Like their counterparts around the world, Vietnam's young and upwardly-mobile consumers are increasingly craving the creamy, indulgent taste of chocolates. The chocolate confectionery market in Vietnam recorded a 14.5% compound annual growth rate from 2009 to 2014 according to Euromonitor figures, growing from $33.2 million to $65.3 million during that span. Growth is projected to continue over the next five years, potentially reaching $85.9 million by 2019 as the number of chocolate-lovers multiplies.

Rising chocolate sales means greater demand for quality, functional dairy ingredients utilized in manufacturing both better-for-you and indulgent chocolate confectionery products. As part of ongoing efforts to offer technical assistance to Vietnamese importers, distributors and food and beverage manufacturers, the U.S. Dairy Export Council recently hosted a seminar in Ho Chi Minh City focused on U.S. whey and milk permeate. Eighty-two representatives from major companies attended the event to hear about the many benefits U.S. permeate offers in chocolate confectionery applications.

Similar to the United States and other markets, Vietnamese food and beverage manufacturers are interested in U.S. permeate for its cost effective, nutritional and flavor-potentiating benefits in chocolate confectionery and bakery applications. For more on dairy solids and sweets, download our monograph, U.S. Whey Products and Lactose in Confectionery Applications.

In addition to permeate, the U.S. dairy industry offers a wide range of dairy ingredients to meet varying tastes, mineral contents and functional properties. Visit our U.S. dairy products page for more information.