Future trends

Abstract

According to the old adage, there is nothing new under the sun. There is, however, an infinity of possible variations on any one theme, and it is to the divergent conceptions of the chocolatier, confectioner, food chemist, packaging and mechanical experts that the industry owes its multitude of interesting product’. So wrote C. Trevor Williams (1) in his book on Chocolate and Confectionery over twenty years ago. This to a certain extent is still true today, and will continue to be so. However, before trying to predict future developments, it is interesting to read how this past author thought the art of chocolate-making would develop, and then to compare this with current methods.