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Cadbury Creates Kale Crème, Beetroot Jelly, and Wasabi Crunch Chocolates

Cadbury Creates Kale Crème, Beetroot Jelly, and Wasabi Crunch Chocolates

For 100 years, the Cadbury Milk Tray has undergone many tweaks and changes to its assortment, according to The Telegraph. Iconic flavors such as the lime cordial barrel, peach cream swirl, and rose cream dome have come and gone, to the dismay of some die-hard chocolate fans.

In an effort to meet consumers’ “ever changing tastes and preferences,” says a spokesperson for Mondelēz, which owns Cadbury, scientists at Milk Tray are experimenting with flavors to appeal to more health-conscious consumers. These said flavors are Kale Crème, Beetroot Jelly, and Wasabi Crunch.

Dave Shepherd, Milk Tray’s head of product development, says, “Beetroot is one of the ways you can get the red colour without using artificial colourings. Kale is more of a gamble, but people are much more health orientated and crispy kale is already being eaten by some as a substitute for crisps. Ten years ago, nobody would’ve thought chilli chocolate would work.”

Elizabeth Anderson from The Telegraph visited Mondelēz’s chocolate innovation lab and tried the flavors for herself. Of the Wasabi Crunch, a dome-shaped chocolate shell filled with bits of chopped wasabi peas and wasabi-flavored cream, she says, “It had a sharp, savoury taste, enough to make many wince.” The Beetroot Jelly barrels were a pleasant surprise for Anderson. She says, “[I]t had a fairly pleasant taste, and is surprisingly sweet – like a strong, fruity jam.” Finally, of the kale-inspired chocolate dome, Anderson says, “It had an overwhelmingly bitter taste with an earthy flavour that can’t be disguised by the sweet chocolate casing.”

Shepherd says, “What we’re doing is similar to the fashion industry. The clothes you see on the catwalk never appear as they are on the shelves. Instead you see things inspired by it a little bit down the line.”


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


Mondelēz develops futuristic flavours to celebrate Milk Tray centenary

2015 marks the centenary of the Milk Tray chocolate assortment, and Mondelēz International has developed three new concept flavours to celebrate one of Britain’s best loved chocolate boxes.

The experimental chocolates demonstrate the types of innovative flavours consumers could be seeing in their Milk Tray box over the next 100 years[1]:

  • Kale Crème, tapping into consumer trends for savoury tastes
  • Beetroot Jelly, reflecting the desire for superfood flavours
  • Wasabi Crunch, emphasising the popularity of Asian flavours

These new flavours were developed in Bournville, at Mondelēz’ Global Centre of Excellence for Chocolate R&D. The Centre is the birthplace of every new chocolate product created by Mondelēz for any of its chocolate brands, anywhere in the world.

The team at Bournville is relentlessly focused on innovation, creating new flavours to meet consumers’ ever changing tastes and preferences. This drive for innovation is reflected across all Mondelēz’ brands, with recent new product development coming in the form of Cadbury Dairy Milk Puddles, Ritz Crisp & Thin and belVita breakfast biscuits.

Over the past 100 years as consumers’ habits and tastes have changed the Milk Tray range has seen a huge variety of flavours including Nut Crunch (1915), Peach Crème (1920), Rose Crème (1936), Lime Cordial (1960) and Coconut Diamond (1978). In 2015 new flavours including Salted Caramel, Apple Crunch and Truffle Heart entered the Milk Tray assortment box to sit alongside favourites such as Hazelnut Swirl.

Dave Shepherd, Chocolate Inventor for Mondelēz Europe commented: “At Mondelez we constantly focus on innovation and experimentation, which is why we’ve created the concepts of Kale Crème, the Beetroot Jelly and the Wasabi Crunch.

“We like to think of it as akin to the fashion catwalk –we’re experimenting with ideas that won’t actually appear on the shelves. Instead you may see new flavours inspired by these further down the line. This reflects how we’re always innovating to create the best possible products for our consumers, developing hundreds of flavours before selecting the winning few.

“Our Global Centre of Excellence has been responsible for creating every Mondelez chocolate bar, for example Marvelous Creations which is now enjoyed in countries across the world.

For more information or to request a visit to Bournville please contact:

[1] These flavours are concepts and experiments by Mondelez and are not available to buy.


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