New Chocolate Emulsifier Puts the Squeeze on Costs

After years of progress on the cost-efficiency side of chocolate production, chocolate manufacturers could be forgiven for thinking they've finally hit the wall - that they are at the whim of the cocoa butter traders and that further cost savings are beyond their control. The chocolate industry is faced by a very uncertain future, with much speculation about the supply and demand for cocoa. Will there be enough supply in coming years? Have the prices of cocoa butter reached their peak? Already today, with the prices of cocoa butter and other cocoa ingredients steadily climbing, industry profit margins are squeezed tighter than before. Little wonder then, that the management of many chocolate manufacturers is asking whether all possible potential savings have been identified in their recipes - and they're not always satisfied with the answers. To read more of Palsgaards technical paper on the price of cocoa and its new chocolate emulsifier, please download this free white paper.