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Snacking is very much in, while main meals are on the way out. Go Snacking Snacking Snacking has evolved from a between-meals habit into a major food industry trend, driven by changing lifestyles , busy schedules, and consumer demand for convenience. Today’s consumers—especially millennials and Gen Z—are seeking quick, portable, and often healthier options that fit into their on-the-go routines. This shift is fueling innovation in functional snacks, plant-based ingredients, and premium offerings, making snacking not just a convenience, but a lifestyle choice. Overview Opportunities Suppliers Latest news Snacking October 12, 2025 Savoury snacking trends to watch in 2026 As consumers increasingly shift toward convenient, on-the-go eating occasions, the savoury snacking category is set for continued innovation and growth in 2026. Retailers and manufacturers are responding to evolving consumer demands for healthier, functional, and indulgent options, creating opportunities across multiple sub-segments. Snacking October 11, 2025 LOVE CORN Launches Limited Edition Halloween Trick-or-Treat Pack at Costco Wholesale This Halloween, LOVE CORN is giving families a candy-free, feel-good alternative to the traditional sugar overload. The brand's Limited Edition Trick-or-Treat Packs are now available in select Costco Wholesale regions across the U.S., including the Bay Area, Los Angeles, Northeast, and Southeast. Company Supplier Title Description Learn more The Rise of “Snackification”: Why Snacking Is Winning Over Full Meals For decades, the three-square‑meals-a-day model has been ingrained in diet culture, restaurant menus, and social norms. But increasingly, that convention is being challenged—not by rebellion, but by the rhythms of modern life. Welcome to snackification: the gradual—and now accelerating—shift from sit-down meals to small, frequent, portable bites throughout the day. A Market in Motion: Numbers that Tell the Story In 2025, the global snack food market is projected to reach approximately US$269.45 billion (Statista) under one segment definition. Other sources estimate even larger totals: for example, Fact.MR projects a global snack market (all snack types) at USD 569.2 billion in 2025, with an anticipated 5.1 % CAGR through 2035. Across regions, the snack food market in the EMEA zone alone is expected to hit US$88.37 billion in 2025. Statista Meanwhile, flavored, protein-rich, and functional snack segments are expanding rapidly—e.g. “meal replacement” snacks (protein bars, smoothies) are posting year-over-year growth of 10.8 %. (Tastewise data) At the same time, average portion sizes for traditional meals are shrinking, while the frequency of snacking is increasing—one cited statistic is an 11.2 % YoY rise. Taken together, these numbers tell a clear tale: snacking is no longer a niche or indulgence. It’s becoming the core mode of eating for many consumers. Changing Patterns: From Three Meals to Many Mini Meals 1. Snackification as Normal Behavior The heart of this trend is that snacks are no longer confined to in-between moments—they are replacing meals altogether. A recent article in FoodNavigator coins the term “snackification” to describe how consumers are shifting toward a little-and-often pattern of eating. A European analysis notes that about 13 % of consumers already replace at least one main meal with snacks, and nearly 28 % “build snacks into” their meals (i.e. combining mini items rather than one full plate). In parallel, restaurant menu analyses show that snack items are appearing more often: snack-style foods now show an 8.4 % YoY increase in menu appearances. (From your supplied data) 2. Breakfast Skipping and All-Day Snacking Data suggests that breakfast-skipping is on the rise (7.1 % YoY increase) while all-day snacking is up 6.6 % YoY (Tastewise). These shifts hint that the very structure of “meal times” is dissolving. Moreover, snacking is creeping into traditional mealtimes: what's eaten at lunch or dinner increasingly looks and functions like a snack rather than a full, plated meal. 3. Nutrition & “Mini-Meal” Expectations Modern snack consumers expect more than empty calories. Two data points from your prompt are telling: convenience as a consumption driver is rising ~9.01 % YoY, while satiety is rising ~6.5 % YoY. That is, not only do people want snacks that are easy, they also want them to feel like a “mini-meal” — nutrient-dense, filling, balanced. Indeed, many new products are marketed not as “treats” but as alternatives to meals: protein bars, smoothies, bites with fiber, nuts, or plant‑based protein. This aligns with observations in the functional-snacks space and the push for healthier snack ingredients. What’s Driving the Shift? Six Key Forces Convenience & Time Pressures The modern consumer is time-starved. Long office hours, fragmented schedules, remote work, and multi-tasking leave little room for extended meal prep or sit-down dining. Snacking fits the cracks. As Jack Helm (ACI Group) puts it, snackification taps into “a generational fascination with low-effort, grab‑and‑go food.” Smaller Stomach for Big Meals Interestingly, many consumers find large meals overly heavy or fatiguing. Frequent smaller bites can help maintain energy, avoid post-meal slumps, and regulate appetite more evenly. Some survey data suggests a sizable share of people feel better when eating in smaller increments rather than large meals. Health, Wellness & Functional Expectations Snacking is catching up with wellness: consumers are demanding clean-label, high-protein, high-fiber, low-sugar, plant-based, or functional (e.g. adaptogens, probiotics) formulations. This trend is clear in new product launches and premium positioning across snack aisles and D2C brands. Generational & Behavioral Changes Younger generations (Millennials, Gen Z) are leading the shift, embracing more flexible eating routines and rejecting rigid dieting norms. They are more open to replacing meals with snacks, as long as those snacks align with their values—taste, convenience, health, sustainability. But it’s not wholly generational: many consumers across age groups are gradually adopting snack-centric patterns. Retail, Foodservice & Channel Innovation Brands and operators are adapting to this shift. We see: Menu reformulations to add snack-style offerings (mini bowls, bites, snack bundles). Smaller, multi-pack, single-serve or on-the-go pack formats to match snack consumption. (Note: many CPGs are leaning into smaller pack sizes.) E‑commerce, direct-to-consumer snack boxes, subscription models, and data-driven personalization. Quick-service restaurants promoting “snack combos” or snack-menu expansions. Cultural & Psychological Roles Snacking is also being reframed as a form of self-care, indulgence, or mood regulation. In a world of constant stimulation, a small snack moment can serve as a mini break or pick-me-up. Brands are tapping into emotional, functional, and experiential angles of snacking. What It Means for the Future of Food The concept of “meals” may continue to erode. In five to ten years, many consumers may think in terms of eating occasions (bites, snacks, mini-meals) rather than breakfast, lunch, dinner. Innovation pipelines across snack-first, flexible eating formats will dominate. Big food firms will increasingly behave like snack brands: more SKUs, faster launch cadence, digital-first insights, agility. Restaurants will need to adapt: snack‑centric menus, flex plates, modular ordering (combine several bite-sized items), or “snack bundles” to compete with packaged options. Nutrition frameworks will evolve. Regulators, dietitians, and food scientists will push for new standards and labeling paradigms to address micro‑eating, nutrient timing, and health balance across many small eating events. The shift toward snacking is more than a fad—it’s a reflection of evolving consumer lifestyles, expectations, and technologies. In a world where time is fragmented and attention is precious, food must adjust. Snacking offers agility, personalization, and micro‑satisfaction suited to modern life. For food companies, the path forward lies less in fighting against it, and more in reimagining meals as modular, adaptive eating moments. Opportunities & Challenges for Industry Players 💹 Opportunities Innovation & Differentiation The demand for new textures, flavors, and nutritional profiles is high. Premium, artisanal, plant-based, or functional brands have room to differentiate. Portfolio Realignment Legacy food and beverage brands (snack lines, frozen foods, etc.) can reorient toward “snack-first” thinking, trimming emphasis on large-plate meals. For instance, Conagra is reportedly investing heavily in snack-sized and bite formats. Investopedia. There’s real upside in converting meal SKUs into snack-friendly versions. Smarter Packaging / Formats Resealable, portion-controlled, multipacks, on-the-go pouches, and more sustainable packaging (recyclable, compostable) can win consumer favor. Channel & Channel Innovation Digital platforms, micro-fulfillment, & omnichannel reach can accelerate snack launches and demand activation, as consumers expect speed and convenience. Value-Added Functionality Fortification, probiotics, adaptogens, or mood-enhancing ingredients can help snacks command premium positioning—and resist commoditization. ❌ Challenges & Risks Nutritional Scrutiny & Health Perception As snackification blurs into meal replacement, consumers and regulators will increasingly scrutinize nutritional profiles. Empty-calorie snacks risk backlash. Margin Pressure & Cost of Premium Ingredients Using better ingredients and sustainable packaging often increases cost. Balancing affordability and premium appeal is challenging. Shelf & Space Constraints Retailers may resist over-expanding snack SKUs if shelf space is static. Also, smaller pack sizes can erode margins or complicate logistics. Consumer Fatigue & Choice Overload With so many snack options, differentiation becomes harder. Some reports suggest consumers get stuck in repetitive snack cycles or default choices. The Sun Sustainability & Packaging Scrutiny Increased consumption of packaged snacks amplifies concern over packaging waste. Brands will be pressured to adopt eco-friendly options or face reputational risk.

For B2B food & beverage companies this is more than PR theatre: it’s a revenue and loyalty channel, an R&D testbed, and a data-rich platform for product incubation. Go Foodservice Experiential Dining and Immersive Food Concepts For B2B food & beverage companies (manufacturers, suppliers, equipment makers, retail/foodservice operators, and packaging partners) this is more than PR theatre: it’s a revenue and loyalty channel, an R&D testbed, and a data-rich platform for product incubation. Overview Opportunities Suppliers Latest news Foodservice October 25, 2025 FC Barcelona Launches Global Restaurant Chain 'Can Barça' in Strategic F&B Expansion Barcelona, Spain - In a significant diversification move, FC Barcelona has announced a strategic partnership with Novadial Corporate to launch 'Can Barça,' a global restaurant chain that will blend the club's iconic brand with food and beverage operations across international markets. Company Supplier Title Description Learn more Experiential dining — restaurants and foodservice concepts designed around theatre, multisensory stimulation, interactivity, or tech-enabled immersion — has moved from novelty to a strategic growth area. For B2B food & beverage companies (manufacturers, suppliers, equipment makers, retail/foodservice operators, and packaging partners) this is more than PR theatre: it’s a revenue and loyalty channel, an R&D testbed, and a data-rich platform for product incubation. Market estimates put the global experiential dining market in the tens of billions and forecast rapid growth into the 2030s. In many markets, consumers are intentionally shifting spending from goods to experiences: in the UK, 50% of consumers expected to spend more on experiences vs. the prior year, and experience spending rose as a share of total spending across Europe (22% in 2023 vs 19% in 2019). Technology is sticky: 87% of diners who tried an AR/VR dining experience said they’d do it again — showing strong repeat intent for immersive formats. Reservation demand signals show recovery and growth in out-of-home dining: several operator datasets reported double-digit increases in reservations year-over-year in recent quarters (e.g., a 21% rise in reservations year-on-year for a major US dataset). Themed/activity-led venues are driving outlet growth in hospitality (e.g., “themed bars” have shown strong expansion in some markets), evidence that experience-led formats scale beyond niche fine-dining. Why experiential dining is growing Experience economy & consumer priorities — Younger cohorts (Gen Z, younger millennials) prioritise memorable moments over ownership and are willing to pay premiums for “one-of-a-kind” experiences. This shifts spend toward immersive F&B offerings. Social & digital media amplification — Instagram/TikTokable moments create earned marketing that can more than cover the higher operating cost of experience concepts. Technology affordability & appetite — AR projection mapping, spatial audio, haptics, and location-based projection have become cheaper