Cargill Study Reveals Younger Consumers Value Chocolate Texture Diversity
A new Cargill study indicates that consumers under 35 increasingly prioritize diverse textures in chocolate products. The company is developing new confectionery concepts based on these findings.
Agribusiness giant Cargill has released findings from a study exploring consumer preferences for texture in chocolate products. The research highlights that consumers under 35, encompassing Gen Z and Millennials, show a stronger preference for a variety of textures, including smooth, silky, and crunchy elements.
The study suggests this demographic values the overall experience of consuming chocolate and is drawn to convenience and snacking options. They also approach food choices with greater consciousness regarding environmental impact and health, focusing on portion control and functional benefits. This group represents frequent purchasers, driving current and future spending in the confectionery market.
In response to these evolving consumer demands, Cargill's application experts have created five innovative concepts designed to explore texture possibilities. One concept, described as "a gelateria experience without the ice cream," features a thin, crispy wafer with a flowing hazelnut filling, a whipped vanilla cream, and a dark chocolate coating embedded with crunchy caramel pearls.
Cargill offers a comprehensive portfolio for chocolate confectionery, including filling fats, various chocolate types, and core ingredients like cocoa liquor, butter, and powder. The company states its expertise and product range enable customers to develop new products that meet contemporary texture preferences more efficiently.