Chocolate to Lose Its Devilishness?
Bernice Hurst, Contributing Editor, RetailWire
manufacturers will go to almost any length to develop a product they
think consumers want.
renowned Swiss chocolate manufacturer Barry Callebaut has announced
a new product, “developed in a laboratory under top-secret conditions
by an international team of food engineers,” according to The
Currently enjoying the code name Vulcano, the paper says “it not only
has 90 percent fewer calories than the average chocolate product, it
is also heat-resistant to temperatures of up to 55C (131F). Most chocolate
starts to melt at 30 degrees.”
are to aim at American and European audiences who are concerned about
calories as well as people living in regions with temperatures too
hot to make chocolate products widely available. Many of Barry Callebaut’s
cocoa and chocolate-based products are made for customers whose names
are familiar worldwide such as Cadburys and Nestlé. And while some,
including Hershey, have tried to come up with a chocolate that didn’t
melt, they have never managed to combine the pleasure so many of us
get from eating it with the qualities that would make it even more
the new discovery was initially an accident that occurred while food
engineers were working on a different project, one of those involved
has reportedly told Swiss television, “Suddenly we realized we’d produced
a very special chocolate of a crispy, light consistency, like an airy
foam, and we thought let’s see if we can develop this further.”
company spokeswoman said she would not give away the recipe, but had
enjoyed both flavor and texture, explaining that it melts in the mouth
because “the enzymes in saliva rather than the heat of the tongue” causes
it to dissolve.
new version could be available within a couple of years. But the big
question, of course, is whether removing the naughtiness from chocolate
will make it less tempting as a treat. What new taste temptation will
manufacturers then have to come up with to tantalize their audience?
questions: What do you think of the potential for a low-cal, non-melt
chocolate? Is this the product retailers and consumers the world over
have been waiting for? Or is it just another ho-hum novelty that will
melt away in an instant?