Chocolate Research Articles

Microstructure of confectionery masses revealed by cryo-planing

Here we present a novel, combined cryo-scanning electron microscopy (cryo-SEM) and confocal laser scanning microscopy (CLSM) method for imaging of chocolate confectionery product microstructures of several millimeters down to about 100 nm. The SEM part of the method is based on cryo-fixation, cryo-polishing, and scanning electron microscopy, at low vacuum and low temperature using the backscattered electron signal. Starting with cryo-fixation of the chocolate sample in a desired state (cooled, ambient, or melted), the sample is cryo-planed in a cryo-ultramicrotome. Once a polished cut is obtained, the sample is analyzed using a cryo-SEM technique, with the unusual combination of low temperature and low vacuum settings, without heavy metal coating. Imaging is done based on material density contrast. Elemental composition of particles is recorded by energy dispersive x-ray spectroscopy (EDS). The combination of imaging contrast and EDS allows identification and measurement of the four main constituents of chocolate (cocoa solids, fat, sugar, and milk solids). Finally, the same cryo-polished sample sections of solid chocolate products are analyzed using a CLSM imaging technique to reveal complementary microstructural details. An obvious application of the method could be the visualization and quantitative analysis of the size, shape, and composition of chocolate confectionery products.

Key molecular compounds for simultaneous origin discrimination and sensory prediction of cocoa: An UHPLC-HRMS sensomics approach

Cocoa-based and chocolate mono-origin products are increasingly gaining market share because they are perceived by consumers as more valuable and high quality. A comprehensive characterization of the sensory profile of a specific geographical area is complex and different analytical and sensorial strategies have been adopted. This study focused on identifying molecular markers capable of discriminating between different origins and, at the same time, predicting their sensory attributes adopting a sensomics approach. The aim is to provide a useful tool for chocolate producers to effectively screen the origins of cocoa, controlling and optimizing the gustative properties and processing flow. An untargeted method was adopted, based on the coupling of UHPLC-HRMS, followed by the application of chemometric tools for the selection of 71 discriminating molecular markers for six origins. These markers, via OPLS-Regressions, also demonstrated a strong global correlation with the sensory descriptors, evaluated by trained assessors, allowing their prediction.

Is the tea or teacup good? The effect of visual and haptic sensory processing of teacups on the perception of tea flavor.

Prior research on the relationship between the taste, aroma and drinking utensils of beverages tends to focus on topics such as alcohol, sparkling beverages, juice, coffee, and hot chocolate. There is limited research focused on the interdependence between the perception of teacups and the tea taste. The literature has not yet found any research covering the impact of visual shape and the tactile sensation of teacups on the perception of tea flavor. Therefore, this study proposed six hypotheses related to the teacup shape and texture, teacup preference and taste and smell of tea. This study involved experimental design and questionnaire data collection, using a convenience sampling method to recruit 102 participants voluntarily. The research results are: (1) Age and gender have an impact on the taste and aroma perception of tea; (2) The width, height, rim thickness and smoothness of the teacup surface do have an impact on the perception of taste and fragrance of tea. (3) The preference of teacup played an intermediary effect between tea taste and the shape and texture of teacup. The implications of these findings on the perception of tea flavor are discussed.

A Sip of Hot Chocolate.

A Sip of Hot Chocolate.

Creation Is Not Like a Box of Chocolates: Why Is the First Judgment Recognizing Copyrightability of AI-Generated Content Wrong?

Abstract The judgment of the Beijing Internet Court recognizing copyrightability of AI-generated images is flawed for three reasons. First, the judgment treats generative AI as a tool of creation akin to a brush, camera or Photoshop. But generative AI is not a passive means for the author to implement the act of creation that directly produce works; instead, it is actively involved in the decision-making process of the substance of the resulting content. Second, the judgment attaches much importance to the creative nature of the text prompts and other inputs of the user of generative AI, while it fails to make the analysis within the framework of the idea/expression dichotomy. Different generative AI systems, and even the same generative AI, may generate completely different images based on exactly the same ‘user’s inputs’. This fact shows that ‘user’s inputs’ are an unprotectable idea in relation to the outcome of the AI production, because a single creative and original idea may lead to a large number of expressions. Third, while acknowledging that the relationship between generative AI and its users is akin to the relationship between the commissioned party and the commissioner during the creation of a painting, the judgment wrongly attributes user’s authorship of AI-generated content to AI’s lack of free will and legal personality.

