Swedish supplier Bayn Europe claims oat oil is an alternative, clean label emulsifier providing better yield stress in sugar-reduced chocolate than polyglycerol polyricinoleate (PGPR) and soy lecithin.
BASF intermediates division said it is hiking the prices of its formic acid and propionic acid products, with immediate effect, or as existing contracts permit, in the region so Europe, Middle East and Africa (EMEA).
Food industry movers and shakers are at Food Matters Live in London this week discussing the hottest topics affecting manufacturers and suppliers. Can't be there? Take a look at our social media best bits.
Half of British consumers would rather give up chocolate than cheese when asked if they had to “choose between never being able to eat cheese again or never being able to eat chocolate again,” according to new research by Mintel.
Chocolate companies should rethink cocoa sustainability programs to reverse low adoption rates for training and technology, says The Scientific Committee of the International Symposium on Cocoa Research.