and easier to integrate — and the high repeat intent suggests tech investments can pay back. Diversification of venues — Sports arenas, pop-ups, and hospitality groups are layering premium experiences (private dining, seasonally-rotating immersive menus) to increase per-capita spend. Formats to watch Multisensory fine dining (e.g., Ultraviolet-style staging) — high margin per seat; suppliers of speciality ingredients, theatrical lighting, scent diffusers, and bespoke tableware are in demand. Tech-driven AR/VR tables and projection mapping — opportunity for AV integrators, software vendors, and packaged food brands that want interactive storytelling (e.g., origin stories, pairing suggestions). Activity-led casual venues (mini-golf, axe-throwing, immersive bars) — scalable for franchisors; drink and snack manufacturers can create co-branded offerings. Themed pop-ups and brand experiences — low-capex pilots for product launches; great for consumer testing and social buzz. Phygital experiences (in-venue + at-home extension) — e.g., immersive dinner paired with a home kit/streamed content; opens DTC revenue for manufacturers. Concrete ways companies can utilise the trend 1) Product development & launch platform Use immersive pop-ups to pilot new SKUs (limited-run flavours, premium formats, seasonal items). The environment accelerates consumer feedback loops and creates high-value first buyers. Actionables: Partner with an event operator for a 4–8 week pop-up and test 3 SKU variants by sales and social engagement. Capture first-party data (email, feedback, purchase intent) at the point of experience. 2) Co-brand experiences and content partnerships Food brands can sponsor sensory elements (a scent that ties to the product, a signature cocktail), gaining exclusive visibility and product trial. Actionables: Design a signature tasting moment that integrates the product narrative (origin, sustainability claim). Negotiate exclusivity periods or retail tie-ins (sell the experience dish as a limited-edition in supermarkets). 3) Technology + storytelling for premium pricing Integrate AR menus or projection mapping to tell a provenance story — consumers are willing to pay a premium for one-off narratives. Actionables: Work with AR providers to build a 6–7 minute immersive menu journey; measure uplift in average spend per head. Train floor staff to upsell premium paired items during the story moment. 4) Partnerships with hospitality operators Manufacturers can supply bespoke, experience-optimised ingredients (smoke-ready sauces, single-serve craft elements) that ease operator execution while showcasing a brand. Actionables: Create “experience kits” (prepped garnish, finishing sauces) to lower operators’ labour and maintain quality consistency. Offer operator training and branded merchandising at the venue. 5) Retail/At-Home extensions Turn the experience into a product: packaged meal kits, cocktail kits, or NFTs/limited digital collectables that unlock bookings or discounts. Actionables: Launch an “at-home companion kit” sold online to attendees and non-attendees, with a clear margin and fulfilment plan.

A critical balancing act: delivering on the nostalgia and indulgence of the holiday while meeting the demand for "better-for-you" options. Go Confectionery How Halloween Confectionery is Embracing the Sugar Reduction Trend The sugar-free segment is a rapidly expanding niche, with formats projected to scale at a 7.34% Compound Annual Growth Rate (CAGR) by 2030, significantly outpacing the overall market growth rate, according to industry reports. Overview Opportunities Suppliers Latest news Coffee & Tea October 29, 2025 Starbucks Unveils Limited-Edition Halloween-Themed Abracadabra Frappuccino The innovative drink will be available from October 27 through November 2, 2025, bringing a touch of seasonal magic to the coffee chain's beverage portfolio. Snacking October 11, 2025 LOVE CORN Launches Limited Edition Halloween Trick-or-Treat Pack at Costco Wholesale This Halloween, LOVE CORN is giving families a candy-free, feel-good alternative to the traditional sugar overload. The brand's Limited Edition Trick-or-Treat Packs are now available in select Costco Wholesale regions across the U.S., including the Bay Area, Los Angeles, Northeast, and Southeast. Company Supplier Title Description Learn more Halloween, a cornerstone of the confectionery industry's annual sales cycle, is undergoing a quiet, yet significant, transformation. While classic, high-sugar treats still dominate the trick-or-treat bag, a growing consumer focus on health and wellness is driving a clear trend toward sugar reduction across the seasonal food and beverage landscape. For manufacturers, this presents a critical balancing act: delivering on the nostalgia and indulgence of the holiday while meeting the demand for "better-for-you" options. Consumer Demand and Market Data The push for lower-sugar alternatives is not confined to everyday snacking; it is now materially impacting seasonal purchases. Public health campaigns and general wellness awareness are making parents and increasingly, younger consumers (especially Gen Z and Millennials), more mindful of sugar intake. Key Data Points: Market Growth in Sugar-Free: The broader candy market showcases the strength of this movement. The sugar-free segment is a rapidly expanding niche, with formats projected to scale at a 7.34% Compound Annual Growth Rate (CAGR) by 2030, significantly outpacing the overall market growth rate, according to industry reports. Health as a Restraint: Health concerns related to high sugar consumption, including its link to obesity and diabetes, are noted as a significant restraint on the traditional, high-sugar Halloween candy market. This growing awareness is forcing a noticeable portion of consumers to seek out healthier, low-sugar, or sugar-free alternatives for their treat budgets. The "Better-for-You" Buyer: While traditional candy remains king, a segment of consumers actively seeks healthier brands for Halloween. Surveys indicate a notable interest in brands known for their better-for-you propositions, such as low-sugar gummies and dark chocolates with reduced sugar. This suggests a niche that is ready to trade volume for perceived nutritional benefit. Navigating the Indulgence Gap The challenge for manufacturers lies in reformulating without sacrificing the quintessential Halloween experience. Taste and texture are non-negotiable, particularly in a high-indulgence holiday. Companies are tackling this through sophisticated ingredient innovation: 1. Sweetener Combinations: Instead of relying on a single sugar replacement, manufacturers are increasingly using combinations of high-potency and bulking sweeteners (like erythritol or stevia) alongside fibers. This multi-pronged approach helps to replicate the mouthfeel, sweetness, and browning properties that sugar provides, ensuring the reformulated treat retains its mass-market appeal. 