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High-tech recipe for perfectly preserved praline

 EU-funded research on chocolate can help save the industry up to €1.2 billion a year

A research project, ProPraline, has found concrete technical solutions to extend the shelf life of chocolate.

This new formula for long-lasting pralines prevents chocolate shell cracks and "fat bloom" - a grey discoloration of the praline's surface which reduces the shelf life.

The European chocolate industry may save up to €1.2 billion a year.

Video by EuroNews / 14 April 2012
Factsheet by the European Commission / 31 August 2012

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