Grandiose aeration research, temperature tolerant chocolate and healthy cocoa were among the research and development highlights of the year.
The picture shows Nestle scientists researching aeration technology for chocolate and coffee at zero gravity. The company is planning to move the experiment to space in the future as it look for more stable air bubbles in products such as Aero.
The year also saw a plethora of research into the health benefits of cocoa. Barry Callebaut also received a positive opinion from the European Food Safety Authority for a health claim to say “cocoa flavanols help maintain endothelium-dependent vasodilation which contributes to normal blood flow”.