2. Focus on Non-Chocolate: While chocolate remains the top choice for Halloween purchasers (accounting for around 80% of sales), the pastilles, gummies, jellies, and chews category is experiencing a surge in growth, in part due to their ability to innovate with natural colourings, plant-based ingredients, and successful sugar-reduction formulas. In some key markets like the UK, this category is outpacing the growth of seasonal chocolate. New Product Innovations: Low-Sugar for the Win Recent and upcoming Halloween product launches reveal a subtle shift. While major players like Hershey’s and Mars continue to release themed versions of their classics (e.g., Reese's Werewolf Tracks or M&M's Halloween Blend), an increasing number of brands are focusing on low-sugar claims for their seasonal offerings: Sugar-Reduced Gummies: Brands specializing in low-sugar gummies are seeing significant traction by releasing Halloween-themed, individually wrapped 'treatsize' packs. These leverage natural sweeteners and often include fiber to appeal to both health-conscious parents and younger consumers. Premium and Artisanal Focus: The demand for premiumization is also linked to the sugar-reduction trend. Consumers are willing to pay more for higher-quality, often dark, chocolates with a higher cocoa content and reduced sugar, aligning with a desire for a more sophisticated, mindful indulgence. Looking Ahead For the food and beverage industry, Halloween is a powerful, high-volume stress test for broader trends. The successful integration of low-sugar options into this traditionally high-sugar holiday confirms that health and indulgence are no longer mutually exclusive. Brands that can deliver the festive fun and familiar flavour profiles with a compelling sugar-reduction story will be best positioned to capture the growing segment of the market seeking to make their spooky season a little bit sweeter—and a lot less sugary. Strategic Opportunities in the Halloween Sugar Reduction Trend The growing consumer demand for reduced-sugar options during Halloween presents significant strategic opportunities for food and beverage companies. Beyond simple reformulation, this trend allows for portfolio expansion, premiumization, and strategic market positioning. 1. New Product Development & Portfolio Diversification The core opportunity is to create new product lines that meet the consumer need for holiday indulgence without the high sugar content. Launch "Better-For-You" Halloween-Specific Brands: Create an entirely new, dedicated sub-brand of low-sugar or sugar-free treats with seasonal packaging (e.g., spooky gummies, chocolate molds). This isolates the risk and allows the main, high-sugar product line to remain intact for traditional buyers. Reformulate Classic Flavors with Novel Sweeteners: Focus on using natural alternative sweeteners (like stevia, monk fruit, or allulose) to reduce sugar in existing favorites by 25% or more. This allows for a "Reduced Sugar" claim that retains brand recognition. Focus on Non-Chocolate Confectionery: Since the gummies, jellies, and chews segment is outpacing seasonal chocolate growth, this category is ripe for low-sugar innovation. Gummy formulation allows for easier sugar substitution and better incorporation of plant-based ingredients and natural colorings. Offer Functional Treats: Develop treats that incorporate additional health benefits, such as fiber (for gut health), or vitamins/probiotics, positioning them as a "healthier indulgence" rather than just a less-bad one. 2. Premiumization and Pricing Strategy Healthier options are often perceived as higher quality and can command a better price point, boosting margins. Introduce "Gourmet" Dark Chocolate Lines: Market dark chocolate (higher cocoa, naturally lower sugar) in sophisticated, Halloween-themed packaging for adult-focused celebrations (e.g., Halloween parties). This taps into the premiumization trend, where consumers pay more for quality and ethical sourcing. Leverage Clean Labeling: Use the reduced-sugar claim alongside other "clean label" claims, such as organic, natural colors/flavors, and non-GMO. This justifies a higher price to the health-conscious consumer. Smaller, Higher-Value Treat Bags: Shift the focus from bulk, low-cost candy bags to smaller, curated assortment pack of premium, reduced-sugar treats. This aligns with the consumer trend of "mindful treating"—a preference for higher quality over high volume. 3. Retail and Channel Strategy Targeting the specific ways consumers shop for healthier seasonal items can unlock new distribution channels. Establish a Dedicated "Wellness" Section in Retail: Collaborate with major retailers to create a highly visible, dedicated section for "Healthier Halloween," "Allergen-Friendly," and "Low-Sugar" treats. This makes it easy for the target consumer (parents, low-carb/keto dieters) to find alternatives quickly. Digital Marketing and E-commerce Bundles: Utilize e-commerce platforms to offer exclusive Better-for-You Halloween Kits that bundle low-sugar candies with non-food novelties. This appeals to younger demographics (Gen Z, Millennials) who are more likely to shop for seasonal items online. Target Specialty Stores and Health Food Chains: Use the low-sugar attribute to gain shelf space in non-traditional candy retailers, such as health food stores, pharmacies, and specialty grocers, capturing a consumer base that may otherwise skip the holiday candy aisle entirely. 4. Strategic Marketing and Messaging Marketing should focus on the positive benefits of reduction, rather than simply the absence of sugar. No Compromise on Fun" Messaging: Position the low-sugar treat as a way to fully participate in the holiday tradition (e.g., "Trick-or-Treat without the guilt") rather than a concession. Focus advertising on the festive shapes, colors, and overall experience. Target Parents and Health-Conscious Adults: Direct marketing campaigns specifically at parents who are concerned about their children's sugar intake, framing the product as a thoughtful, responsible choice. Highlighting the **individual portion size** and sugar per piece is a powerful differentiator. Promote Dietary Inclusivity: Highlight how reduced-sugar options make the holiday accessible to those with dietary restrictions, such as diabetics or individuals following keto/low-carb diets. This expands the potential consumer base beyond just the health-conscious.

