Chocolate will become a 'greener' treat, thanks to a new process being tested by the Food Chain's food scientists.

This new process gives chocolate its smooth, mellow flavour in seconds rather than hours, reducing the energy needed to make one of our favourite treats. It can be also be used for other foods.

The final stage of the making of liquid chocolate - conching - hasn't changed much since the process was developed by the Swiss company Lindt in the late 19th century. It involves heating and mixing batches of liquid chocolate on the scale of an industrial cement mixer, over five to six hours - and sometimes longer.

The new process invented by Professor Bronek Wedzicha, and developed by Dr Mahmood Akhtar, uses a continuous stream of liquid chocolate which is poured on to the centre of a heated, spinning disk. The chocolate is drawn outwards by the centrifugal force, and this simple movement is enough to create a thin layer and release unwanted flavours, creating the sweet we savour.

The equipment takes up less space than a conventional conche, which boosts its appeal to smaller producers.

The Food Chain CIC's Centre Director Professor Wedzicha said: "I've never known one technology that has so many applications. It can blend ingredients or purify a product so quickly, giving it tremendous potential, but saving energy at the same time".

The confectionery industry and equipment makers are already taking notice of the work which is part-funded by Yorkshire Forward, through the Food Chain CIC. Equipment manufacturer Protensive is also supporting the research.

For more information contact the Food Chain CIC