Chocolates? Not that many to be honest!
We tend to try new processes, new equipment and new products with Cadbury Dairy Milk and Milka. Everyone in Europe is familiar with those two. In the case of Cadbury’s, people from Malaysia, Argentina, Brazil, Australia and India are also familiar with it. So if you’re trying new things, you can try it out on someone from anywhere in the world to see their reaction.
We do do some work on different chocolates like Lacta from South America, Suchard from Spain and Alpen Gold in Russia. But because most of the people in Bournville are from Europe, we don’t really connect with them on the same level and it’s too different to pick out small differences.
We are always experimenting. We read a lot of literature, some of which is conflicting, so you have to try and recreate that and then use it to find something new. However in research you have to redo the same experiments lots of times to check it works!
Plus cells are a pain, they never do what they are told! 😀
My supervisor says always save time for ‘Friday afternoon experiments’ which are the ones that sound a bit ‘out there’ but you never know what you might find 🙂
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