
This delicious Mars bar was lovingly unwrapped, carefully displayed with just the right amount of soft caramel and buttery nougat exposed, and photgraphed by Flickr user fishyfish_arcade.
Mmmm, nothing like a sweet treat when you’re feeling down. A chocolate bar to pick you up and make you feel better. To give you a boost of energy. You know, a Kit-Kat break, right?
We’ve all had the experience of tearing the wrapper off a chocolate bar and sinking our teeth into a nice soft chocolate bar, right? But what about when it’s old … just a little less tasty, just a little tougher, and a lot less satisfying. And have you ever had the (unenviable) experience of unwrapping a chocolate bar only to find that it’s all gone white with age?
I have. A Mr. Big from the Co-Op gas station just down fromy my house. Not fun. Disappointing. But way better than the time my sister opened up a Twix and found live maggots. I am not kidding. We wrote and complained. They sent us a letter of apology and a coupon for a free Twix. I recall that my parents didn’t have any trouble dividing that particular bar among four kids. There seemed no shortage of chocolate to go around.
Anyway, I think we can all agree that chocolate is better when it’s fresher, right?
Well, thankfully, Brock University professor Michael Armstrong has conducted a study on thousands of chocolate bars to see where you can buy the freshest ones. Yes, this is the type of research that NSERC supports. I believe he gave them some song-and-dance about supply chain management and how Canadian companies could become more efficient. However, since he is the same professor who also offers “chocolate appreciation” sessions at Brock, I suspect that he has a personal stake in the study.
I can’t seem to locate the original study anywhere online, however there are several news stories about it (Financial Post, Canada.com, CanadianVending.com, and MiltonCanadianChampion.com) I’ll synthesize the results for you:
When you buy a chocolate bar, it’s an average of 140 days old. That’s about four-and-a-half-months since it rolled off the conveyer belt. The worst offender is Rexall drug stores, where the average chocolate bar is 160 days old — nearly three weeks older than the average.
The freshest bars? Wal-Mart, where chocolate bars average just 106 days young. And if you want the freshest bar possible, pick up a Mars bar while you’re at Wally World, since it’ll be, on average, just 76 days old. Or, if the big box retailer is too far off the beaten path, a Mars bar at 7-11 tend to also be just 76 days old.
But for God’s sake, don’t get a Mars bar from Rexall, where they are worse than the average: a Rexall Mars bar is likely to be 174 days old!
On average, though Mars bars tended to be the freshest — 128 days old, on average. Nestle bars averaged the oldest, at a month older: 159 days.
Wal-Mart and 7-11 did well with all their chocolate bars, actually, with 106 days and 110 days their respective averages. Armstrong’s study also looked at Zellers, Shoppers, Loblaws, Metro, Couche-Tard (I think this is the same as Mac’s) and the unfortunate Rexall, in Ottawa, Toronto, Montreal and Vancouver. It didn’t matter how close the stores were to the chocolate factories, nor whether the chocolate was domestic or imported.
From the Canada.com article:
People might not want to think about how long food sometimes lingers on store shelves. But academics are making it their business to bring that kind of information to Canadians.
Food scientist Massimo Marcone has been pushing for more transparent labelling laws regarding product shelf life. The University of Guelph professor explains that just because something doesn’t carry a best-before date — chocolate included — that doesn’t mean it doesn’t have a shelf life. It just means it doesn’t expire within the government-regulated period of 90 days.
“One of my biggest beefs is with diet drinks,” says Marcone. “Between 90 days and six months, we start seeing a breakdown of the aspartame and end up with products that give an extremely bitter flavour — and we don’t even know the safety of that yet. They should absolutely bear a label.”