In the October issue of the organisation’s magazine Food and Technology, editor Donald E. Pszczola, said many companies had introduced unusual concoctions in recent months, that include potato chip chocolate bars and probiotic chocolate truffles.
“These product launches may prove particularly interesting as they demonstrate some of the potential directions that confectionery is taking in terms of health, indulgence, costs, and other considerations,” he said.
US- based firm Xan Confectioners, for example, released CocoPreggers, a range of chocolate truffles targeted at pregnant women containing folic acid.
Meanwhile, Agostoni Chocolate introduced a series of chocolate offerings with probiotic properties, while Californian based confectioner Chuao Chocolatier decided to pair potato chips with chocolate in its “Potato chips in Chocolate” bar.
Another strange combination comes from Bulgarian firm Alpi. Its Perfume Candy contains geranoil, a rose oil components, which it claims gives off a smell of roses through the skin when consumed.
Pszczola also observed that some major players were looking at ways to combat the continued sugar and cocoa crises.
Hershey, for example, introduced two aerated chocolate bars to appeal to health-conscious consumers while helping it cut the cost of raw ingredients.