A recent workshop organized by the Australian Industry Group brought together confectionery experts to develop innovative chocolates for future supermarket shelves. The workshop, held at the William Angliss Institute school of confectionery in Melbourne, focused on exploring the technical characteristics of confectionery filling fats and considering innovations for product stability, shelf life, texture, alternative ingredients, and milk fat replacers. Participants were encouraged to experiment with core filling fats, colored cocoa butters, and other ingredients to create a multi-sensorial experience of taste and texture. The workshop aimed to inspire participants to create something new and foster innovation in the confectionery industry. This workshop is part of the Australian Industry Group's ongoing efforts to support and promote innovation in the chocolate industry. [a871aad1]
