Monthly Archives: July 2011

Engineers flag up processing, traceability methods to lower chocolate recalls

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Recalls of chocolate products could be significantly lower if there was more rigorous traceability in the chocolate supply chain and if brand owners adopted processing techniques that relied on reduced batch dispersion, find a new study.

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Sugar doesn’t melt, it decomposes, say researchers

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Sugar crystals do not melt, but instead decompose in a heat sensitive reaction termed ‘apparent melting’, according to new research.

The research, published in the Journal of Agricultural and Food Chemistry and recently presented to the Institute of Food Technologists, goes against years of belief that sugar melts.

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