{"id":681520,"date":"2026-03-12T20:06:04","date_gmt":"2026-03-12T20:06:04","guid":{"rendered":"https:\/\/microscopemedia.com\/?p=681520"},"modified":"2026-03-12T20:06:04","modified_gmt":"2026-03-12T20:06:04","slug":"mondelez-producatorul-milka-si-oreo-vrea-sa-schimbe-gustul-ciocolatei-cercetatorii-incearca-sa-elimine-amareala-din-cacao-pentru-a-reduce-zaharul","status":"publish","type":"post","link":"https:\/\/microscopemedia.com\/?p=681520","title":{"rendered":"Mondel\u0113z, produc\u0103torul Milka \u0219i Oreo, vrea s\u0103 schimbe gustul ciocolatei: cercet\u0103torii \u00eencearc\u0103 s\u0103 elimine am\u0103reala din cacao pentru a reduce zah\u0103rul"},"content":{"rendered":"<div><img decoding=\"async\" src=\"https:\/\/microscopemedia.com\/wp-content\/uploads\/2026\/03\/mondelez-producatorul-milka-si-oreo-vrea-sa-schimbe-gustul-ciocolatei-cercetatorii-incearca-sa-elimine-amareala-din-cacao-pentru-a-reduce-zaharul.jpg\" class=\"ff-og-image-inserted\"><\/div>\n<p id=\"p-0\">Ideea de baz\u0103 este relativ simpl\u0103. Boabele de cacao con\u021bin sute de compu\u0219i chimici care influen\u021beaz\u0103 gustul final al ciocolatei. Unele dintre aceste molecule ofer\u0103 aroma specific\u0103, dar altele sunt responsabile pentru gustul amar. Din acest motiv, \u00een multe produse se adaug\u0103 cantit\u0103\u021bi mai mari de zah\u0103r pentru a echilibra gustul, noteaz\u0103 <a href=\"https:\/\/www.foodingredientsfirst.com\/news\/mondelz-aston-university-chocolate-flavor-innovation.html\" target=\"_blank\" rel=\"noopener\">FoodIngredients<\/a>.<\/p>\n<p id=\"p-1\">Cercetarea \u00eencearc\u0103 s\u0103 rezolve aceast\u0103 problem\u0103 folosind o tehnologie de filtrare foarte precis\u0103. Oamenii de \u0219tiin\u021b\u0103 folosesc a\u0219a-numite membrane biologice, un tip de filtru microscopic inspirat din modul \u00een care func\u021bioneaz\u0103 receptorii gustativi de pe limb\u0103. Aceste membrane pot identifica \u0219i separa anumite molecule, permi\u021b\u00e2nd eliminarea celor nedorite \u0219i p\u0103strarea aromelor care dau gustul pl\u0103cut al ciocolatei.<\/p>\n<p id=\"p-2\">Dac\u0103 tehnologia va func\u021biona la scar\u0103 industrial\u0103, produc\u0103torii ar putea ob\u021bine ciocolat\u0103 cu un gust mai echilibrat f\u0103r\u0103 s\u0103 fie nevoie s\u0103 adauge at\u00e2t de mult zah\u0103r. Scopul nu este s\u0103 creeze o ciocolat\u0103 f\u0103r\u0103 cacao sau un produs artificial, ci s\u0103 controleze mai bine profilul de gust al ingredientelor naturale.<\/p>\n<p id=\"p-3\">Cercet\u0103torii spun c\u0103 metoda ar putea avea aplica\u021bii mai largi \u00een industria alimentar\u0103. Prin acela\u0219i tip de filtrare, anumite arome ar putea fi intensificate sau reduse \u00een diferite produse, \u00een func\u021bie de preferin\u021bele consumatorilor.<\/p>\n<p id=\"p-4\">Interesul pentru astfel de tehnologii a crescut \u00een ultimii ani \u0219i din cauza problemelor din pia\u021ba global\u0103 a cacao. Pre\u021burile au crescut puternic, iar produc\u0103torii caut\u0103 metode prin care s\u0103 foloseasc\u0103 mai eficient ingredientele \u0219i s\u0103 creeze produse mai stabile ca gust.<\/p>\n<p id=\"p-5\">Pentru moment, proiectul se afl\u0103 \u00eenc\u0103 \u00een faza de cercetare. Dac\u0103 rezultatele vor fi confirmate, tehnologia ar putea deschide drumul c\u0103tre noi tipuri de ciocolat\u0103, cu mai pu\u021bin zah\u0103r, dar cu aceea\u0219i arom\u0103 intens\u0103 pe care consumatorii o a\u0219teapt\u0103 de la acest produs.<\/p>\n<p id=\"p-6\">Mondel\u0113z International este o companie global\u0103 american\u0103 de top \u00een industria snack-urilor, cu venituri de peste 36 miliarde $ (2023), cunoscut\u0103 pentru branduri precum Oreo, Milka, Toblerone, Cadbury \u0219i Barny. Prezent\u0103 \u00een peste 150 de \u021b\u0103ri, \u00een Rom\u00e2nia este lider pe pia\u021ba dulciurilor, av\u00e2nd o fabric\u0103 \u00een Clinceni (fosta Chipita).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ideea de baz\u0103 este relativ simpl\u0103. Boabele de cacao con\u021bin sute de compu\u0219i chimici care influen\u021beaz\u0103 gustul final al ciocolatei. Unele dintre aceste molecule ofer\u0103 aroma specific\u0103, dar altele sunt &hellip; <a href=\"https:\/\/microscopemedia.com\/?p=681520\" class=\"more-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":681521,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"Default","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/681520"}],"collection":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=681520"}],"version-history":[{"count":0,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/681520\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/media\/681521"}],"wp:attachment":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=681520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=681520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=681520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}