University of Warwick chemists in Coventry, UK used tiny droplets of orange and cranberry juice to replace the cocoa butter and milk fats that go into chocolate bars.
Applying sweet science in developing new products for Swiss Colony’s catalogue of treats affirms Michelle Frame’s role as the company’s Willy Wonka.
June 14, 2012
For a candy scientist who already has more than 20 years in the industry ranging from product development to ingredient sales around the world, what could possibly be the highlight of a sweet career?