Ever wondered how candy companies keep coming up with new flavors? Hershey food scientist Daniele Bwamba explains that it's not just about creativity.
, and Salted Caramel Cookie Hershey’s Bars. “The possibilities are endless,” she says of her palette of chocolate pastes, inclusions , and liquid taste notes developed by Hershey specialists .
Bwamba—who has a lifelong sweet tooth—studied food science and nutrition at North Carolina A&T State University. A summer internship at Hershey led to a job after graduation and ultimately a career in creative confectionery.Her lab works to implement ideas from the firm’s forecasters, but even seemingly promising mashups can fizzle. “How can I make it taste good in chocolate?” she asks herself. Some combos don’t play well with the cocoa paste that underpins each bar.
Another part of the equation is making flavors stick. A phenomenon called fat migration, for instance, causes essences to travel unevenly within the candy, changing the balance. Tweaking the ratio of filling to chocolate casing helps fix this. Water can migrate too. In a process called diffusion, which is largely seen in sweets with cookie or soft centers, moisture moves into intentionally dry areas, leading to cracks, mold, and other problems.
Given all those factors, it can take Bwamba and her colleagues years to perfect a new snack. But cracking the code is sweet indeed. Bwamba relishes those wins, such as when she figured out how to make aAs they scan the horizon for potential hits, companies need to tap a range of influences. Bwamba relies on her own imagination to come up with unique combos. But representation, she points out, is also a key ingredient.
Bwamba’s next flavor is a secret, but she’s been mulling over savory/sweet combos and considering Latino delights like churros and chilis. Tropical notes, dubbed one of 2021’s top confectionery trends by experts, might also be on the list. Either way, her love of her sugar-soaked job is impossible to keep under wraps. “It’s just as fun as you would imagine,” she says.
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