CHoNova offers a sensor‑based analytics platform that combines ultrasound spectroscopy and temperature sensing on a single mould to monitor chocolate crystallization in real time. Its software converts the data into metrics like viscosity and tempering index, enabling manufacturers and R&D labs to detect defects early, optimize cooling parameters, and reduce waste without extensive line instrumentation.
Funding
Funding not disclosed
Founders
Product
Problem
Chocolate manufacturers struggle with hidden defects such as cooling spots, cracks, fat bloom, and inconsistent surface gloss because traditional quality checks rely on static temperature or spot measurements that do not capture the dynamic crystallization process. Variability in ingredient quality and new recipe introductions further increase trial‑and‑error cycles, leading to waste, rework, and longer development times. Additionally, the influence of mould material and geometry on demoulding and product integrity is difficult to quantify with existing tools.
Solution
CHoNova provides a sensor‑based analytics platform that attaches ultrasound and temperature sensors to a single production mould or a laboratory test mould. The ultrasound spectroscopy generates a real‑time fingerprint of fat crystal formation, while temperature data creates an authentic temper curve, delivering continuous insight into crystallization, contraction, and demoulding. Proprietary algorithms translate these multi‑parameter signals into actionable metrics such as viscosity, crystallization efficiency, tempering index, and detachment quality. The software presents the data in an intuitive dashboard, enabling operators to detect unsteady conditions, adjust cooling parameters, and predict defects before they occur. By linking process settings directly to material behavior, manufacturers can replace trial‑and‑error with data‑driven decisions, reduce waste, accelerate new ingredient or mould evaluations, and improve overall product consistency.
Target Audience
Primary customers are chocolate manufacturers and confectionery producers seeking to improve quality control on production lines, as well as R&D laboratories that develop new recipes, ingredients, or mould designs.
Features
- Ultrasound spectroscopy combined with temperature sensing to capture a dynamic fingerprint of fat crystal formation during solidification
- Real‑time calculation of key quality metrics: viscosity, crystallization efficiency, tempering index, and mould detachment
- Single‑mould installation provides representative data for an entire production line, eliminating the need for full‑line instrumentation
- Production module integrates into cooling tunnels for continuous monitoring and automatic alerting of process deviations
- R&D module offers a standalone 100 g plate mould with interchangeable moulds for recipe, ingredient, and mould‑material testing under authentic cooling conditions
- Machine‑agnostic integration with existing equipment and secure data handling that keeps ownership with the customer