Open Innovation Submission Portal

Preventing oil migration in chocolate

Request Number 183709 | Author Mondelēz International


We are looking for new ingredients and technologies that can reduce or prevent surface oil migration & bloom in chocolate. Particularly when exposed to abusive temperature cycling during storage/shelf life.


Reducing or preventing oil migration in chocolate can help us to better ensure the quality of chocolate products reaching customers. For example, by preventing blooming.

Key Success Criteria

Ingredient that is allowed in European chocolate regulation (For example, starch is effective, but cannot be be used)

Possible Approaches

We're open to reviewing any solutions in this space apart from those listed in the What We Aren't Interested In section.

What We Aren't Interested In

Commercially available ingredient systems from large vendors.

Preferred Collaboration types

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

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