date:May 22, 2012
The new chocolate uses a special skimmed milk powder, which the company says allows it to use higher amounts to give a comparative taste to conventional milk chocolate.
Barry Callebaut was asked what the specialpowder was and how it should be labelled, but the company only reiterated that it was special and gave no further details.
70% of global population lactose intolerant
Callebaut said that it had cleaned its product lines to avoid lactose contamination risks during processing of the n