Dive Brief:

• Unilever has developed a method for maintaining the color of aerated chocolate, according to a new patent application.
• In order to keep the chocolate's coloring from becoming too milky, low amounts of red and black pigments are added prior to aeration.
• Chocolate that looks too milky can drive away customers, who equate lighter color with less cocoa content.

Dive Insight:

Unilever says its solution is better than one Nestle developed in 2011, Particularly, it says its method allows the color to remain the same when remelted, an important detail since Unilever's chocolate is primarily used in ice cream products.