Chocolate & Candy2023-07-21T17:10:54+00:00

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 or LED lighting emit high levels of UV radiation and yellow wavelengths.

With chocolates, when stored in a case that has too much heat and humidity, the result is the formation of a white film called “chocolate bloom.” For candies, the jellies and gummies often become hard while hard candy just simply tends to fade and become stale.

chocolate led lighting

Specialty Lighting Solutions for Chocolate and Candy Displays

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.

Chocolate Display Case Lighting Candy display case Display Case in Chocolate Boutique Shop
Chocolates Under Specialty LED Lighting Chocolate display case under specialty food lighting Colorful candied fruit on display

Color Distortion of Candies in Retail Merchandisers

Regular retail display case lighting distorts the true colors of candy displays. Fluorescent lamps and LEDs are skewed to emphasize yellow and green, and do not display white or red colors accurately. Candies illuminated with Promolux display lighting reveal their natural bright colors and yummy flavors for a mouth-watering experience everyone loves!

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 spectrum lamps and LEDs, on the other hand, reveal the true vivid colors of candy displays while emitting lower levels of the harmful radiation that causes colors to fade.

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 lamps have engineered a higher level of filtration and protection through its phosphors and coatings which makes it perfect for using in chocolate counters and displays where heat and light control are crucial.