Meiji’s unique patented “raw kneading method” carefully mixes cacao and milk.
A new type of confectionery that achieves an “unprecedented moisture range” *2
Meiji Co., Ltd. (Representative Director and President: Katsuya Matsuda) will launch a new product, “Nama Notoki Moist Milk,” which utilizes the company’s unique patented “raw kneading method” for kneading cocoa and milk, from May 13, 2025, exclusively in the Kanto, Koshinetsu, and Tohoku regions. *1
The “raw kneading method” used in “Nama No Toki Moist Milk” is our own patented method in which the ingredients are “kneaded together with strong force” as opposed to the “mixing” of ingredients used in regular chocolate. The carefully kneaded cacao and milk are delivered in a moist, soft and rich flavor. The main feature of this product is that it has achieved an “unprecedented moisture range” *2 . Its moisture range is between chocolate (3% moisture or less) and raw chocolate (10% moisture or more), making it a new type of confectionery that “cannot be called chocolate.”
By achieving an “unprecedented moisture range” *2 , it can be stored at room temperature (below 28°C) and has a long shelf life of 10 months. In addition, it does not contain any liquor, which is often used in the production of raw chocolate.
Through the launch of this product, which utilizes the “raw kneading method,” we hope to expand the world of deliciousness and enjoyment and contribute to our customers’ healthy daily lives.
*1: Kanto Koshinetsu limited: Tokyo, Kanagawa, Saitama, Chiba, Ibaraki, Yamanashi, Tochigi, Gunma, Niigata, Nagano
*2: The moisture content of the “raw kneading method” is within 3-10%, and according to the fair competition regulations for chocolate products, it does not fall under the category of “chocolate”, so it is labeled as “confectionery”.
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