New chocolate solution from Barry Callebaut
Barry Callebaut presented one of its breakthrough innovations at this year’s ISM, the Choc37.9. The solution offers customers a chocolate snack on the go that won’t melt, allowing for chocolate applications or chocolate offerings in markets in warmer climates.
The compound recipe has an improved thermo-intolerance permit, a melting point of four degrees higher than normal chocolate and more than the human body temperature.
Trend reports show that consumers are looking more and more for chocolate experiences on the go. Customers want to indulge themselves with a treat while walking to their next meeting, relaxing at the beach or commuting. Today’s consumers have such a busy life that they are looking for a permissible chocolaty break that lifts their day, comforts them and provides them with an instant energy delivery. One problem: the mess when the chocolate melts in their purse and hands.
To accommodate to these consumer needs, Barry Callebaut has created several concepts like an exciting range of nibbles crafted from Choc37.9, Barry Callebaut’s breakthrough innovation that will take center stage in the Barry Callebaut STUDIO at ISM Cologne.
Bas Smit, head of global and european marketing at Barry Callebaut, says “Our new Choc37.9 offers great potential for tasty chocolate experiences in warmer climates. Products can be displayed in stores, there is no need any more for cooled transportation in certain areas and the whole logistic process in general is simplified enormously.”
Frederic Depypere, who contributed together with Project Lead Elien Van Steen to the development of this game changing chocolate, explains, “I thought if we want to bring chocolate to countries like China or India, we needed to change something.”
