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%.”
Read the full article
