The chocolate confectionery market in Japan is expected to grow at a CAGR of four percent from 2016 to 2021, according to Euromonitor.
India is now one of the world’s fastest growing chocolate confectionery markets, with sales growing by 13 percent between 2015 and 2016, according to Mintel.
This festive season, bakers and confectioners will be able to create chocolate masterpieces adorned with colourful, eye catching designs using all natural ingredients, thanks to a new technology. With this versatile new design product at their fingertips, they can bring to life an array of colourful and bright trends while keeping their products free from synthetic additives. By Sofie De Lathouwer, general manager, IBC
The deZaan M558V cocoa powder by Olam Cocoa meets the growing market demand in Asia for higher-end cocoa and chocolate products.
The medium-fat cocoa powder provides a full chocolate flavour, and is particularly ideal for inclusion in beverage applications as it is a free-flowing, non-lumping cocoa powder.
With its 17-19 percent fat content, it provides ideal production conditions for manufacturers while simultaneously enhancing the creaminess and richness of beverages.
Its reddish brown colour and properties suits it for all kinds of chocolate drink applications such as instant drinks or ready to drink beverages, as well as for desserts, ice creams, cereals and truffles.