"While low/no/reduced sugar chocolate innovation in the UK is still very much a niche area, there are tentative signs that operators are placing a greater focus on it. Chocolate products with a low/no/reduced sugar claim grew from 1% of new launches in 2012 to 4% in 2014."
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Overview
Overview
This report provides in-depth analysis and insight supported by a range of data. At the same time, introductory and top-level content is provided to give you an overview of the issues covered. Market
Market
Mintel provides a range of market information across categories including: forecasting and share information; internal and broader market environment information; and the issues that affect the market in question.
Market Drivers
Strengths and Weaknesses
Market Size and Forecast
Consumer
Consumer
Mintel conducts exclusive and original consumer research for reports, bringing up-to-date and unique insight to topical issues. This research examines the impact of social, economic, cultural and psychological influences on consumers.
The Consumer – Usage
The Consumer – Attitudes towards Chocolate Confectionery
The Consumer – Interest in Types of Chocolate Products
The Consumer – Chocolate Purchasing Behaviours
Brand/Company
Brand/Company
Our brand research provides data and informed analysis across a number of consumer metrics including usage, satisfaction, recommendation, momentum and trust. It also explores consumer attitudes towards brands and examines the reasons behind these.
Who’s Innovating?
Market Share
Companies and Products
Brand Communication and Promotion
Brand Research – Chocolate Confectionery
Social Media – Chocolate Brands
Data
Data
Reports provide appendices of data to support the research and insight produced. Our tables of data are easily manipulated and downloadable to support your research needs and covers factors from consumer attitudes to market forecasts.
Appendix – Market Size and Forecast
Appendix – Market Share
Appendix – Brand Communication and Promotion
20th December 2016
“Nestlé has reported discovering a new way of cutting the amount of sugar in chocolate by 40% without compromising on taste. This gives it scope to increase its appeal to the four in ten people interested in trying reduced sugar chocolate who have not done so already.” 
31st December 2015
“Easter falls early in 2016 so it won’t be long before the shops are flooded with the ever-expanding range of Easter confectionery, but to add value to sales brands need to avoid commoditisation and look at other occasions and reasons for buying throughout the year.”
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Sugar cuts and portion control can help chocolate combat health concerns
