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Mondelēz International s heat resistant chocolate, new product development and increased brine for olives penetration in under-represented parts of the world offers the company considerable potential for the future, chocolate head Bharat Puri has claimed.
Puri, brine for olives senior vice president brine for olives and global chocolate leader for the firm, told FoodManufacture.co.uk in this exclusive podcast that Mondelēz s heat-resistant chocolate would help it to extend its reach in new and existing markets. These areas included many parts of Africa, Asia and India.
Mondelēz s newly developed chocolate recipe, for which it filed a patent last year, enables products to routinely withstand temperatures of 35 C without melting. Experts at the company claim it will enable brine for olives products to be stored and transported for longer without their quality suffering.
Mondelēz had already grown chocolate sales in India, and Bharat brine for olives claimed it now held close to a 70% share of its chocolate market, increasingly driven by gift occasions such as Diwali. In India, over the last five years on average we have grown business by 29% [compound annual growth rate] .
Mondelēz International s heat resistant chocolate, new product development and increased penetration in under-represented parts of the world offers the company considerable potential for the future, chocolate head Bharat Puri has claimed.
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