How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 1 November 2016

The Battle of the Confectioners in the Development of Chocolate

Biting a chocolate
Chocolate continues to be the world’s favourite confection bringing to mind images of comfort, indulgence and taste. 

With a successful product comes tough competition between the major players in the confectionery world to make new advances in product development. Pushing the development envelope to create new novel versions of such a product requires the tools to assess and compare the effects of new processes and ingredients. This is where texture analysis becomes a manufacturer’s best friend.