Cadbury has introduced a new chocolate that won’t melt until the temperature reaches above 104 degrees, making their products better suited for hot climate markets around the world where heat is a logistical challenge.
The Cadbury team has figured out a way to break sugar pieces into smaller bits, reducing how much fat covers the particles and thus making chocolate more heat resistant.
Despite this, there is a healthy amount of discussion being reported by the Daily Mail exposing sentiments in a couple of areas including the concern that the innovation is not targeted at USA or UK consumers. Secondly, that the texture and taste will inevitably be different; the chocolate bar could be less creamy and take longer to melt in one’s mouth.
