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Thanks to PCM insert, luxury chocolates melt in your mouth, not in the box

Ben Welter - Monday, February 20, 2017

In hot climates, chocolates bought at retail shops can end up melting on the way home. Pluss Advanced Technologies of India has introduced a packaging insert to keep the sweets in solid form during transit.

Pluss PCM insertDeveloped for ITC’s Fabelle line of premium chocolates, the insert features inorganic phase change material contained in a non-woven film. Vishnu Sasidharan, vice president of new product initiatives at Pluss, says the PCM was customized to keep the chocolate between 3º and 9º Celsius. The insert, designed for one-time use, measures about 170mm x 70mm. The goal is to maintain product quality and texture for one to two hours.

“The product was launched about five months back,” Sasidharan says. “It was available only in one hotel chain within ITC group of hotels. The boutique has gained much traction only in the last few months with ITC expanding it to not only within their group but in all the 5 star/7 star hotels across India.”

Pluss is working with other chocolate/confectionary companies to offer similar solutions for premium temperature-sensitive products.

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