▶ 調査レポート

複合チョコレートのヨーロッパ市場:成長・動向・市場規模予測(2020-2025)

• 英文タイトル:Europe Compound Chocolate Market - Growth, Trends And Forecast (2020 - 2025)

Mordor Intelligenceが調査・発行した産業分析レポートです。複合チョコレートのヨーロッパ市場:成長・動向・市場規模予測(2020-2025) / Europe Compound Chocolate Market - Growth, Trends And Forecast (2020 - 2025) / D0-MOR-AP1380資料のイメージです。• レポートコード:D0-MOR-AP1380
• 出版社/出版日:Mordor Intelligence / 2020年4月
• レポート形態:英文、PDF、90ページ
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レポート概要
本調査レポートは、複合チョコレートのヨーロッパ市場について調査・分析した資料で、複合チョコレートの市場概要、動向、セグメント別市場規模、競争状況、企業情報、市場機会分析などで構成されています。

The compound chocolate market in Europe is forecasted to reach USD 1.69 billion by 2025, registering a CAGR of 4.03% during the forecast period of 2020 -2025.
– A primary factor driving the market for compound chocolates is their functionality at a lower price. It implies that the demand for compound chocolate is increasing, as compound chocolate replicates the coverture or real chocolate at a lower price.
– The functionalities are driving the growth of the market in the developing regions of Eastern Europe, whereas, the strict regulations in the European Union are hindering the growth of the market.
– Russia and France are expected to retain their dominant position in the European market during the forecast period.

Key Market Trends

Dark Compound Chocolate Becoming the Fastest Growing Market

Dark compound chocolate is made by processing a mixture of cocoa, vegetable oil, and sugar. The percentage of cocoa in chocolate slabs ranges from 70% to 99%. Dark chocolate is commonly used in baked confectionaries and desserts, due to the rich content of cocoa. It is more popular among the millennials, owing to the busy lifestyle and the restraints of time for cooking. In addition, the high content of cocoa is a powerful source of antioxidants, which makes it healthy. Dark chocolate flavors are majorly used in the confectionery and bakery industries. The other applications include panning, enrobing, drizzling, molding, and bottoming. Dark chocolate has several types, with different ratios of sugar and cocoa. As dark chocolate contains no milk solids, is it suitable for vegan baking also.

Well-established Bakery and Confectionery Industry in the Region

The bakery sector in the European Union is one of the most dynamic sectors, in terms of innovation and quick response to consumer demands and trends. After the recent recession, the bakery and confectionery industry in Europe was expected to register growth, due to the increasing disposable incomes, higher living standards, and changing lifestyles resulting from the cultural changes and colonization. This has led to the proliferation of chocolate manufacturing in the region and boosted the sales of compound chocolate in the region. Chocolate manufacturing in the European Union increased by about 6-7% during 2010 and 2016. This factor also led to an increase in the fabrication of compound chocolate in the region.

Competitive Landscape

The European compound chocolate market is highly competitive, with the presence of many regional and international players. The market is dominated by key global players. However, there is a significant presence of the regional players, such as AAK, Cargill Incorporated, Flanders Filings & Compounds (backed by Fuji Oil Europe), The Barry Callebaut Group, and Sephra LP. The European market holds a prominent position in the global compound chocolate market. The companies are focusing on product development. The market is expected to witness significant growth, particularly in some regions. Thus, the major companies are trying to increase their production and the overall sales by extensively marketing these products in the developing regions too.

Reasons to Purchase this report:

– The market estimate (ME) sheet in Excel format
– 3 months of analyst support

レポート目次

1 INTRODUCTION
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY
3.1 Market Overview

4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porters Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry

5 MARKET SEGMENTATION
5.1 By Type
5.1.1 Dark
5.1.2 Milk/White
5.2 By Form
5.2.1 Chocolate Chips/Drops/Chunks
5.2.2 Chocolate Slab
5.2.3 Chocolate Coatings
5.2.4 Other Forms
5.3 Application
5.3.1 Bakery
5.3.2 Confectionery
5.3.3 Ice Cream and Frozen Desserts
5.3.4 Beverages
5.3.5 Cereals
5.3.6 Other Applications
5.4 Geography
5.4.1 Europe
5.4.1.1 Germany
5.4.1.2 United Kingdom
5.4.1.3 France
5.4.1.4 Russia
5.4.1.5 Italy
5.4.1.6 Spain
5.4.1.7 Rest of Europe

6 COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Key Strategies Adopted
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill Incorporated
6.4.2 Puratos NV
6.4.3 AAK
6.4.4 The Barry Callebaut Group
6.4.5 Flanders Filings & Compounds (backed by Fuji Oil Europe)
6.4.6 Aalst Chocolate Pte Ltd
6.4.7 Sephra LP
6.4.8 Clasen Quality Chocolate

7 MARKET OPPORTUNITIES AND FUTURE TRENDS