Filled chocolates (Pralines) are very much loved by consumers and represent the premium segment of chocolates. Although much of the praline manufacturing focuses on accomplishing the indulgency, the functional aspects of the ingredients have not been much in focus This presentation gives an emphasis on the use of functional ingredients and how the manufacturers of pralines can tackle the current challenges in the praline industry. Whether it’s translating market trends into winning innovative concepts or value addition, the use of functional ingredients in praline making can bring a great advantage. Along with taste or flavor, the use of functional ingredients can also bring improved nutritional profile (eg: higher protein content or sugar reduction), color and viscosity modulation, extended shelf life, etc.
