News & Analysis on Chocolate, Candy and Cocoa
A new aerated chocolate ingredient claims to allow manufacturers of baked and dairy goods to cut costs and calories by reducing the total amount of chocolate in their products without affecting taste or visual appeal.
A new range of biodegradable meat pads can reduced discoloration in packaged meat, the manufacturer claims.
A new closure, designed to store and dispense separated active ingredients into liquid, could increase the shelf life of products such as sports drinks and functional beverages.