TROPICAO^™

Beat the bloom, secure the sensory

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.

Specifically developed to prevent heat-related bloom without sacrificing sensory quality and experience, AAK TROPICAO^™ enables you to succeed in hot climate markets while preserving your brand promise.

Beat heat-
related bloom

Secure high-
quality sensory

Succeed in hot climate markets

THE TROPICAO^™ CASE

Read our recent study on how TROPICAO^™-based chocolate can stay bloom free under repeating heat cycles in temperatures up to 37^°C.

VALUE 1

Beat the bloom to minimize risk and maximize shelf life

Our solution protects your chocolate from heat-related bloom in temperatures up to 37°C (98.6°F) and extends its shelf life more than six months. This means that consumers get the best experience with your chocolate and your brand – in any climate.

VALUE 2

Stay true to your brand with uncompromised sensory

There is no trade-off between heat-stability and sensory, so you can stop heat-related bloom while preserving your chocolate’s sensory and retaining the same snap, texture, mouthfeel and taste that is essential to your brand experience.

VALUE 3

Your key to the tropical markets

Hot climate markets are emerging worldwide and hold 50 billion dollars in market value. We are present in growth markets around the world and can provide the best resources and solutions to help you succeed in the market.

A simple solution with easy integration in your production line

TROPICAO^™ is a carefully tested solution that can be integrated into your existing production while maintaining and improving production efficiency.

The TROPICAO^™ solution consists of three simple components: a TROPICAO^™ CBI, and a TROPICAO^™ Seed and Seeder unit, compatible with all production lines and attached to your existing tempering unit. The TROPICAO^™ Seeder has the added benefit of reducing excess chocolate flow for a more uniform and better quality enrobing.

TROPICAO^™
CBI

TROPICAO^™
Seed

TROPICAO^™
Seeder

Choose TROPICAO^™ for:

Maintained production efficiency
Easy installation and integration to current production line
More uniform and better quality enrobings

TROPICAO^™
CBI

TROPICAO^™
Seed

TROPICAO^™
Seeder

Like to know more about the technology behind beating heat-related bloom in chocolate?

If you’re interested in exploring hot climate markets, our recent whitepaper is full of valuable insights and information about how TROPICAO^™ as a novel approach prevents heat-related bloom while maintaining sensory functionality of chocolate.