The global chocolate market remains a powerhouse: valued at approximately US$123 billion, the industry is expected to grow at a 4.8% CAGR and reach around US$184 billion by 2033. Go Confectionery Cacao Within this, the premium chocolate segment (often defined as higher-priced, flavour-driven, craft or bean-to-bar offerings) is estimated at about US$31 billion and showing particularly dynamic innovation activity. One of the most notable sub-trends emerging is raw or minimally-processed chocolate—a category that combines flavour novelty, clean-label credentials, ethical sourcing and consumer transparency. Overview Opportunities Suppliers Latest news Dairy October 20, 2025 Arla Foods and Baileys Strengthen Strategic Partnership with Premium Chocolate Cream Launch Danish dairy giant introduces indulgent Baileys Extra Thick Chocolate Cream to UK market, expanding successful licensed product portfolio Company Supplier Title Description Learn more What’s Driving the Trend Several inter-linked consumer and market dynamics are fuelling interest in raw/minimally-processed chocolate: Transparency & provenance focus Today’s shoppers increasingly demand to know where their food comes from, how it’s made and what’s in it. Minimally processed chocolate offers short ingredient lists, minimal additives and often bean-to-bar traceability, aligning well with this shift. Flavour authenticity and experiential appeal Rather than the ultra-refined smoothness of mass-market chocolate, minimally processed variants aim to preserve bean‐origin character, terroir nuances and textural “roughness” as a mark of craft. Alex Whitmore of Taza Chocolate characterises it: “Unlike heavily processed chocolate … our minimal processing approach means every nuance of the bean comes through — for better or worse.” Clean-label and functional interest While chocolate has long been an indulgence, there is growing interest in offerings that feel “better for you” (without sacrificing pleasure). Research on raw chocolate indicates higher phenolic/flavonoid content versus conventional chocolate. For example, a study found raw bars had ~22.08 mg GAE/g of phenolic compounds vs ~9.25 mg GAE/g in a commercial bar. Ethical and craft credentials Raw/minimally processed products often emphasise direct trade, small-batch and sustainable supply chain practices – meeting the “purpose plus product” expectation of premium consumers. Production & Manufacturing Realities While the consumer appeal is strong, producing raw or minimally-processed chocolate presents a distinct set of challenges — and opportunities — for manufacturers and ingredient suppliers. Consistency & quality control : Without the “masking” effect of heavy refining, differences in bean origin, fermentation or processing show up more clearly. To puts it simple: “There’s nowhere to hide!” Texture management : Minimally processed bars often have grainier, less homogenous textures that signal craft but also require careful positioning so they are seen as a feature rather than flaw. Food safety and regulatory constraints : Raw chocolate often uses unroasted beans or avoids high-heat roasting; this can create pathogen and shelf-life risk, so robust HACCP and alternative controls are required. Supply chain & sourcing premium beans : To deliver standout flavour and premium positioning, raw/mini-processed chocolate typically relies on higher-grade beans (Criollo/Trinitario or fine flavour varieties), direct trade and more farm-to-bar control — all of which raise cost and complexity. Scale and cost-structure : Historically niche, scaling raw/mini-processed chocolate in a way that preserves craft claims while reaching broader retail channels is a strategic balancing act. Market Size & Growth Projections Though still niche relative to mainstream chocolate, raw and minimally-processed chocolate are gaining measurable traction. A 2024 report on the organic raw chocolate market valued it at ~ US$1.951 billion in 2024, with a projected size of ~US$3.5 billion by 2035 (CAGR ~5.4%) for the organic segment alone. WiseGuy Reports Another source estimates the broader raw chocolate market at US$5.6 billion in 2024 , with a projected reach of US$10.8 billion by 2033 (CAGR ~7.8%) across formats and regions. Verified Market Reports ConfectioneryNews summarises: “The global chocolate industry … with a 4.8% CAGR to US$184 bn by 2033… Within this expanding market … raw/minimally-processed chocolate emerging as a significant trend." These figures indicate that raw/mini-processed chocolate is growing at higher than the category average and may continue to carve out distinct premium share. Positioning and Consumer Appeal Raw/minimally-processed chocolate sits at the intersection of multiple consumer value drivers: indulgence + authenticity + wellness + craft. Some key audience/positioning dynamics: Ingredient-savvy consumers : those reading labels, interested in traceability and sceptical of additives or unnecessary processing. Flavour-seekers : willing to trade smoothness for complexity, bean origin character and pronounced cocoa flavour. Premium buyers : less focused on volume and more on story, sensory engagement and brand ethos (often willing to pay a premium). Health-conscious treat buyers : although still indulgent, may see raw/mini-processed chocolate as a more justifiable treat, aligned with clean label or minimally processed cues. For brands and manufacturers this offers a route to premiumisation, differentiation and premium margin capture. The rustic texture, craft aesthetic and transparent sourcing contribute to a distinctive value proposition. Strategic Implications for Industry Stakeholders Brands & NPD teams : Raw/minimally processed chocolate offers a strategic arrow – new flavour experiences, artisan positioning, clean-label advantage. Firms should evaluate whether their bean sourcing, processing capabilities and positioning can support such a line. Ingredient & bean sourcing : As interest grows, demand for premium nibs, fine flavour varieties and minimally processed bean lots will increase. Suppliers that can guarantee traceability, minimal roasting or stone-ground processes will be well-placed. Retailers & distributors : This segment can support premium shelf-space, storytelling-led merchandising and higher ASPs. Retailers should assess where raw/minimally processed lines slot between craft/chocolate specialty and mainstream premium. Manufacturers and co-packers : There is opportunity for differentiation via production methods (e.g., stone-ground, unroasted, minimal additives). However, scaling and maintaining consistency are key challenges. Sustainability and messaging : Many raw/mini-processed claims align with direct trade, reduced processing, better traceability and better environmental credentials. Manufacturers should ensure claims are backed and meaningful. Market segmentation and expansion : While still niche, growth forecasts indicate increasing opportunity. Companies in the mainstream space may consider sub-brands or line extensions to capture demand without alienating their core positioning. 🟢 Future Outlook & Opportunities Looking ahead, the raw/minimally processed chocolate segment appears poised for further evolution: 🍊 Flavour diversification : Beyond bean origin, expect flavour innovation (e.g., fermentation-led cocoa profiles, botanicals, minimal sugar swaps) that highlights the unique bean character. 🌏 Distribution expansion : As scaling becomes more feasible, these products may move from specialist retailers into premium multiples and grocery shelves, broadening reach. 💊 Functional/health crossover : With higher phenolic/flavonoid content and clean processing, some bars may lean further into wellness positioning (though as always, still treats). 🌱 Sustainability & circular sourcing : Transparent sourcing, small-batch craft and minimal processing reinforce sustainability narratives – a key area for differentiation. 👱♂️ Consumer education : Since texture and flavour may differ (e.g., more rustic, grainy), brands will need to manage consumer expectation and storytelling. 💸 Pricing and margin strategy : The higher cost base and premium positioning will require clear value proposition and margin management but also support higher ASPs. In short, while raw/minimally processed chocolate is not yet mainstream, the segment is proving more than a passing fad—it’s a tangible signal of how premium confectionery is evolving towards authenticity, craft, purpose and sensory depth. For manufacturers and retailers this presents an opportunity: to meet evolving consumer demands with distinct products, compelling stories and value-added margin potential. Conclusion Raw and minimally processed chocolate is a trend grounded in meaningful consumer shifts rather than gimmickry. With the backing of robust market data, manufacturing insights and clear premium positioning, it represents a viable growth pathway in a mature industry. For brands, ingredient suppliers and retail partners attuned to flavour innovation, clean label and ethical sourcing, this segment offers a compelling platform for differentiation — making it one of the confectionery trends to watch for 2026 and beyond.

