These Ethical Chocolate Bars Come in Three New Gourmet Flavors
Katherine Pendrill — August 8, 2016 — Social Good
References: seedandbean & foodbev
The UK-based brand Seed and Bean recently expanded its lineup of ethical chocolate bars to include three new flavors. While there are a number of brands experimenting with adding unexpected ingredients to chocolate, not all of these brands adhere to the highest ethical and environmental standards. This brands makes organic, Fairtrade chocolate with the same premium ingredients used by bigger chocolate companies.
The new chocolate bar flavors from Seed and Bean are made with aromatic ingredients and "The Dominican's finest selected Trinitario cocoa." These new varieties include the smooth and creamy caffe mocha flavor, the liquorice-tasting fennel flavor and the citrusy sweet orange and thyme flavor. Like the brand's existing chocolates, the new bars are made from organic ingredients that are in compliance with Fairtrade standards.
The new chocolate bar flavors from Seed and Bean are made with aromatic ingredients and "The Dominican's finest selected Trinitario cocoa." These new varieties include the smooth and creamy caffe mocha flavor, the liquorice-tasting fennel flavor and the citrusy sweet orange and thyme flavor. Like the brand's existing chocolates, the new bars are made from organic ingredients that are in compliance with Fairtrade standards.
Trend Themes
1. Ethical Chocolate Bars - Disruptive innovation opportunity: Developing innovative and delicious flavors of chocolate while maintaining high ethical and environmental standards.
2. Aromatic Ingredients - Disruptive innovation opportunity: Exploring unique combinations of aromatic ingredients to create new and enticing flavors in the chocolate industry.
3. Organic and Fairtrade Standards - Disruptive innovation opportunity: Creating sustainable and socially responsible chocolate products that meet organic and Fairtrade standards.
Industry Implications
1. Chocolate Manufacturing - Disruptive innovation opportunity: Incorporating ethical practices and unique flavor profiles into traditional chocolate manufacturing processes.
2. Organic Food and Beverage - Disruptive innovation opportunity: Expanding the market for organic products by offering organic and Fairtrade chocolates.
3. Environmental Sustainability - Disruptive innovation opportunity: Developing sustainable sourcing and production methods to reduce the environmental impact of the chocolate industry.
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