bake - November/December 2020 - 4
Key challenges for
FUTURE
GROWTH
BY J O H N U N RE I N
As bakers and pastry chefs look
forward, the handwriting is on the
wall for the chocolate industry for
adapting to the new economy,
which has been forced by economic
challenges brought on by the cruel
effects of the COVID-19 pandemic.
"The greatest challenges facing
the chocolate industry today in
driving further innovation in the
North American marketplace is
education," explains Mark Seaman,
CMSA, culinary applications chef,
specialties, at Barry Callebaut.
Ruby chocolate is a prime
example, he continues. While 12%
of U.S. consumers prefer Ruby
over milk, dark, and white chocolates, that number can grow as
consumers are educated in what
Ruby and other ingredients mean
for their chocolate experiences.
Also, retailers are reluctant to bring
in any new products right now.
"As a response to COVID-19, most
have rationalized SKUs to focus
around a core set of SKUs that they
may keep until the overall economy
is stronger," Seaman shares. "As
consumer knowledge expands,
4
artisans and manufacturers alike can
continue to launch new innovations.
Retailers can help educate American
consumers about various chocolates, flavors, and benefits through
conspicuous in-aisle signage, instore
tastings and demos. Today, grocery
stores are ground zero as the place
where many consumers learn
about and choose new chocolate
products."
In light of safety concerns,
Valrhona made the difficult decision
to close L'École Valrhona Brooklyn
through the end of 2020. While
the chocolate company is anxious
to welcome students in person
once again, its North American
team is excited to offer a unique
opportunity to share its expertise
and passion for pastry in a threehour, live, virtual format that offers
greater flexibility at a lower price
point. Chefs and home gourmets
can now learn new techniques in a
comfortable environment without
shouldering the expense of travel
and absence from work required
for typical, multi-day pastry classes.
The cost to enroll in each course
Today, grocery
stores are
ground zero
as the place
where many
consumers
learn about
and choose
new chocolate
products."
Mark Seaman, CMSA, culinary
applications chef, specialties,
at Barry Callebaut
Bake Magazine Digital Special Report 4 | Volume 1 | bakemag.com
http://www.bakemag.com
bake - November/December 2020
Table of Contents for the Digital Edition of bake - November/December 2020
bake - November/December 2020 - 1
bake - November/December 2020 - 1
bake - November/December 2020 - 2
bake - November/December 2020 - 3
bake - November/December 2020 - 4
bake - November/December 2020 - 5
bake - November/December 2020 - 6
bake - November/December 2020 - 7
bake - November/December 2020 - 8
bake - November/December 2020 - 9
bake - November/December 2020 - 10
bake - November/December 2020 - 11
bake - November/December 2020 - 12
bake - November/December 2020 - 13
bake - November/December 2020 - 14
bake - November/December 2020 - 15
bake - November/December 2020 - 16
bake - November/December 2020 - 17
bake - November/December 2020 - 18
bake - November/December 2020 - 19
bake - November/December 2020 - 20
bake - November/December 2020 - 21
bake - November/December 2020 - 22
bake - November/December 2020 - 23
bake - November/December 2020 - 24
bake - November/December 2020 - 25
bake - November/December 2020 - 26
bake - November/December 2020 - 27
bake - November/December 2020 - 28
bake - November/December 2020 - 29
bake - November/December 2020 - 30
bake - November/December 2020 - 31
bake - November/December 2020 - 32
bake - November/December 2020 - 33
bake - November/December 2020 - 34
bake - November/December 2020 - 35
bake - November/December 2020 - 36
bake - November/December 2020 - 37
bake - November/December 2020 - 38
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