Chocolate Bars Research Articles

Unwrapping oppression: Black latinas in craft chocolate marketing

ABSTRACT This article examines how Black women from Latin America are portrayed on craft chocolate bar wrappers. The analysis is rooted in Lélia González’s qualificação ‘professional’ and Patricia Hill-Collins’s controlling images. González and Hill-Collins introduce the mammy, jezebel, matriarch, welfare queen, hot momma, mulata, doméstica and mãe preta, aiming at explaining how Black women’s oppression are ideologically justified through mass media. Drawing on a critical visual analysis of craft chocolate bar wrappers, I conclude that one figure emerges: the savage black woman – she is depicted as too wild to love and be loved, yet perfectly docile to serve and maintain ongoing colonial projects in the fine cocoa and craft chocolate industry.

Product development of sweets chocolate cube using value engineering method

Cocoa is one of the plantation commodities that has an important role in economic activities as a foreign exchange earner. Indonesia is ranked first in Asia with the highest consumption of chocolate, which is 7.3 kg per capita. Chocolates are seen by consumers as a comfort food or stress relief. For consumers who buy chocolate for their own consumption, consuming chocolate in a small size causes consumers to act more impulsively to consume larger quantities. Consumption of chocolate in small sizes (one bite size) gives the impression that the product has a premium image and higher quality. The purpose of this study was to identify the characteristics of chocolate that influence the decisions of product purchasing and to develop one-bite-sized chocolate cubes using the value engineering method. The study used 433 respondents with the criteria of chocolate consumers aged 15-40 years. Based on the research, chocolate bars and molded chocolate are the types of chocolate most often consumed with a frequency of 2-3 times a month. Consumers have the highest complaints when consuming chocolate, namely melted chocolate which makes hands dirty due to its big size and is too hard to bite. Based on the consumer needs analysis, consumers want the development of milk chocolate cube candy with nuts filling. Four alternative cube milk chocolate concepts with a cocoa mass percentage of 50% were prepared using 2 variations in the number of cocoa beans and cocoa fat (40%:10% and 35%:15%) and 2 variations of nuts (almonds and cashews). Based on the hedonic test results, milk chocolate cubes with a formula of 10% cocoa butter and cashew nut filling had the highest product value of 0.013 compared to other formulas. Chocolate color and ease of eating are the attribute weights with the highest weights. It can be concluded that the milk chocolate cube formula is 40% cocoa beans; 10% cocoa butter, cashew nut filling is the selected formula with a production cost of IDR 985.00/g.

Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles

Fine-flavored chocolates are distinguished by their complex and distinct flavor profiles, which includes notes such as floral, fruity, nutty, and spicy. This study sought to modulate the flavor development of chocolates by establishing controlled processing conditions during the transformation from seed to bean in a laboratory setting, to produce superior quality chocolates. Our experimental setup comprised two varying temperature levels (30 °C and 45 °C) and three organic acids (OAs: acetic, lactic, and citric acids) at concentrations of 1–30 g/L to adjust the pH of the transformation system. Our study focused on how these conditions affect the development of distinct flavor profiles in chocolate bars, emphasizing the enhancement of fine-flavor notes. Flavor development was monitored through the untargeted metabolomics of cocoa beans and analyzing the volatile compounds and sensory profiles of the resultant chocolates. This study revealed that OA concentration markedly influenced metabolite formation, particularly affecting peptides, volatile organic compounds, and flavor notes. Chocolates derived from seeds processed with 30 g/L acid solutions demonstrated enhanced fruitiness and acidity, whereas those processed with 1 g/L acid solutions exhibited pronounced nuttiness and cocoa taste attributes but lower acidity. These findings underscore the significance of meticulously managing flavor development processes to produce fine-flavored chocolates with unique aromatic profiles. Crucially, variables in the controlling process, such as temperature and pH, are essential for fine-tuning flavor attributes, enabling the correlation and identification of key quality biomarkers to elucidate flavor development pathways.

