Chocolate and cocoa are long-time associates of dairy. These days, everything from frozen yogurt to blended coffee beverages is angling for a chocolaty profile. A panel of experts explains how to formulate with the ingredients.
We Americans have notoriously restless palates. This is especially so in today’s food-forward world, as chefs vie for celebrity status and the more adventuresome among us approach dining as an extreme sport. It’s now commonplace to find even familiar flavor favorites forced into some pretty unusual pairings, as the current practice with chocolate demonstrates.
International laboratories collaborate to validate a method developed by Mars Inc. to quantify the much-studied cocoa flavanols. Research that could help scientists and the industry in standardized reporting.
A name change for Corn Products, chocolate research from Barry Callebaut, people on the move and other news about suppliers to the dairy processing industry.