Low-calorie chocolates contain less sugar and fat and does not provide adverse health benefits. Cocoa is the main raw material for its production. Low-calorie chocolates has a variety of applications like in cookies, desserts, candies, bars etc. Due to rise in consumer expenditure and increase consumer health awareness, low-calorie chocolate market is growing.
Kraft Foods found a new process to make low calorie chocolates and has filed an international patent for that. It can increase the shelf life of the product and also maintain the quality and texture. The invention was done by the scientist from Kraft Foods called Ulrich Loeser and his team. The patent was filed under the Patent Corporation Treaty, which allows a uniform patent to be considered by regional authorities.
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Low-calorie Chocolate Market: Drivers & Restraints
Festive and seasonal sales, increase consumer awareness about low calorie chocolates, a variety of applications, sugar free chocolates, increase demand of cocoa, innovative chocolate products, increase in disposable income are important driving factors that are driving the low-calorie chocolate market. Also, sophisticated packaging, urbanization, and change in lifestyle are driving factors too. Since low-calorie chocolate market provides health benefits and consumers have become experimented in terms of taste and flavor, demand for low-calorie chocolate market has increased.
Low-calorie chocolates products are not considered a necessity or must buy. Low calorie chocolate is preferred by mostly health conscious people. Its raw material’s prices and changing consumer preferences, are acting as a barrier for low-calorie chocolate market.
Low-calorie Chocolate Market: Segmentation
Low-calorie chocolate market is broadly classified on the basis of the following segments –
• By Product:
• Dark Chocolate
• Milk...