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Abstract
In a roundtable discussion, several cocoa and chocolate suppliers discuss the evolution of consumer preferences, chocolate trends, and formulation considerations. Mark Freeman, VP of sales, Barry Callebaut, Lancaster, PA, said that consumers' preferences change. As consumers recognize darker chocolate's healthier nature, they've seen a steady shift from milk chocolate toward dark chocolate. Meanwhile, John Pimpo, sales manager -- East, Gertrude Hawk Chocolates, Dunmore, PA, said that they are now seeing a trend to match dark chocolate with caramel sea salt. Also, milk chocolate pretzel nibs have been successful with a trend again to match pretzels with dark chocolate for 2014. Courtney LeDrew, marketing manager, Cargill Cocoa & Chocolate, Lititz, PA, said that working with cocoa powder in fermented dairy products, such as yogurt and cheese, can be challenging as a result of the acidity caused by lactic acid bacteria. When formulating with a higher alkalized powder, a lower percentage of powder can be used in the recipe without impacting flavor.