Chocolate and confectionery is, above all, an incredibly creative sector. The pressure to innovate, with new flavours and formats to satisfy new eating occasions is great. At the same time, the need to reduce saturated fat, sugar and calories is clear. Whatever the challenge, our Customer Innovation team can help.
We can use our experience and technical know-how to work with you to co-develop a solution that’s exactly right for your product, process or application. In particular we offer a range of cocoa butter alternatives and filling fats which can extend shelf life by restricting bloom and improve flavour release, taste and sensory experience.
If you’d like to know more about innovative solutions for chocolate and confectionery, please contact our Customer Innovation team today.