‘Join our club’: Campden BRI seeks partners to tackle chocolate fat bloom and sugar reduction

By Oliver Nieburg contact

- Last updated on GMT

Campden BRI invites chocolate brands and suppliers to join its Chocolate and confectionery club. ©GettyImages/jarun011
Campden BRI invites chocolate brands and suppliers to join its Chocolate and confectionery club. ©GettyImages/jarun011
UK research firm Campden BRI is inviting companies to join research efforts focused on sugar and fat reduction and fat bloom in chocolate.

Campden’s newly created ‘Chocolate and confectionery club’ will explore novel techniques to assess migration of moisture and fat in chocolate.

It will also look at ways to reduce sugar and fat to help companies optimize recipes.

Campden BRI is inviting brands, ingredients suppliers and equipment producers to join the club.

The project, to begin in 2018, will explore:

  • Fat and moisture migration
  • Shelf life
  • Interaction of ingredients such as milk powders, cocoa solids, sugars, fats, emulsifiers and inclusions) and influence of processing conditions
  • Sugar and fat replacement, including regulatory and labeling considerations

“Each member will be able to exploit the findings for their own commercial benefit,”​ said Campden in a release.

Related topics: R&D, Confectionery

comments

Post your comment

We will not publish your email address on the website

These comments have not been moderated. You are encouraged to participate with comments that are relevant to our news stories. You should not post comments that are abusive, threatening, defamatory, misleading or invasive of privacy. For the full terms and conditions for commenting see clause 7 of our Terms and Conditions ‘Participating in Online Communities’. These terms may be updated from time to time, so please read them before posting a comment. Any comment that violates these terms may be removed in its entirety as we do not edit comments. If you wish to complain about a comment please use the "REPORT ABUSE" button or contact the editors.