Swiss Chocolatier Barry Callebaut Creates Heat-Resistant Chocolate to Survive Global Warming

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Swiss Chocolatier Barry Callebaut Creates Heat-Resistant Chocolate to Survive Global Warming

Swiss chocolate company Barry Callebaut has created heat-resistant chocolate in an effort to expand to more tropical climates

In an effort to introduce its products to new markets, including warmer climates, Swiss chocolate company Barry Callebaut has introduced commercially available heat-resistant luxury chocolate, a new blend that can resist temperatures up to 38 degrees Celsius or 100.4 degrees Fahrenheit — four degrees higher than normal.

The new chocolate, according to Barry Callebaut CEO Antoine de Saint-Affrique, does not sacrifice taste and could “fundamentally change the game” of chocolate production.

“You remove all kinds of barriers for your customers,” de Saint-Affrique told the Financial Times. “Not all [retail] stores are air-conditioned. You can transport it more easily. Therefore you can have a different kind of reach.” Barry Callebaut hopes to reach markets beyond Europe and the Americas with a more heat-tolerant product, not to mention keep up with climate change.

Nestlé, another global chocolate company, is also working on developing heat-resistant chocolate for a launch within the next three years, and Hershey reportedly plans to test its own version of heat-resistant chocolate in “select markets outside the U.S.” during 2016.