1172 Innovative Low-Cost Vascular Anastomosis Simulation Training Model for Vascular Anastomosis Training

Abstract Aim Vascular anastomosis is an important but complex skill requiring mastery by trainees across multiple specialities, with significant risk of suboptimal outcomes. Simulation allows multiple repetitions of a procedure within controlled environment, allowing training without accompanying patient risk. Current simulation courses on vascular anastomosis are expensive and inaccessible to several junior trainees. A low-cost scaffold was developed for vascular anastomosis training and aimed to assess trainee feedback on utility and acceptability. Method The kit was built using following: Six 27 x 0.9 cm latex balloons, Ferrero Rocher chocolate box, Polypropylene 6.0 surgical sutures, Castroviejo needle holder and Forceps. Sharp scissors were used to make openings in the chocolate box, the balloons were then passed through. The kit’s utility was assessed via trainee feedback (N=16, ranked 1-5 where 1 was Unsatisfactory and 5 was Excellent). Results Trainees were able to perform various types of anastomoses: end-to-end, end-to-side, and patching, using our model. The resistance to needle passage through latex balloons was found to closely resemble that of real arteries and veins. Median rating of different categories in trainee feedback were as followed: Improved understanding 4, Helped practice 5, Realistic 4, Appropriateness for learning 4 and Affordability 5, ranging between 3 and 5. Conclusions Improved skills lead to better outcomes in surgical practice. Steps should be taken to make simulation more accessible. Low-cost models help reduce financial impact on trainees and are suitable for a wide range of institutions, including those with limited resources. Subsequent research should assess the effectiveness of this model across various contexts.

Promosi dan Kualitas Produk terhadap Minat Beli Produk Coklat Desa Talang Pagar Agung Kecamatan Pajar Bulan Kabupaten Lahat

This research aims to determine and analyze the influence of promotions, the influence of product quality, the influence of promotions and product quality in determining interest in buying chocolate products in Talang Pagar Agung Village. Secondary data shows that the percentage increase in chocolate business in Talang Pagar Agung Village in the past 3 years has increased, where in From 2021 to 2022, the development of Talang Pagar Agung Village Chocolate business will increase by 10%. In this research the researcher used a descriptive type of research with a quantitative approach which can basically be used from one of the existing methods. This research uses a quantitative approach because the research data obtained uses numbers and the analysis uses statistics. The results of the research, namely partial (individual) tests, show that product quality and promotion have a positive effect on consumer buying interest in chocolate in Talang Pagar Agung Village, Pajar Bulan District, Lahat Regency and simultaneously have a positive and significant effect on buying interest in chocolate businesses in Talang Pagar Agung Village. In conclusion, there is an influence of product quality and promotion on consumer buying interest. Managerial implications for chocolate producers to focus more on improving product quality and innovation, as well as packaging that is not only attractive but can also improve the shelf life of chocolate. Keywords: Promotion, Product Quality, Purchasing Decisions

Flow properties of single origin chocolates: Effect of product formulation and particle size.

