In 2021, the healthier, better-for-you chocolate category in the US was valued at $1.3bn – with consumers demanding chocolate that has less sugar, is kinder to the body, but still offers a tasty treat.
Globally, the sugar-free chocolate market is expected to grow by 5.7% between now and 2028, reaching a value of $621.5M– creating huge potential growth opportunities for companies looking to develop products in the ‘better-for-you’ market space.
Luker Chocolate says it has also experienced an increase in requests from businesses looking to develop products that appeal to the growing category of more conscious consumers – with a 50% increase in requests specifically for bespoke sugar-free and no-added sugar products.
The range includes erythritol & stevia 40% no-added sugar milk chocolate and erythritol & stevia 70% sugar-free dark chocolate. The range also includes a maltitol-sweetened option as well as allulose for specific markets.
Daniela Quintero Fernandez, Chief of Design & Product Development at Luker Chocolate, said: “Consumer demand, coupled with the competition to create new, ‘better for you’ chocolate, has created an interesting space in the market and allows us to be as innovative as possible, meaning bolder and braver products are being regularly tested and created.
“Low sugar alternatives in chocolate aren’t new anymore, but this new era is giving us more knowledge of these sugars and a better understanding of what they offer to the more conscious consumers. It leaves us in a position to expand our alternative sugar offering and give our clients even more choice to create their ‘better for you’ options.”