Exploring the role of packaging in the formation of brand images: a mixed methods investigation of consumer perspectives

Purpose This study aims to explore consumers’ perspectives on how packaging plays a role in their consumption experience and how it contributes to the formation of brand images. By adopting a consumer’s perspective, the authors identify the criteria that consumers apply to evaluate packaging and reveal how packaging relates to consumers’ overall brand associations. Design/methodology/approach Through a sequential exploratory mixed methods design, the authors explore brand packaging of chocolate bars as emotionally laden, well-known fast-moving consumer goods. First, the authors conduct a qualitative focus group study to explore how consumers perceive package design, and how it relates to their brand impressions. Second, the authors test the constructs and attributes with an independent sample through a quantitative survey. Findings The qualitative findings reveal the different roles of packaging and highlight how packaging provides value for consumer experiences not only at the point-of-sale but also during later consumption. More specifically, the authors identify 12 main criteria that consumers use to evaluate packaging. The authors unwrap how packaging is embedded in consumers’ brand image networks by mapping out its connections to other brand associations pertaining to product attributes, the brand itself and personality impressions. The quantitative findings confirm the importance of practical and symbolic packaging criteria and the brand image comparisons. Originality/value Taking a consumer’s perspective, this study contributes to a more holistic understanding of how packaging supports brand building as we reveal the various ways in which packaging relates to consumers’ overall brand image associations. This study further directs attention to the roles that consumers themselves assign to packaging and how they evaluate packaging based on its practical, symbolic and social value.

Proportions and types of different sweeteners in the Hungarian packaged food supply

Abstract Branded food databases facilitate the analysis of sweetener use in commercial packaged food products. The purpose of this study was to map the use of sweeteners in relevant packaged food categories and to assess and compare the nutrient profile of non-sugar (including sugar alcohol) vs. added sugar sweetened food products in Hungary. The foodDB software, developed by University of Oxford, enables automated online data collection, and was used to compile data of all foods and drinks available from four major Hungarian supermarket websites, selected by market share in March 2021. Only products containing either added sugar and/or non-sugar sweeteners were included in the study. These were categorized into 12 food groups using specific search terms. After data cleaning the final product number was 2016. 72% of the products was sweetened with added sugars only, 15% of them with non-sugar sweeteners only and 13% contained both sugars and non-sugar sweeteners. Chewing gums (92%), soft drinks (60%), energy drinks (50%) and pickles (35%) contained non-sugar sweeteners in the largest proportion. More than 90% of flavoured alcoholic beers, chocolate bars, breakfast cereals and yogurts were sweetened with added sugar only. Nine categories included food items containing multiple non-sugar sweeteners per product. The most common non-sugar sweeteners were acesulfame-potassium, sucralose, aspartame present in 15%, 10%, 9% of the total products respectively. Muesli bars with non-sugar sweeteners contained less energy but also less fibre than muesli bars with added sugars only; whereas pickles with non-sugar sweeteners contained less energy but were significantly higher in salt than those products with added sugars only. The presence of non-sugar sweeteners is widespread in the Hungarian food supply; however, their use does not guarantee a more beneficial nutrient profile. Branded food databases are useful tools to analyse the nutrient composition of packaged foods. Key messages • Branded food databases are useful tools to monitor the composition of the packaged food supply. • The nutrition profile of foods with non-sugar sweeteners can be less favourable than foods with added sugars.

Chocolate toxicosis in pets

Chocolate ingestion is very common in pets, particularly dogs, but has also been reported in other animals including cats and rabbits. Most cases occur around Christmas and Easter, when large amounts of chocolate are often present in the home in the form of chocolate bars, snacks, confectionery, Easter eggs and chocolate figurines. Chocolate-covered raisins, nuts and coffee beans present an additional toxicological hazard in dogs. The type of chocolate is defined in law by the percentage of cocoa solids, with dark (plain) chocolate containing more than milk chocolate. The main toxic component of chocolate is theobromine, a methylxanthine, although caffeine, another methylxanthine, is also present. These cause central nervous system stimulation with cardiac and respiratory hyperactivity. Signs include gastrointestinal effects, excitability, hyperactivity, tachycardia, tremors, hypertension and hyperthermia. Signs of toxicosis generally occur within a few hours of ingestion. The mainstays of treatment are decontamination and supportive care with rehydration, control of central nervous system stimulation and arrhythmias as required. Most pets recover fully, and death is uncommon; however, prognosis is more guarded in pets with seizures or arrhythmias.

