United Kingdom Compound Chocolate Market Trends

Dark chocolate has strong antioxidants found in them. One of the best flavonols is called epicatechin. Plants have compounds called flavonols that lessen inflammation and protect against cell damage brought on by free radicals. Higher cocoa content chocolate contains more beneficial flavonols. Most of the benefits noted by numerous research are related to chocolate with at least 70% cacao. According to research, for everyday indulgences, choose dark chocolate that has undergone little processing and contains at least 70% cacao. A study that appeared in the Appetite journal also found that people who consumed chocolate, particularly dark chocolate, at least once a week had a lower prevalence of diabetes and were less likely to get the disease four to five years later. People who consumed dark chocolate less than once per week had a two times higher chance of developing diabetes than those who consumed it more frequently, according to the research of 908 non-diabetic adults and 45 people with diabetes. Due to these benefits, consumers are shifting toward products that claim to be made with dark chocolate. Compound chocolate sales in the country have been on the rise, with an increase in the demand for dark chocolate targeted toward a specific set of consumers. Companies are also focusing on developing free-from and vegan chocolates to capture the growing demand.

According to the Office for National Statistics (UK), the cardiovascular disease mortality rate in the United Kingdom was 255 deaths per 100,000 population in 2021. As these flavonoids present in dark chocolates reduce oxidative stress, increase the sensitivity of insulin receptors, inhibit lipid oxidation, and inhibit the angiotensin-converting enzyme, dark chocolate may lower the risk of atherosclerosis by thickening and hardening the arteries, restoring their flexibility and preventing white blood cells from adhering to the blood vessel walls. Its rising application in other industries, such as frozen desserts and ice creams, is surging its market growth. For instance, a dark compound coating product such as YYD-D1151, manufactured by Barry Callebaut, is used as a fast-melting chocolate compound for ice cream. Some companies manufacturing dark compound chocolate in the United Kingdom are Cargill Incorporated, Barry Callebaut Group, and Natra SA, mostly in the form of chocolate slabs, chocolate coatings, and chocolate chips.