Chocolate has a stability problem. Science thinks it has the answer

Elsewhere, Mars is trying to get to the literal root of the problem by improving the resilience of the all-important cocoa plant it hopes that by understanding the problems at a microscopic level, it can select resilient cocoa trees and bypass the sector’s supply headaches altogether.

Nag points to other areas of development aimed at improving the quality of new solutions.In particular, he suggests that pascalization may hold promise.

“Pascalization (also called high-pressure processing-HPP) involves applying high levels of hydrostatic pressure to the cocoa product to stabilize the cocoa particles and prevent the cocoa powder from separating,” he explains.

“This technique preserves flavor and nutrients, extends shelf life, modifies texture, and ensures food safety in cocoa and chocolate products without relying on heat or chemical preservatives. Although this method is still in the research phase, it shows promise for improving the texture of chocolate products. especially in alternative formulations.”

Regardless of the growing competition, Mishra is confident of the full potential.However, his team is not the first to think so, and both Nestle and Lindt & Sprüngli are making tentative forays into similar markets with varying degrees of success.

After launching its all-cocoa product, Incoa, in 2019, Nestlé quietly withdrew it from the market in 2023 after it was met with disappointing reception in some European markets promised similar positive results for farmers Elsewhere, Lindt & Sprüngli appears to be bigger appetite for the launch of its Cocoa Pure product in 2021; it continues to offer a limited edition of 100 percent cacao, also in collaboration with Koa, but also using just the pulp.

The spirit of the industry is open to new ideas, but will the public accept this new chocolate, and will the unique chocolate-making method of ETH Zurich ever leave the laboratory?

“If I didn’t have a day job, I’d probably start a company,” says Mishra. products. We scientists are really bad at making culinary delights. I think as soon as a bigger chocolate maker thinks it’s a worthy way to go, the changes will begin.”