‘Free from’ goes premium

Premium ‘free from’ chocolate launches provide the focus for Leatherhead’s November column in Kennedy’s Confection Magazine.

With Leatherhead Food Research’s latest consumer study revealing that 30% of consumers in the UK and 35% in the USA have excluded foods (e.g. gluten, dairy, carbohydrates) because of health concerns there’s a great deal of opportunity for manufacturers. Many of the recent ‘free from’ chocolate launches are also positioned as raw, tapping into the permissible indulgence trend, as well as being premium, Lucy Beverley of Leatherhead Food Research takes a look at some of the recent launches from around the world.

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