Science meets confectionery: Mondelēz and Aston University advance chocolate flavor innovation

A Mondelēz International collaboration with Aston University (UK) could be set to reveal how scientific advancements in filtration technology can be leveraged to develop high-cocoa chocolate with distinctive flavor profiles and without added sugar. 

The collaboration is the first to apply the university’s advanced membrane-based filtration technologies for water processing to the food sector. The research will explore how biological membrane proteins can be used to filter food ingredient properties, modifying nutrients, aromas, and flavors.

The project brings together membrane science experts in the Aston Institute for Membrane Excellence (AIME) with the confectionery leader’s Bournville-based R&D team in the West Midlands, building on the region’s chocolate-making heritage.

High-cocoa chocolate innovation

AIME researchers will focus on harnessing taste receptor proteins found on the tongue. These will be used to develop experimental techniques to capture and filter specific compounds in food, such as those responsible for flavor or aroma.

Once developed, the technology has several potential uses. These include capturing and enhancing highly desirable food aromas, or removing unwanted compounds during production, such as those responsible for bitterness, so that high-cocoa chocolate can be made without additional sugar.

The research aims to advance food chemistry and engineering to transform how food and snacks are developed with highly distinctive flavor profiles.

“By bringing together the world’s largest chocolate R&D centre in Bournville with nearby Aston University experts, we will explore technological advances that benefit both our products and consumers and the local community in the West Midlands,” says Leesha Edwards, R&D senior process engineer at Mondelēz.Mondelēz’s Cadbury chocolate brand was founded in Birmingham, UK, in 1824.

Mondelez faces falling sales

The announcement comes amid industry-wide pressures on cocoa. Mondelēz grew full-year net revenues by 5.8% to US$38.5 billion, but record cocoa costs wiped out much of that progress. Its earnings nearly halved, while the cost of producing its snacks surged nearly 25%, driven by cocoa prices that hit a record high in January 2025.

The company’s organic net revenue grew 4.3% in 2025, but that was driven almost entirely by 8% pricing increases, while volume and product mix declined 3.7% across all regions.

“While unprecedented cocoa cost headwinds impacted our profitability, our teams remained focused on what they can control to best position us for sustainable, profitable growth,” says Mondelēz CEO Dirk Van de Put.

The partnership between Mondelēz and Aston University is an example of how confectionery leaders are harnessing academic research and new technologies to address consumer demands for indulgent, better-for-you snacks.

Although chocolate volumes are falling, Innova Market Insights data suggests the decline may not be permanent. Consumers aren’t intentionally cutting back — they’re responding to prices, and could return if the market stabilizes. Gen Z and Millennials remain the category’s most engaged consumers, with up to a third increasing their chocolate intake, driven largely by innovation and novel experiences.

Industry investments in chocolate

ISM & ProSweets 2026 showcased an industry innovating in cocoa-free alternatives to combat cocoa volatility. In recent weeks, innovators including Puratos and Cargill announced investments in cultivated cocoa, while Barry Callebaut launched an AI innovation center for chocolate and upgraded the world’s largest chocolate factory.

Planet A Foods’ ChoViva cocoa-free chocolate alternative is also gaining traction with F&B giants. Nestlé Germany revealed it will expand its Choco Crossies “Snack Vibes” line using ChoViva next month, while Planet A Foods told us it is talking to several other major brands about similar product launches.