The objective of this research was to evaluate changes in flow behavior of chocolate during chocolate grinding using a stone grinder as affected by chocolate formulation. Three different types of chocolates were evaluated. Two chocolates without milk added (70% chocolate) and two chocolates with milk added and with different amounts of cocoa nibs (30% chocolate and 14% chocolate) were tested. For the 70% chocolates, nibs of two different origins were used; therefore, a total of four samples were evaluated. Chocolates were processed in a stone grinder, and samples were taken as a function of grinding time. For each timepoint, the flow behavior of the samples was measured using a rotational rheometer and fitted to the Casson model. Particle size was measured using a laser scattering instrument. Results showed that yield stress increased linearly while the Casson plastic viscosity decreased exponentially with grinding time (smaller particles). Particle size distribution of the chocolates showed a prominent bimodal distribution for short grinding times (∼9 h) with small (∼15 µm) and large (∼100 µm) particles; with longer grinding time, the population of larger particles decreased. Yield stress values were higher for the 70% chocolate, but they were not very different between the two milk chocolates tested. The Casson plastic viscosity was greatest for the 70% chocolate, followed by the 30% chocolate. The 14% chocolate had the lowest Casson plastic viscosity. Changes of Casson plastic viscosity with particle size were more evident for the dark chocolates compared to the milk ones. These results are helpful to small chocolate producers who need better understanding of how the formulation and grinding of chocolate affect its flow behavior, which will ultimately affect chocolate handling during production.

Applications of Life Cycle Assessment in the Chocolate Industry: A State-of-the-Art Analysis Based on Systematic Review.

Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental hot spots in the life cycle of chocolate and puts forward corresponding suggestions for the improvement. By applying a systematic review method, this paper collected 25 articles on life cycle assessment (LCA) of the environmental impact of the chocolate industry. It is found that the life cycle of chocolate has the highest environmental impact in the raw material production and chocolate manufacturing stages (accounting for 77-97% of total impacts), among which milk powder, sugar and cocoa derivatives are the important contributors to significant environmental burden. Dark chocolate generates the lowest carbon emissions (1.67 kg CO2 eq/kg product) among existing chocolate categories, while the chocolate confectionery products release the highest carbon emissions (6.76 kg CO2 eq/kg product) among chocolate-containing products. Improvement measures are proposed for reducing environmental impacts and for selecting environmentally friendly product formulae. This study can provide benchmarking for the chocolate industry and improves the understanding of life cycle environmental impacts of chocolate products.

Does cutting down on your food consumption lead to a net improvement in nutritional intake? A panel data approach using data from the UK Biobank

BackgroundFood diets are complex and a policy targeting one item of a person’s diet does not affect their nutritional intake in a solely additive or subtractive manner. Policies tackling unhealthy diets are more likely to be adopted by governments if there is robust evidence to support them. To evaluate dietary policies, it is important to understand the correlations and interdependencies between food groups, as these can lead to unintended negative consequences. We aimed to see whether reductions in consumption of a particular group is related to a net improvement in nutritional intake, after taking into account patterns of consumption and substitution across food groups.MethodsDetailed dietary data was collected using a 24-h online dietary assessment from the UK Biobank and Oxford Web Q (n = 185,611). We used panel data fixed effects methods to estimate changes in energy, saturated fat, total sugar, and fibre following a 100gram reduction across 44 food groups. We compare these estimates against the average nutritional value of that food group from the UK National Diet and Nutrition Survey.ResultsWe find evidence of variation in whether a food is compensated between the main confectionery products. Crisps, savoury snacks, and sugar confectionery are less likely to be compensated, whereas chocolate confectionery, biscuits, and buns/cakes/pastries and pies are compensated. The result is particularly striking for chocolate confectionery which shows that while chocolate confectionery often has a high energy content, eating less chocolate confectionery is not associated with an equal reduction in energy. Instead, we find individuals switch or compensate for their reduction in chocolate confectionery consumption with other high energy food items.ConclusionsWe find that sugar confectionery and crisps and savoury snacks are less likely to result in substitution than chocolate confectionery. This would suggest that food policies aiming to reduce the consumption of these food groups are more likely to result in overall lower consumption of unhealthy foods.

