Tasty Results: Improving Chocolate Recipes with Materials Studio

How Food & Beverage R&D Benefits From Data-driven Decision Making

A key area for the customer’s research is the prevention of chocolate bloom, a moldy looking white substance that occasionally forms on the surface of chocolate products. While decidedly not a health hazard, marketing research found that products that had bloomed would more frequently be perceived as being of poor quality and rejected by consumers. This BIOVIA customer was dealing with increased product development times and higher costs, and realized that an empirical approach was no longer possible to remain competitive in the global market. As a result, they decided to adopt an in silico approach to screen out lower quality candidates prior to testing in the lab.