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Mars Chocolate - Articles and news items

Mars completes acquisition of cocoa farm Hacienda La Chola

Industry news  •  18 April 2016  •  Victoria White, Digital Content Producer

The acquisition of Hacienda La Chola will expand Mars’ network of research farms, which includes facilities in Brazil and Indonesia…

Recalled Mars products found to be on sale in the UK

Industry news  •  25 February 2016  •  Victoria White

Reporters from the Daily Mail have been able to purchase recalled boxes of Mars Celebrations from shops in Bristol, London and Bramley and Armley in Leeds…

Mars recalls chocolate products in 55 countries

Industry news  •  23 February 2016  •  Victoria White

Mars is voluntarily recalling variants of its Snickers, Mars, Milky Way and Celebrations chocolate confectionery after one product was found with plastic in it…

Candy fans in for a treat!

Industry news  •  29 October 2013  •  Mars, Incorporated

Mars Chocolate has ramped up its Halloween offerings, from SNICKERS® Peanut Butter Pumpkins to Candy Corn White Chocolate M&M’S®…

Rheological aspects of chocolate with an improved health profile

Issue 4 2013  •  28 August 2013  •  Isabella Van Damme, Material Science Program Manager R&D, Mars Chocolate

Chocolate is adored by people around the world for its unique flavour and smooth, luxurious texture. It provides an indulgent pleasure with the added benefit that cocoa flavanols promote a range of health benefits. Is it possible to improve the nutritional profile of chocolate while still maintaining the quality aspects the consumer expects of good quality chocolate? The challenge to achieve this lies in being able to control the rheological properties of the new chocolate formulations.

Chocolate rheology describes and quantifies the flow and deformation properties of liquid chocolate. Viscosity, which is a measure of the resistance to flow, is the main rheological parameter used to describe chocolate and is an important quality control parameter. Although chocolate is eaten in the solid state, chocolate melts in the mouth as the body temperature is similar to the melting point of the fat in chocolate. It is the molten chocolate that covers the oral cavity and produces the smooth, luxurious mouth sensation and enables the release of flavours. The rheological properties of the liquid chocolate therefore play a role in the eating experience of chocolate, although several other aspects also impact on the complex processes that contribute to the eating experience1. The design of new products must take into account that any major changes to the chocolate viscosity will impact the chocolate perception. It is, however, in the manufacturing process that rheological properties play a critical role to enable the production of high quality products. The chocolate must be sufficiently fluid to be pumped and adopt the required form of the product achieved through a range of enrobing, moulding or spraying techniques. On the other hand, the chocolate must be retained on the product and maintain its required shape and decorations without showing defects.

Agreement on intentional approach to empower women in cocoa growing communities

Industry news, News  •  24 April 2013  •  Mars

This plan of action builds on the leadership Mars Chocolate has demonstrated…

Mars and Fairtrade International announce collaboration

Industry news, News  •  27 September 2011  •  Mars

Mars Chocolate and Fairtrade International announced a new agreement to introduce the first Fairtrade labeled Mars product…

Open innovation and technology scouting

Issue 2 2011  •  13 May 2011  •  Simon Woolford, Jasper Peters & Matt Hogan, Mars

Open innovation has grown as a topic of interest over the last few years – the phrase is broad and ambiguous enough that many people have claimed its importance for doing business in the new millennium, while at the same time drawing very different meanings from the term.

Chesborough coined the phrase ‘open innovation’, but before that, companies started collaborating with partners outside their walls and embarking on technology scouting. Have a look around your own company, whether you have a formal open innovation program or not and there will be people practicing open innovation – they just might not call it that. This is what is so powerful about Chesbrough’s concept – it is big enough to get whole companies motivated behind it, beyond just a skunkworks activity. Timeliness is the other factor behind the success of Chesborough’s concept. Large companies do not have the completeness of research capabilities required to bring genuine innovation to their markets or business problems. Technology has also played its part, with the increasing pace of technological development and the speed at which information is disseminated. So, as there are more external solutions to your business and it becomes easier to connect with them, why wouldn’t you practice open innovation?

Cocoa sustainability at Mars

Issue 6 2010  •  15 December 2010  •  Peter van Grinsven, Cocoa Sustainability Field Research Manager, Mars Nederland B.V.

At Mars, the sustainability of the cocoa industry is part of the strategy and business practices, with the focus on the viability of smallholder cocoa production systems and the needs of cocoa communities. This fits the company’s principle of mutuality, but there is also a realisation that the future of the whole cocoa industry is under threat and that the growing needs of the industry cannot be met in the future, at the expense of both the farmer and the industry. Many issues threaten the sustainability and the livelihoods of the eight million small holder cocoa farmers worldwide that can only be addressed through large programs in which industry collaborates with governments of producing and consuming countries and with national and international institutes, as well as with NGO’s and the cocoa farmers.

Mars Chocolate sets industry challenge: Follow our lead in sat fat reduction

Industry news  •  30 August 2010  •  Mars Chocolate

Mars Chocolate has issued an industry-wide call to action for chocolate manufacturers to follow its lead and reduce their saturated fat content.


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