 | • レポートコード：MRC2304G276 • 出版社/出版日：Mordor Intelligence / 2023年2月 • レポート形態：英文、PDF、110ページ • 納品方法：Eメール（受注後2-3営業日） • 産業分類：食品 |
| Single User | ￥712,500 (USD4,750) | ▷ お問い合わせ |
| Corporate License | ￥1,312,500 (USD8,750) | ▷ お問い合わせ |
• お支払方法：銀行振込（納品後、ご請求書送付）
レポート概要
| Mordor Intelligence社の本調査資料では、世界のコンパウンドチョコレート市場規模が、予測期間中（2022年〜2027年）にCAGR6.42%で拡大すると展望しています。本資料は、コンパウンドチョコレートの世界市場について調査を行い、市場の現状や動向をまとめています。イントロダクション、調査手法、エグゼクティブサマリー、市場動向、種類別（ダーク、ミルク、ホワイト）分析、形状別（チョコレートチップ/ドロップ/クランク、板チョコレート、チョコレートコーティング材、その他）分析、用途別（ベーカリー、菓子、冷凍デザート・アイスクリーム、飲料、その他）分析、地域別（アメリカ、カナダ、メキシコ、スペイン、イギリス、ドイツ、フランス、イタリア、ロシア、中国、日本、インド、オーストラリア、ブラジル、アルゼンチン、南アフリカ、UAE）分析、競争状況、市場機会・将来の動向、新型コロナウイルス感染症の影響など、以下の項目を掲載しています。また、主要参入企業として、Cargill Incorporated、Clasen Quality Chocolate Inc.、AAK、Barry Callebaut、Aalst Wilmar Pte Ltd、Sephra、Fuji Oil Holdings Inc、Puratos Group、Mondelez International、Ferrero International SA、Meiji Holdings Co. Ltdなどの情報を含んでいます。 ・イントロダクション ・調査手法 ・エグゼクティブサマリー ・市場動向 ・世界のコンパウンドチョコレート市場規模：種類別 - ダークチョコレートの市場規模 - ミルクチョコレートの市場規模 - ホワイトチョコレートの市場規模 ・世界のコンパウンドチョコレート市場規模：形状別 - チョコレートチップ/ドロップ/クランクにおける市場規模 - 板チョコレートにおける市場規模 - チョコレートコーティング材における市場規模 - その他における市場規模 ・世界のコンパウンドチョコレート市場規模：用途別 - ベーカリーにおける市場規模 - 菓子における市場規模 - 冷凍デザート・アイスクリームにおける市場規模 - 飲料における市場規模 - その他における市場規模 ・世界のコンパウンドチョコレート市場規模：地域別 - 北米のコンパウンドチョコレート市場規模 アメリカのコンパウンドチョコレート市場規模 カナダのコンパウンドチョコレート市場規模 メキシコのコンパウンドチョコレート市場規模 … - ヨーロッパのコンパウンドチョコレート市場規模 イギリスのコンパウンドチョコレート市場規模 フランスのコンパウンドチョコレート市場規模 イタリアのコンパウンドチョコレート市場規模 … - アジア太平洋のコンパウンドチョコレート市場規模 中国のコンパウンドチョコレート市場規模 インドのコンパウンドチョコレート市場規模 日本のコンパウンドチョコレート市場規模 … - 南米/中東のコンパウンドチョコレート市場規模 ブラジルのコンパウンドチョコレート市場規模 アルゼンチンのコンパウンドチョコレート市場規模 南アフリカのコンパウンドチョコレート市場規模 … - その他地域のコンパウンドチョコレート市場規模 ・競争状況 ・市場機会・将来の動向 ・新型コロナウイルス感染症の影響 |
The compound chocolate market is expected to register a CAGR of 6.42% during the forecast period (2022-2027).
The COVID-19 outbreak and supply-side issues linked to quality and certification impacted the chocolate market’s sales. With the impact of COVID-19, mainstream consumption of compound chocolate at the retail and industrial levels seemed stable. However, the craft chocolate segment is facing difficulties. The market is observing demand for healthy ingredients, which opens an opportunity for better-for-you chocolates at the retail and application levels.
A primary factor driving the market for compound chocolate is its functionality at a lower price, which is boosting its demand. Its functional attributes allow it to be converted as a replica of coverture or real chocolate at a lower price than coverture chocolate.
Moreover, compound chocolate contains hard fat, making it suitable for products such as granola bars and trail mixes, where baking at higher temperatures is required. The composition of compound chocolate also helps increase the product’s shelf life. Companies are coming up with sustainable solutions for sourcing and the usage of cocoa butter substitutes or cocoa butter equivalents in products.