Production Costs in the Processing of Cocoa Derivatives

Objective: The objective of this study is to determine the costs generated in the production of cocoa derivatives through a production order costing system in the Asociación de Producción Agrícola de Cacao Nacional La Maná (ASOPROCANAM). Theoretical Framework: The main concepts on production costs and cocoa derivatives in ASOPROCANAM are presented, which allow understanding the research. Method: The adopted methodology of research with a mixed approach, qualitative-quantitative, supported by a documentary bibliographic research, among the research techniques were the interview applied to the owner and the observation at the site where the company is located to determine the processes that were carried out in the elaboration of cocoa derivatives. The instruments were the interview questionnaire and the matrix of cost elements. Results and Discussion: It is concluded that the design of a production order costing system allowed an effective management of production costs in the production of cocoa derivatives such as chocolate bars, chocolates and hydration drinks, this system provides a structured approach to allocate costs to each production order and a net profit of 31%, which translates into $0.70 cents for each hydration drink sold. Implications of the research: The production processes, as well as the cost elements used in the elaboration of the cocoa products, thus the chocolate bars, the total costs were $238.75, having a total unit cost of $0. 24 cents, an operating profit of 52% and a net profit of 33%, which translates into $0.17 cents for each chocolate bar sold; for chocolates, total costs were $206.67, with a total unit cost of $0.07 cents, an operating profit of 70% and a net profit of 45%.

An egocentric video and eye-tracking dataset for visual search in convenience stores

We introduce an egocentric video and eye-tracking dataset, comprised of 108 first-person videos of 36 shoppers searching for three different products (orange juice, KitKat chocolate bars, and canned tuna) in a convenience store, along with the frame-centered eye fixation locations for each video frame. The dataset also includes demographic information about each participant in the form of an 11-question survey. The paper describes two applications using the dataset — an analysis of eye fixations during search in the store, and a training of a clustered saliency model for predicting saliency of viewers engaged in product search in the store. The fixation analysis shows that fixation duration statistics are very similar to those found in image and video viewing, suggesting that similar visual processing is employed during search in 3D environments and during viewing of imagery on computer screens. A clustering technique was applied to the questionnaire data, which resulted in two clusters being detected. Based on these clusters, personalized saliency prediction models were trained on the store fixation data, which provided improved performance in prediction saliency on the store video data compared to state-of-the art universal saliency prediction methods.

Implementation of the marketing mix and selection of chocholate marketing strategy priorities in a chocolate company in Bali [Implementasi marketing mix serta pemilihan prioritas strategi pemasaran cokelat pada perusahaan cokelat di Bali

Chocolate is a processed product derived from cocoa beans that has undergone fermentation, drying, roasting, and grinding to produce high-quality cocoa powder. The processing of chocolate in a company involves many lengthy stages. Implementing a marketing mix is used as a technique to increase sales. The company needs to identify the superior products favored by consumers to develop priority marketing strategies. This study aims to analyze the application of the marketing mix in the chocolate industry and generate prioritized marketing strategies for the superior chocolate products produced by a company in Bali. The research method used is the Analytical Hierarchy Process (AHP). The results indicate that the marketing mix includes chocolate products such as chocolate cream, chocolate bars, and liquid chocolate. Product pricing depends on the form, with the most apparent pricing being for chocolate bars, calculated based on weight in grams. The production site is located at the main factory, which processes cocoa into chocolate cream, chocolate bars, and liquid chocolate, allowing consumers to experience the chocolate processing firsthand and try packaging chocolate at the factory. Chocolate promotion is continuously carried out through offline and online media, such as the company's website, which provides background information on chocolate production to the industry in Bali. The priority in chocolate marketing, based on the Analytical Hierarchy Process, is chocolate cream, followed by chocolate bars and liquid chocolate.

