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Technologies & methodologies to mitigate fat bloom in chocolate

Request Number 172217 | Author Mondelēz International

Description

We are looking for ways to extend shelf life by preventing fat bloom in fat-based products (including fat-based fillings and nut inclusions)

Background

Fat bloom occurrence can compromise both visual and textural quality and there are multiple situations and product formats which can lead to fat bloom. It can be identified by a white or greyish film which causes a general dulling of the surface. One of the main consequences of fat bloom includes a high level of consumer complaints and Mondelez are interested in solutions that can prevent and/or inhibit fat bloom.

Key Success Criteria
  • Food grade (microbiological & toxins);
  • Food approved;
  • Clean label;
  • Easy to apply;
  • Cost effective
Possible Approaches
  • Can be applied at different stages and/or product components
What We Aren't Interested In

Ingredients that are perceived as artificial

Preferred Collaboration types

At this stage, we're open to various types of mutually-beneficial partnerships.

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