Ensuring consistent sensory quality of milk chocolates
The sensory characteristics of the milk powder are determined, for example, by its geographical origin, type of drying and fat content, and are later further influenced by temperature, time and humidity during conching. Thus, it is a challenge to choose a suitable milk powder to ...
Sustainable chocolate without cocoa
Everyone is talking about sustainability, and Planet A Foods GmbH, founded in spring 2021 with owners Dr Sara Marquart and her brother Dr Max Marquart, is taking innovative paths in this regard. As a food chemist, Sara brings the necessary know-how, while her brother and ...
Sustainable almonds directly from the producer in Portugal
What happens when a tech-savvy innovation manager joins forces with a traditional almond producer and sets up a farm in Portugal? First of all, a first-class, particularly sweet almond without bitter substances for pralines, bars and baked goods as well as savoury snacks. Also, high ...
