Chocolate marketing and other aspects of the confectionery industry worldwide

  • C. Nuttall
  • W. A. Hart

Abstract

Perhaps only 15–20% of chocolate is eaten on its own in blocks or bar form. The remainder is used to coat other food preparations such as biscuit, ice cream, or sugar confectionery centres. The true context of chocolate usage worldwide is the food industry, yet for 150 years it has been associated with sugar confectionery for marketing, administrative and legal purposes as an industry in its own right. This chapter therefore concerns itself with the confectionery industry as a whole. Chocolate and chocolate confectionery together account for about 60% by weight for the current UK market, and a somewhat higher proportion by value, of the confectionery industry.

Keywords

Sugar Obesity Sucrose Fermentation Carbohydrate 

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • C. Nuttall
  • W. A. Hart

There are no affiliations available

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