Valrhona’s launch of Orelys (35% cocoa butter with muscovado sugar) solidified the popularity of caramelized white chocolate, known for its creamy, licorice-tinged flavor.
Research detailed how processing steps like fermentation and roasting can cause up to a 10x drop in polyphenol content. chocolate bonbons 2017
Was the paper about (e.g., tempering, shelf life)? Was it about marketing/consumer behavior ? Valrhona’s launch of Orelys (35% cocoa butter with
Research from 2017 highlights a shift in the chocolate industry toward and health-conscious products, alongside technical advances in preserving nutrients like polyphenols. Below are the key research insights and industry trends from that year regarding chocolate and bonbons. 🔬 Scientific Research & Studies (2017) Was it about marketing/consumer behavior
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According to industry reports from early 2017, such as Restaurant Online , the following trends dominated: