News & Analysis on Food & Beverage Development & Technology
Plant-based chocolate manufacturers have a new ingredient to add to their toolbox: Palsgaard AMP 4455, an emulsifier which Palsgaard claims is twice as efficient as lecithin and can reduce the amount of cocoa butter used in plant-based chocolate...
The weather outside may be increasingly cold for most of America, but sales of ice cream and frozen novelties – typically slower in the first quarter – remain hot, thanks in part to innovative launches, including new twists on old favorites, celebrity...
Chocolate is one of the first places consumers turn to when they're looking to indulge, says global chocolate ingredient supplier Barry Callebaut, adding that future growth opportunities in the category will be centered around health, transparency, and...