In the ever-evolving food and beverage sector, staying updated is crucial. The Newsroom delivers fast-moving industry developments and breaking news directly to your fingertips. From regulatory changes to product innovations and market shifts, our real-time updates ensure you're always in the know. Perfect for busy professionals who need to keep up with fast-paced trends, The Newsroom is your trusted source for all things food and beverage. SIG Group appoints Mikko Keto as new CEO SIG Group, a leading provider of sustainable packaging solutions, has appointed Mikko Keto as its next chief executive officer, with the transition set to take effect in the first half of 2026. People Atlantic Fish Co raises $1.2M to accelerate cultivated seafood Atlantic Fish Co, a food-tech start-up focused on sustainable seafood, has closed its seed financing round, raising $1.2 million to advance the development of its cultivated seafood platform Cultivated Packaging Ball Corporation invests $60m to expand aluminium can production in India The expansion follows a $55 million investment in 2024 at Ball’s Taloja plant near Mumbai, reflecting the company’s long-term strategy to increase capacity... Read more > People SIG Group appoints Mikko Keto as new CEO SIG Group, a leading provider of sustainable packaging solutions, has appointed Mikko Keto as its next chief executive officer, with the transition set to take effect in the first half of 2026. Customise Feed Customise Feed Trump Removes Tariffs on Key Food & Beverage Imports Including Coffee, Cocoa and Beef US President Donald Trump has rolled back a series of wide-reaching import tariffs, removing levies on a range of food and beverage products including coffee, tea, tropical fruits, cocoa, spices, nuts, grains and beef. Legal Latest news New Products November 17, 2025 East Pizzas Launches First Retail Range of Sourdough Dough Balls, Bases and Topped Pizzas Scottish sourdough pizza brand East Pizzas is entering the retail market for the first time, unveiling a new lineup of sourdough dough balls, pizza bases and ready-to-cook topped pizzas rolling out from next month. Plant-based November 17, 2025 This to Launch Limited-Edition Festive Nut Roast in Tesco British plant-based food brand This is expanding its whole food-led offering with the debut of a limited-edition Chestnut, Mushroom & Caramelised Onion Nut Roast People November 16, 2025 Walmart Names John Furner as Next President & CEO, Succeeding Doug McMillon in 2026 McMillon will retire from the CEO role on January 31, 2026, remain on the Board until the next annual shareholders’ meeting, and continue advising Furner through FY2027 to ensure a seamless transition. Legal November 13, 2025 Thailand’s New Alcohol Law Sparks Backlash from Tourism & Nightlife Sectors Thailand’s newly enacted Alcohol Control Act (No. 2) B.E. 2568 (2025) has ignited controversy across the food, beverage, and tourism industries, after introducing a 10,000-baht fine for consumers caught drinking after midnight. New Products November 13, 2025 ❄️ Doughlicious® Launches First-Ever Frozen Advent Calendar🎄 Doughlicious® is bringing major holiday magic to the freezer aisle with its first-ever Frozen Advent Countdown Calendar, launching nationwide at Target this month! Foodservice November 13, 2025 Scholarship America donates 200 meals to D.C. students after gala postponed by travel disruptions Following widespread air travel cancellations that forced the postponement of its annual Partner Convening and Irving Innovation Awards, Scholarship America redirected all catered food from the events to help local college students in need. prev Next Explore trending topics Beverage Ingredients US Beer New products Packaging Enegry drinks Soft drinks Seasonal launches AI Subscribe to weekly updates Email* Yes, subscribe me to your newsletter. Submit Loading ... Promoted news Customise The Newsroom Select the topics you would like to customise your feed with. This can be resubmitted later if you would like to update your topics. Agriculture Alcohol Bakery Beverage Business & Finance Coffee & Tea Confectionery Cultivated Dairy Energy Drinks Facilities Flavours & Colours Food Foodservice Fresh Produce Health & Nutrition Ingredients Legal Logistics & Supply Chain Manufacturing Marketing Meat & Seafood New Products New Solutions Packaging People Plant-based Retail Safety & Quaility Sauces Snacking Soft drinks Sustainability Technology Trends Water There seems to be an issue, please try again or contact our team. Successfully submitted, reloading The Newsroom, if this doesn't automatically refresh then please refresh your page. Submit Close

FNBX is an all-in-one platform for the food and beverage industry — connecting professionals, insights, news, launches, and events in one dynamic ecosystem. Food & Beverage Industry's 360 Source Welcome to the ultimate platform for food and beverage professionals, where technology meets industry expertise. Our AI-driven solutions provide you with a comprehensive, 360-degree view of the food and beverage sector. Join Our Community Explore Features Active Members 3K+ Your F&B Tools & Insights — All in One Place FNBX is a 360 platform designed to bring the entire food and beverage industry together — from startups and suppliers to established brands, investors, innovators, and operators. Every part of the platform is built around one goal: helping the industry move forward, together. The Insight Lab AI-enabled trend intelligence powered by real industry data — identifying emerging opportunities before they become mainstream. Here, insights are brought to life by the suppliers, technologies, and companies shaping them. Analyse The Exchange This community-driven space is designed to foster collaboration, networking, and knowledge-sharing, much like a social media feed but tailored specifically for the food and beverage sector. Explore The Newsroom A customisable, focused news feed that gives every user a tailored view of the developments that matter most to them. Perfect for busy professionals who need to keep up with fast-paced trends, The Newsroom is your trusted source for all things food and beverage. Read more Launch Pad A bridge between ideas and execution — connecting startups, innovators, and creators with the suppliers, investors, and services that can turn early concepts into market-ready products. The Launch Pad is the perfect platform to