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.