/ Chocolate Resources / Chocolate News
Chocolate News - Stay up to date on what's new in the world of chocolate
Our chocolate guru, Pam Williams, featured on Good Morning America.
News that would be of interest to chocolate aficionados and industry professionals from our Twitter feed as well as the latest articles focused on chocolate and health.
Click here for Media Centre and Releases.
Chocolate Industry News
"Everyday confectionery sales have seen modest increases in both the chocolate and non-chocolate sectors, which gained 5.5 and 1.6 percent respectively between March 15 and September 6. The majority of consumers reported enjoying chocolate (92 percent) or non-chocolate candy (80 percent) during this period." from NCA's three part series on the impact of the 2020 Pandemic on chocolate and confectionery.
The U.S. chocolate market is expected exceed $20 billion by 2025, according to research by United Kingdom-based firm IndexBox. Chocolate and confectionery consumption in the United States is expected to continue its upward trend, supported by population growth and rising purchasing power, along 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.
The Chocolate Industry by the Numbers
The North American (US, Canada, Mexico) chocolate market is anticipated to increase 4.7 percent by 2025, with growing demand for confectionery, particularly around seasons, and other products categories leveraging chocolate, according to Grand View Research, Inc. Rising demand for organic and high-cocoa content products are also expected to boost chocolate sales. Grand View expects dark chocolate sales to expand 7.5 percent in terms of revenue, while the gourmet sector is anticipated to increase 4.8 percent during the forecast period.
The Research and Markets analysts responsible for the report, Dark Chocolate Market in the US 2017-2021, agree and forecast the dark chocolate market in the US to grow at a CAGR of 8.34% during the period 2017-2021.
According to a report in Euromonitor International, chocolate sales growth is predicted to rise by eight percent in North America, with an increasingly diet-conscious U.S. market set to remain the food group's biggest market, accounting for 15 percent of confectionery sales in 2018. Francisco Redruello, senior food analyst at Euromonitor International, said the results show consumers are increasingly willing to pay more for indulging in chocolate.
"[Chocolate's] value growth is being driven by a number of factors, for example health innovation, more visible branding strategies, certification, sophisticated packaging or simply a taste for indulgence," Redruello said.
"Increased sales in Europe, the Middle East and Africa will drive $7 billion in worldwide sales growth for premium chocolate by 2022", according to a report by Technavio. Their analysts have identified "the increasing premiumization of chocolates as one of the major factors driving the growth of the chocolate market. Vendors, especially in China, India, and Brazil are offering new variety of chocolates to improve differentiation, personalization, and premiumization of chocolates. They are trying to attract customers who are influenced by ingredients, exclusivity, price, provenance, and packaging." Widening consumer interest in gluten- and sugar-free, vegan and organic varieties will also contribute to the increase.
Functional, organic and reduced sugar chocolate are set for higher volume and value growth than regular chocolate up to 2021, says Euromonitor. The healthy chocolate confectionery category [which includes fine chocolate], including fortified functional, organic, reduced fat and sugar, is set to grow by almost double the rate in retail value and volume consumption as regular chocolate confectionery by 2021, according to the market research firm.
According to Research and Markets, "The Europe confectionery market is expected to reach USD 83 billion by 2023, witnessing a stable CAGR of 3 %, during the forecast period. Confectionery consumption volume in the region surpassed 5,875 million Kg in 2017, moving at steady volume growth rate. Western Europe dominates the chocolate sale followed by central and Eastern Europe. Increased demand for higher quality cocoa products and premium chocolate accelerated confectionery sale in Europe."
A lot of the growth will come from regions such as Asia, Brazil and the Middle East. In Japan, the percieved health benefits of cocoa among Japanese consumers continues to drive the domestic chocolate market, according to Euromonitor International,"The growing dark chocolate consumption by elderly Japanese consumers reflects the country’s aging population."
India is the fastest growing market for chocolate in the world right now, according to Mintel Group. India's chocolate confectionery market has had a strong CAGR (compound annual growth rate) of 19.9%, in retail market value, between 2011 and 2015, and is expected to grow at a CAGR of 20.6% from 2016 to 2020.
"India has shown a steady growth in the chocolate confectionery segment given the growing disposable income and young population's taste for indulgence," said Marcia Mogelonsky, a director at Mintel's food and drink division.
