date:May 28, 2013
According to the Global Shea Alliance, confectioners are increasingly replacing cocoa butter with CBEs derived from a mix of shea stearin and palm mid fraction, due to reduced cost, functionality and improved sustainability.
CBE use up 10% per annum
Joseph Funt, managing director of not for profit organization Global Shea Alliance told ConfectioneryNews: While growth in chocolate was at about 3-4% per annum annual growth in demand for CBEs was about 10%.
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