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Canada has one of the largest chocolate markets in the world. With the country’s production of $1.7 billion, nearly an 8% increase during 2019-2020, chocolate manufacturing is a thriving sector that is always growing, and the country maintains a stable and consistent trade deficit. Relative to the North American sweet confection industry, Canada’s contribution to the global market is at 67%, the world’s fourth largest, and its market share is only behind the US, Mexico, and Italy.
The North America sugar-free chocolate market growth has witnessed significant prospects in recent years due to the consumers' surge in the adoption of health-conscious trends. These chocolates are often regarded as a healthier alternative to sugar-based chocolates due to their low-calorie, high antioxidants, and calming attributes. Chocolate is manufactured by using low-calorie or calorie-free sugar substitutes such as stevia and maltitol. The emergence of COVID-19 has provided a stronger impetus for consumers to improve their eating habits, which has benefitted the market performance. According to the International Diabetes Federation (IDF), in 2019, almost 463 million adults were living with diabetes; the numbers are expected to increase to 700 million by 2045. Thus, the rising incidences of diabetes, coupled with growing health and wellness enthusiasm among the consumers, has positively driven the sales of sugar free chocolates in the region and has nudged the consumers to shift towards sugar-free dessert.
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