Food is not simply just the practice of harvesting fresh produce and consuming them. There is more to that. It is about the taste, the flavor and the crave for more.
Satiety matters, where people want to be full and filling. Environments matters, where the ambience is part of the dining experience. Taste and aroma matters, where it is arousing and creating interest (in marketing terms, creating demand for more). The craving for more is the magic in getting the product demand kept going.
As long as people live, there is a need for food. As the population grows, the need for food grow along. This needs turn food industry one of the most demandable industry with the needs to not only making food available but also palatable to an extend that person craves for more.
More and more food products appear in the market that I have lost track of the varieties. Every single visit to the supermarket, the specialty stores gave me a fresh look of a new product. As a food technologist, I simply love to try to them out. You see a single raw food ingredient being preserved in its own form or completely turn into different formats such as a puree, extract/concentrate, powdered form or even shaped into some iconic pieces, for example, the shape of fish symbolizing omega-3, Mickey Mouse-the kid’s favorite and many more.
Processing is what made food products became lively. It provides us the delivery formats that we want and to an extend capable of pleasing the kids. No wonder product like Kinder surprise kids and are selling so well.
First thing that came to my mind for Valentine Day is flower and chocolate. However, blooming flower shouldn't be accompanied by blooming chocolate. This came into my mind as I notice chocolate has became an attractive display items for Valentine. The display are placed just directly under heat and light source. I wonder how does the quality looks like?
Chocolate is an emulsion of cocoa butter, milk solid,lecithin and vanilla. Often, you heard that chocolate makes perfect gifts for your date. It is true. Chocolate is very tempting due to its ability to melt on your tongue. Chocolate are typically solid and shaped into desired shape. The solid nature of chocolate diminish as the solid chocolate absorb energy from your tongue, turning into melted chocolate... Yum yum...
Chocolate too needs proper storage, away from heat and high temperature. The ideal storage temperature for chocolate is 15°C -18°C. Fat bloom is an incident where by high temperature and heat melt the cocoa butter from the unstable crystal of chocolate. The unstable crystal is then migrated to the surface and forms new crystal that appear to be white powdery coating on top of the chocolate. You can still eat the bloomed chocolate but .... So, before you get your chocolate gift, make sure it is not directly expose to heat and high temperature.