Confectionery News

Texture innovation: Confectionery’s next frontier

Discover how texture is reshaping the confectionery industry, from viral freeze‑dried candies to multi‑sensory chocolate ...
KRQE Blogs

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

(THE CONVERSATION) – Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on average consume almost 20 pounds (9 ...
WDTN

How chocolate gets flavor, texture and tricky reputation

(The Conversation) – Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on average consume almost 20 pounds (9 ...
Wane

Chocolate chemistry: How the beloved treat gets its flavor, texture and tricky reputation as an ingredient

(The Conversation) – Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on average consume almost 20 pounds (9 ...