Research Study
The story behind TROPICAO™ – an award-winning innovation
![Tropicao](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/8/9/9/1/3641998-6-eng-GB/AAK-RS-Food-2015-The-story-behind-TROPICAO-an-award-winning-innovation.png)
Hot climate countries are leading market growth opportunities in the chocolate industry, but heat-related bloom is one of the biggest challenges in these markets. Until now, ensuring heat-stability above 33°C (91.4°F) has compromised the sensory and affected the quality of your chocolate. Finally, we have a solution.