Mondelēz International’s Post

Did you know today, September 13, is International Chocolate Day? That means it's the best day! I am convinced that chocolate is a fruit. Chocolate comes cocoa beans which are the seeds of the the cacao tree, which is a type of evergreen. It's from a tree therefor it's a fruit, thus it's healthy! Okay, all jokes aside, you'll be hard pressed to find someone who does not like at least some type of chocolate. 🍫 Dark 🍫 White 🍫 Milk 🍫 Ruby Personally, I love dark chocolate. This is where the strong cocoa taste is and I find it's amazing in all sorts of desserts or even just a few squares by itself. Do you have a favourite type of chocolate? What about a favourite chocolate dessert? Nothing beats a slice of dark chocolate cake or a dark chocolate chip cookie in my mind. #InternationalChocolateDay #ChocolateDay #Chocolate #Delicious #HRProfessional #Recruiter

Is it bitter or astringent? 🍫🤔 During tastings, I often notice people struggling to describe the flavors experienced in chocolate. This is understandable: after all, fine chocolate exposes you to many more flavor notes than grocery store chocolate. As such, it can be tricky to come up with the right terms to describe the novel experience. When I pass this 85% dark chocolate bar by Hogarth, some tasters will refer to it as bitter. However, I find astringent to be more accurate. But when I mention the term, most prople admit they don’t know what it means 🤷🏻♀️ Like sweet and sour, bitter is considered a taste. ☕️You may experience bitterness while drinking a cup of dark roast coffee, chewing the leaves of bolted lettuce, or biting in the edges of burned toast. In a lot of cultures, bitter isn’t associated with deliciousness. 🫖Astringency, on the other hand, isn’t a taste, but a sensation. For instance, the flesh of an unripe fruit is astringent (if you ever bit into a raw quince, you definitely know what astringent is like.) If you’ve steeped a bag of black tea in hot water for a few minutes long or sipped a very tannic red wine, you’ve also experienced astringency. The dark chocolate you’ll sample at my tastings can be intense, but rarely bitter. Is it astringent? Sometimes. So, time you bite into a fine chocolate bar, ask yourself: is it bitter or is it astringent? — 👋🏼 I’m Estelle Tracy and I host fine chocolate tastings, both virtually all over the world and IRL in the Philadelphia area. 📧 Email me at estelle@37chocolates.com to book a virtual chocolate tasting for your team. 🍫 Follow me for insights on #chocolate, #business and my #37chocolatesjourney.

☕ 𝙏𝙤𝙙𝙖𝙮 𝙬𝙚 𝙘𝙚𝙡𝙚𝙗𝙧𝙖𝙩𝙚 𝘾𝙤𝙛𝙛𝙚𝙚 𝘿𝙖𝙮.☕ 👉 To mark the occasion, we've teamed up with our partner Segafredo Zanetti Poland Sp. z o.o. (they know all about coffee) to bring you a handful of interesting facts about the drink that can save the day. 😍 🤔 𝘿𝙞𝙙 𝙮𝙤𝙪 𝙠𝙣𝙤𝙬...? ☕Coffee's origins date back to the 𝟵𝙩𝙝 𝙘𝙚𝙣𝙩𝙪𝙧𝙮☕ Legend has it that it was discovered by 𝙖 𝙨𝙝𝙚𝙥𝙝𝙚𝙧𝙙 who noticed the stimulating effect of caffeine on his 𝙜𝙤𝙖𝙩𝙨 🐐 He also tested the effects of coffee on himself and discovered that he had 𝙩𝙧𝙤𝙪𝙗𝙡𝙚 𝙨𝙡𝙚𝙚𝙥𝙞𝙣𝙜 𝙖𝙛𝙩𝙚𝙧 𝙙𝙧𝙞𝙣𝙠𝙞𝙣𝙜 𝙞𝙩. He shared this information with Ethiopian monks, and in time, information about the 𝙪𝙣𝙪𝙨𝙪𝙖𝙡 𝙙𝙧𝙞𝙣𝙠 spread around the world 🌎 ☕Some 𝟰𝟲% of 𝙎𝙚𝙜𝙖𝙛𝙧𝙚𝙙𝙤 fans say that coffee is the first thing that comes to mind when looking for a versatile 𝙜𝙞𝙛𝙩. ☕𝙏𝙝𝙚 𝙩𝙖𝙨𝙩𝙚 𝙤𝙛 𝙘𝙤𝙛𝙛𝙚𝙚 can be influenced by many factors - not just the type of coffee. Here are the most important ones: 👉𝙩𝙝𝙚 𝙧𝙚𝙜𝙞𝙤𝙣 where the coffee is grown, 👉the way the beans are 𝙥𝙧𝙤𝙘𝙚𝙨𝙨𝙚𝙙, 👉the way the coffee is 𝙧𝙤𝙖𝙨𝙩𝙚𝙙 𝙖𝙣𝙙 𝙜𝙧𝙤𝙪𝙣𝙙, 👉𝙩𝙝𝙚 𝙗𝙧𝙚𝙬𝙞𝙣𝙜 method, 👉and even .... the 𝙦𝙪𝙖𝙡𝙞𝙩𝙮 𝙤𝙛 𝙩𝙝𝙚 𝙚𝙦𝙪𝙞𝙥𝙢𝙚𝙣𝙩 used to prepare the coffee. ☕Depending on the country of origin and processing, coffee beans can have notes of 𝙘𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚, 𝙣𝙪𝙩𝙨 𝙖𝙣𝙙 𝙘𝙖𝙧𝙖𝙢𝙚𝙡, as well as refreshing notes of 𝙘𝙞𝙩𝙧𝙪𝙨 𝙤𝙧 𝙩𝙧𝙤𝙥𝙞𝙘𝙖𝙡 𝙛𝙧𝙪𝙞𝙩. . . #kawa #coffee #segafredo #dzieńkawy #coffeeday #napójbogów #parzeniekawy #ciekawostkiokawie #PragmaGO

