bake - March/April 2022 - 38

chocolate & decorating
16,000 kg of virgin plastic,
equal to the plastic from nearly
270,000 one-gallon milk bottles.
In addition, Guittard's new Organic
Natural powder combines a
high percentage of cocoa butter
fat with flavor-forward organic
beans for a cocoa that delivers
new possibilities in baking as
well as drinking. Guittard Organic
Natural cocoa powder retails for
an SRP of $9.99 and is available online
at guittard.com, as well as independent
and natural grocers beginning this spring
environmental
SUSTAINABILITY
In a continued effort towards long-term environmental sustainability,
family-owned Guittard Chocolate Company, the 150-plus
year-old San Francisco-based chocolate maker, has developed
new packaging that is made up of 24% post-consumer recycled
materials. The addition of the PCR to Guittard's line of flexible
film-packaged products not only maintains the integrity of the
bag and the product's shelf life, but also significantly reduces
the use of virgin plastic.
As part of its Cultivate Betterâ„¢ platform, the company dedicates
itself to honorable sourcing, expert crafting, industry leadership,
environmental initiatives, and long-term sustainability both
at home and in the cacao-growing countries in which it works.
" As a multigenerational family-owned business, we understand
the importance of improving our output and reducing
our environmental impact while maintaining the quality that our
customers have come to expect, " explained Gary Guittard, chief
executive officer and fourth generation of Guittard Chocolate
Company. " Not only are these choices
important for the future of our business,
employees and product, but they're the
right thing to do for the health of our
collective future. "
The PCR packaging was first introduced
with the launch of Santé, Guittard's
new coconut sugar-sweetened
chocolate. According to a third-party
analysis, the use of PCR saved around
38 < MAR-APR 2022 | bakemag.com
across the country.
Chocolate demand variables
Everyday occasions are driving higher demand for chocolate,
as evidenced by research from Godiva Chocolatier, which recently
presented a two-day Valentine's Day installation in New
York City's Herald Square and Flatiron Plaza, giving out more
than 10,000 chocolates and unveiling a pair of 20-foot, largerthan-life
Gold Ballotin and Goldmark Heart boxes to an excited
public visiting the plaza areas.
Everyday occasions have become more important than ever,
and " we know our chocolate brings happiness and delight, " says
Angela Fotopoulos, global head of brand communications and
activation for Godiva Chocolatier.
The New York-based chocolate maker has enjoyed a positive
surge in popularity, growing its US market share and sales distribution
in 2021 when consumption rose 31% year over year.
The US chocolate market alone will reach an estimated $16
billion by 2023 and as a global leader in premium chocolate, Godiva
is one of the largest players for Valentine's Day and spring
holidays.
Godiva just celebrated its 95th anniversary, focusing on its
craftsmanship, quality, and heritage.
" Consumers are treating themselves
more, and treating others - just because, "
Fotopoulos acknowledged.
Looking ahead, " we definitely want to
change our trajectory. We are focused
on e-commerce and the chocolate aisle.
Online has doubled year over year. The
global pandemic has altered consumer
behaviors. "
GODIVA/GUITTARD CHOCOLATE COMPANY
http://www.bakemag.com

bake - March/April 2022

Table of Contents for the Digital Edition of bake - March/April 2022

bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
bake - March/April 2022 - 5
bake - March/April 2022 - 5
bake - March/April 2022 - 6
bake - March/April 2022 - 7
bake - March/April 2022 - 8
bake - March/April 2022 - 9
bake - March/April 2022 - 10
bake - March/April 2022 - 11
bake - March/April 2022 - 12
bake - March/April 2022 - 13
bake - March/April 2022 - 14
bake - March/April 2022 - 15
bake - March/April 2022 - 16
bake - March/April 2022 - 17
bake - March/April 2022 - 18
bake - March/April 2022 - 19
bake - March/April 2022 - 20
bake - March/April 2022 - 21
bake - March/April 2022 - 22
bake - March/April 2022 - 23
bake - March/April 2022 - 24
bake - March/April 2022 - 25
bake - March/April 2022 - 26
bake - March/April 2022 - 27
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bake - March/April 2022 - BLANK-1
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bake - March/April 2022 - PAN-1
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bake - March/April 2022 - PAN-41
bake - March/April 2022 - PAN-42
bake - March/April 2022 - PAN-43
bake - March/April 2022 - PAN-44
bake - March/April 2022 - PAN-45
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https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
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https://digital.bakemag.com/sosland/bake/2019_06_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
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http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
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http://digital.bakemag.com/sosland/bake/2017_07_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
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https://www.nxtbook.com/sosland/bake/2015_04_01
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https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
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