Italian chocolate: export record and new nutraceutical frontiers

Market analysis 2024-2025: the record of Italian export

The production Italian of cocoa and chocolate for final consumption in 2024 reached 372,665 tons for a value of 6.607 billion euros, +6% compared to the previous year (Italian Food Union, 2025). The segment of  dark chocolate shows particular dynamism in the Italian market, driven by growing consumer awareness of the health benefits associated with high cocoa content (Mordor Intelligence, 2025).

Theexport of Made in Italy chocolate-based products registered an increase of +17.2% in value, the best performance among all sectors of the Italian food industry, reaching up to  2.88 billion euros. In quantitative terms, 414,940 tons (+4.9%) were exported, corresponding to about  4 billion chocolate-based products (bars, pralines, specialties. Italian Food Union Data, 2025).

TheEurope is the largest market for chocolate, with an estimated size of 49.28 billion dollars in 2025 and a projected growth up to 61.55 billion dollars by 2030 (CAGR 4.55%. Businesscoot, 2025). The main  destination markets for Italian chocolate remain Germany, France, United States, United Kingdom, Spain and Poland. Emerging markets such as Asia, Northern Europe and the Middle East represent new opportunities, especially for health products and  plant-based.

The  global market of cocoa and chocolate was valued at 169.12 billion USD in 2025 and is expected to rise from 180.01 billion USD in 2026 to reach 245.97 billion USD by 2031, with a CAGR of the 6,44% in the forecast period 2026-2031. This growth reflects consumers' willingness to lean towards premium products, the expansion of demand for health-promoting dark chocolate, and the rapid increase of online sales (Mordor Intelligence, 2026).

From the Mayan origins to the Turin district: the evolution of taste

The  cocoa (Theobroma cacao, ‘food of the gods’) originates in Central America where the Maya and pre-Columbian populations began its cultivation between Yucatán, Chiapas and Guatemala. Enveloped in myth (attributed to the Maya king Hunahpu), the domestication of cocoa is actually the result of crossbreeding and genetic selections started in Venezuela over  5,000 years ago. Used for millennia as a drink and bitter spice, rich in  polyphenols, it is still present in traditional Mexican cuisine (sauce  mole).

In Europe cocoa arrived in  1585 with the first shipment from Veracruz. The oldest document on  the processing of cocoa in Italy dates back to  1678 and is kept in the historical archives of Turin. Florence, Venice and  Turin they were in fact the first Italian cities to process cocoa to produce a drink that became a symbol of luxury and refinement at the Savoyard and aristocratic courts, served in the first 'chocolate shops' frequented by the nobility.

During the 18th and 19th centuries, the production techniques of  solid chocolate and the first bars developed, also thanks to the introduction of revolutionary technological innovations such as  seed pressing (van Houten, 1828) and refining processes that led to modern chocolate. In Turin, the  gianduiotto (1865), the first example of chocolate with Piedmont IGP hazelnut paste, while in Perugia the tradition of the famous Baci Perugina (1922) was established, destined to become an icon of Italian chocolate worldwide.

At the beginning of the twentieth century, full consolidation took place  industrialization of production processes and in Italy companies emerged destined to mark the history of the sector, including Perugina, Novi, Peyrano, Streglio, Majani and Caffarel. In the post-war period, the confectionery sector was renewed thanks to the entry of new industries, led by Ferrero, which succeeded in combining technological innovation and tradition.

The art of transformation: from ‘conching’ to perfect tempering

Chocolate is born from the processing of  seeds of the plant of  Theobroma cacao. The production process is divided into several stages: the  fermentation and drying of the seeds (which develop the aromatic precursors), the  roasting (which completes the development of the aromatic bouquet), grinding, refining, conching (or  conching) and the  tempering. Cocoa beans are transformed into cocoa mass, cocoa butter and cocoa powder, which are then combined with sugar, powdered milk (for milk chocolate), lecithin and any natural flavors to obtain the final product.

The  conching is a fundamental step that distinguishes quality chocolate: through prolonged agitation at controlled temperatures (24-72 hours, in some cases even longer) optimal flavor, texture and aroma develop, reducing the natural acidity and astringency of cocoa and giving softness and roundness to the product. The  tempering allows obtaining the correct crystalline structure of cocoa butter, ensuring optimal shine, ‘snap’ on breaking and stability over time of the chocolate (Gürsoy & Heperkan, 2020).

The final quality depends crucially on the selection of  cocoa varieties – Criollo (the finest and most aromatic, about 5% of world production),  Forastero (the most productive and resistant, about 80% of the market) and  Trinitario (hybrid that combines aromatic quality and productivity, about 15%) – and its geographic origin (single origin or  blend controlled), as well as from the optimization of process parameters at every stage of processing.

