South America Compound Chocolate Market - By Product Type, Application and Geography-Market Shares, Forecasts And Trends 2017 - 2022

  • ID: 4386948
  • Report
  • Region: America, South America
  • 94 pages
  • Mordor Intelligence
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The South America Compound chocolate market has estimated to be XX billion US$ in 2014 and expected to reach XX billion US$ by 2020 at a CAGR of XX% during the forecasted period (2017 - 2022). Compound chocolates commonly known as imitation chocolates are made up of cocoa or carob with vegetable fat and sweeteners. These are not pure chocolate as Cocoa butter in chocolate is replaced fully or to some extent by cheaper cocoa butter substitutes in the product.

The South America compound chocolate market is the emerging market for compound chocolates used as a coatings and various confectionery applications. The increased demand for cocoa products, insatiable demand for chocolate has increased the compound chocolate market in South America. Generally the chocolates are produced in the form of large slabs, chips and coverings.

The increased consumption of cocoa products and chocolates have increased the demand of compound chocolate market. The major drivers includes increased applications of compound coatings and chips in the bakery and confectionery products, increased price of cocoa butter and cocoa powder, availability of cocoa products in the market, cheaper price of compound chocolates. However the strict regulatory environment in the region restricted to categorised the compound chocolate to be under chocolate category being a major restraint for the market. The addition of vegetable fat which is undesirable for health which makes it low quality product and the consumer preference to pure chocolate being the restrain for the market growth.

Market segmentation includes the application type, product type, and by geography. The applications of compound chocolate includes industrial applications of bakery and confectionery products, as a direct chocolate product for end consumers, and in ice creams. The increased demand of coatings and coverings for the bakery products has raised its popularity among bakery applications. The market is sub segmented on the product type as compound chocolate chips, coverings, slabs and chocolate bars. The chocolate chips are mainly used in ice cream, biscuits and cookies products. Chocolate slabs are commercially manufactures for industrial applications where it is melted and further processed into final product.

The trend for chocolate applications are increasing which paves a good opportunity for the compound chocolate market in the region. However the market is dominated by established pure chocolate manufacturers which is being a big challenge for the market to grow in the region. The major key players in the market are Cargill Incorporated (U.S), ADM, Puratos (Belgium), Barry Callebaut (Switzerland), Nestle (USA), Lindt , Meji Co., (Japan), and Ferrero Rocher among others. The major competitors prefers investment in new product development with more functional properties and marketing strategy for maintaining their market position.

Key Deliverables:

Market analysis for the South America Compound Chocolate Market, with region specific assessments and competition analysis on global and regional scales

Market definition along with the identification of key drivers and restraints

Identification of factors instrumental in changing the market scenarios, rising prospective opportunities, and identification of key companies that can influence this market on a global and regional scale

Extensively researched competitive landscape section with profiles of major companies along with their market shares

Identification and analysis of the macro and micro factors that affect the South America compound chocolate market on both global and regional scales

A comprehensive list of key market players along with the analysis of their current strategic interests and key financial information

A wide-ranging knowledge and insights about the major players in this industry and the key strategies adopted by them to sustain and grow in the studied market

Insights on the major countries/regions in which this industry is blooming and to also identify the regions that are still untapped
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1. Introduction
1.1 Key Deliverables of the study
1.2 Study Assumptions
1.3 Market Definition
2. Research Approach & Methodology
2.1 Introduction
2.2 Research Designs
2.3 Study Timelines
2.4 Study Phases
2.4.1 Secondary Research
2.4.2 Discussion Guide
2.4.3 Market Engineering and Econometric Modelling
2.4.4 Expert Validation
3. Market Dynamics
3.1 Drivers
3.1.1 Increasing demand for convenience foods and organic foods
3.1.2 Rising preference for specialized and customized blends
3.1.3 Increasing demand for natural ingredients
3.2 Restraints
3.2.1 Increasing preference towards fresh food
3.2.2 Stringent government regulations on usage and quantity
3.3 Opportunities
3.3.1 Growing end-user industries
3.3.2 Development of innovative and multi - functional food stabilizers
3.4 Porter Five Forces Analyses
3.4.1 Bargaining Power of Suppliers
3.4.2 Bargaining Power of Buyers
3.4.3 Threat of New Entrants
3.4.4 Threat of Substitute Products and Services
3.4.5 Degree of Competition
4. Market Segmentation
4.1 By Type
4.1.1 Stability
4.1.2 Texture
4.1.2.1 Thickening agent
4.1.2.2 Gelling Agent
4.1.3 Moisture Retention
4.1.4 Others
4.2 By Application
4.2.1 Bakery
4.2.2 Convenience food
4.2.3 Confectionary
4.2.4 Dairy products
4.2.5 Beverages
4.2.6 Others
4.3 By Geography
4.3.1 North America
4.3.1.1 US
4.3.1.2 Canada
4.3.1.3 Mexico
4.3.1.4 Others
5. Competitive Landscape
5.1 Mergers & Acquisitions
5.2 Joint Ventures
5.3 New Product Launches
5.4 Most active companies in the past five years
5.5 Market Share Analysis
6. Company Profiles
6.1 Cargill, Inc.
6.2 Dupont
6.3 Tate & Lyle plc.
6.4 Kerry Group plc.
6.5 Nexira
6.6 Archer Daniels Midland Company
7. Appendix
7.1 Abbreviations
7.2 Sources
7.3 Bibliography
7.4 Disclaimer
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