Achieve “texture delight” in every bite

Did you know that under-35 consumers have a stronger preference for smooth, soft, silky and crunchy textures in their chocolates? This is one of the key findings from a new study conducted for Cargill into user & attitudes in chocolate consumption.*

It highlights how Gen Z and Y consumers want different things from their chocolate confectionery, and value texture more than older generations do. It demonstrates that consumers as a whole want their chocolate bar to have that initial crack or snap, but also want it to melt in their mouth directly afterwards.

The key “texture delight” insights

From our journey into texture, we have found that Gen Z and Y consumers: 

• Value texture more vs older generations.
• Rate “experience” over composition.
• Are more likely to opt for convenience and snacking.
• Choose foods more consciously for their environmental impacts.
• Approach health from portion control and function (enrichment/mood).

Importantly, the study found that this demographic is high in frequent consumers. With 62% of 18-34-year-olds buying chocolate products for themselves several times per week or even daily, these consumers are driving current and future spending on chocolate confectionery.

In order to address consumer texture preferences, our applications experts set out to create five innovative concepts to explore the realms of texture, take consumers to sensory heights and spark joy. They demonstrate how by using Cargill’s broad portfolio, we are able to inspire our customers with the possibilities.

For example, we have developed “a gelateria experience without the ice cream,” This concept gets consumers as close as possible to ice cream without being the real thing. The thin, crispy wafer contains an oozing hazelnut filling and whipped soft vanilla filling. It is covered with a snappy layer of dark chocolate and crispy caramel pearls. Responses from consumers to the concept have been overwhelmingly positive.

The comprehensive portfolio for chocolate confectionery success

Cargill’s Food Solutions comprehensive portfolio of chocolate confectionery solutions offers infinite possibilities, both in terms of single ingredients and multi-ingredient blends:

• Fat-based filling in various textures, flavors, colors – with or without nuts.
• CremoFLEX® filling fats to create your own fillings with a wide range of textures.
• Chocolate for texture, shape and snap – tailored solution.
• Inclusions for a contrasted bite and visual appeal – chocolate, compound, sugar, nuts, coconut & more.
• Cocoa liquor, butter & powder to create your own signature chocolate, coating or filling.
• Texturizers & sweeteners to support your filling recipes and broaden possibilities.

Your texture partner throughout the process

When this portfolio is combined with our expertise, it delivers benefits beyond taste. In fact, it ensures texture delight at every development stage:

• Proprietary research enables us to be ahead of the curve in consumer insights, technical and sustainable solutions.
• Our dedicated chocolate confectionery team brings Cargill’s product expertise together in a holistic approach to texture.
• Using our comprehensive product and solutions portfolio, we’re able to develop products better and faster.

In this way we can create the ultimate sensory experience starting from a contrasted bite, followed by the perfect flavor release and a great visual appeal.

So whether you’re looking for creamy, cooling, oozing, snappy, crunchy, or melting, we have the solutions to offer consumers a true multi-sensory experience and “texture delight in every bite.”

Find out more about “texture delight” and order your delightful sample box

*User & attitudes in chocolate consumption, AYTM for Cargill, 2023 (N=7,000 consumer in 10 countries (United Kingdom, France, Spain, Italy, Germany, Netherlands, Poland, Russia, Turkey, and Belgium)