Adding malic or citric acid to the outside of sweets is a great way to add some zing to your products. But how stop an unwanted reaction with sugar?
Talk of sugar and its effects has been everywhere this year and consumer behaviour is beginning to change. What can confectioners do to adapt?
Lee Shanahan, Food Technologist – Confectionery on his role at TasteTech... if you thought it would entail eating chocolate, then you'd be right!
Lee, our food technologist confectionery compares the solubility of a spray dry flavour and our new powder flavouring system, flavour8.
We explore our new innovation, flavour8 to show how it will support industry growth and give chocolate manufactures a chance to be innovative.
© 2017 TasteTech