Diversity for chocolate enjoyment
With more than 120 participants, the traditional IVLV meeting “chocolate technology” finally became too big for the previous venue in the rooms of the Fraunhofer Institute for Process Engineering and Packaging (IVV) in Frei-sing/Germany. Therefore, it moved to the Lindenkeller in Freising for the first ...
Algae as an ingredient in cookies and snacks
sweets processing: What areas of application are algae suitable for? Prof. Rohn: In order to avoid overwhelming consumers, what generally happens is that products they already accept are enriched with algae products/preparations. Innovations consisting almost exclusively of algae biomasses are quite rare, since in the end ...
Modern sugar alternatives for healthy indulgence
For some people, sweets evoke memories they can almost taste and smell: Memories of colourful candies, sticky fingers and sweet chocolate stains. Sweets will continue to hold this magic in future, but it will be healthier and contain less sugar. Yet, reducing sugar is a ...
