2/2/2024 0 Comments Korean candybarThere’s a certain diversity and playfulness to Korean ice cream that’s hard to find elsewhere - and you’ll discover that those who are well-versed in it have their clear favorites. Somehow the fruity and the creamy worked wonders in a Melona bar, and a chewy mochi layer fit right in with a red bean and ice cream filling, all surrounded by a soft wafer shell (cue Lotte’s Frozen Red Bean Cake with Mochi). In contrast to American grocery stores where I had mentally categorized frozen desserts as either fruity and light or creamy, heavy and decadent, I found that Korean ice cream often transcended these bounds, combining flavors and textures (chewy, soft, crunchy) in intriguing, inventive ways. Come on this journey through peanuts, coconut, nougat, caramel and (of course) chocolate, and see how your favorite candy bar stacks up. They are delicious, but have no place here. Do not recommend a Crunchie bar or a Flake bar or a Yorkie bar to me. Coupled with bright, bold packaging, the creativity and range of flavors are big selling points - even during the few glorious minutes I perused the Korean ice cream section, I noticed everything from fruit, nuts and chocolate to corn, tea and red bean. These are all candy bars that a popular and sold in America. This is more about inventory management and trying to lock in lower price levels for manufacturers, bakeries or confectionery manufacturers.Unlike American ice cream that you see in pints, quarts and even gallons, Korean ice cream bars - regardless of the flavor or style - are often sold by boxes of individual packages, making it easy to grab a handheld treat from your freezer without committing to something larger. “It has nothing to do with how much chocolate is being sold on the retail level. That’s going to help improve grind,” Ganes-Chase said. They’re going to look to take advantage of the lower prices. “There are a lot of people who delayed purchasing when prices were high. In the 2014/15 (October/September) crop year, the International Cocoa Organization estimated global grindings fell by nearly 5 percent to 4.1 million tonnes.Īnalysts and traders said the revival in demand for processed cocoa may be driven by manufacturers restocking inventory, and doesn’t necessarily mean people will soon be eating more chocolate. Last year’s rise in cocoa prices had made it less profitable to grind cocoa. “We are seeing very keen demand and off-take which is unusual for this time of the year,” said Jeff Rasinski, vice-president of procurement and risk management for Blommer Chocolate Company, the biggest cocoa grinder in North America. “Fun size” bars in North America are two or three bites big. “It used to be you had ‘fun sizes’ and now it’s bite sizes,” said Judith Ganes-Chase, soft commodities expert and president of New York-based J Ganes Consulting. Some companies put smaller bars in the pack but kept the price unchanged. With food retailers pressing manufacturers to minimise price rises, one response was “shrinkflation”. Market research firm Nielsen has estimated there was a 3.7 percent year-on-year decline in global chocolate confectionery demand in the September-November period. Chocoholics in North America and Europe, meanwhile, opted for quality at the expense of quantity. High prices for ingredients last year - including nuts and milk as well as cocoa - helped make chocolate a less affordable treat for consumers in emerging markets such as China and India. An employee places almonds on pralines at the plant of Swiss chocolate producer Lindt & Spruengli AG in Kilchberg near Zurich in this Apfile photo.
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