Statista estimated the chocolate confectionery segment to reach US$146.76 billion in 2026, and this market is expected to grow steadily at 4.93% (CAGR) from 2026 to 2030.
In Asia, there is a growing consumer trend in favor of low, no or reduced-sugar chocolate confectionery. However, manufacturers have been slow in producing chocolate confectionery with low sugar or utilising substitutes. In a Mintel study, 38% of consumers in India would feel less guilty in eating chocolates if they had less sugar.
Rising concerns on the health effects of sugar are influencing consumer purchasing decisions in Asia. Although chocolate confectionery is known for being sweet fulfilling consumer cravings, they also understand that excessive sugar could cause major health issues like diabetes and obesity.
According to Mintel, sugar claims in chocolate confectionery in Asia remain extremely niche or limited. However, there has been a very slight uptick in launches with ‘low, no or sugar-reduced’ claims in the last 12 months. (see Chart 1.0)
Nevertheless, over the past 5 years, there has been a modest decline in average use of sugars in chocolate confectionery from 43.8g per 100ml/g in 2020, to 42.5g per 100ml/g in 2024.
The use of lesser sugar can also help to reduce cost of production thereby making the products affordable to consumers. Further cost reduction can be achieved if manufacturers can also use lesser cocoa and other ingredients in their products but yet achieve similar sensory profile of chocolate taste, by using available ingredient solutions offered by ingredient players like Ingredion.
Associate Director of Mintel Food & Drink, Honorata Jarocka has identified 3 opportunities for the chocolate confectionery market in his ‘Future of Chocolate Confectionery 2025’ report and these include elevating multi-sensory indulgence via flavors and textures; blending chocolate with supplements or breaking category boundaries with innovative products; and the use of less sugar or using healthier sugar replacement to address rising health awareness.
Indirectly, this also means that manufacturers need to look beyond cocoa and sugar as ingredients in chocolate confectionery while not compromising on the indulgent taste and texture experiences.
