Researchers from Zurich set new type of chocolate
The use of fruit pulp could reduce the amount of land required for cocoa cultivation. Conventional chocolate mainly uses the cocoa beans, which only make up a quarter of the weight of the whole cocoa fruit. This leads to high land requirements and corresponding greenhouse ...
New functional system from Hydrosol overcomes challenges
One example is cream, as Hydrosol Product Manager Binia Postel explains. “Around the world, manufacturers are very interested in bringing vegetable fat creams to market. We saw it again at Food Ingredients Europe. The positive response to our new stabilising system for making mixed fat ...