showcase your latest offerings to a targeted audience of industry professionals. Launching 2026 Latest from The Newsroom Preview The Newsroom Legal Trump Removes Tariffs on Key Food & Beverage Imports Including Coffee, Cocoa and Beef US President Donald Trump has rolled back a series of wide-reaching import tariffs, removing levies on a range of food and beverage products including coffee, tea, tropical fruits, cocoa, spices, nuts, grains and beef. Legal Thailand’s New Alcohol Law Sparks Backlash from Tourism & Nightlife Sectors Thailand’s newly enacted Alcohol Control Act (No. 2) B.E. 2568 (2025) has ignited controversy across the food, beverage, and tourism industries, after introducing a 10,000-baht fine for consumers caught drinking after midnight. New Products ❄️ Doughlicious® Launches First-Ever Frozen Advent Calendar🎄 Doughlicious® is bringing major holiday magic to the freezer aisle with its first-ever Frozen Advent Countdown Calendar, launching nationwide at Target this month! Hello! 👋 Your F&B tools and insights — all in one place. 👉 Continue setting up profile & customise your experience ✨ ... ... Recent posts The Exchange The go-to space for connecting, collaboration, and partnerships. Network and share on the industry social feed. Coming Mid 2026 Launchpad A space for businesses to showcase new product releases, service offerings, or technology developments. Coming soon The Insight Lab beta is now live! The Insight Lab A place where F&B trends and insights are uncovered — and where businesses can showcase their products and services to inspire new ideas and innovation. Explore insights The Newsroom Your central feed for everything shaping the food and beverage world. Catch up on trending topics, emerging market developments, and company updates — all curated from across the industry. Personalise your feed to focus on the stories, insights, and innovations that matter most to you. Legal November 17, 2025 Trump Removes Tariffs on Key Food & Beverage Imports Including Coffee, Cocoa and Beef Customise Feed Coming Early 2026 The Agenda A dedicated page for upcoming events, webinars, trade shows, and conferences. Coming soon 🏢 Companies 📁 My Account 📢 Advertise Join the FNBX Community Today Ready to stay ahead of the curve in the food industry? Sign up today to join FNBX and start exploring the latest trends, insights, and news that will keep your business thriving. Don't miss out on the valuable information and resources we have to offer! Join now About FNBX – The Food & Beverage Exchange FNBX was created by food and beverage professionals who recognised a major gap in the industry: existing platforms offer news, listings or reports — but none capture the in-depth realism, energy, and collaboration that thrive on social media. We saw an industry advancing quickly, yet still missing a unified digital space built for the people shaping it. So we set out to build a platform that reflects the true pace, creativity, and innovation of the global F&B ecosystem.

Unlock actionable insights with The Insight Lab. Explore industry reports, emerging trends, and data analytics powered by AI to make informed decisions in the food and beverage sector. The Insight Lab Unlock Powerful Insights: Transform Your Business with The Insight Lab In today’s fast-paced food and beverage industry, staying informed is key to making strategic decisions. The Insight Lab is your go-to resource for actionable, in-depth analytics, emerging trends, and comprehensive industry reports. Powered by cutting-edge AI tools, this space is designed to help you uncover data-driven insights that can drive your business forward. Whether you're analysing market shifts or exploring consumer behavior patterns, The Insight Lab equips you with the knowledge you need to stay competitive. Join Our Community Explore Features Confectionery How Halloween Confectionery is Embracing the Sugar Reduction Trend A critical balancing act: delivering on the nostalgia and indulgence of the holiday while meeting the demand for "better-for-you" options. No Companies to show No Companies to show No Companies to show The sugar-free segment is a rapidly expanding niche, with formats projected to scale at a 7.34% Compound Annual Growth Rate (CAGR) by 2030, significantly outpacing the overall market growth rate, according to industry reports. The Insight Lab Where data meets discovery. Each insight begins with a key trend or emerging topic shaping the food and beverage industry. Our experts unpack these insights through clear analysis and practical context, while featured suppliers and companies showcase the products, technologies, and solutions turning these trends into reality. Trending Insights Filter by Category Filter by Type How Halloween Confectionery is Embracing the Sugar Reduction Trend A critical balancing act: delivering on the nostalgia and indulgence of the holiday while meeting the demand for "better-for-you" options. Confectionery Analysis November 26, 2025 Cacao The global chocolate market remains a powerhouse: valued at approximately US$123 billion, the industry is expected to grow at a 4.8% CAGR and reach around US$184 billion by 2033. Confectionery Trend November 20, 2025 Snacking Snacking is very much in, while main meals are on the way out. Snacking Trend November 26, 2025 Experiential Dining and Immersive Food Concepts For B2B food & beverage companies this is more than PR theatre: it’s a revenue and loyalty channel, an R&D testbed, and a data-rich platform for product incubation. Foodservice Trend November 26, 2025 First PREV 1 Page 1 NEXT Last Featured Suppliers Filter by type First PREV 1 Page 1 NEXT Last

