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Easter chocolate innovation slumps globally

Consumers will have less choices for Easter-themed chocolate treats this year as innovation globally experienced a 25 per cent downfall post pandemic, according to Mintel Global New Products Database.

The number of new product developments in the chocolate industry dropped 14 per cent year on year. Easter chocolate items accounted for just 10 per cent of chocolate product launches over the last 12 months, while 28 per cent of chocolate launches are seasonal.

“Many manufacturers have stalled budgets and investments in new product development until economies improve,” said Marcia Mogelonsky, director of Insight, Mintel Food and Drink.

However, there is some good news amid the bad.

“While innovation has slowed, the internet has proved to be a success story for some producers who have successfully introduced new products and launched extensions of familiar and comforting brands through online sales and social media,” she said.

Meanwhile, launches of vegan chocolates and products without animal ingredients increased 5 per cent during the last year. Britain leads the way in the sector, accounting for 17 per cent.

“Easter eggs have been given a vegan makeover as plant-based eating gains traction across food categories,” Mogelinsky added.

Low and sugar-free chocolate accounts for only a fraction of new product development.

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