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Flavor Chocolate Trends from 2007

By: Joanna Peot, Mintel
Posted: November 10, 2008

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Almond led the non-“plain” flavor pack for new Latin American chocolate products launched in the past year. However, in this region more than others, “plain” and “unflavored” dominated new product development. More than 40% (405 of 964) new Latin American chocolate products embraced the simple flavor of chocolate. In Guatamala, Shaw's Barra de Chococlate con Leche (Milk Chocolate Tablet) is a perfect example. The premium chocolate bar contains no preservatives so as to enhance its rich chocolate flavor. 

Not all chocolate was plain in Latin America though, and almond made the finest showing for new products launched in the past year. Lacasa Divinos Almendras con Chocolate Bitter (Bitter Chocolate Almonds) in Argentina pairs antioxidant-rich dark chocolate with almonds for a luxurious taste and a great health profile.

North America: Caramel, followed closely by peanut butter

In Canada and the United States, caramel filled, flavored and swirled in new chocolate products as the second most popular flavor from the past 12 months. Whole Foods Market, a natural and organic food store, sells Caramel Truffles under its 365 Organic store brand in Canada. Made from full-flavored organic cocoa, the truffles capitalize on a popular flavor (caramel) along with a popular food trend (organic). 

Though caramel led as the second most popular flavor, peanut butter fell not far behind in North America. One of Hershey’s most popular brands—Reese’s—has fostered a deep love of peanut butter and chocolate in the United States. Reese's Peanut Butter Mix, an assorted bag of Reese's Peanut Butter Cups, Reese's Crispy Crunchy Bars and Reese's Pieces, could satisfy even the strongest craving for peanut butter and chocolate.