Development of soybean meal protein isolate-based active edible film incorporating bioactive compounds rich kinnow (Citrus reticulata) peel

Soybean meal, a reservoir of high-quality protein has been produced in large quantities from the soybean oil processing industry and is mostly used as animal feed. The present work was aimed at the development and characterization of soybean meal protein-based antimicrobial edible film incorporating debittered kinnow peel powder (KPP) and valorizing the underutilized soybean meal protein as well as kinnow peel bioactive compounds. The incorporation of kinnow peel powder reduced the solubility, moisture content and swelling ability of the film than the film prepared without KPP. The addition of KPP up to 20 % (w/w) increased the mechanical and barrier properties of the films. The antioxidant and antimicrobial activity of the film increased by 19 to 20 %, and 75 to 79 %, respectively after the incorporation of KPP. The results of structural characteristics (Fourier transform infrared spectroscopy and X-ray diffraction), and morphology (Scanning electron microscopy) showed the good compatibility of KPP and soybean protein isolate. Thermal properties studied through differential scanning colorimetry showed higher melting temperature of KKP added films as compared to control film. The present work indicated that KPP can be successfully used to develop an active edible film and can be used for storing a variety of food products like cheese, paneer, chocolate bars, cut fruits, etc.

A Trilogy of Food, Photography And Social Media: Gastroporn

Eating is a biologically fundamental human activity. However, the real importance of eating stems not from its biological necessity but from its symbolic character. Food and eating also have psychological, social, and political significance. Food is a means by which love and desire are expressed and communicated. In addition, food serves purposes beyond filling the stomach, such as self-construction, identity formation, social status, gaining prestige, showing others who you are, and differentiating from others. In this context, the concept of gastroporn is considered a form of food that has moved away from its true meaning and undergone a shift in meaning and is expressed as aesthetic images of unattainable pleasure that replace real food. The presentation and visualization of the food, the preparation of the food, and the kitchen materials used often become more important than the food itself. Changing the existing image of the food and serving it with presentations that can emphasize the feelings and emotions of the consumer is the main reason underlying gastroporn. Although the pairing of food with pornography in the classical sense may sound repulsive and irreconcilable at first, the fact that the artistic aspect rather than the food itself comes to the fore in the dishes made with artistic mastery by the chefs in the kitchen, the "irresistible" erotic connotations of some ingredients and the professional photography of all these reveal the similarities between food and pornography. The sexual connotations of foods such as a burst yolk, a runny chocolate bar, and the elongation of hot cheese, bananas, ice cream, etc., reinforce the connection between food and pornography. The main thing emphasized in this article is that the concept of gastroporn is a new form of transforming food and that social media and food photography contribute positively to this new form.

‘I Like Just to be Me’: Women’s Work and Cadbury’s Flake Television Advertising

Academic scholarship on the representation of women in British screen advertising from 1955 onwards has focused on issues related to the housewife, domestic labour and gender stereotypes. Taking Cadbury’s advertising for its chocolate bar Flake as a case study, this article asks whether the hypersexualisation attributed to the late twentieth century television commercials was inherent in the brand’s first television campaign of the 1950s. It finds that it was not, and the sexualisation of the ‘Flake girl’ arose both from the development in the late 1960s of a cluster of production companies and directors in London emulating American film styles, and from the merger of Cadbury with Schweppes in 1969. The article examines representations of women’s work in the early chocolate television commercials of both the Quaker companies Rowntree and Cadbury, and finds that, contrary to popular assumption, they offered representations of female identity and value aligned to the early advocates of women’s rights, economic independence, and freedom from domestic labour.

Effect of curing conditions on heat resistance in white chocolate

AbstractHeat‐resistant chocolate is of much interest to confectionery companies for marketing in tropical areas. Methods exist to produce heat‐resistant chocolate by exposing the product to high relative humidity (RH) and increased temperatures. The overall objective of this research project was to explore the curing of white chocolate (30% whole milk powder, 44% sucrose, and 26% cocoa butter) to make it heat resistant and able to be picked up at 33 and 55°C. The curing involved storing solid chocolate samples at 83% RH at 29°C for 1 week. Moisture content before and after curing was measured using the Karl Fischer technique. Force required to penetrate (hardness) was measured at 29°C using a texturometer. Curing samples of white chocolate bars at a lower relative humidity (50% RH at 18°C for 12 weeks or 50% RH at 29°C for 12 weeks) also resulted in a heat‐resistant chocolate that exhibited internal structure, as monitored by SEM. The moisture content in heat‐resistant milk chocolate increased from an average value of 0.84% to 4.6% during the curing process. Curing increased the penetration force, indicating the development of internal structure. This study showed that heat resistance in white chocolate can be achieved by curing solid chocolate samples at controlled humidity and temperature conditions.