Navigating the Realm of Product Promotion for Local Chocolates

The Philippines is starting to have strong gains in the chocolate confectionery with the steady increase in demand for local chocolates. A study was conducted to determine the promotional media preference and strategies for creating awareness of the local chocolate developed by the university and identify the barriers in the promotion and marketing sphere. A total of 65 respondents were randomly chosen and a structured questionnaire and focused group discussion was undertaken to gather data from the field. Results of the study showed that various marketing technologies and product promotions are preferred for introducing the chocolate developed by the university. Consumers had outgrown their desire to buy chocolates in the traditional market outlet of souvenir shops and utilization of innovative social media marketing is highly predominant. Likewise, inclination in the use of digital platforms has been established and widely employed resulting to the dwindling utilization of traditional media. Towards this end, it is crucial to identify future activities that will make use of digital technology to push and promote the local chocolate to increase its competitiveness, continuous trainings must be provided to entrepreneurs on online marketing strategies, provision of financial support must be continued for upscaling the product and consumer-centered research must be continuously conducted to address the diverse needs of the consumers when new products are introduced in the market.

Evaluation of an experiment to increase availability of healthier snack foods in vending machines situated within English sports facilities.

To evaluate the impact of increased availability of healthier options on purchasing of different types of vending snack products sold in English leisure (sports) centres. An evaluation of an intervention using pre-post methods and interrupted time series analysis. Products within the vending machines were altered over three phases to increase the availability of healthier options, using agreed nutrition criteria - Government Buying Standards for Food and Catering Services (GBSF) for England - as a guide, as well as product availability. The primary outcome was the change in mean weekly purchased energy between the first and third phase. Secondary outcomes included changes by phase and by week in weekly number of purchases, fats, sugars and salt for all products combined and by individual product categories. Fifteen sports centres in the city of Leeds, West Yorkshire, UK. Snack products sold in eighteen vending machines. Energy purchased reduced from baseline to phase 2, for all product categories combined, by 47·25 MJ (95 % CI (-61·22, -33·27)) per machine and by 279 kJ, (95 % CI (-325, -266)) per product unit. There were reductions in most nutrients purchased in all individual product categories except chocolate confectionery. Nutrients per product unit decreased for all product categories except saturated fat in chocolate confectionery. Minimal underlying trends in the baseline phase were identified, indicating changes in outcomes were likely to be due to the intervention. Introducing standards to increase availability of healthier snack products in vending machines is feasible without substantially affecting sales.

Environmental Impact Analysis to Achieve Sustainability for Artisan Chocolate Products Supply Chain

Small-scale artisan chocolate producers target environmentally conscious consumers and must work with their supply chain partners to measure and improve their environmental impacts. This research evaluates the environmental impact along the supply chain of artisan dark chocolate products in Indonesia and creates an action plan to reduce environmental impact. The Life Cycle Assessment (LCA) methodology was used. The analysis considers cocoa production from the farm level to the processing of cocoa beans into bars in three stages for 1 kg of dark chocolate: the farm maintenance and harvesting stage; post-harvesting stage; and processing stage. At the farm maintenance and harvesting stage, the significant contributions are 72.5% of total abiotic depletion (AD), 47.2% of total global warming (GW), 80.2% of total eutrophication (EU). The significant contributions at the post-harvesting are 31.2% of total AD, 51.8% of total GW, 83% of total EU, 26.4% of total ozone layer depletion (ODP), 20.1% of total cumulative energy demand (CED) and non-renewable fossil (NRF), and 36.9% of total CED renewable biomass (RB). And at the processing stage, the significant contributions are 20.5% of total AD, 15% of total GW, 4% of total ODP, 13.1% of total acidification (AC), 12% of total EU, 10% of total fossil resource scarcity (FRS), and 1.6% of total CED NRF. Changes to the farm maintenance and harvesting stages contributed the most to environmental impact reduction by improving waste utilization and the treatment and selection of environmentally friendly materials.

