Add Yahoo as a preferred source to see more of our stories on Google. Crushed and broken chocolate bars - Nik Merkulov/Shutterstock (Nik Merkulov/Shutterstock) On the surface, chocolate seems simple.

Food ingredient developer Danisco Cultor recently launched a new polyglycerol ester of polycondensed ricinoleic acid (PGPR) for the confectionery world.... Food ingredient developer Danisco Cultor ...

Here is what you should know about PGPR, including how it wound up in chocolate in the first place, and how safe the ingredient is for consumption.