Futuristic technology has come to sweets."Our business was started based on the idea of creating new types of composite food by infusing one food into another," said Norimitsu Kameshima, vice president of Tokyo-based FCOM.
The concept is similar to that of soaking one food with something, a technique as old as the hills.
With infusion technology, "we found that we could do a variety of things that the existing technology couldn't," he said.
Take for example one of FCOM's products, a strawberry infused with white chocolate. On the outside it's an everyday garden-variety dried strawberry, but break the surface and it looks like the fruit contains white chocolate in its fibers.
The trick is to first freeze-dry the strawberry to remove the water, and then infuse the white chocolate into the spaces left behind.
Source: Japan Times
Tags: Strawberry | Chocolate
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