Science and health: chocolate as a functional food

Scientific research – after having demonstrated, in recent decades, a series of health benefits associated with the consumption of chocolate with  high cocoa content (≥70%) – has begun to identify their mechanisms. It is important to clarify that no operator has yet submitted applications for authorization of 'health claims' on the benefits associated with the consumption of cocoa and cocoa-based products. Therefore, EFSA (European Food Safety Authority) has not yet evaluated the relevance of the scientific studies related to such benefits, which therefore cannot be displayed in commercial information related to the products.

Cocoa and the gut-brain axis

Recent research shows how the active compounds that cocoa is rich in – flavanols and polyphenols – act as prebiotics, directly influencing the gut-brain axis.

Cocoa polyphenols in particular selectively promote the growth of beneficial bacteria (Bifidobacterium, Lactobacillus) and improve the bioavailability of bioactive metabolites with a positive impact on intestinal and systemic health, thus modulating thegut-brain axis (Sorrenti et al., 2020).

This mechanism suggests that dark chocolate may play an active role in neuro-endocrine regulation, influencing not only intestinal health but also stress resilience and psychological well-being.

Cardiovascular benefits

Recent scientific studies show how regular consumption of dark chocolate can improve cardiovascular biomarkers through the modulation of the metabolism of intestinal microbiota, favoring the production of beneficial bioactive metabolites and reducing levels of systemic inflammation (García-Cordero et al., 2023). A comprehensive systematic review of health effects confirms benefits cardiovascular, metabolic, cognitive, and general well-being associated with moderate consumption of quality chocolate and cocoa (Tan et al., 2021).

Effects on cognitive functions and brain aging

I flavanols of cocoa have demonstrated significant abilities to improve cognitive functions duringaging, supporting memory, attention, information processing speed, and brain neuroplasticity, with potential applications in preventing age-related cognitive decline (Lalonde & Strazielle, 2023; Zeli et al., 2022).

Benefits on mood and psychological well-being

Cocoa-rich chocolate exerts positive effects on  mood, depression, and anxiety, probably mediated by the synergistic interaction between polyphenols and gut microbiota, with documented improvements in controlled clinical studies both in general populations and in specific groups such as menopausal women (Fusar-Poli et al., 2022; Shin et al., 2022; Abdoli et al., 2024).

Immunomodulatory properties

Cocoa possesses documented abilities  immunomodulatory, with anti-inflammatory, antioxidant effects and support to immune defenses, contributing to protecting the body from oxidative stress and chronic inflammation (Atanassova et al., 2024).

Beyond the bar: gourmet uses and regional traditions

Chocolate has exceptional versatility in cooking and confectionery production: from classic  bars and artisanal chocolates to spreads, artisanal ice creams, pralines, ganache, and decorations for high-quality pastry. It is also a fundamental ingredient in many Italian and international confectionery recipes, from baked goods (cakes, brownies, cookies, plumcakes) to hot and cold beverages (thick hot chocolate, mousse, frappé). Added are innovative culinary pairings of  contemporary cuisine with aged cheeses, sweet and fortified wines, fine spirits, and also savory dishes of signature cuisine (gourmet risottos, game sauces).

In Italian tradition, chocolate is the protagonist of iconic regional preparations: from  Modica IGP chocolate Sicilian (cold-processed according to the ancient Spanish tradition), to the Piedmontese boeri, from Turin cremini to chocolate salami, from artisanal pralines to Easter eggs, testifying to the richness and variety of the Made in Italy chocolate heritage.

Guide to sourcing: cocoa, sustainability and certifications

For  foodies e professional buyers interested in the quality of Italian chocolate, it is useful to consider the following aspects:

• percentage of cocoa. Products with a high percentage of cocoa (≥70%) tend to have more complex aromatic profiles and a more pronounced sensory intensity, as well as higher amounts of bioactive compounds such as flavanols and polyphenols;

• origin of ingredients. Information on the origin of cocoa beans – in both cases of ‘single origin’ or ‘blend’ – constitute a distinctive element of ‘premium’ and ‘ultra premium’ products;

• organic and ‘fair trade’ certifications. Organic guarantees more sustainable agricultural practices, without the use of synthetic pesticides, while ‘fair trade’ certifications ensure fair remuneration for farmers and workers, as well as support for communities;

• sustainability. The ‘European Union Deforestation Regulation’ lays the foundation to ensure the environmental sustainability of all cocoa imported into the EU (Dongo, 2025). It is nevertheless useful to consult sustainability reports from operators for a broader perspective (ESG – Environmental, Social, Governance).

The team of  GIFT (Great Italian Food Trade) is specialized in supporting international buyers in identifying and initiating ‘win-win’ business relationships with excellent Italian suppliers, with particular attention to certifications and sustainability.

Conclusions

The excellence of Italian chocolate lies in its ability to transform a global commodity into a high value-added product, capable of meeting the health and transparency requirements of the modern consumer. The challenge for the future is played on the integral traceability of the cocoa supply chain and the enhancement of bioactive compounds. Choosing Italian chocolate today means investing in a production ecosystem that combines the rigor of international certifications with a unique gastronomic sensitivityworld.

Dario Dongo

Image by raelsayed25@gmail.com from Pixabay

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