A short burst of hot air or incubation can prevent unsightly white marks on chocolate obtained via friction during production and packing, according to a patent application from Mars.
Adding low levels of red and black pigments to chocolate prior to aeration can prevent aerated chocolate from getting lighter and potentially putting off consumers, according to a patent filed by Unilever.
Hershey has filed a patent for an alternative to conventional coating and robing of confectionery products that uses film coating normally used to encase medical pills.
Mondelez International-owned Cadbury has filed a patent for a chocolate that can tolerate hot climates by re-refining the chocolate after the conching step.
Gum titan Wrigley has filed a patent for a gum formulation containing soluble fiber that it claims improves flavor and texture while increasing the healthiness of the product.