Environmental impacts of food packaging: Is it all a matter of raw materials?

The packaging sector and the environmental impacts stemming from its various materials and applications are currently at the forefront of scientific and political debate. To estimate the environmental impacts associated with raw materials and identify the role of industrial processes, this study presents a cradle-to-grave Life Cycle Assessment applied to two distinct packaging formulations for chocolate bars, namely oriented polypropylene-based and paper-based packaging. The product systems related to the two alternatives were compared by focusing on the contribution of each resource input and emission of the production phase, to identify respective environmental trade-offs and potentials for future improvements throughout the life cycle. Our study also proposes a laboratory-based approach to develop robust assumptions concerning the modeling of end-of-life material treatment and provide support to decision-making toward environmentally sustainable waste management practices. From the outcomes, a relative preference emerges for paper-based packaging, from a minimum of 10 to a maximum of 16 out of 18 environmental categories, depending on the evaluated scenario. The hotspot analysis highlighted a significant influence of the processing phases, with raw materials being generally characterized by lower percentage contributions to the final impact. In conclusion, the findings underscore the importance of considering the entire life cycle when assessing packaging sustainability. Moreover, the proposed laboratory approach offers valuable insights for policymakers and industry stakeholders to optimize end-of-life strategies and minimize the overall environmental footprint of packaging materials.

The National Federation of Labor Youth and the Candy Bar Kids

Thousands of children and youth across the country took to the streets for two weeks in spring 1947 to protest a three-cent increase in the price of chocolate bars. The protest initially generated enthusiastic press coverage and had widespread popular support, but when the National Federation of Labor Youth (nfly), the Communist Party’s youth organization, announced its support, anti-communists in the press and the community red-baited the protesters. The campaign quickly lost momentum, which anti-communists attributed to the presence of Communists but was more likely due to their own red-baiting attacks in the press. Some of these protests were spontaneous reactions to a 40 per cent increase in the price of candy bars, while others were led or inspired by nfly. Either way, the countrywide mobilization of thousands of children and youth marks a turning point in the history of Canada’s left. Erupting in tandem with a nationwide strike of industrial workers and protests of activist consumers demanding greater economic security and a more responsive state, the children’s chocolate bar protest provides a window on this critical moment in the class struggle. The attacks on this popular protest at the moment that the long run of community-based militancy was about to be demonized, delegitimated, and silenced by red-baiting marks a significant milestone in Canada’s Cold War. In addition to adding the youngsters’ challenge to capital and the state to the history of the popular left, the event contributes to the growing literature on children and youth engaged in political protest, while their creative protest strategies offer a youthful dimension to the study of performance activism.

The Effect of Product Information on The Consumers Preference of Local Various Chocolate Bar

The Effect of Product Information on The Consumers Preference of Local Various Chocolate Bar

Relaxed minds for healthier food choice at school: A field experiment in southern Mexico

Stress leads to unhealthy food choices since the school-age stage. Yet, there is limited evidence particularly in low- and middle-income countries regarding the impact of stress-reduction strategies on school-age children's food choices. Such aspects were crucial during the recent COVID-19 pandemic, which exacerbated psychological distress and unhealthier food choices among children. Two years after the pandemic began, we conducted a field experiment in southern Mexico to assess the impact of stress-reduction strategies on the food choices of over 1400 children aged 9–12. Half of the school-classes in the sample were randomly assigned to a stress reduction strategy namely meditation, which comprised six audios with basic relaxation techniques and intuitive messages to guide food choices. Additionally, all participants received information signalling that an amaranth snack was nutritious (i.e., the healthy snack), which was paired with a chocolate bar (i.e., the unhealthy snack) as part of a snack choice experiment. Students that practiced meditation were slightly more likely to choose the healthy snack than those in the control group, but the effect was not statistically significant. Upon collecting their snack, students had the chance to exchange their original choice for the other snack. Students that meditated were more likely to exchange their originally chosen “unhealthy snack” towards the healthy snack than students in the control group. The meditation program effectively reduced chronic stress among treated children. The effect was larger among students attending schools in lower-income areas. Our study sheds some light on the challenges to translate an improved psychological well-being into healthier food choices at school.

