19 Feb 2020 --- February is a month when all-things chocolate are in the spotlight. Last week saw significant chocolate-inspired Valentine’s Day NPD and now, FoodIngredientsFirst examines the broader use of cocoa in food and beverage innovation. Specifically, the challenges associated with stabilization and suspension in alternative dairy beverages, a space which continues to grow as part of the broader plant-based trend. We speak with CP Kelco’s Veronica Borne, Manager for Technical Services, Americas.
