Vinegar to green tea, chocolate innovators try new flavours to boost sales

Staying on trend means demand is soaring even as foods like hot dogs and milk are in a bit of consumption crisis

Matcha-infused truffles show why chocolate is on the rise when other old-school foods are dying out.

Green tea, balsamic vinegar, tree resin, curry powder -- chocolatiers more than ever are taking an any-ingredient-approach to their products. It’s a winning strategy that’s helped keep demand at record highs at a time when many consumers are ditching sugary and processed treats. This isn’t an entirely new approach, but what’s different now is the speed at which innovation is happening and how widespread it’s becoming.

At Vosges Chocolate, founder Katrina Markoff is experimenting with things like sound infusion. As the brand’s “cosmic” truffles cool, they’re