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Butter, Nuts, and ‘Not-Chocolate’: How Ingredient Inflation Is Rewriting Confectionery & Bakery

CocoarRadar analysis reveals that a triple-shock in key inputs - butter, hazelnuts, and cocoa butter - is reshaping chocolate and bakery formulations, packaging, and pricing across Europe

Image shows a pile of colourful macaroons.
Some types of confections are particularly exposed to rising prices in ingredients. Image: Olga Zhushman / Unsplash

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