Market Research Future published a Cooked Research Report (CRR) on North America Real and Compound Chocolate Market which is estimated to grow more than 6.9% after 2022

Pune, India -- (SBWire) -- 07/11/2017 --Market Overview

Industrial chocolate is a characteristically sweet, usually brown, food preparation of cocoa, cacao beans, sweeteners, edible and other ingredients fat. It is made in the form of a liquid, or in a block, or used as a flavoring ingredient in other foods. The industrial chocolate market is dispersive relatively. With fine taste of the product, there are many manufacturers in North America industrial chocolate market. The main players are Barry Callebaut, Cargill, Nestle SA, Mars and Hershey. The North America production of Industrial Chocolate is increasing in recent years. Barry Callebaut is North America leader. And U.S. is the largest production and consumption region in North America.

Competitive Analysis-

The major key players in Real and Compound Chocolate Market are

-Mars Inc.
-Nestle
-Mondelez International Inc.
-Puratos
-Barry Callebaut

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Market Forecast

The North-American real and compound chocolate market has witnessed continued demand during the last few years and is projected to reach 6,246 kilo tons at a CAGR of 6.90% by 2022 in terms of production volume. North-American real and compound chocolate market has witnessed substantial innovation in inclusion of various ingredients including cocoa and cocoa-substitutes. Real chocolate dominates the American market. North-American real chocolate market has witnessed substantial innovation in ingredients including cocoa and its derivatives and vegetable fats. It has been seen that the healthy foods perception related to dark chocolate attached to these products capture huge consumer attention.

Access the market data and market information presented through more than 60 market data tables and 25 figures spread over 120 numbers of pages of the project report "North America and Real Compound Chocolate Market - Forecast to 2022"

By Downstream Analysis-

The North American real and compound chocolate market can be segmented on the basis of main ingredients, form, type, application and packaging. Here, real and compound chocolates can be differentiated by their main ingredient types. Real chocolate includes cocoa beans, sweetened cocoa powder, cocoa butter, fat and oil, cocoa paste and vegetable fat. The inclusion of vegetable fat in real chocolate is considered very less compared to the compound chocolate product categories. On the hand, compound chocolate consists of non-sweetened cocoa powder, non-cocoa powder chocolate, vegetable fat and filled chocolates. Type segment include dark, white and milk chocolates. These chocolates are usually available for sale in the form of balls, bars, flakes and coins. Real and chocolate products can be used for a wide variety of applications which are bakery/pastry, food & beverage, cosmetics, pharmaceuticals and others. They can be packaged according to their shape, size and form. Some of the packaging forms can be listed as single/multiples, boxes and family blocks. The volatility in cocoa bean prices has instigated the manufacturers to involve in verticalization with the cocoa raw material suppliers to avoid any raw material hassles in future years.

Regional Analysis

U.S. has unique position in the North-American industrial chocolate market followed by Canada. U.S. and Canada together forms the largest market not only in North-America but also compete with European countries leading in industrial chocolate market in terms of exports. U.S. being one of the largest chocolate producers and consumers will gain traction for industrial chocolate production. By 2022, U.S. will continue to dominate the industrial chocolate market with a share of 71% and projected to grow to 2,582 Kilo Metric tons.

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Market Segmentation-

North America Real and Compound Chocolate Market is segmented by type, form, packaging and region

Brief in TOC North America Real and Compound Chocolate Market:

1 Executive Summary

2 Introduction

2.1 Definition

2.2 Scope of the Study

2.2.1 Research Methodology

2.3 Assumptions

2.4 Limitations

2.5 Market Structure

3 Research Methodology

3.1 Research Process

3.2 Primary Research

3.3 Secondary Research

3.4 Forecast Model

4 Market Dynamics

4.1 Introduction

4.2 Drivers- Real Chocolate

4.2.1 Innovations in flavours and forms

4.2.2 Creative packaging

4.2.3 Personalization

4.2.4 Advanced technology

4.2.4.1 3D-Technology

4.3 Restraints- Real Chocolate

4.3.1 Rise in obese population

4.3.2 Other health-concerns

4.4 Opportunity- Real Chocolate

4.4.1 Evolving market trends

4.4.2 Growing demand for health and wellness products

4.5 Challenges- Real Chocolate

4.5.1 Rising cocoa bean prices

4.5.2 Gap between consumption and production of cocoa bean

4.6 Drivers of Compound Chocolate

4.6.1 Lower-cost alternative

4.6.2 Methodological advantages related in not tempering the chocolate products

4.6.3 Increased price of cocoa butter

4.6.4 Different applications varying from choco-chip cookies to the chocolate coated ice cream bars 32

4.7 Restraints of Compound Chocolate

4.7.1 Regulations

4.7.2 Functional defaults

4.7.3 Health issues

4.7.4 Contamination of chocolate products

4.8 Opportunities- Compound Chocolate

4.8.1 Emphasis on developing markets

4.8.2 Positive outlook for confectionery, biscuits and beverages

4.9 Challenges- Compound Chocolates

4.9.1 Increased competition from private labels in the US

4.9.2 Shelf life issues

4.10 Mega Trends

4.10.1 Trend in North-American Real And Compound Chocolate ingredient Imports

4.10.2 Trend in North-American Chocolate Exports

4.11 Macro-Economic Indicators-Pestle Analysis

4.11.1 PESTLE ANALYSIS-U.S.

4.12 PESTLE Analysis-Canada

5 Market Factor Analysis

5.1 Supply Analysis

5.1.1 Raw Material Analysis

5.1.1.1 Cocoa Beans Market Analysis

5.1.1.2 Price Forecast

5.1.1.3 Supply & Demand Forecast

5.2 Value Chain Analysis

5.3 Value Chain Analysis: Compound Chocolate

5.4 Porter's Five Forces

5.4.1 Porter's 5 Forces Analysis : Real and Compound Chocolate

5.4.2 THREAT OF NEW ENTRANTS

5.4.3 Economies of Scale:

5.4.3.1 Product Differentiation:

5.5 Threat Of Substitutes

5.5.1 Substitute availability:

5.6 Buyer Power

5.6.1 Number of customers:

The number of real and compound chocolate consumers is generally high and thereby the demand for the real and compound chocolate is high.

5.6.1.1 Retailer's Power and consumer power:

5.7 Supplier Power

5.7.1 Uniqueness of Suppliers:

5.7.2 Supplier concentration:

5.8 Intensity Of Rivalry

5.8.1 Number of Competitors:

6 North America Real and Compound Chocolate Market, By Main Ingredient

6.1 Introduction

6.2 North-American Real Chocolate-And Compound Chocolate By Main Ingredient

6.2.1 North-American Real Chocolate- By Main Ingredient

6.2.1.1 Cocoa Beans

6.2.1.2 Sweetened Cocoa Powder

6.2.1.3 Cocoa Butter, Fat and Oil

6.2.1.4 Cocoa Paste

6.2.1.5 Other Ingredients

6.2.1.6 Vegetable Fat and Oil

6.2.2 NORTH-AMERICAN COMPOUND CHOCOLATE- BY MAIN INGREDIENT

6.2.2.1 Non Sweetened Cocoa Powder

6.2.2.2 Non-cocoa Powdered Chocolate

6.2.2.3 Vegetable Fat

6.2.2.4 Filled Chocolates

7 North American Real and Compound Chocolate by Type 64

Continued….

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