Whitepapers and infographics
The experts from the Food Technology team test the latest trends & developments on Royal Duyvis Wiener machines so you don’t have to. Have a look below at what is on offer. Infographics and whitepapers give you a summary of testing conditions and high-lever results. Want to take a deep dive in the test results? Reach out to the Training & Education team and request the full report or plan a meeting with one of our processing experts.
Milk substitutes in Chocolate
First steps towards chocolate indulgence, vegan style!
In the Food & Beverage industry vegan is the buzzword at the moment. Consumers are looking for plant-based alternatives in all products, without compromising on taste, structure and the indulgence factor. Is it possible to combine chocolate indulgence and the vegan trend? We asked the experts of the Royal Duyvis Wiener Technology Center to dive into the world of vegan chocolate for our customers. They tested plant-based milk substitutes on the Wiener Ball Mill. The whitepaper gives you a summary.
Comparing roasting options
Bean quality and roasting choices are key denominators in creating unique flavors and color development. Roasting cocoa beans or nibs develops the aroma and creates a signature liquor for chocolate manufacturers. Royal Duyvis Wiener offers both batch and continuous roasting methods, which we’ve compared to explore the relationship between roasting settings and product properties, including color, moisture content, taste, pH, fat loss, and press-ability of cocoa liquor. The infographic gives you a summary.
New chocolate innovations 2022 and beyond
Consumer trends mid-pandemic
In a fast-paced global market, it’s difficult to keep up with today’s everchanging consumer tastes and demands and there are many local and global drivers that are influencing these changes. Brands that stay head lead by emulating credibility, being contemporary and innovative.To retain a competitive edge, is it paramount you stay informed and use a variety of sources to understand what is motivating consumer tastes and trends. This knowledge arms you with the data and wisdom to help you create value for your customers.
Acrylamide prevention during nut roasting
Avoid Acrylamide formation
Over the last couple of years the formation of Acrylamide (AA) in food manufacturing has developed into a key topic in the food safety continuous improvement cycle. It is on the radar of both food & beverage manufacturers and food safety regulators. The EU has launched a program to reduce the content of AA in different food products. The first thresholds have been efined. For other product groups the European officials target at decreasing the occurrence and quantities in processed foods.