Increasing demand for cocoa butter-based confectionery has sent producers on a quest for alternatives to avoid the high cost of the original product or to improve melting properties.
New crystallization and separation technologies are being used to produce these speciality fats.
Our colleagues Dr. Veronique Gibon, Science Manager, and Dr. Ir. Marc Kellens, Technical Director, present a paper about confectionary fats and challenges to overcome in this market. Read the paper here and feel free to share your feedback with us via