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.
Wrigley has filed a patent to enhance the sweetness of sucralose in chewing gum using encapsulated sweetener enhancers - a method that could help it to reduce costs.
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.
Mondelez International has filed a patent for a method to give black cocoa powder its rich color using fewer environmentally damaging chemicals and no iron salts.
Mondelez has filed a patent for chocolate bar packaging featuring multiple holographic images that change depending on the angle you look at the product.
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.
Cadbury UK and Kraft Foods R&D in the US have filed a patent application for an improved chocolate depositor that the companies claim allows manufacturers to better meet output demands and cope with new formulations.
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.
Kraft-owned chocolate maker Cadbury has filed an international patent for a redesigned flow wrap package that it claims will allow chocolate bars to be displayed closer to sales counters to encourage impulse buys.
Cadbury owner Kraft Foods has filed an international patent for a process to make low-calorie chocolate that it claims can maintain texture and quality while extending shelf-life.
