Flavour to savour

- Last updated on GMT

Related tags: Cooking, Nutrition, Food

Health foods with a 'naughty' edge may well give food manufacturers
the chance to gain market share. And what finer ingredient than
chocolate to meet this need.

Health foods with a 'naughty' edge may well give food manufacturers the chance to gain market share. And what finer ingredient than chocolate to meet this need.

UK food technologists TasteTech claim to have come up with the key to producing a top quality chocolate flavouring that provides mouth-watering, authentic and 'more-ish' qualities.

The company's controlled release technology microencapsulates the chocolate within an invisible microfilm of vegetable oil, and converts it into a free flowing powder which can easily be mixed with other ingredients.

Manufacturers have control over when the flavouring is released, during cooking, eating or a change in pH. The chocolate in a dessert sauce, for example, can be programmed to release the second it is placed into somebody's mouth.

The ingredient could also offer cost savings because it is highly concentrated, said Roger Sinton, managing director of TasteTech

Available in spray dried powder and liquid forms, applications include cakes, sweets, sauces, pastries and bread products.

Related topics: Processing & Packaging

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