Creating the All-round Solution for Chocolate
December 2013
PGPR (E476) is a well-known ingredient in the chocolate industry. When considering the use of PGPR in chocolate most will think of the possible cost savings associated with this. Nevertheless, PGPR can offer much more than cost savings – such as a much less complicated day to day production in a chocolate factory for one. In this article other processing advantages by using PGPR will be explored. To benefit from these advantages, it is, however, necessary that the PGPR is of high quality. Palsgaard PGPR 4120 offers the stable functional effect in chocolate that is needed in this respect.
READ THIS NEXT: Innovation To Inspire
Confectionery
After the spike: Cocoa’s volatile new norm forces structural industry shift
The world’s largest chocolate maker, Barry Callebaut, is reportedly exploring separating its cocoa division from its chocolate business, marking what could be a structural break in the industry between manufacturing and...
Confectionery
Algae innovation: Scientists convert chocolate processing waste into valuable blue pigment
Researchers at King Abdullah University of Science and Technology (KAUST), Saudi Arabia, have discovered a new aspect of a very old organism and utilized it to transform waste from a chocolate factory into C-phycocyanin, a...
Confectionery
Economic and regulatory pressures reshape chocolate and sugar confectionery
The chocolate and sugar confectionery space continues to face a myriad of challenges, including sugar taxes, high-fat, sugar, and salt (HFSS) regulations influencing formulation and marketing, and volatility in cocoa, sugar, and...
