Meiji Seika Kaisha, has been awarded US patent 6146681 for its innovative method of impregnating baked porous products (cake) with chocolate.

The present invention provides a porous baked food material having excellent taste and texture. According to the method for the production of the food material, a baked porous food, such as a baked cake is combined with a fat-based confectionery such as chocolate. The baked porous food is embedded in a fat-based confectionery in its molten liquid state, degassed under a reduced pressure and subsequently returned to ambient pressure. Impregnation of the aerated food material with the fat based confectionery is thereby accomplished.

Go deeper with GlobalData

Data Insights

The gold standard of business intelligence.

Find out more

Other players in this area of technology, awarded earlier patents, are Borden, Food-tek, and Canada Packers.

By Navroz Havewala, just-food.com correspondent

Just Food Excellence Awards - Have you nominated?

Nominations are now open for the prestigious Just Food Excellence Awards - one of the industry's most recognised programmes celebrating innovation, leadership, and impact. This is your chance to showcase your achievements, highlight industry advancements, and gain global recognition. Don't miss the opportunity to be honoured among the best - submit your nomination today!

Nominate Now