Cocoa to Chocolate Design
John has spent nearly his entire career spanning cocoa to chocolate design, manufacturing and scale-up with the global leader in confectionery. He continues this interest in several relevant aspects of production – energy utilization/sustainability, product quality, efficiency, product innovation, flavor impact/development as well as education on these topics. Kaiser can convert raw beans to finished product with his current capability with virtually any process option, using commercial grade equipment with known scaleability. If any of these can help address a need…..contact us.
Chocolate Making
Patents and Patent Applications
- WO2018125963A1 Systems and methods for reducing refining during cocoa liquor processing, Mars, Inc.
- US D593276, US D556426 , US D584877, US D556427 (Design Patents) Mars, Inc.
- US 7819053 Method and System for Moulding Chocolate Utilizing an Air Knife and Products Made. Mars Inc.
- US 2008/0317891A1 – Improved Tasting chocolate containing Cocoa Flavanols. Mars, Inc.
- US 7727566 Improved Tasting Energy Bar. Mars, Inc.
- US 6521278, 6761924, Food Materials with Improved Flavor and Functionality Due to Size Reduction in a Modified Atmosphere. Mars, Inc.
- US 6391373 Rheologically Modified Confectioneries Produced by Employing Particle Size Distributions. Mars, Inc.
- EP 1069831 Reduced Fat Confectioneries Comprising Emulsifying Agent Combinations, and Preparation Thereof, Mars, Inc.
- US 20050084603 filed 8/04 Multi-layered Confection. Mars, Inc.
- US 61/773,275 Provisional patent application – Process for Making Confections, Mars, Inc.
- US 5104674 Microfragmented Ionic Polysaccharide/Protein complex dispersions. Kraft Foods.