22 Mar 2021 --- Boosting health, indulgence and better-for-you credentials of confectionery, while making a product stand out for its texture and sensorial experience, is driving demand for innovative fillings and coatings. Speaking with FoodIngredientsFirst, Joël Perriard, chef chocolatier at Barry Callebaut, explains how fillings and coatings are key when it comes to creating a multi-sensorial experience.
