Global Shea Alliance: Cocoa butter replacements demand up

05/28/2013 | ConfectioneryNews.com (France)

Demand for cocoa butter equivalents is up about 10% a year as confectioners seek alternatives to cocoa butter that are less expensive and more functional and sustainable, said the Global Shea Alliance. "Functionality is definitely better since you can modify your melting curves and get the 'exact quality' you require in comparison with cocoa butter," said Joseph Funt, managing director.

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ConfectioneryNews.com (France)

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