Chocolate bars 25 September 2017 Press Release

Chocolate and confectionery club

Campden BRI is inviting companies to join research into the evaluation of viable routes for sugar and fat reduction in chocolate and related products as well as the exploration of new techniques for the assessment and potential mitigation of moisture and fat migration.

The research will provide a better understanding of the factors that influence quality and help to prevent or delay quality defects such as bloom development. It will also provide a detailed evaluation of the ways to reduce sugar and fat in chocolate-based confectionery to help companies optimise recipes for reformulation.

The chocolate and confectionery club will be of interest to ingredient suppliers, chocolate manufacturers and manufacturers of processing equipment.

The project will explore:

The pre-competitive research will be steered by the club of participating companies. Each member will be able to exploit the findings for their own commercial benefit.

The project will start in 2018.

To find out more about the chocolate and confectionery club project, please contact Joe McGurk Tel: +44 (0)1386 842241.

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