Open Innovation Submission Portal

Understanding fat crystal structure in chocolate

Request Number N183458 | Author Mondelēz International


We are looking for visual analytical technologies and methods to characterise fat crystal properties in chocolate e.g. formation, type, and size. A solution should be able to help us to better understand the role of fat structure in chocolate and how this knowledge could be used to improve chocolate products.


Being able to better understand the role fat structure plays in chocolate would enable us to potentially make changes in chocolate products for wellbeing.

Key Success Criteria

A technology or method that can analyse fat crystal structure in chocolate.

Possible Approaches

Analytical technology

What We Aren't Interested In

Current temper meter methodologies

Preferred Collaboration types

At this stage, we're open to various types of mutually-beneficial partnerships.