‘Join our club’: Campden BRI seeks partners to tackle chocolate fat bloom and sugar reduction

By Oliver Nieburg contact

- Last updated on GMT

Campden BRI invites chocolate brands and suppliers to join its Chocolate and confectionery club. ©GettyImages/jarun011
Campden BRI invites chocolate brands and suppliers to join its Chocolate and confectionery club. ©GettyImages/jarun011

Related tags: Photosynthesis, Chocolate, Cocoa solids

UK research firm Campden BRI is inviting companies to join research efforts focused on sugar and fat reduction and fat bloom in chocolate.

Campden’s newly created ‘Chocolate and confectionery club’ will explore novel techniques to assess migration of moisture and fat in chocolate.

It will also look at ways to reduce sugar and fat to help companies optimize recipes.

Campden BRI is inviting brands, ingredients suppliers and equipment producers to join the club.

The project, to begin in 2018, will explore:

  • Fat and moisture migration
  • Shelf life
  • Interaction of ingredients such as milk powders, cocoa solids, sugars, fats, emulsifiers and inclusions) and influence of processing conditions
  • Sugar and fat replacement, including regulatory and labeling considerations

“Each member will be able to exploit the findings for their own commercial benefit,”​ said Campden in a release.

Related topics: R&D, Chocolate, Ingredients

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