What is the Chonova Project?
Chonova is revolutionizing chocolate production through cutting-edge data technologies that measure the intricate structure of chocolate in real time. Using a novel proprietary technology based on ultrasound attenuation spectroscopy, Chonova enables in-line sensing of material structure kinetics — something that was previously impossible to achieve. This means manufacturers can now monitor key parameters like crystal formation, degree of solidification, volume contraction, product-mold detachment, and temper curve profiles as the chocolate is being made. The focus is on optimizing product quality and production efficiency by moving from guesswork to data-driven decisions.
Main Benefits of Chonova’s Technology
By integrating Chonova’s DetachLog system into production lines, chocolate manufacturers gain a unique edge. Here are some key benefits and facts:
- 8 critical parameters measured in real time, including temper index and structural behavior
- Reduced processing time leading to faster production cycles
- Optimized product stability over time, ensuring consistent quality
- Increased energy efficiency, contributing to sustainability goals
- Significant reduction in food waste during production and throughout product shelf life
- Already trusted and adopted by renowned chocolate makers like Max Felchlin AG for over 5 years
Optimizing Production Processes
Chonova’s technology allows manufacturers to define the right production parameters with precision. This includes fine-tuning cooling time, cooling temperature, air velocity, and mechanical treatments. The result? Enhanced product quality and improved line efficiency. No more relying on intuition or trial and error — it’s all about smart, data-driven optimization that saves time and resources.
Raw Material Evaluation and Quality Control
One of the standout features of the Chonova system is its ability to conduct entrance tests on raw materials. This means producers can anticipate and adapt to quality variations before they impact the final product. By understanding how raw materials behave structurally, manufacturers can maintain consistent standards and reduce costly production hiccups.
Innovating with New Ingredients
Introducing new ingredients or chocolate-based emulsions (CBEs) can be tricky. Chonova’s in-line monitoring measures how these new components affect the structural behavior of chocolate in real time. This insight helps optimize product recipes to achieve the highest quality possible, making innovation smoother and less risky.
Project Impact on Sustainable Development Goals (SDGs)
- SDG 2: Zero Hunger – by reducing food waste during production and shelf life
- SDG 7: Affordable and Clean Energy – through increased energy efficiency in manufacturing
- SDG 9: Industry, Innovation, and Infrastructure – fostering innovation in food production technologies
- SDG 12: Responsible Consumption and Production – optimizing resource use and minimizing waste
- SDG 13: Climate Action – indirectly supporting lower emissions by improving energy use
Looking Beyond Chocolate
While chocolate production is the first focus, Chonova’s technology holds great promise for other food categories where material structure changes are crucial. Think extruded plant-based products and meat alternatives — areas ripe for innovation and quality improvements. The potential for scale-up is huge, and this technology could soon become a game-changer across the broader food manufacturing industry.
