TasteTech targets white chocolate market

- Last updated on GMT

Related tags: Butter, Tastetech

Peanut butter and white chocolate cream pie or apricot white
chocolate walnut scones? As confectionery manufacturers seek to
find new ways to drive forward the white chocolate market, UK-based
TasteTech designs white chocolate flavour flexible for a range of
applications.

The company claims that its controlled release technology microencapsulates the white chocolate in an invisible microfilm of vegetable oil. The chocolate is then converted into a free flowing powder which can be mixed with other ingredients, said TasteTech in a statement this week.

According to the UK company, manufacturers can 'have total control over when the flavouring is released', whether it is during cooking, eating or a change in pH.

Also available in liquid and spray dried forms, the company reports that the chocolate in a chip cookie, for example, can be programmed to release the second it is bitten into.

""We introduced our chocolate flavouring to the market a few months ago, and the feedback has been very positive. We are now taking the development one stage further, by introducing a white chocolate flavouring, which opens yet more doors for manufacturers to experiment with their foods,"​ said Roger Sinton, managing director of TasteTech​.

Related topics: Ingredients, Chocolate

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