Are dairy foods product developers using or planning to use chocolate and cocoa in new formulation efforts? You bet they are!
According to an August 2003 survey by Dairy Foods magazine of individuals involved in prod-uct development of frozen desserts, 77% of respondents (n=149) said they currently use chocolate and cocoa, while another 15% plan to use chocolate and cocoa during the next year. When it comes to "ex-tenders" or ‘"enhancers," which are those ingredients used in combination with chocolate and cocoa in order to reduce usage levels of pricey chocolate and cocoa ingredients, 23% of respondents currently use extenders or enhancers while 15% are planning using them.