Сохранность шоколадных кондитерских изделий с фруктовой начинкой с модифицированными крахмалами

Шоколадные изделия с фруктовыми начинками, включая конфеты, являются востребованными среди различных групп потребителей благодаря высоким органолептическим характеристикам дорогостоящего импортного сырья и занимают премиальный сегмент кондитерского рынка. В процессе хранения таких изделий происходят процессы миграции влаги из начинки в воздушную среду внутри упаковки и затем через упаковку в окружающую среду. Для снижения потерь влаги и увеличения сохранности конфет с фруктовой начинкой в рецептурный состав начинок включены пищевые добавки различной модификации, обладающие структурообразующими и влагоудерживающими свойствами. Цель работы заключалась в выявлении закономерностей процессов влагопереноса в кондитерских изделиях на примере шоколадных конфет с фруктовыми начинками на основе различных модифицированных крахмалов, упакованных в полипропиленовую пленку с различной толщиной, с целью прогнозирования срока годности. В качестве объектов исследования обоснованы шоколадные конфеты с фруктовыми начинками, изготовленными на основе яблочного пюре с использованием модифицированных крахмалов Е1412 (дикрахмалфосфат этерифицированный триметафосфатом натрия кукурузный и картофельный) и Е1442 (гидроксипропилдикрахмалфосфат этерифицированный пропиленоксидом), полученных методом сшивания. Хранение шоколадных конфет проведено в климатической камере при температуре 18 °С и относительной влажности окружающего воздуха 50 %. Наименьшая скорость влагопереноса выявлена у конфет с начинками на основе модифицированных крахмалов Е1442 и Е1412 (картофельный). Получены математические зависимости массовой доли влаги и активности воды образцов от длительности хранения. Установлено, что для изготовленных шоколадных конфет с фруктовой начинкой на основе кукурузного модифицированного крахмала Е1412 такой расчет может быть проведен только до 12 нед хранения. Установлена эффективность применения использованного крахмала Е1442, полученного методом сшивания, на всех этапах жизненного цикла исследуемых конфет с начинкой. Полученные закономерности можно использовать для прогнозирования сохранности шоколадных изделий с фруктовыми начинками, а также для математического расчета потерь влаги при хранении. Chocolate products with fruit fillings, including sweets, are in demand among various consumer groups due to the high organoleptic characteristics of expensive imported raw materials and occupy the premium segment of the confectionery market. During storage of such products, moisture migration processes occur from the filling into the air inside the package and then through the package into the environment. To reduce moisture loss and increase the preservation of sweets with fruit filling, various modifications of food additives with structure-forming and water-retaining properties are included in the prescription composition of the fillings. The purpose of the work was to identify the patterns of moisture transfer processes in confectionery products using the example of chocolates with fruit fillings based on various modified starches packed in polypropylene film with different thicknesses in order to predict the shelf life. As objects of research, chocolates with fruit fillings made on the basis of applesauce using modified starches E1412 (distarch phosphate esterified with sodium trimetaphosphate corn and potato) and E1442 (hydroxypropyl distarch phosphate esterified with propylene oxide) obtained by the crosslinking method were substantiated. Storage of chocolates was carried out in a climatic chamber at a temperature of 18 °C and a relative humidity of 50%. The lowest moisture transfer rate was found in sweets with fillings based on modified starches E1442 and E1412 (potato). Mathematical dependences of the mass fraction of moisture and water activity of the samples on the duration of storage are obtained. It has been established that for manufactured chocolates with fruit filling based on modified corn starch E1412, such a calculation can only be carried out up to 12 weeks of storage. The effectiveness of the use of the used E1442 starch, obtained by the cross-linking method, was established at all stages of the life cycle of the investigated sweets with filling. The patterns obtained can be used to predict the safety of chocolate products with fruit fillings, as well as for the mathematical calculation of moisture loss during storage.

