Applying an electric field to liquid chocolate in the flow direction can reduce the fat level in chocolate by 10% to 20%, according to Mars-funded research conducted by Temple University. The study was published in Proceedings of the National Academy of Science (PNAS). Rongjia Tao, lead ...

Read whole article via mobile.confectionerynews.com

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

06/12/2019
7 Essential Steps to Seasonal and LTO Success

“Limited time offers (LTOs) build people’s comfort and admiration for your...

05/30/2019
A Look Back At Top Fancy Food Show Flavor Trends

The 2019 Summer Fancy Food Show is quickly approaching. This June, Symrise...