The new study, exclusive to the LCF 16, investigated global consumer behaviour and needs of the chocolate consumers of today and subsequently how to act upon for tomorrow.
Angus Kennedy: Bas, it’s great to welcome you here and to address our audience here in the City Of London at the LCF today. We’ve got to know each other quite well over the last 1.5 years, and have had some very interesting discussions on the subject of chocolate. I believe this one in particular could potentially top them all!
Okay, so Barry Callebaut is, I understand, the biggest chocolate company in the world; why do you need to do research? You now have some very significant research about to be presented for the first time here today. But why does Barry Callebaut need to do that? Especially such a huge amount of research right across the world and significant costs – don’t you know everything about chocolate already Bas?
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The quality of Belgium's famous chocolate largely depends on the crystals that form during the hardening of the chocolate. Researchers from KU Leuven, Belgium, have been in touch with Kennedy’s to explain that they have now developed a new and quicker way to check whether the cocoa butter is crystallising correctly during the hardening process. The method could save the chocolate industry a lot of time and money, they claim.Click here to continue reading...
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Kennedy’s Confection Technology Alert Newsletter
7 OCTOBER 2016
It’s time to meet, share ideas, network and do business, held at the America Square Conference Centre, London
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