News & Analysis on Chocolate, Candy and Cocoa
Sensory research from Solae suggests that replacing whey proteins with less costly soy could save money without impacting on the taste or texture of chocolate-flavoured nutrition bars.
A reduction in film waste, fewer jams and superior product appearance are benefits claimed by Bosch Packaging Technology for its new inverted horizontal flow wrapper unveiled at last week’s Pack Expo trade show in the US.
Consumers globally prefer natural over artificial colours, claims a survey of 5,000 respondents in 10 countries worldwide that Chr. Hansen commissioned from consumer research group Nielsen.
Barry Callebaut is launching a new chocolate based on a secret “natural sweetener solution” at Food Ingredients Europe in November.