🍫🏭 Exploring the Chocolate Market: A Professional Odyssey 🍫🏭 Embarking on this journey through the chocolate confectionery market is akin to venturing into a professional realm, much like Willy Wonka's iconic factory. 🎩✨ Consider a world brimming with tantalizing options—chocolate spreads, bars, lollies, and sweet baked goods—all vying for your discerning palate. Yet, as in the fantastical world of Wonka, these alternatives, while intriguing, fall short of replicating the authentic chocolate experience. 🍫❤️ Manufactured by illustrious brands, presented in upscale dining establishments, and available at convenience stores, these substitutes offer a diverse array of price points and product ranges. However, much like the quest for the golden ticket, genuine chocolate remains an unparalleled treasure. 🌟 The revelation? True substitutes for chocolate are as elusive as a golden goose egg, and returning to the authentic indulgence carries no prohibitive cost. 🎉 From a professional standpoint, the key takeaway is clear: The threat of substitutes is strikingly low within the chocolate industry, where the enduring allure of chocolate, much like Wonka's everlasting gobstopper, remains unparalleled. 📈🍬 #ProfessionalPerspective #ChocolateMarketInsights #IndustryAnalysis #LinkedInBytes Under the guidance of Deepak Maun with collaborative efforts of my teammates

Alright, here it goes! Welcome to my #CoffeeIn series, busting a coffee myth first and then explaining in more detail later, BUT: #Coffeeisnot supposed to taste #bitter! This is the biggest misconception people have about coffee. They think it must taste bitter. However, real coffee should be far from tasting bitter. In fact, it should actually have distinct flavours. Just as some of you might know from the #wineindustry, and you don’t need to be an expert for this, wine can have a wide range of flavours. There are several reasons why the misconception that coffee is supposed to taste bitter persists, and here are a few: First, big companies like Starbucks, Costa Coffee, and Tully's Coffee want you to believe that coffee should taste a certain way because it makes it easier for them to reproduce the same coffee everywhere. What do I mean by that? Simply put, Starbucks wants its coffee to taste the same everywhere in the world, just like McDonald's wants its Big Mac to taste the same everywhere. How do they do that? Well, I’ll go into more detail about this in a later post, but if you roast coffee for a long, long time, making it look dark and oily, all coffee will taste the same. It’s like toasting different types of bread. Toast them all long enough, and they all become black and will taste the same no matter what. Since #coffeeproduction can change depending on weather conditions and other external factors every year, it would be difficult for these companies to make it taste the same every year. But by #roastingcoffee as dark as possible, you won’t be able to taste the difference. Additionally, coffee varieties taste differently, and there is more to it than just #Arabica and #Robusta. Going back to my wine example: a Shiraz and a Merlot taste different, right? They both come from red grapes, but in the end, they are different varieties of wine. Coffee is similar to that. Saying you have Arabica coffee is like saying you're drinking red wine without specifying what kind of red wine it is. More on that later...but if you have different #CoffeeVarieties that naturally taste diverse but you want them to taste the same, you roast them dark, making them all taste uniformly bitter. Third, the idea that coffee can taste diverse is a relatively new concept: The first wave of coffee, which began in the 19th century and continued into the mid-20th century, focused on making coffee widely available as a commodity. This wave was characterized by mass production and convenience. The second wave began in the late 20th century and emphasized the coffee experience and brand differentiation #Starbucks The third wave, which started in the early 2000s, focuses on artisanal coffee and treats coffee as an artisanal product like wine #specialtycoffee. Thus, we only have thought about #coffeetaste for roughly 20 years now...it is time to change this misconception in the broader masses.

