Chocolate products are sensitive to temperature fluctuations and softening can lead to fat migration and fat bloom. In warmer climates this can be a serious problem.
Our Cocoa Butter Improver (CBI) fats are designed to protect products by increasing hardness in warmer temperatures.
Designed to enhance the stability, shelf life and value of products, our Cocoa Butter Equivalent (CBE) fats are manufactured to support the characteristics of milk and dark chocolates and to improve melting, stability and flavor characteristics.
We offer a range of vegetable fats developed for use in the confectionery and snack food industries. These versatile fats can all be produced from sustainably sourced components, offer superior end product texture properties and are excellent options in a range of applications.