Mars Inc. recently patented a breakthrough formulation set to improve the delivery of its mets-in-your- mouth chocolates via new thermo-resistant packaging,
The race to develop heat-resistant chocolates seemed to have fizzled out years ago, as leading chocolate manufacturers came up with their own patented versions. However, the results were not as successful. The non-melting products were not as delectable as the original because they left, either a too waxy, or too bitter taste in the mouth.
Apparently, Mars, Inc persisted In perfecting its heat-resistant chocolate formulation, for which an international patent has recently been filed. The company’s new international patent has raised the bar for heat-resistance, as their products have been tested not to melt at 91°, 95°, and 100°F, whilst still maintaining the company’s original, melts-in-your premium quality.
How the Quest for Heat-Resistant Chocolates Begun
The story behind the quest for a formulation that will allow chocolates to remain in shape and without melting even when in hot temperatures began in 1937. The U.S. army wanted chocolates that did not melt inside soldiers’ pockets when in warmer weather conditions. Although Hershey, being the original supplier was able to meet the U.S. army’s request, what the company provided were chocolates that left a bitter chalky taste.
Mars came out with a better solution, by encasing little bits of chocolate in candy shells, which the company branded as M&M. As the turn of events had it, the product was so successful. Mars later became the main supplier of chocolates for the U.S. Army, which also resulted in a bitter rivalry between the two companies.
Still, as the chocolate wars continued, with other companies joining the fray, the race for the perfect heat-resistant chocolate was still on. The new goal was centered on supplying chocolates in countries with warmer temperatures, without the need to maintain special storage and shipping conditions.
Other leading brands like Nestle, Barry Callebaut, Mondelez (Cadbury) competed in the race by producing their own heat-resistant versions. However, all brands still faced the challenge of coping with the increasing present-day warm temperatures and the need to improve on the waxy after-taste.