Confectionery innovation spurs inclusive launches

According to CPD, approximately 3.1% of UK adults follow vegan diets. Furthermore, Mordor Intelligence has found that the UK gluten-free food and beverage market is projected at USD 255.79 million in 2026, growing at a CAGR of 8.67% through 2031.

“To stay ahead, brands can explore premium, texture-rich and GLP-1-friendly innovation while rethinking cocoa, supporting gut health and embracing AI, ” Honorata Jarocka, Mintel associate principal of food & drink, shared.

How to Sell

Consumers of all generations and palates are shaping their chocolate and confectionery consumption around the likes of GLP-1 medications and free from diets, and while it may seem that this indulgent sector is the antithesis of those lifestyles there are ways you can tap into these shoppers’ cravings for something sweet…

GLP-1 consumers

Consumers following GLP-1 shaped diets aren’t necessarily eschewing all treats, they’re simply being more considerate about what they’re buying and eating. Their appetites will be smaller than pre-jab so offer a range of smaller-scale chocolate bars and confections.

Many will be looking for added nutritional benefits so their overall health doesn’t suffer as a result of their smaller consumption, so products with functional elements such as nootropics, superfoods and seeds will do well with this cohort.

Plant-based buyers

Plant-based chocolate and confectionery is nothing new, but over the years we’ve seen an evolution in the variety of what’s on offer.

Coconut and oat milk alternatives in place of dairy add a subtle sweetness that may lead to slightly smaller quantities of sugar being used, and some non-vegans actually prefer the texture of non-gelatine gummy sweets to their conventional counterparts so don’t assume they have to stay glued to your free-from shelves.

Sugar-free shoppers

Sugar-free options are perfectly suited to those customers looking to minimise their consumption of refined sugars. Many shoppers are looking to reduce their sugar intake, and this is just as much the case in the sugar-laden confectionery world as it is elsewhere in the sector.

While ‘hidden sugars’ aren’t so much of a concern here, careful consumers are finding more ‘natural’ types of sugar – think unrefined or less processed – an attractive proposition, as well as formulations which contain less sweetness overall. 

Gluten-free purchasers

While pure chocolate is gluten-free, additions such as wafer and cookie pieces can make confections unsuitable for coeliacs or those following gluten-free diets.