Chocolate bloom is one of the main problems for the industry in this sector. When it occurs, consumer acceptability decreases significantly due to the product’s unpleasant appearance and unwanted texture. Since blooming occurs gradually over time, it is not easy to detect, especially in the early stages.

Therefore, the purpose of a recent study, carried out by a group of international researchers (Eriklioglu et al., 2025), was to evaluate the use of hyperspectral imaging, a non-destructive technique capable of revealing differences related to physical and chemical structure, to monitor this phenomenon. In particular, different types of commercial chocolate were used for the experiment, with and without tempering, and monitored for a period of 30 days.

The results show that the use of a VIS-NIR hyperspectral camera (400-1000 nm) makes it possible to observe significant differences between the different samples.