In addition to our vast assortment of luxurious hand made Belgian chocolates, you will be spoilt for choice with the variety of temptations we have on display ... Test chocolate names for memorability and pronounceability: A good chocolate business name should be easy to remember and pronounce. Try saying your chocolate name options out loud, and ask others to do the same. Note any challenges or difficulties people experience, and use this information to refine your chocolate business name ideas. There is now a small number of B2B chocolate manufacturers who can offer solutions that contain 40% less sugar, while retaining natural sweetness and indulgent flavour. This sizeable sugar reduction can provide a valuable buffer, making it possible for chocolatiers and producers of other finished goods containing chocolate to continue adding other sugar-containing ingredients if they wish, without sacrificing the ‘lower sugar’ claim on their finished product. It also means they can avoid changes to ingredient storage or production.” DON'T be too complex: While a unique name is desirable, overly complex or difficult-to-spell names may make it harder for customers to remember or find your business online. Dagi added: “Cambya blends well with sugar so can be used to create reduced-sugar product offerings – usually we find that confectioners are looking for reductions of 50% or more. We have a team of food technologists with experience in many different areas so we can help reformulate products to meet individual sugar-reduction goals. It is often possible to remove a percentage of the sugar and directly replace it with Cambya, creating a product with reduced sugar content but having no effect on taste or mouthfeel.”

Your sweet toothed recipient will be overjoyed to receive this thoughtful gift, especially knowing that 100% of the profits from every GoodPost sale will go towards helping us do whatever it takes to support people living with cancer. Fortunately, in the last decade, we have made huge leaps forward in the tools available to enable the reduction of sugars, especially in the stevia space,” says Magalie. “Cargill has invested a great deal of time studying the properties of the stevia leaf, searching for the optimal balance of sweetness and taste. As part of that research, it has developed the ViaTech portfolio of stevia leaf extract sweeteners which use a proprietary taste-prediction model to precisely predict which combination of sweet components delivers optimal taste and sweetness for a particular product.”DO consider your niche: If you specialize in a particular type of chocolate or have a unique selling point, incorporate it into your name. Highlighting your specialty can set you apart from the competition. Join City Tours MKE for a night of wine tasting and chocolate pairing. Indulge your decadent side as you sample 9 delicious wines, including reds, whites, and a rose or sparkling option. DON'T limit yourself geographically: If you have plans to expand beyond a specific region or location, avoid incorporating geographical references in your name. It may hinder your growth potential.

There can be no denying that the Covid-19 pandemic has made consumers far more conscious about their long-term health and related to this, their eating and drinking habits. Research conducted in 2021 by FMCG Gurus found that 66% of global consumers had become more conscious about their overall health because of the virus, while 76% said that they planned to improve their diets. After eating more fruit, the second most popular strategy that consumers planned to adopt was to reduce their sugar intake.Milwaukee’s Indulgence Chocolatiers are purveyors of chocolate truffles, gourmet bars and other finely crafted sweet treats. All of their chocolate is handmade in their Milwaukee kitchen. In addition to their own delicious creations, they have specialized in pairing their chocolate with wines, beers, and cheeses. Philippa highlights the fact that selecting a reduced sugar chocolate should be approached with diligence. “The best option will be determined only if B2B chocolate manufacturers consider numerous elements such as cocoa source, interactions and synergies between ingredients and the impact of the chocolate-making process. This mindful approach ensures that finished chocolate products benefit from balanced taste while simultaneously striking a chord with increasingly health-conscious and discerning consumers.” Yoav tells me that the biggest challenge facing confectionery R&D departments today, when looking to reduce sugar content, is to maintain a product’s taste when reformulating recipes to achieve reductions in sugar. “Confectioners need to change the ingredients but not the taste or mouthfeel of their products,” he says. “We believe the trends for more natural and plant-based ingredients in confectionery recipes, along with the trend for sugar reduction, will continue to grow. Everyone is looking for ways to reduce the sugar content of their product – in confectionery this is a particular challenge as it often can comprise up to 70 or 80% of the product!” f rom chocolate covered fruits, nuts and marzipan, to liqueurs, after dinner mints and fun novelties, there really is something to suit all tastes. Because sugar is so crucial for taste, texture and mouthfeel in confectionery products there are a range of technical and sensorial challenges that need to be resolved when replacing or reducing it. “Today, a large number of candies and chewing gums are already sugar-free. However, confectionery is considered a treat and so taste, texture and mouthfeel are all key when it comes to indulgent treats. Depending on the application it can be very challenging from a technical point of view to replace sugar entirely, without also impacting the desired sensory profile,” says Klaudia.

DON'T choose a generic name: Steer clear of common, overused terms or generic names that don't differentiate your chocolate business. You want your name to stand out in a crowded market. Know how to discern a full-bodied glass of vino from a medium-bodied one? Can you open the wine’s bouquet or describe its texture? Are you able to separate the delicate citrusy notes from those that are more earthy and robust? DO think long-term: Choose a name that can grow with your business. Avoid limiting yourself to a specific product or location, allowing room for expansion and diversification in the future.

Generate Chocolate Business Name Ideas

While consumers are largely driving demand, it should not be forgotten that public health programmes have been a huge catalyst for changing consumer food habits over recent years. The cumulative effect of charity campaigns, governmental initiatives – and to a greater degree legislation – has successfully encouraged more health-conscious choices. In the UK, for example, manufacturers have sought to reduce sugar by 20% across key categories like cakes, cereals, and confectionery, not only to meet Public Health England targets but also to appeal to changing consumer attitudes. DO make it memorable: Select a name that is catchy, easy to pronounce, and memorable. This will help your customers recall and recommend your chocolate business to others. Define your chocolate brand personality and values: Your brand's personality should be reflected in your chocolate business name. Think about the characteristics you want your chocolate business to embody, such as playfulness, warmth, or creativity. Make a list of adjectives and values that align with your chocolate brand, as these can serve as inspiration for your business name.

Use puns and wordplay in your chocolate name: Puns and wordplay can add a fun and whimsical touch to your chocolate business name. Think about phrases or idioms that relate to your brand, and see if you can incorporate a playful twist that aligns with your chocolate brand personality.You have to be very disciplined to resist our mouth watering selection of hand made Belgian chocolates. The aroma alone is enough to make any chocoholic high! Focussing on the drivers behind sugar reduction in chocolate in particular, Philippa Knight, Marketing Director at Puratos UK, points out that consumers wish for healthy options must be balanced with their unwavering desire for indulgence. “Chocolatiers large and small are now taking up the reduced sugar baton,” she says. According to Innova, the frontrunners in the sugar reduced chocolate race include the UK, the US, Brazil and France, with low- or no-sugar claims now appearing on four percent of all new chocolate products globally. “There is a clear appetite for reduced-sugar chocolate offerings but catering to this growing demand does not come without challenges,” adds Philippa. DON'T rush the decision: Take your time to choose the right name. It's an important aspect of your branding and can significantly impact the perception of your business. Consider multiple options and weigh their pros and cons before making a final decision. Choosing a name for your chocolate business is an exciting step. Here are some key do's and don'ts to consider: Do's: