Defatted cocoa powder ‘best compromise’ for low-fat choc: Nestle
Formulating reduced fat chocolate using defatted cocoa powder may indeed by the ‘best compromise’ for confectionery producers, says a new study from Nestlé Product Technology.
Archives for October 25, 2010
Pilot phase testing can aid SME sugar-free gum market entry, Beneo
Beneo claims that new equipment at its laboratory in Germany will enable small and medium sized sweet manufacturers test its sugar replacer, Isomalt, in chewing gum.