A world where every F&B professional has access to a unified resource that enables smarter decisions, rapid innovation, and meaningful collaboration across the entire global industry. Explore FNBX A world where every F&B professional has access to a unified resource that enables smarter decisions, rapid innovation, and meaningful collaboration across the entire global industry. The Newsroom Get the Latest: New Releases and Industry Developments In the ever-evolving food and beverage sector, staying updated is crucial. The Newsroom delivers fast-moving industry developments and breaking news directly to your fingertips. From regulatory changes to product innovations and market shifts, our real-time updates ensure you're always in the know. Perfect for busy professionals who need to keep up with fast-paced trends, The Newsroom is your trusted source for all things food and beverage. Customise Feed Pepsi® Launches Pepsi Prebiotic Cola Pepsi Prebiotic Cola contains 5 grams of cane sugar, 30 calories, no artificial sweeteners, and 3 grams of prebiotic fiber, creating a lighter, functional twist on classic cola without compromising flavor. Soft Drinks Danone opens new plant-based beverage facility in France to boost Alpro production The site, previously a dairy facility, has been converted into Danone France’s only oat-flour-to-oat-juice production plant, serving as a key European hub for the company’s Alpro brand. Facilities The Insight Lab Unlock Powerful Insights: Transform Your Business with The Insight Lab In today’s fast-paced food and beverage industry, staying informed is key to making strategic decisions. The Insight Lab is your go-to resource for actionable, in-depth analytics, emerging trends, and comprehensive industry reports. Powered by cutting-edge AI tools, this space is designed to help you uncover data-driven insights that can drive your business forward. Whether you're analysing market shifts or exploring consumer behavior patterns, The Insight Lab equips you with the knowledge you need to stay competitive. Foodservice Experiential Dining and Immersive Food Concepts For B2B food & beverage companies this is more than PR theatre: it’s a revenue and loyalty channel, an R&D testbed, and a data-rich platform for product incubation. Supplier POS Hero Ltd Interactive POS till system with moblie app We provide integrated till systems that allow customers to track purchases Market estimates put the global experiential dining market in the tens of billions and forecasting rapid growth into the 2030s. 87% of diners who tried an AR/VR dining experience said they’d do it again. The Exchange Revolutionise Your Network: Connect, Collaborate & Create in The Exchange The Exchange is where industry leaders, innovators, and professionals come together to form meaningful connections. This dynamic, community-driven space is designed to foster collaboration, networking, and knowledge-sharing, much like a social media feed but tailored specifically for the food and beverage sector. Whether you're looking to discover new opportunities, discuss industry trends, or partner with like-minded businesses, The Exchange helps you build relationships that drive growth and innovation. My local supermarket shelfs are bursting with energy drinks! My local supermarket shelves are bursting with energy drinks lately ⚡🥤 — from plant-based boosters to “clean caffeine” shots. Crazy how fast this category is growing! #FunctionalBeverage #EnergyBoost #FoodTrends Emily Kelly Same — I walked past the aisle and could’ve sworn a new brand popped up every week! Tried a “clean caffeine + L-theanine” one yesterday — actually gave steady energy without the crash. Anyone else tried one? Eddie Sanders CEO - FNBX coming early 2026 The Agenda Explore Industry Events, Webinars & Conferences in The Agenda The Agenda is your ultimate guide to upcoming events, trade shows, webinars, and conferences within the food and beverage industry. Stay ahead of industry trends by attending the key events that matter most to your business. Whether you're looking to network, learn about new technologies, or find opportunities for growth, The Agenda helps you plan your next move with ease. Don’t miss out—explore events tailored to your interests and objectives. Coming mid 2026 The Launchpad Showcase New Releases and Innovations in The Launchpad Introducing a new product, service, or technology? The Launch Pad is the perfect platform to showcase your latest offerings to a targeted audience of industry professionals. Highlight your innovations and attract potential partners, customers, and investors who are eager to discover the next big thing in food and beverage.

FNBX is the ultimate 360 platform for the food and beverage industry — connecting professionals, insights, innovations, and events in one dynamic ecosystem. Manufacturing Aptean https://www.aptean.com/en-US Latest news Supplier Listings Close People Name Title

FNBX is the ultimate 360 platform for the food and beverage industry — connecting professionals, insights, innovations, and events in one dynamic ecosystem. Savencia Fromage & Dairy Viroflay, France Focusing on cheese specialities and high-value-added dairy ingredients, Savencia Fromage & Dairy is among the world’s leading milk processors, the second largest cheese group in France and the fourth largest worldwide. Its products are sold in 120 different countries and the company employs 20,000 people in 30 separate territories. It generates annual revenues of nearly €5 billion and processes 4 billion litres of milk every year. Its brands include Le Rustique, Cœur de Lion and Saint Agur. https://www.savencia-fromagedairy.com/ Latest news Supplier Listings Close People Name Title

FNBX is the ultimate 360 platform for the food and beverage industry — connecting professionals, insights, innovations, and events in one dynamic ecosystem. Lycored Be'er Sheva, Israel Established in 1995, Lycored is the global leader in natural carotenoids for food, beverage and dietary supplement products. The company develops and supplies natural ingredient formulations into four main business areas: active health ingredients for wellness; colourings; ingredients for taste and texture improvement; and nutrient premixes for fortification. Lycored is based in Israel, with sales and production operations in the UK, Switzerland, the US, Ukraine and China. https://www.lycored.com/ Latest news Supplier Listings Close People Name Title

FNBX is the ultimate 360 platform for the food and beverage industry — connecting professionals, insights, innovations, and events in one dynamic ecosystem. Energy Drinks Celsius Stockholm, Sweden CELSIUS was created for individuals who value the LIVE FITTM lifestyle, embodied by those who push through the last set and make the most of every day. CELSIUS contains a blend of premium ingredients and vitamins that help with the normal functioning of the immune system (B6, B12, Vitamin C) and help reduce tiredness and fatigue (B2, B3, B5, B6, B12, Vitamin C), available in refreshing fruit-forward flavours that aim to support the LIVE FITTM lifestyle. https://www.celsius.com/ Latest news Supplier Listings Close People Name Title