeling guilty about it." Bean-to-Bar Appeal. This production method, in which the confectioner brings the complete process in-house, is part of what elevates truly premium chocolate. "It's what people geek out on," "There are a handful of small artisans who are great at what they do who are pushing the big guys to get better." FALL 2015 77