Specialty Lighting Solutions for Chocolate and Candy Displays
Inferior display case lighting can damage chocolate and candy if the lamps emit high levels of radiation and yellow wavelengths. If chocolate is stored in display cases that have too much heat and humidity, it will cause the formation of a white film called “chocolate bloom.” When fat bloom forms on chocolate, it not only causes it to be visually unappealing, but also negatively affects the flavor and textural qualities, which are important determinants of consumer preference. Temperature changes can also cause moisture to form on the surface of the chocolate, which can leave a white coating of sugar crystals as this moisture evaporates.
In the case of candy, soft candies such as jellies and gummies often become hard, while hard candy will fade and become stale. Common LEDs and fluorescent lamps will distort the true colors of candy displays as they are skewed to emphasize yellow and green, and do not display white or red colors accurately. However, when candies are illuminated with Promolux display lighting, they reveal their natural bright colors and yummy flavors for a mouth-watering experience everyone loves!
Ultraviolet and visible spectrum radiation from the sun and from overhead shop lighting triggers photochemical reactions that cause the bright colors of food dyes to fade. When combined with the effect most retail store common LEDs and fluorescent lights have of emphasizing yellow and green, display case lighting can actually create a less than ideal display. Promolux balanced spectrum lamps, on the other hand, reveal the true vivid colors of chocolate and candy displays while emitting lower levels of the harmful radiation that causes colors to fade.
Promolux lamps have a higher level of filtration and protection through their phosphors and coatings which makes them perfect for using in chocolate and candy displays where heat and light control are crucial.
|Click here for the Promolux catalog of LED products for food retail displays|