Items Tagged with 'cocoa butter alternatives'

Using a cocoa butter substitute to create chocolate compounds can significantly reduce formulation costs for products such as confectionery bars, tablets, and bakery goods.

If University of Guelph scientists Robert Lencki and John Craven are correct, they’re on the verge of providing chocolatiers with the industry’s version of the Holy Grail: a healthy fat that mimics cocoa butter in taste and functionality.