According to your taste buds, who is likely to win you over this weekend? Let's ramp up the fun by tagging them in the comment section. . . . . #Webexpertsng #Friday #tastebuds #weekendfood #foodie

🍻 **Calling all Taste Explorers and Beverage Enthusiasts!** I'm thrilled to invite you on behalf of No Label, a brand of Bored Beverages Company, to be a part of our exciting journey! 🚀 We're all about breaking boundaries and creating unique experiences with every sip. The No Label Original Mead and the NL Passion Fruit has been making waves in the market, thanks to your incredible support and enthusiasm. We're not stopping there – we're diving headfirst into our R&D lab to craft something new and extraordinary for you. Here's where you come in. Your preferences matter most to us. Your taste buds hold the key to our next exciting flavour innovation, and we can't wait to hear your thoughts! **Introducing the No Label Flavour Quest Questionnaire!** We've put together a quick questionnaire to learn more about your flavour preferences and desires. Your insights will guide us in creating something truly special that resonates with your unique palate. ➡ Fill the form here: https://lnkd.in/d6Ep6MnS Your participation means the world to us, and as a token of our appreciation, five lucky respondent will have the chance to win an exclusive No Label tasting experience that promises to be nothing short of extraordinary. Let's embark on this flavour adventure together! Share your thoughts, get ready to savour innovation, and be a part of shaping the future of No Label. Cheers to your taste, your preferences, and your incredible journey with us. 🥂 Stay curious, stay thirsty, Team No Label Anant Gupta Vinayak Malhotra Bored Beverages Company #NoLabelFlavorQuest #InnovationInABottle #BeverageExplorers #TasteMakers #marketresearch #consumerbehavior #consumerpreferences

A plate's shape significantly influences how sweet or bitter a dish is perceived. Research shows that people are more likely to associate sweetness with food served on round plates compared to angular ones. Round foods are associated with sweetness in your brain as well. This explains why, a few years ago, when Cadbury changed their iconic Dairy Milk bars to feature rounded corners instead of angular ones, an uproar broke out in the United Kingdom. The new bars, according to many chocolate aficionados, were too sweet or even "sickly." Although Cadbury insisted that they didn't alter the recipe, they claimed that rounded edges would "improve the melt-in-the-mouth experience." According to research on food shapes, the executives were telling the truth. Studies examining the link between roundness and sweetness are relatively new, however, this association has been present for centuries, as seen in table shapes like round tables, which suggest a convivial environment and invite conversation. More research is needed to explain why our brains consistently link sweetness with a round shape. Perhaps we’ve come to expect that round foods are sweeter, given how, say, cakes have traditionally been presented on round stands at bakeries. Cultural and environmental factors, particularly in the West, may explain the association. Overall, shape is a crucial factor in determining the taste and texture of a dish. #foodscience #sensory #sensoryscience #tasteandsee #taste #dietandhealth

Is it bitter or astringent? 🍫🤔 During tastings, I often notice people struggling to describe the flavors experienced in chocolate. This is understandable: after all, fine chocolate exposes you to many more flavor notes than grocery store chocolate. As such, it can be tricky to come up with the right terms to describe the novel experience. When I hand out a dark chocolate bar, some tasters will refer to it as bitter. However, sometimes, I find astringent to be more accurate. But when I mention the term, most prople admit they don’t know what it means 🤷🏻♀️ 😛 Like sweet and sour, bitter is considered a taste. ☕️You may experience bitterness while drinking a cup of dark roast coffee, chewing the leaves of bolted lettuce, or biting in the edges of burned toast. In a lot of cultures, bitter isn’t associated with deliciousness. 🫖Astringency, on the other hand, isn’t a taste, but a sensation. For instance, the flesh of an unripe fruit is astringent (if you ever bit into a raw quince, you definitely know what astringent is like.) If you’ve steeped a bag of black tea in hot water for a few minutes long or sipped a very tannic red wine, you’ve also experienced astringency. The dark chocolate you’ll sample at my tastings can be intense, but rarely bitter. Is it astringent? Sometimes. So, time you bite into a fine chocolate bar, ask yourself: is it bitter or is it astringent? Pictured: the kit featured at my upcoming online tasting on April 16. Sign up info in the comments 👇 — 👋🏼 I’m Estelle Tracy and I host fine chocolate tastings. I hope to see you at my next event soon.

According to your taste buds, who is likely to win you over this weekend? Let's ramp up the fun by tagging them in the comment section. . . . . #Webexpertsng #Friday #tastebuds #weekendfood #foodie