Swiss chocolate giant develops heat-resistant chocolate

Swiss chocolate giant develops heat-resistant chocolate

The Swiss chocolatier declares it found a formula for the chocolate bar that does not melt in hot weather

 

The world’s largest chocolate producer, Barry Callebaut, has developed heat-resistant chocolate.

The Zurich-based chocolate giant has begun selling the medley, which can resist temperarutes up to 38C, four degrees higher than normal.

A normal chocolate bar can stay solid only until 34C. It begins gradually melting if the temperature increases beyond that.

Barry Callebaut hopes to expand its market share in countries where the climate is hot year-round with consistent high temperatures.

Antoine de Saint-Affrique, the chief executive of the Swiss chocolatier, said Barry Callebaut has produced this innovative product to find new markets beyond Europe. “You remove all kinds of barriers for your customers. You can transport it more easily. Therefore you can have a different kind of reach,” the chief executive told the Financial Times in an interview.

The company’s CEO also said the product will have the same taste that consumers are used to.

Market experts suggest Barry Callebaut may be disappointed in its bid to gain new customers in the markets with warm climates. Rival chocolate giant Nestlé is preparing to market a heat-resistant product which can stay solid at 40C within the next three years.

 

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