As our lives get busier, sleep can be the first thing that’s sacrificed, meaning we’re left searching for new ways to stay awake. German chocolate brand Scho-Ka-Kola offers a blast from a past with a combination of cocoa, coffee and kola nuts that creates as much of a kick as an espresso.

The craft bean-to-bar movement has created a deep appreciation for quality chocolate in the US. But now craft chocolatiers are shifting focus to the ancient techniques of the Aztecs and Mayans to create a dairy-free, low-fat bar. And some chocolate lovers can't get enough.

A staple in the cupboards of many student houses, Cup Noodle has now launched two ‘luxury’ flavours of instant ramen in Japan – shark fin and softshell turtle soup. Aiming to get more people slurping up its products, the brand is betting these premium versions will attract older consumers.

Following in the artisanal footsteps of wine, cheese and coffee, San Francisco-based Dandelion Chocolate is at the forefront of the bean-to-bar movement, revolutionising the way the confectionery is made and sold. Are we set to see ‘vineyards’ for chocolate in the next few years?