Molly Massey

Profile

Hi, I’m Molly — a PhD researcher specialising in the crystallisation of lipids for the production of vegan chocolate. I originally studied Biology (BSc) and Agri-Food Technology (MSc) at the University of Lincoln, where I worked on a wide range of research projects covering topics from Cell Biology and Animal Anatomy to Agri-Robotics and Advanced Food Manufacturing. I also completed two dissertation projects involving both lab and fieldwork, which really sparked my interest in applied food science.

After graduating, I moved to Leeds and spent four years working in the food industry as a Senior Product Developer. I had the chance to develop a huge range of products — from bacon and vegan sauces to chocolate biscuits — some of which might even be in your cupboard right now! I loved the creativity and fast pace of product development, but I always had a passion for research, so I was really excited to return to academia and start my PhD.

Now, I'm combining my industry experience with my research interests to explore the science behind vegan chocolate — specifically how fats crystallise and how we can improve texture and stability without using dairy. It feels great to be back as a student and to be part of a research community again.

Research interests

I’m interested in the science of chocolate — specifically, how fats crystallise and how this affects the texture, appearance, and overall quality of the final product. Crystallisation plays a huge role in creating the glossy surface, smooth mouthfeel, and satisfying snap we associate with good chocolate. Getting this right is especially important in vegan formulations, where traditional milk fat is replaced with plant-based alternatives.

Milk fat is incredibly complex, made up of hundreds of different fatty acids and triacylglycerols (TAGs), all of which influence how chocolate behaves during processing and storage. These components help create the creamy texture and stable structure we expect from milk chocolate. In vegan alternatives, we don’t have access to these same fats, so we need to find new ways to replicate their effects — both in terms of structure and sensory experience.

My research focuses on understanding how cocoa butter (and its plant-based equivalents) interacts with milk fat, milk fat fractions, and milk fat replacers. These replacers are often made from oils like coconut, palm, or shea, and while they can create similar textures, their different chemical compositions can impact crystallisation and potentially lead to issues like fat bloom.

Bloom — the white or cloudy coating that sometimes appears on chocolate — is a key concern. While it’s harmless, it can make products look unappealing and suggests a loss of quality. By studying how different fats and their components influence the development of bloom, I aim to find ways to reduce it in both traditional and vegan chocolates.

Ultimately, my goal is to provide deeper insights into how different fats behave and interact during the chocolate-making process. With a better understanding of crystallisation and fat composition, we can help manufacturers create high-quality, milk-free chocolate that meets rising consumer demand while maintaining great taste, texture, and shelf-life.

Qualifications

• BSc In Biology
• MSc in Agri-Food Technology