In hot climate markets it can be difficult to keep the chocolate cool from production, to the supermarket shelf, and all the way home to the consumer
With TROPICAO™ it has been proven that chocolate will maintain heat-stability and will not bloom at temperatures up to 37°C (98.6°F) for 8-10 hours at a time, making it an ideal solution in hot climate markets. This will reduce the risk of product withdrawal and quality complaints.
Chocolate manufacturers and retailers have tried to find the perfect cooling path using packaging, cooling shelves, cold chains, and other heat-stabilizing solutions, but this often comes at a high cost and with trade-offs – which ultimately result in product withdrawals, quality complaints and a compromised brand experience for the consumer.
Not only will you experience fewer complaints, TROPICAO™ will also maximize the shelf life of your product due to greater heat-stability. According to our research, shelf life can be extended more than six months, making you less dependent on the cold chain, which can reduce transportation and storage costs.
Choose TROPICAO™ for:
- Improved heat-stability
- Extended shelf life
- Reduced product withdrawal and quality complaints