New York, Global Low-calorie Chocolate Market report from Global Insight Services is the single authoritative source of intelligence on Low-calorie Chocolate Market. The report will provide you with analysis of impact of latest market disruptions such as Russia-Ukraine war and Covid-19 on the market. Report provides qualitative analysis of the market using various frameworks such as Porters’ and PESTLE analysis. Report includes in-depth segmentation and market size data by categories, product types, applications, and geographies. Report also includes comprehensive analysis of key issues, trends and drivers, restraints and challenges, competitive landscape, as well as recent events such as M&A activities in the market.
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Low-calorie chocolate is a type of chocolate that has been specifically designed to contain a lower number of calories than regular chocolate. This can be achieved in a number of ways, such as by using alternative sweeteners, by reducing the overall fat content, or by increasing the proportion of cocoa solids. Low-calorie chocolate is often marketed as a healthier alternative to regular chocolate, and as a way to help control weight.
Key Player
The low-calorie chocolate market report includes players such as Chocolette Confectionary LLC, Mondelez Inc. – Cadbury, Toblerone, Mars Inc. – Twix, Sweegen Delights – TeChoco, Nestle S.A., Swee10, Langs Chocolates, Lindt & Sprungli, Barry Callebaut AG, and Blommer Chocolate Company.
Key Drivers
Some of the key drivers of the low-calorie chocolate market include the growing health consciousness among consumers, the rising prevalence of obesity and diabetes, and the growing demand for functional foods. The health benefits associated with chocolate, such as the prevention of heart disease and stroke, are also driving the market. The rising disposable incomes and the changing lifestyle patterns of consumers are also fuelling the demand for low-calorie chocolate.
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Market Segments
The low-calorie chocolate market report is bifurcated on the basis of type, nature, distribution channel, and region. On the basis of type, it is segmented into dark chocolate, white chocolate, and milk chocolate. Based on nature, it is analyzed across organic and conventional. By distribution channel, it is categorized into convenience store, specialty store, online, and others. Region-wise, it is studied across North America, Europe, Asia-Pacific, and the rest of the World.
Key Trends
The key trends in low-calorie chocolate technology are the development of new formulations that reduce the amount of calories in chocolate without compromising on taste, and the use of alternative sweeteners that provide the same sweetness as sugar but with fewer calories.
One of the most promising developments in low-calorie chocolate technology is the use of cocoa butter replacers. These are fats that can be used in place of cocoa butter to reduce the overall fat content of chocolate without affecting its taste or texture. One such replacer that is currently being developed is a vegetable fat called interesterified fatty acids (IFAs). IFAs have been shown to reduce the calorie content of chocolate by up to 50% without affecting its taste or texture.
Another key trend is the use of alternative sweeteners. Alternative sweeteners are typically plant-based and provide the same sweetness as sugar but with fewer calories. One of the most promising alternative sweeteners is monk fruit extract, which is derived from a type of melon grown in Southeast Asia. Monk fruit extract is up to 300 times sweeter than sugar but has very few calories.
The use of these new formulations and alternative sweeteners is expected to lead to a reduction in the calorie content of chocolate without compromising on taste or quality. This will help to make chocolate a more health-conscious choice for consumers.
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