A gap in the market exists for smaller premium confectioners, but they must buy scalable processing equipment that caters to current volumes and not anticipated market demand, says Carle&Montanari-OPM.
Chocolate makers are well prepared for current cocoa deficit forecasts and will only be forced to raise prices if other inputs such transportation become costlier along with cocoa, according to the National Confectioners Association (NCA).
This year’s almond crop has produced the smallest almonds in 40 years, meaning potential problems for food manufacturers that rely on a particular size of whole or sliced almond, according to Blue Diamond Growers.
Barry Callebaut is prepared to supply more certified cocoa if the industry demands it, but with 12% total cocoa volumes coming from ‘sustainable’ sources it says it already has more sustainable cocoa products than the market currently wants.
Rousselot has said it intends to increase gelatine prices in the coming quarter due to ongoing shortages of beef bones and pig skin, and extra pressure on the market from new EU pig welfare regulations.