Mars

Last updated January 31, 2026

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Spray dried cacao pulp solids: MarsRecent Research Landscape

Standard white and crumb chocolate formulations often suffer from flavor imbalances or excessive sweetness that limit consumer appeal. Precise titration of potassium salts modifies the organoleptic profile to achieve specific flavor targets without altering the fat-sugar matrix.

What technical problems is Mars addressing in Spray dried cacao pulp solids?

Inclusion structural instability

(17)evidences

Rapid microbial fermentation and spoilage of cacao pulp prevents its commercial utilization. Stabilizing these solids converts a discarded byproduct into a functional food ingredient.

Low natural reproductive efficiency

(7)evidences

Genetic incompatibility and limited propagation scalability restrict yield and cultivation consistency. Overcoming these biological barriers ensures reliable crop production and genetic stability.