5 Tips for Product Development with Chocolate and Fruit

Why fruit and chocolate are a match made in heaven

Taste. When dosed and paired well, fruit will not overwhelm the taste of chocolate and will bring a fine extra taste spot which is in harmony with chocolate. It is important to find a fruit source which will be impactful in taste whilst not too overpowering. Orange, coconut and strawberry are good candidates and belong to the top ten flavours of global new product launches in the last three years (Mintel 2021).

Texture. This is where, together with taste, fruit has much to offer. When used well and in the right condition, fruit pieces can bring exciting texture and pleasure to any chocolate offering. Think chewy, soft, or even combined with additional textural elements like crisped rice or puffed quinoa for contrast; or even a triple sensation like smooth chocolate melting off, chewy fruit and crunchy crisp.

top 10 launch flavors for chocolate

What consumers want from chocolate with fruit?
Taste and Excitement
Taste, luxury and wellness

Which types of fillings are compatible with chocolate?
Many kinds of fillings are used in chocolate products – creams, liquorices, fondants, jellies, and dried fruits or fruit inclusions can all be incorporated into the chocolate mass. The fruits can be crystallized, covered by chocolate, and used as jellies or as creamy fillings. (Researchgate)

Five difficulties manufacturers face when combining chocolate and fruit

Size (irregular size, impact of ingredient size on dosage)
Processability (Intense production process, stickiness, brittleness)
Consistency (Taste balance, color, line set-up for other flavors, temperature)
Safety (water activity, shelf life, allergen-free, contaminants-free)
Moisture migration (fruit naturally rich in moisture/juice)

versatility of chocolate

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Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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