Barry Callebaut has created this genius heat-resistant chocolate. The amazing chocolate will remain in a solid form even in temperatures that reach 38 degrees Celsius.
The idea for this chocolaty innovation was to appeal to consumers who live in hot climates. Barry Callebaut's research and development manager Fredric Depypere wanted to create a product that would appeal to countries such China and India where current temperatures do not appeal to the chocolate consumer market.
From the food labs of Barry Callebaut, the idea of chocolate that won't melt in your hands is becoming a reality. After years of research and testing, Barry Callebaut hopes to soon bring this creative chocolate to consumers. Storing chocolate in cupboards to free up space in the fridge is just one of the perks to this heat-resistant chocolate.
Heat-Resistant Chocolate
This Chocolate is Able to Withstand Temperatures of 38 Degrees Celsius
Trend Themes
1. Heat-resistant Food - Opportunity for developing other heat-resistant food products that can withstand extreme temperatures.
2. Climate-specific Products - Opportunity to create products specifically designed for consumers in hot climates, catering to their unique needs and preferences.
3. Innovative Food Storage - Opportunity to explore new methods of food storage that eliminate the need for refrigeration, providing convenience and space-saving solutions.
Industry Implications
1. Food & Beverage - Food companies can leverage this innovation to develop new product lines and expand into hot climate markets.
2. Confectionery - Confectionery industry can create heat-resistant chocolate variations and diversify their offerings to target specific regions with high temperatures.
3. Kitchen Appliances - Kitchen appliance manufacturers can capitalize on the trend by creating innovative storage solutions that prevent food from melting, enabling improved convenience and efficiency.