Product Testing

We publish our lab results in full — including the ones we are still working on.

Laboratory
Medallion Labs
Study number
2025-008588
Project
Snow Globez LLC, Chocolate confection, SL
Storage condition
23°C / 50% RH (ambient)
Study start
10 November 2025
Measures
Water activity (Aw) + sensory panel

Variant B — Chocolate Confection

sold as Regular

Baseline: Chocolate, peanut butter, butterscotch. Crunchy outside, soft inside.

WeekDateAwOverallObservations
011/10/20250.787—Baseline
412/8/20250.8194.0Darker, smaller balls; sour filling; tougher outside
81/5/20260.6885.0Mold across appearance, odor, flavor and texture
122/2/2026——Not pulled — study stopped after failure
163/2/2026——Not pulled

Variant A — Chocolate Confection Protein

sold as Protein

Baseline: Chocolate, peanut butter, caramel/butterscotch. Crunchy outside, smooth inside.

WeekDateAwOverallObservations
011/10/20250.794—Baseline
412/8/20250.7942.0Darker; thicker inside
81/5/20260.7912.0Smoother, smaller; sweeter inside; firmer
122/2/20260.7515.0Mold across appearance, odor, flavor and texture
163/2/2026——Not pulled — study stopped after failure

Reading these results

  • Sensory scores run 1 to 5, where 1 is closest to the fresh baseline and 5 marks a failed sample. Both arms were held at room temperature — no frozen or refrigerated arm was run in this study.
  • Water activity stayed between 0.688 and 0.819. Most spoilage molds can grow above roughly 0.61, so ambient storage is a demanding condition for a product in this range.
  • The Regular build failed at the 8-week pull and the Protein build at the 12-week pull. Later pulls were not taken once a sample failed.

Storage guidance on our packaging and product pages is set by Snow Globez, not by the laboratory. If you are comparing the two, the pull dates above are the primary record. Further testing — including frozen and refrigerated storage, tighter pull intervals, and microbiological counts — is planned.