sviluppo di prodotti

Oltre l’alternativa al caffè: come la polvere di semi di dattero sta entrando nell’industria del cioccolato

Roasted date seed powder is emerging as a promising ingredient for chocolate applications, offering distinctive coffee-like, toasted, nutty, and caramel notes. This article explores research-backed inclusion levels for dark chocolate, spreads, and truffle centers, along with practical pilot formulas, particle-size guidance, processing considerations, and technical specifications for product development.