KHAL

Innovation at Khal

The Science Behind the Indulgence.

An exploration of flavour, texture and food science, developed around the unique character of the Medjool.

Macro view of Khal confections showing glossy coatings, caramelised nut and fruit toppings

A New Approach to Confectionery.

Khal approaches the Medjool as the foundation of a complete confectionery experience.

Fruit, fillings, inclusions and coatings are considered together, with attention to their interactions within the finished product.

The ambition is to create layered, dessert-inspired experiences while preserving the sensory qualities that make each creation distinctive.

Proprietary Formulation Technology

Multi-Thermodynamic Matrix Technology™

MTMT™ is Khal's proprietary formulation approach to designing complex, multi-component Medjool confectionery.

It considers the interactions between ingredients, moisture behaviour, physical structure and sensory qualities within the complete confection. The approach combines formulation design with measurement of the finished product.

i

Sensory Design

Developing the intended experience of flavour, texture and mouthfeel.

ii

Matrix Integration

Considering how ingredients interact within the complete confection.

iii

Measurement

Evaluating the finished product through objective testing.

Considered at Every Stage.

  1. 01

    Define

    Establish the intended sensory experience.

  2. 02

    Characterise

    Consider individual component behaviour.

  3. 03

    Reformulate

    Adapt components for integration.

  4. 04

    Integrate

    Build the complete confectionery matrix.

  5. 05

    Manage

    Consider available-water behaviour and component interactions.

  6. 06

    Verify

    Measure the finished confection.

A Measured Approach.

Khal's development programme includes independent water-activity testing of finished confectionery. Measurements have been conducted by Eurofins Food Testing UK Limited across two production batches.

These measurements form part of an ongoing process of formulation development and validation.

BatchUncoated (aw)Chocolate-coated (aw)
03 Aug 2026 batchApprox. one-month milestone0.6210.607
07 Sep 2026 batchAnalysis began 12 Sep0.5850.609

Current water-activity results do not establish a final shelf-life duration, universal microbiological safety conclusion or validated commercial storage benefit. Further longitudinal and microbiological testing is required before such claims can be made.

Innovation in Every Creation.

Discover the confectionery experience behind the House of Khal.

Explore the Collection