Our recent research found that 58% of consumers expect their plant-based consumption to increase in the next two years. So, it’s no surprise to see more plant-based Easter eggs and treats on the market as consumer demand increases. Some of our favorite vegan treats this year include Lindt’s classic Gold Bunny in vegan dark chocolate.

To help manufacturers satisfy consumers’ desire for a milk chocolate alternative, we’ve developed a plant-based version of Gianduja. It’s made with whole bean-roasted cocoa liquor that brings a rich, round, consistent taste profile. It also provides the right balance with our specialty hazelnut paste and gives the Gianduja a good snap, adding to the sensory experience

Research into flavor trends by Nutritional Outlook has shown that consumers are encountering a wider range of exotic flavors and becoming more experimental in their product choices. We’ve seen a growing number of products using flavored and colored chocolates. Easter treats that excite and delight customers and add a sense of fun are likely to prevail over Easter. We’ve seen colorful and unusual egg launches for 2023 including Hershey’s Cookies & Crème white chocolate egg and M&S’s Percy Pig Giant Choc Face.

At ofi we’ve been exploring ways to offer solutions to this trend through products such as our deZaan Moonlight extra white cocoa butter. This bright white butter allows manufacturers to create confectionery and fillings in a stunning bright white color whilst simultaneously delivering on the trend for health-conscious consumers who want to avoid artificial colors and flavorings in their products.  

We recently developed bonbons using deZaan Moonlight cocoa butter for the outer layer and deZaan TrueDark N11D cocoa powder for a dark filling to create a visually appealing contrast between the colors from the first bite.