News & Analysis on Chocolate, Candy and Cocoa
Candy Science
Limonene can accelerate the crystallization process of chocolate, giving it a desirable melting range, according to a recent study published in Journal of Agricultural and Food Chemistry.
“Exciting and high-end attributes” mark out new products that made the biggest splash in CPG (consumer packaged goods) last year, according to the 2015 New Product Pacesetters report from Chicago-based market researcher IRI.
A certification label to give consumers the ability to take control of their free sugar intake has been launched with the backing of Tesco.
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Nestlé says it is primarily guided by science when setting nutrition guidelines for its confections, while Mondelēz International takes account of multiple factors, but says consumer preference and taste is key.