bake - January/February 2024 - 39

SUSTAINABILITY
RECOGNITION
Luker Chocolate has been named
a finalist in the Sustainability,
Climate and Environment,
Community Engagement, Special
Projects category in The 3rd
Annual Anthem Awards. The
company was selected for its
sustainability initiative, The
Chocolate Dream, which is designed
to enhance well-being, preserve the
environment, and uplift incomes.
This initiative is not only committed
to safeguarding children but also
empowering women and inspiring
the youth of Colombia.
Being named a finalist for
the Anthem Award not only
exemplifies Luker's enduring
dedication to community relations
but also underscores the chocolate
brand's ongoing success as a
pioneer in the industry, steadily
gaining momentum in the United
States and reinforcing its position
as a leader in sustainable food
systems.
The Anthem Awards were
launched in response to the
prevalent social good that has taken
within the national conversation
and cultural zeitgeist in recent
years. The third annual competition
received over 2,000 entries from
more than 30 countries worldwide.
By amplifying the voices that spark
global change, the Anthem Awards
are defining a new benchmark for
impactful work that inspires others
to take action in their communities.
A portion of program revenue is
allocated to its grant program, The
Anthem Fund.
preferences will shape the global and
regional chocolate markets in 2024 and
beyond. The research involved consulting
with leading chefs worldwide.
Chocolate confectionery is a significant
market, expected to be worth over
$128 billion US in global retail sales by
the end of 2024. With a volume growth
of +2% over the next five years to 2027,
it is also a dynamic market.
Research suggests that more than
half (54%) prefer to purchase premium,
high-quality chocolate. This means consumers
continue to treat themselves by
celebrating and escaping the ordinary
experience by purchasing small luxury
items, such as premium and high-quality
chocolate.
Conversely, nearly 7 out of 10 consumers
(66%) are looking for better value for
their money. This group is also looking
for ways to get more for their money,
such as buying in bulk, taking advantage
of economies of scale, or switching to
private-label brands.
Celebrating life
Consumers look for Intense Indulgence
when they want to enjoy life to the fullest.
They want immersive experiences.
Based on the proprietary research:
3 out of 4 consumers (74%) want to
try new and exciting chocolate experiences.
Two-thirds
(65%) of consumers prefer
chocolate confectionery that has
multiple textures.
Consumers want unique,
rare, seasonal,
and premium chocolate, especially
limited editions. Fifty percent will
buy limited editions on impulse, and
64% seek out premium chocolate.
" When I am creating an innovation, I
always start from a shape that I find attractive.
This way, I build up my concept
and story. It is key to create simple concepts,
but unique products with nice
exclusive esthetics, unusual shapes and
good taste, " says Miquel Guarro, pastry
chef from Barcelona.
Consumers perceive chocolates with
a unique story about their origin or
production as being of higher quality.
According to research, 61% of people
appreciate brand storytelling, and the
same percentage actively seeks out
seasonal chocolate confectionery.
Indulge with health
The Mindful Indulgence trend is for consumers
who want to indulge without
compromising their physical and mental
well-being, the health of others, or
the planet.
Research shows that 3 out of 4 (75%)
of global consumers agree that chocolate
needs to be tasty, " good for me, "
and good for the planet, the triple play.
Most consumers (77%) want chocolate
with less sugar, 41% are trying to
limit their sugar intake, and 10% are
avoiding it altogether. Meanwhile, sugar
reduction is an established proposition.
Chocolates making most of the cacaofruit
are emerging.
" People will always want to treat
themselves. Also people with specific
dietary preferences still want to enjoy
their chocolates. Especially in cities,
there is a rising demand for chocolate
that fits dietary preferences, such as celiac-friendly,
dairy-free and sugar-free, "
comments Lauren V. Haas, chef chocolatier
from Las Vegas.
At the same time, consumers are increasingly
interested in natural and authentic
ingredients, as well as products
that are free from artificial additives
and have simple ingredient lists. More
than half (54%) of consumers prefer
pure chocolate without e-numbers or
artificial flavors and colors.
bakemag.com | JAN-FEB 2024 > 39
©SL PHOTO - STOCK.ADOBE.COM
http://www.bakemag.com
bake - January/February 2024

Table of Contents for the Digital Edition of bake - January/February 2024