Seeing through transparency in the craft chocolate industry: The what, how, and why of cacao sourcing

Transparency is a defining feature of the craft chocolate industry, but with the lack of benchmarks or regulations for this budding industry, entrepreneurs and stakeholders interpret and apply transparency in different ways. In general, transparency appears to be motivated by the aim to improve environmental and social outcomes in cacao origins, but with a lack of rigorous scientific evidence attributing transparency to such outcomes, the extent to which society benefits from industry transparency remains unclear. We provide a first step towards understanding the potential impact of transparency by studying how craft chocolate makers define the concept. Specifically, we ask what information is being disclosed, by whom, how, and why. Our practice-based research methods include collaboration with a key actor in the craft chocolate community: The Chocolate Alliance, an industry platform based in the United States. We employed an iterative mixed-methods approach by engaging 67 research participants in a survey and 13 in semi-structured interviews. Our study indicates that while ethical cacao sourcing is a significant motivator for transparency, craft chocolate makers were also driven by product quality and supply chain objectives. Notably, makers prioritized sharing information they believe will resonate with consumers and encourage purchase, challenging the notion that these companies are wholly driven by non-market goals.

The appearance and textural characteristic of couverture praline chocolate filled with carrageenan-based hydrogel

Praline is a type of chocolate with fat-based and water-based filling. This chocolate is becoming more popular in Indonesia and gaining intentions of small-scale chocolate producers. In this study, couverture praline chocolate with water-based filling was produced using manual method. The aim of this study was to investigate the best treatment to create the most stable praline shell filled with carrageenan-based hydrogel. The variables used in this study was duration of shell formation (10, 15, 20 minutes) during manual tempering process. Chocolate characteristics, namely hardness, colour and particle size were measured at day 0, 4, 8, 12. The result showed that chocolate hardness increased as the duration of shell formation also increased. Chocolate lightness was decreased as the duration of crystal maturation increased. Whereas, particle size was relatively high and tended to fluctuate.

Caffeinated hot beverage consumption and their caffeine contents and health related problems

Background: Caffeinated beverages include coffee, tea, hot chocolate, soft drinks, and energy drinks. The main active ingredient in caffeinated beverages is caffeine. Therefore, the aim of the present work was to determine the caffeine contents of the most popular caffeinated hot beverages and their related health problems. Methods: This cross sectional study accrued out a number of café to collect caffeinated hot beverages for determine their caffeine contents by analytical methods. The next second part of this study was done through predesigned questionnaire to study the most consumed beverages and health problems related hot caffeinated beverages consumption. The data was analysis by Chi-square or T test at α<0.05 for statistical differences. Results: The intake volume of one cup of Espesial hot beverages has mean ± SD 87.6±3.7 ml, Espresso 27±7 ml, green tea 138.33±6 ml, red tea 129.3 ± 14 ml, Nescafe 114.33±17ml and coffee 132±34 ml. Similarly, has been estimated for volume intake of homemade hot beverages and found that mean± SD for coffee, cacao and red tea 58.4±6 ml, 61.7±4 ml, and 57.6±7 ml respectively. Green tea contains an averages caffeine 16.5%, red tea 21.9%, cacao 10.4%, Nescafé 32.2%, Expresso 207.3%, Espesial 50.3%, coffee 132.6% and homemade coffee 102.3%. The total volume intake of caffeine based on the type of cup volume purchased form the café shown that the real intake of caffeine in the beverages were as following 23g/138.33 ml drinkable green tea, 28.5g/129.3 ml drinkable red tea, 6.5g/61.7 ml drinkable cacao, 29g/129.3 ml drinkable Nescafe, 56g/27 ml drinkable Expresso, 44g/87.6 ml drinkable Espesial, 175g/132ml drinkable coffee and 60g/58.4 ml drinkable homemade coffee. This result further shown that, highest caffeine intake was found in Expresso (56g/27 ml), coffee (175g/132ml) and homemade coffee (60g/58.4 ml) while the other hot beverage have least amount of caffeine was that cacao 6.5g/61.7ml, and almost similar amounts of caffeine found in green tea, red tea and Nescafe (about 29g/130 ml for each) and the moderate levels of caffeine found in Expresso, 44g/87.6 ml. The symptoms and complication have been reported by one third of the participants were insomnia, nervousness, headache. The positive effect of caffeine intake reported was improved in mood. Conclusion: The present study revealed that, some caffeinated hot beverages contain higher amounts of caffeine and the people should be aware for such products to avoid the negative or positive effect of caffeine.

