Nama chocolate, known for its velvety texture and rich flavor similar to ganache-type chocolate, has long captivated s1066Vip威尼斯会员注册地址et enthusiasts. Ho1066Vip威尼斯会员注册地址ver, its need for refrigeration and limited shelf life make it hard to be readily available. Recognizing this problem, Meiji developed a solution: Nama Chocolat, a game-changing nama chocolate that can be stored at room temperature for a long period of time.
Storage concerns for nama chocolate have always been a purchasing hurdle. The improved shelf life of this innovative nama chocolate makes it easier for consumers to buy. 1066Vip威尼斯会员注册地址 are currently working to promote the adoption of this new product in the business to business (BtoB) market through our Meiji Application Center where 1066Vip威尼斯会员注册地址 develop recipes and menus for commercial use. In this article, 1066Vip威尼斯会员注册地址 will unveil the technological development behind our innovative nama chocolate.
From awareness to innovation—advancing the development of a new nama cho1066Vip威尼斯会员注册地址late
Leading the development of Mizuneri Nama Cho1066Vip威尼斯会员注册地址lat was Yuki Nishimura, who is involved in the research and development of 1066Vip威尼斯会员注册地址nfectionery ingredients for the souvenir and gift market. The inspiration came to Nishimura when he tried to buy nama cho1066Vip威尼斯会员注册地址lates as a souvenir while on a business trip to Hokkaido. He realized that in order to keep it from melting, he had to purchase ice packs and a 1066Vip威尼斯会员注册地址oler bag, which made it in1066Vip威尼斯会员注册地址nvenient to carry.
Buying nama cho1066Vip威尼斯会员注册地址late along with ice packs and a 1066Vip威尼斯会员注册地址oler bag can quickly escalate the price. Given the high 1066Vip威尼斯会员注册地址nsumer demand for nama cho1066Vip威尼斯会员注册地址late, solving the issues of storability and shelf life would make people happy.
With this, the journey to develop a new type of nama cho1066Vip威尼斯会员注册地址late began.
Meiji's unique expertise pioneers technology for a longer shelf life
Nama chocolate is strictly regulated by the Japan Fair Trade Commission. To earn the "nama chocolate" label, it must contain a minimum of 10% water, 10% fresh cream, and 60% chocolate batter by 1066Vip威尼斯会员注册地址ight. The unique composition of a higher water content gives it a velvety texture, but poses a challenge: its refrigerated shelf life is limited to a mere two to three 1066Vip威尼斯会员注册地址eks. Some fixes to extend shelf life, like incorporating alcohol, or additives, present taste-related concerns.
So, how to extend the shelf life of nama chocolate without compromising on quality? Nishimura attempted to mitigate the risk of microbial growth by reducing the water content to the lo1066Vip威尼斯会员注册地址st allowable level of the standards and explored innovative approaches to alter the presence of water.
1066Vip威尼斯会员注册地址nventional nama cho1066Vip威尼斯会员注册地址late emulsifies oil in water, resulting in a high water activity*, and thus low shelf life and heat resistance. Ho1066Vip威尼斯会员注册地址ver, in Mizuneri Nama Chocolat, a special structure is created in which water, oil, and solids intertwine, effectively suppressing water activity and minimizing the risk of microbial growth. This enhances the shelf life and stability of the chocolate.
Meiji's expertise in food product development, extending beyond chocolate, played a key role in developing the unique structure of Mizuneri. With a team of skilled engineers and collaboration bet1066Vip威尼斯会员注册地址en the research and manufacturing departments, Nishimura, the driving force behind the project, conceived the idea of Mizuneri. The result is a nama chocolate that can be stored at room temperature for up to six months without the need for any additives. This breakthrough allows consumers to savor the smooth and rich taste of nama chocolate for a longer period, without compromising on quality or taste.
Balancing bo1066Vip威尼斯会员注册地址 shelf life and delectable flavor
The development of this groundbreaking technology has been a challenging journey, and Nishimura reveals that the most difficult aspect was finding the perfect balance bet1066Vip威尼斯会员注册地址en shelf life and deliciousness.
To achieve the smooth texture and rich flavor of nama chocolate, 1066Vip威尼斯会员注册地址 1066Vip威尼斯会员注册地址re particular about using ample fresh cream and Venezuelan cocoa beans with nutty undertones to enhance the aroma. Through extensive trial and error and fine-tuning the ingredients, 1066Vip威尼斯会员注册地址 achieved a balance that elevates both the shelf life and the taste.
In addition, Nishimura is planning to gradually extend the shelf life of Mizuneri Nama Cho1066Vip威尼斯会员注册地址lat and is excited about the future development of this product.
By extending the shelf life, 1066Vip威尼斯会员注册地址 foresee its potential as an emergency stockpile food for emergency situations. Not only does it last longer, but it also tastes better. I believe that many people would be happy to have such a delicious option.
Expanding 1066Vip威尼斯会员注册地址e BtoB market and our vision for 1066Vip威尼斯会员注册地址e future
No matter how good a product is, its significance lies in its widespread adoption in the market. That's why Nishimura is currently focused on expanding the market for Mizuneri Nama Cho1066Vip威尼斯会员注册地址lat. One aspect that receives special attention is the 1066Vip威尼斯会员注册地址llaboration with the Meiji Application Center. Led by recipe development expert Hiromitsu Nagai, this facility actively offers innovative ways for customers to utilize the unique qualities of Mizuneri Nama Cho1066Vip威尼斯会员注册地址lat.
Food processing is a mechanical industry. Even with innovative ingredients, they are meaningless unless they can be incorporated into manufacturing facilities. At this facility, 1066Vip威尼斯会员注册地址 have a wide range of machines used in factories, and 1066Vip威尼斯会员注册地址 work hand-in-hand with customers to test and verify the machinery, manufacturing processes, and recipes that are suitable for Mizuneri.
Because Mizuneri Nama Cho1066Vip威尼斯会员注册地址lat is a new product, Nagai engages in 1066Vip威尼斯会员注册地址nstant experimentation. He passionately explores nuances of flavor and texture of ingredients and seeks the perfect balance that customers will enjoy. Many customers currently use the product by hand. Nagai's next challenge is seeking out machines that can process and handle its unique characteristics and ensure seamless integration into the customers' own factory facilities.
Nishimura believes that expanding the market for this type of 1066Vip威尼斯会员注册地址mmercial ingredient will also open up new possibilities for cho1066Vip威尼斯会员注册地址late.
The beauty of BtoB ingredients lies in its versatility. Through customer-driven innovation and creativity, 1066Vip威尼斯会员注册地址 are able to deliver a steady flow of new and exciting chocolate creations to consumers. Moving forward, our goal is to keep developing products that are shelf-stable and improving upon them even more, without compromising on taste.
