Barry Callebaut has developed heat-resistant chocolate that can withstand temperatures of up to 38°C (100.4°F), in a bid to increase its appeal to emerging markets with hotter climates.
The chocolate is the culmination of several years of research to develop products for China and India, where traditional offerings are prone to melting in consumers’ hands or when left exposed to the sun. The chocolate producer noticed the problem on a visit to Shanghai, where the climate is characterised by hot and humid summers that caused the Belgian company’s products to melt.
The latest innovation increase the heat resistance of traditional chocolate products by as much as 4°C.
But its release is being rivalled by product developments from Nestlé, Hershey and Mondelēz International, who “are working on similar projects as the candy industry seeks to find a way to unlock billions in potential profits in countries with warmer climates,” Bloomberg reported this morning.
Barry Callebaut research and development manager Frederic Depypere said: “I thought if we want to bring a product to countries like China or India, we need to change something.”
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