Tasty and smooth. Morinaga’s baking technology

Tasty and smooth. Morinaga’s baking technology

  • Other Products Deadline : Feb 14,2018
  • Morinaga’s baked chocolate,“BAKE” has 14 years history on sale. With the licensed technology unique to Morinaga, “BAKE” manages to have contradictory textures between crispy surface and creamy chocolate inside. As a chocolate that doesn’t melt even in summer, it is also a pioneer of a new market in chocolate industry. To utilize the Morinaga’s technology, we’d like you to offer a concept design for a new product that never exists.

Okoge (burnt rice)is tasty!

“BAKE”, which is one of Morinaga’s representative products, was actually inspired from the taste of Okoge.

After years of R&D, a baked chocolate, “Kongari-shokora(Crispy Chocolate)” was on sale for the first time in 1997. In 2003, it was renewed with the current name as “BAKE”. Since then, the baking technology unique to Morinaga has been updated for 14 years for better quality.

This baking technology has three added values. Let’s have a look on each.

Feature 1: Crispy outside, smooth inside: Exciting double textured layers.

This is what makes it “BAKE”. You can enjoy a crispy and crunchy chocolate layer with silky smooth chocolate inside at the same time. To realize the double textures, the very top layer needs to be baked in short time before the inside get hard (See the figure below).

After years of R&D, this has been achieved with oven selection as suitable and baking condition management technique. Material selection, mixing methodology, and couple of licensed technologies unique to Morinaga also contributed to the double textures.

In addition, application of this technology will allow a proposed product to have a soft textured layer with fixed shape as different from “BAKE”.

Feature② Fixed shape in high temperature

The baked surface layer has high heat-resistant that makes it not melt easily. Although oily food products such as chocolate, butter and so on melt in high temperature, application of the baking technology makes it possible to keep the shape under such condition.
※Oily food products also include peanut butter, curry cube and so on.

Morinaga has high quality to create taste. Liquid such as Mayo, Tsunamayo(tuna tasted with mayo), and corn soup can have a “shape” by transforming into oily food product. How exciting something like “grabbable corn soup” is!

The technology will also allow you to enjoy the product almost any time and anywhere: held easily in using a smartphone, stored in car, suitable to a summer occasion. It may have a potential in any emergency occasion.

Feature③ New flavor as baked

Imagine caramel flavor, baked combination of sugar and milk, or Yaki onigiri (baked rice ball), a baked combination of a onigiri (rice ball) and soy source. One can be tastier after it is baked.

You may know anything else that tastes better after it is baked. Use your imagination at this point and create idea for a new food product.

Possibility of the technology application

As mentioned above, this baking technology has potential not only to chocolate but also to variety types of food. Therefore, we’d like to have brand new food concept design to use this technology. You can offer an idea of snacks, not limited to confectionary. Probably it is better to use three elements as basics for this project to cultivate and form your idea.

①Variety of taste
You can create variety of taste with Morinaga’s technology. As they already have BAKE Creamy Cheese Flavor, it is also possible to make it taste as tomato, corn soup, curry, consommé, Shiokara (salted fish)and so on.

②Combination with source
“BAKE Premium Raspberry Chocolate” captures juicy raspberry paste inside of the top layer. In the same way, you can put flavored source or paste of fruits, caramel or even something not sweet into the inside of its surface layer.

③Combination with other food
“BAKE Cookie Chocolate” is a new sweet with another layer made from cookie covering baked chocolate layer. You can combine some materials with other materials like cookie, candy (surface on cream brulle), and cheese.


We’d like to have a total product idea, from a product concept, a product shape and color design to a package design. A product concept must be considered based on these points: “who is a client”, “what they need” and “how the need(s) are fulfilled”. If it is difficult to submit all these design, you can propose a product concept only. Remind the notices below when you apply for this project

Size and shape
If a proposed product requires any method where it is pushed from nozzle and cut in process, high productivity will be credited with lower range of expression in size and shape. On the other hand, mold production is available to credit higher range of expression with higher costs and lower productivity. You can choose either of these.

This project is aimed at creating a mass popular product in retail shops in Japan. It is better to have a new and noticeable package, but be aware that it will be difficult to manage extraordinary high cost package.

Process for commercialization
The deadline for product concept and design recruitment is February 14th of Ballantine Day. Works gathered during the recruitment period will be released on February 15th, the day after the deadline, and accept general voting. Based on the results of the voting and the opinions of the manufacturers, we will comprehensively review the adopted works and shift to product development.

Please contact us on our chat form if you have any question. We look forward to your idea!

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Submit Design Proposal

Submissions to this project are currently closed.

Morinaga and TRINUS jointly commercialize and pay the following fee.

◇ 100,000 yen if your design progresses to a product development stage.

◇ If it is sold as a nationwide distribution product of the Morinaga brand after the test sale by TRINUS, we pay the sales royalty up to 0.5% for 3 years (assuming the total amount is about 5 million yen in that case).

* It is possible that more than one work may be adopted if it is judged that it can be commercialized.

* Sales royalty is calculated by multiplying the manufacturer's wholesale price.

* Sales royalty will be the maximum value (0.5%) if all the product concepts and designs posted are adopted as they are. In the case of partial adoption, we will judge the degree of contribution and set the ratio.

* If it is 0.5%, the total royalty is expected to be about 5 million yen in 3 years from the past record, but it will increase or decrease depending on sales.

◇ Submissions must be made via this website as image files (JPG, PNG or GIF).

◇ Submissions can be in the form of a descriptive proposal, product plan, illustration, graphic image, photo of a trial product or a combination of the above (maximum 6 files). The winning design:

◇ Receives many “Want It!” clicks and positive feedback from our web users

◇ Have received a lot of favorable opinions from buyers of our network

◇ Is able to be made as per the existing manufacturing parameters described above

◇ Is not overly complex and can be manufactured and sold at a competitive/realistic price. Please refer to terms and conditions as stated on our website.

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