Consumer preference and willingness to pay for 3D-printed chocolates: A discrete choice experiment

This study explores the emerging field of 3D food printing, specifically examining consumer preferences for 3D-printed chocolate bars. While 3D printing has revolutionized various industries, the consumer acceptance of 3D-printed food remains a relatively underexplored topic. A discrete choice experiment was conducted to investigate consumer preferences and willingness to pay for 3D-printed chocolate bars in the UK. Key attributes included in the study were price, chocolate type, and the use of 3D printing technology. Using a mixed logit model, preference heterogeneity was assessed, revealing a general inclination towards 3D-printed chocolates, with an estimated increase in willingness to pay of £0.21 per 100 g. Furthermore, the influence of individual (participants’) characteristics, such as age, gender, prior knowledge of 3D food printing, and food technology neophobia, on perceived benefits associated with this technology and willingness to pay was also explored, using a structural equation modeling analysis. The results indicated that only perceived hedonic benefits, such as improved texture, positively impacted the willingness to pay, while food technology neophobia acted as a significant barrier. The results of this study therefore contribute valuable insights into the consumer acceptance of 3D-printed foods, specifically chocolates, highlighting potential avenues for market adoption and emphasizing the importance of effective communication in shaping consumer attitudes toward novel food processing technologies.

Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content.

Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to examine the sensorial profile and organic acid content of three lab scale chocolate brands produced from different cocoa genotypes. The sensorial evaluation was examined by a team of 12 panelists and evaluation of aroma volatiles was done by means of HS-SPME-GC-MS. On the other hand, organic acids were assessed using a high-performance ion chromatography coupled with an electrochemical detector (HPIC-ED). Results showed a variability in sensorial profile: SCA12×ICS40 chocolate (vanilla/sweet, spicy, and floral), ICS40 × SCA12 chocolate (fruity, bitter, and dry) and SNK16 × T60/887 chocolate (chocolate, honey-like, woody, sweet). Moreover, some aroma volatiles like (2-methyl, 3-methyl, iso) butanal (ICS), terpenes (SCA), and ketones (acetophenone and 2-nonanone) (SNK) allowed to discriminate dark chocolate sample according to their raw cocoa genetic group. Besides, the organic acid content differed from one chocolate brand to another, and it was obtained a high content of oxalic acid and a low lactic acid content which are good indicators of chocolate quality. Results of the current study highly recommend knowing the variety of cocoa beans with high content of some volatiles and high oxalic and low acetic acid and lactic contents to produce high aromatic (special flavor) chocolates.

An artificial immune system algorithm for classification tasks. An electronic nose case study

This study explores the application of an electronic nose (e-nose), employing an Artificial Immune System (AIS) as a competitive alternative to the typical machine learning techniques. The proposed algorithm's main function is to modify its dimensions and adjust the values of its parameters during the training or mutation process, with no complex operations and minimal parameter tuning. This analytical tool has been applied to the qualitative analysis of chocolate bars, classifying varieties in single and multi-label scenarios. The classification results demonstrate promising results in accurately distinguishing individual chocolate types, obtaining an average accuracy of 97%. Subsequently, multi-label classification (several labels associated with a single chocolate) was executed based on shared ingredient content, achieving an average accuracy of 94%. The evaluation and validation of the proposed AIS were also verified; the obtained performance metrics were compared with those of typical classification techniques, k-Nearest Neighbors (KNN), Support Vector Machine (SVM), and Artificial Neural Network (ANN). Satisfactory results show the competitive performance of AIS in single-label classification tasks compared to named techniques. Promisingly, a novel method for multi-label learning in e-noses is obtained to accurately identify different types of chocolates, outperforming methods like KNN and SVM. These results demonstrate the AIS potential as an effective classification method for e-nose applications.