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We’re still feeling the ripples of that revolution in today’s increasingly global chocolate market. As Catherine Hogan, global marketing manager, sweet goods, International Flavors & Fragrances, Dayton, NJ, says, “These global brands are spreading chocolate into other parts of the world that historically have not been large consumers of chocolate.”More...
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Few areas of nutrition are wrought with more controversy and misinformation than sweeteners. This article sheds light on the research behind both nutritive and non-nutritive sweeteners and the role both play in obesity and weight loss. More...
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Most of us have strong opinions about what sweetens our drinks and our foods. Nowhere does this play out more than at the grocery store. And while food technologists must formulate with the label in mind, they also must consider all of the characteristics a sweetener will bring to the product and the way it will be perceived upon eating.More...
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The possibilities are endless when using chocolate. A small amount of creativity and an open mind can lead to a culinary adventure that will want to be repeated. More...
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Chocolate and coffee play nice together. Formulators can use oil-soluble extracts expressed directly from the coffee bean as the starting component in chocolate or compound coatings, possibly augmenting the profile to give it more of an espresso note or more of a latte-type note.More...
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