Compound Chocolate Market Trends
Increasing Demand for Single-origin and Certified Chocolate
The demand for fine flavor cocoa in Europe and North America is experiencing substantial growth. Ultra and high-end beans are being used for gourmet chocolates. Regular, low fine beans are being used for regular premium chocolates, especially in countries like the United Kingdom, the United States, China, India, the Netherlands, Germany, and Switzerland. This development is driven by the health trend and the need for more exclusive products. The premium cocoa market with sustainability and single-origin certification is boosting the market’s overall growth. Manufacturers are introducing single-origin and premium chocolate line-ups in response to the propelling demand. They are also supporting the local economies. These strategies are helping brands gain more profit margins and grow with a more positive brand image. For instance, Nestle set up a new chocolate molding and packing line in Ecuador, which helped the company incorporate the single-origin specific variety “Arriba cocoa” beans to manufacture value-added chocolates for export and domestic consumption.
North America Holds the Largest Market Share
The demand for compound chocolate in North America is expected to grow, supported by the increasing demand for premium chocolate and confectionery items. Greater interest in healthy lifestyles continues to drive the consumption of sugar-free, organic, and dark chocolate. Properties of compound chocolate, such as its attractive price compared to pure cocoa-based chocolates and the ability to harden without tempering, make it an ideal choice for food manufacturers in various segments, such as bakery, confectionery, ice creams, and frozen desserts. Milk chocolate holds a major share in the North American compound chocolate market and continues to register demand, along with other flavors. Companies are coming up with sustainable solutions for sourcing and the usage of cocoa butter substitutes or cocoa butter equivalents for confectionery products.
Compound Chocolate Market Competitor Analysis
The compound chocolate market is fragmented with the presence of various players. Manufacturers are coming up with several innovations in health aspects, with better cocoa butter substitutes (CBS) and cocoa butter equivalent (CBE). Major players in the compound chocolate market are Cargill Incorporated, AAK, Barry Callebaut, and Clasen Quality Chocolate Inc. As the manufacturing methods and flavors of compound chocolates improve, the cost differential in comparison to chocolate is likely to make chocolate compounds a more desirable choice. These companies have set their focus on R&D, aiming to retain their positions in the market or gain a competitive advantage. Furthermore, manufacturers in the market are focusing on special occasions such as Valentine’s Day, Easter, and Christmas in different colors and shapes, matching the theme of the celebration.
Additional Benefits:
- The market estimate (ME) sheet in Excel format
- 3 months of analyst support
1 INTRODUCTION
1.1 Study Assumptions and Market Definition
1.2 Scope of the Study
2 RESEARCH METHODOLOGY
3 EXECUTIVE SUMMARY
4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter’s Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5 MARKET SEGMENTATION
5.1 By Type
5.1.1 Dark
5.1.2 Milk
5.1.3 White
5.2 By Form
5.2.1 Chocolate Chips/Drops/Chunks
5.2.2 Chocolate Slab
5.2.3 Chocolate Coatings
5.2.4 Other Forms
5.3 By Application
5.3.1 Bakery
5.3.2 Confectionery
5.3.3 Frozen Desserts and Ice Cream
5.3.4 Beverages
5.3.5 Cereals
5.3.6 Other Applications
5.4 By Geography
5.4.1 North America
5.4.1.1 United States
5.4.1.2 Canada
5.4.1.3 Mexico
5.4.1.4 Rest of North America
5.4.2 Europe
5.4.2.1 Spain
5.4.2.2 United Kingdom
5.4.2.3 Germany
5.4.2.4 France
5.4.2.5 Italy
5.4.2.6 Russia
5.4.2.7 Rest of Europe
5.4.3 Asia-Pacific
5.4.3.1 China
5.4.3.2 Japan
5.4.3.3 India
5.4.3.4 Australia
5.4.3.5 Rest of Asia-Pacific
5.4.4 South America
5.4.4.1 Brazil
5.4.4.2 Argentina
5.4.4.3 Rest of South America
5.4.5 Middle-East
5.4.5.1 South Africa
5.4.5.2 United Arab Emirates
5.4.5.3 Rest of Middle-East
6 COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill Incorporated
6.4.2 Clasen Quality Chocolate Inc.
6.4.3 AAK
6.4.4 Barry Callebaut
6.4.5 Aalst Wilmar Pte Ltd
6.4.6 Sephra
6.4.7 Fuji Oil Holdings Inc
6.4.8 Puratos Group
6.4.9 Mondelez International
6.4.10 Ferrero International SA
6.4.11 Meiji Holdings Co. Ltd
7 MARKET OPPORTUNITIES AND FUTURE TRENDS
8 IMPACT OF COVID-19 ON THE MARKET
