Chocolate: The food of Gods



Considered “The food of Gods”, chocolate has been historically consumed to increase energy and concentration.

This sweet and addictive ingredient is also a powerful antioxidant and capable of stimulating the production of endorphins.

Cocoa beans are grown on the Theobroma Cacao trees, whose name means “food of Gods”. This evergreen tree needs a tropical climate to grow successfully: plenty of rainfall and high temperatures.

Inside each bean, there is a viscous and sweet whitish pulp that houses around forty reddish-brown seeds; which are harvested two or three times a year.
In its early days, cacao was consumed in its liquid form. Originally from Central America, it was highly appreciated for its energizing power and sweet taste.

In the sixteenth century, it was introduced in Europe by Spanish navigators, and its consumption spread throughout the rest of the world. During this period, African countries began its cultivation.


In the eighteenth century, Joseph Storrs Fry (1728) devised a steam engine capable of shaping the liquid chocolate, creating a new delicious cacao concept: the chocolate.

Throughout history, the creation of new chocolate flavours has been sought to delight each particular palate.


In 1875, the Swiss pharmacist Henri Nestlé and his son-in-law Daniel Peter popularized the usual consumption of chocolate creating the worldwide-loved milk chocolate.

After that, in 1930, the Nestlé company launched the first product made with white chocolate.


Eighty years later and after thirteen years of research, the company Barry Callebaut developedin 2017 the fourth variety of chocolate: Ruby chocolate. This new variety comes from Ruby red cocoa and has a natural mild, fruity and slightly acidic taste.


Who knows someone who doesn’t like chocolate?

It’s hard to meet someone who doesn’t like chocolate, and that is why the consumption of chocolate products has increased throughout history.

Among the more than 50 countries that currently produce cocoa, African countries such as Ivory Coast and Ghana; and South American countries such as Brazil and Ecuador, are the world’s leading producers.

According to the International Cocoa Organization (2018/2019 report), African continent produces 77% of the world’s total cocoa production, meanwhile, South American countries produce 17%.

On a per capita basis, the world average chocolate consumption registered 0.9 kg in 2017, according to CBI (Centre for the Promotion of Imports from developing countries).

Moreover, during the latest years, Asian countries, such as China, show a significant increase in import and consumption of chocolate products.

Since the beginning, chocolate industries have developed attractive products in order to surprise customers.

Nowadays, chocolate variations are presented in different formats commonly associated with different enjoying and meal times: Drinks, Tablets, Bonbon, Snacks and Chocolate Spreads.

Globally, chocolate snacks are the best-selling products. However, in Spain, the tablets of chocolate keep leading the counters.

On the other hand, United States countries take in total more than 1,2 billion kg of chocolate per year. In American homes, chocolate spreads with or without additional content of nuts, are increasingly being incorporated in breakfast and everyday snacks.


Today’s chocolate market is defined by many global trends.

Healthy and clean label products trends are still on the top. In addition, there is a growing demand for premium and innovative products able to provide consumers the new exciting experiences they are demanding.

a. Committed to the environment and fair trade.

Due to the current easy access to information, consumers have become more inquisitive.

People are increasingly sustainability-conscious consumers,

and as an expression of self, they seek corporate commitments aligned with theirs; such as engagement with the environment and an ethical and fair trade with producers and farmers.

As a sample of this commitment, during the last years, many chocolate companies have removed the palm oil from the composition of their products.

b. Health and clean labels

The more and more, consumers focus on healthy food.

Besides lactose-free and no-added-sugar products, customers desire foods and beverages with benefits that go beyond just satisfying hunger. For this reason, manufacturers have innovated in the healthy chocolate composition, including for example superfoods, fruits, or functional ingredients.

There is also a non-stop growing demand for clean label products. Research and Markets Company anticipates that the global clean label market will reach a value of more than 43 billion euros by 2023.

Nowadays, as stated by this consulting company, around 80% of consumers give quiet importance to the ingredient lists, preferring products whose ingredient list contains recognizable and friendly composition.

30% of the chocolate buyers look at the ingredient list before buying chocolate.
AKK survey (2018)

This required transparency is a challenge that the chocolate industry has to face up.

c. Experience the Premium world

One of the fastest growing chocolate segments is Premium products.

Customers recognise that they are willing to pay more for Premium and Gourmet products. For this reason, this increase of purchases is expected to continue during the years ahead.

Consumers seem to be more open-minded than ever. Eating is more than just satisfying a craving: enjoy every nibble matters more than ever.

In order to give customers this expected memorable experience, creativity plays a key role.

For example, many chocolate industries have already begun to create innovative and high quality products, completing their traditional tastes catalogue with new and unusual exotic flavours.

In addition to this, appealing textures trend continues to evolve with the purpose of creating a global sensorial mouthfeel delight. Therefore, many chocolate manufacturers diversify their offers including crispy and crunchy tablets, surprisingly filled chocolates, cooling or hot-spicy sensations, fluffy aerated fillings, and premium flavoured products.

Moreover, more than the 45% innovations in the sector were related with Packaging, in order to feast both, the eyes and the taste buds, as Federación del Dulce determined in a 2018 report.


Consumers like to innovate, but regarding chocolate, it is also crucial to stay close to the tradition. The new challenge for the chocolate industry is to find the middle point between classics and innovative flavours.

The commitment of Bordas is to offer high quality and in-trends mouth-watering-flavours, to help chocolate companies to launch enticing products out from the crowd.

Our passionate and expertise flavourists create highly appreciated custom-made solutions always at the forefront of the chocolate flavours world, including delicious pairing and functional flavours, recognised due to their intensive and perdurable tastes, and their authentic aromatic and flavour profiles.

For further information, please feel free to contact our sales departments. We will be pleased to assist you.




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