Dublin, Ireland -- (SBWIRE) -- 01/04/2019 -- Compound Chocolate Market: Overview

Compound Chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. Compound chocolate uses less expensive hard vegetable fats and palm kernel oils and are lower-cost alternative to real chocolate which contains expensive cocoa butter. Compound chocolate is used as candy coatings. Compound coatings, substitute chocolate liquor and cocoa butter with cocoa powder and vegetable oil. Factors driving the growth of global compound chocolate market are low price of compound chocolate, increased price of cocoa butter, limited supply of cocoa products in the market and increasing demand in industrial and bakery applications. Real chocolate requires a painstaking process called tempering -the careful melting of the chocolate to obtain proper crystallization of butter crystals. Whereas compound chocolate has a technical advantage of non-requirement of tempering and easy manufacturing process which has increased the demand for industrial compound chocolate. Compound chocolate is available in several forms such as chips, slabs, bars and others. Compound chocolate coatings are used to coat biscuits, cookies, dry fruits and nuts. Chocolate slabs are utilized commercially for industrial applications, where it is melted and further processed into final product. Compound chocolate is manufactured in different flavors. White compound chocolate has found increasing consumer preference in bakery and confectionery applications, owing to its full cream flavor characteristics.

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Compound Chocolate Market: Dynamics

Chocolate manufacturers are up-grading and innovating, either by premiumization or elevating product position in the product marketing. Compound chocolate manufacturers are marketing their product by promotion of existing features of a product to promote health and wellness. Vegetable and chocolate combination are becoming popular across a range of categories of compound chocolate. The savory trend is likely to stay in the global chocolate market. Combining Innovative flavors such as salted caramel and bacon associated with chocolate in one bar is a key strategy of manufacturers. Scarcity and high cost of cocoa butter has given chocolate industry a new moving trend of compound chocolate. The food manufacturers, and other food industries prefer compound chocolate, over other chocolate products or intermediates, because of its high melting point, as it suits well with region's hot climate. Although the compound chocolate market does face a challenging environment due to stagnating market in Europe and export markets. Compound chocolate confectionery manufacturers are particularly exposed to high cocoa bean prices. The chocolate industry also faces increased legislation and regulation due to the public debate around sugars and fats. Researchers are working on producing fine quality compound chocolate by using cocoa butter substitute combining with cocoa butter. However, researchers are still investigating the best formulation, a method of extraction, physical properties, and sensory perception of the compound chocolate.

Compound Chocolate Market: Regional Outlook

Increased consumption of cocoa products and the European food law has provided an opportunity for the growth of compound chocolate market in Europe. Additionally increased cocoa butter prices and advanced technology offers great potential for compound chocolate market. Asia Pacific accounts for the highest production of compound chocolate. As chocolate remains one of the top selling confectionery items after sugar confectionery. There is scope improvement and steady development in the compound chocolate market, in terms of penetration in countries like Kenya, Nigeria, Saudi Arabia and other MEA markets.

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Key Manufacturers

Barry Callebaut
Cargill
ADM
Palsgaard
Fuji Oil
Blommer Chocolate Company
Bellcolade
Puratos
Yake China Co.
Beryl's Chocolate & Confectionery
Benns

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