Also, Smart Research Insights projects India’s chocolate market — which experienced 13 percent year-on-year growth in 2016 — to grow by 30 percent by 2020. “World over there is growth potential in the customized and luxury segments,” the report’s executive summary reads. “People have a rising affinity for handcrafted chocolate, and many startups are dabbling in the art of chocolate making.”
Chocolate consumption is on the rise in the Middle East. According to 6Wresearch research, the market is projected to grow at a CAGR of 4.8% in revenue terms during 2017-2023. Global sales of Halal-certified chocolate confectionery will reach $1.7 billion by 2020, growing at a 5 percent annual rate that exceeds the 4 percent gains expected for all chocolates, according to Euromonitor International.
What our Graduates have to say:
lovesomechocolates @ecolechocolat I started as a novice "rookie" chocolatier in my home 3.5 short years ago. Mostly self taught. Lots (and lots) of trial and error. I had a lot of the basics down when I took your Professional Chocolatier Course, but lacked in technique. Thanks to you I continue to polish my craft. There's quite a bit I still need to perfect. But I am light years ahead of where I was even a year ago. I'm proud to say I'm an @ecolechocolat graduate. And I'm hopeful to continue pursuing future coursework and being a lifelong learner. My dream is to blossom from a craft chocolatier in lil 'ol Long Beach California into a Master Chocolatier who's traveled the globe and experienced all that the world has to offer in chocolate. This is my joy and passion! Thank you for helping me perfect my skills and inspiring my dream!
Find out more about our graduates and their awards on our Meet our Graduates page.
Our Chocolate Polls
CLICK HERE for more chocolate polls and have some fun voting and then seeing the results of the other voters.
Chocolate & Health
For an excellent overview about chocolate and health, watch our Chocolate Masters Hangout video
We always have a number of students interested in working with chocolate and making chocolate products that meet their dietary choices, such as organic, fair trade, sustainable and functional (i.e., low or no sugar, keto, ingredient-enhanced, raw, no GMO, gluten-free, vegan, etc.). This mirrors the global demand for specialized chocolate products that has grown steadily over the past 15 years. Those students take the recipes and formulations our programs in any direction they want or need to go. LEARN MORE...
Chocolate & Health News
High Intake of Chocolate in Morning Helps Reduce Blood Sugar and Weight: Study
These Cacao Health Benefits Are Sure to Blow Your Mind - Cacao is one heck of a magical food. Not only is it used to make chocolate, but it's packed with antioxidants, minerals, and even some fiber to boot. (And again, it makes chocolate.) Full Story
One Surprising Effect of Eating Chocolate, New Study Says. Now, new research suggests it may help you burn more calories while sitting on the couch. Full Story
Does cocoa make you smarter: the cognitive benefits of flavanols revealed. Full Story
Consuming dark chocolate may be linked to a lower risk of depression. Full Story
Italian researchers studying chocolate and memory have found that chocolate consumption may help to improve memory and other measures of cognitive performance. Full Story
Researchers at Penn State have found that roasting cocoa beans may help to preserve nutrients and even boost the effects of some antioxidants. Full Story
Danish scientists may have found a reason for the link between reduced heart disease and cocoa consumption. Their research suggests that chocolate consumption may lower risk for atrial fibrillation or irregular heart beat that can lead to stroke, heart failure and other health issues. Full Story
Antioxidant properties of the phytochemicals found in chocolate may reduce risk of some types of cancer. Full Story
Results of a small study suggest that cocoa consumption could help to reduce risk of heart disease in post menopausal women. Full Story
Scientists starting a four year study to look at the impact of cocoa extract taken as a pill on health outcomes including heart attack and stroke. Full Story
Higher cocoa content does not necessarily mean that a chocolate bar is healthier for you. Researchers find that cocoa percentage may not be linked to flavanol content. Full Story
Get reminders about upcoming classes! To receive program updates and news, click the link below.
Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat
Quick Site Nav
Contact Us
Email: info@ecolechocolat.com
Visits by appointment only:
505 Montgomery
San Francisco, CA U.S.
1-213-291-8309
Canadian or International
1666 West 2nd Ave
Vancouver, B.C. Canada
1-604-484-1872
Ecole Chocolat is a woman-owned and operated chocolate education organization. Founded by chocolatier, Pam Williams, we are the professional school of chocolate arts for both chocolatiers and chocolate makers. We also donate our time, leadership, expertise and funds to preserve the fine chocolate industry and save fine cacao.
