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Commercial Candies and Chocolates in Candy Shop Showcases

Display lighting in commercial candy and chocolate showcases can damage the candies and chocolates if the lamps emit high levels of UV radiation and yellow wavelengths.

Color Distortion of Candies in Retail Merchandisers

Regular retail display case lighting distorts the true colors of candy displays. Fluorescent lamps are skewed to emphasize yellow and green, and do not display white or red colors accurately. Candies need to be illuminated with display lighting that is balanced to reveal their natural bright colors, such as Promolux true color definition lamps.

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Color Fading of Candies in Candy Shop Showcases

UV and visible spectrum radiation from the sun and from supermarket merchandiser lighting triggers photochemical reactions that cause the bright colors of food dyes to fade. When combined with the effect most retail store fluorescent lights have of emphasizing yellow and green, candy display case lighting can actually create a less than ideal display. Promolux balanced color spectrum lamps, on the other hand, reveal the true colors of candy displays, while emitting lower levels of the harmful radiation that causes colors to fade.

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Chocolate Blooming of Commercial Chocolate Displays

The heat from chocolate display case lamps can raise the surface temperature of chocolate to above 70 degrees Fahrenheit, which causes the white cocoa butter to separate from the dark cocoa and form a white film, a process called chocolate blooming.

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.

Promolux Safe Spectrum lamps emit lower levels of radiation than other chocolate display case lamps, reducing the heating effects most retail display lamps have, and making them safe for chocolate displays.

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Promolux True Color Definition Lamps

Compared to other fluorescent lighting, Promolux Safe Spectrum lamps emit 86% lower UV B radiation, a shorter wavelength that penetrates and causes heating, and 52% lower UV A radiation, a longer wavelength that tends to affect surfaces. Because Promolux lamps are designed for true color definition, they have a more balanced visible spectrum than other fluorescent lamps. The yellow and green wavelengths that are predominant in regular fluorescent lighting are the most damaging wavelengths in the visible spectrum.

Promolux lamps emit a more balanced range of wavelengths, including more of the red and blue wavelengths and more moderate levels of the yellow and green wavelengths. It is impossible to create a natural light that does not have any yellow or green wavelengths, so light sources will always be damaging to some extent. However, since Promolux Safe Spectrum lamps minimize the emission of damaging visible spectrum and UV wavelengths, using Promolux lamps will prolong bakery shelf life by up to 50% and reduce shrinkage by 30% to 50% compared to the shrinkage caused by standard lights. These savings will vary depending upon the duration of light exposure, the type of packaging used, and the composition of the bakery product.