Cost saving replacement of cocoa butter
Traditionally, cocoa butter was the only vegetable fat used in chocolate. Yet, a combination of increased demand, rising prices, varying quality levels and inconsistent supplies has led chocolate companies to seek alternatives. Standard compounds are more affordable, but the fat has a different composition to ...
Innovation boost for functional bars
For promising market placement of functional bars, SternLife presents two new concepts. The first one, Vegan Deluxe, shall blend excellent taste with a high-quality nutrient profile to capitalize on the vegan megatrend. The prototype bar created by the company delivers 25 % of valuable plant proteins ...
Chocolate pieces with new flavour notes
Flavour pairing, the idea of combining flavours in new ways, is creating new possibilities for classic categories in supermarkets. Herza Schokolade has now launched two special lines of chocolate pieces with new flavour notes. Especially intended for muesli, nut mixes, cookies and ice cream, they ...
