The product is a patented, plant-based cocoa butter substitute compound that allows up to 15% cocoa ingredients.
May 15, 2023
Using a cocoa butter substitute to create chocolate compounds can significantly reduce formulation costs for products such as confectionery bars, tablets, and bakery goods.
Topics include the stevia leaf, its natural origins, and more.
April 21, 2023
Ingredion has launched a five-part video series to help food and beverage manufacturers harness the potential of stevia sweeteners and functional build-back ingredients in sugar reduction formulations.
Global chocolate manufacturer’s continued expansions of ruby unlocks the baking and snack segments, completing the ruby product range for North American food manufacturers.
Cacaofruit is the most wasted fruit in the confectionery industry.
March 31, 2023
Cabosse Naturals has started upcycling cacaofruit, creating a range of 100% natural ingredients to be used in food manufacturing in the U.S. from its waste.