Generating desire: Chocolate, chromolithographs, and Marie-Catherine d’Aulnoy's fairy tales

There existed a fascinating means of collecting fairy tales in the nineteenth and early twentieth centuries that has hitherto remained unexplored: the collection of chromolithographs or “chromos,” used as a marketing tool by French department stores like Le Bon Marché and by chocolate producers like Poulain. Scholars such as Emily Cormack, Laura Kalba, and Pearl Michel have carried out essential research on the deployment of chromos in the rise of consumer society, but this is the first study with a specific focus on chromos that feature fairy tales. In mid-century, Victor-Auguste Poulain, a French chocolatier from Blois, found the means to mass produce chocolate and sought to transform the nineteenth-century conception of chocolate from being an elite privilege or a medicinal product to being a plearurable food accessible to the middle classes. It was under the direction of Victor-Auguste's son Albert that chromos, including fairy-tale themed chromos, became an important marketing tool for the company in the 1880s. Children in particular were encouraged to purchase the mass-produced chocolate by the insertion into the packaging of fragments of tales like “The White Cat,” “The Doe in the Woods,” and “Beauty with the Golden Hair.” Each chocolate bar would include a beautiful color chromo of the tale on the recto, with the narrative fragment on the verso. This marketing strategy becomes a desire-generating machine: the desire for more story fuels the desire to purchase more chocolate, which subsequently fuels the desire for more story. In effect, as I hope to show through this case study of Poulain's use of tales by d’Aulnoy, narrative desire gets converted into consumer desire through Poulain's marketing campaign.

Children and Climate Change

I was fortunate to grow up on a pond in New England, the site of many enjoyable days of ice skating in the winter. On weekends there were bonfires, hot chocolate, and pick‐up hockey. After a snowfall, enterprising neighbors shoveled off rinks, and sometimes we were still skating as the spring crocuses started to bloom. Summer weather was equally lovely — warm days contrasted with cool nights. We had just a few 90‐degree days every July when my siblings and I fought to sleep closest to the fan. These were days before climate change when seasons kept pace with expectations based on the geographic area. These days are no more.

Measuring effects of packaging on willingness-to-pay for chocolate: Evidence from an EEG experiment

Willingness to pay (WTP) for food may be influenced by multiple custom and product characteristics, including food packaging. Thus, evaluating WTP for food and the contributions of individual factors, affecting it, remains a puzzling question for many fields, such as food science, economics and marketing. In fast-growing and high-volume markets, such as the market of chocolate and chocolate confectionery products, this issue becomes of special practical importance. However, reliable evaluation of WTP, using traditional approaches, such as surveys, requires large samples to be tested, making such investigations rather costly and time-consuming. Furthermore, such approaches assume that all participants can clearly express their preferences, detect subtle differences in product characteristics, and they are not biased, providing socially desirable responses. These circumstances prompt the development of new, more elaborated and less subjective approaches for WTP estimation, including those based on participants' neurophysiological reactions. Electroencephalography (EEG) is a relatively cheap and efficient method to evaluate neurophysiological reactions. Thus, the goal of the present work is to test whether using EEG neurometrics may improve evaluation of the WTP for food, compared to models based only on the stated perceived taste quality. Indeed, the obtained results suggested that both perceived taste and EEG beta power at frontal electrode F4 strongly but independently correlate with the WTP for chocolate, making it reasonable to combine both factors for better WTP modeling. The suggested model for WTP was applied to investigate the impact of chocolate packaging. This was achieved by comparing the WTP stated by respondents, when they were exposed to chocolate packaging, with WTP estimates based on the model that was created using data from “blind” experiments, when the respondents were not aware of the product properties. The revealed difference is likely to reflect packaging effects on chocolate WTP and confirms strong packaging effects for well-known brands.