News & Analysis on Chocolate, Candy and Cocoa
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
Chocolate that suppresses appetite and delivers oral health benefits has been highlighted in a new survey of confectionery product launches in the Asia-Pacific region conducted by Datamonitor’s Product Launch Analytics.
Observer status for non-governmental organisations (NGOs) on a new cocoa industry consultative board is proving a sticking point at the UN Cocoa Conference in Geneva this week, which aims to finalise the details of a new deal related to trade in the...