Chocolate makers are being pushed to join Dominican Republic’s plans to triple cocoa yields by 2027. The nation can become as valuable as Nacional, a prized cocoa variety from Ecuador,...
The chocolate industry should explore longer four-year financing projects for cocoa farmers if it is serious about making the cocoa sector sustainable, says certification body Rainforest Alliance (RA).
Sugar alternatives may actually increase an individual’s appetite for real sugar by interfering with the way glucose is used in the body, a study has found.
Barry Callebaut has grown revenues and sales volumes despite declines in the overall global chocolate confectionery market.
Ecuador’s cocoa industry is vying to increase its efficiency by exploiting technology, but says farm sizes must increase to allow mechanization.
Costa Rican startup G&E Chocolate Adventure Company is to bring its packaged retail brand of flavored roasted cocoa beans to international markets.
Cocoa living income may need to quadruple to secure the long term future of the crop, says Mars’ global procurement head.
Stakeholders at the World Cocoa Conference 2016 acknowledge there is a long road ahead to reach full cocoa sustainability.
Global sugar prices have rocketed 30% since mid-April as the balance between supply and demand tightens. In Europe prices have remained steady but could soon increase, according to Rabobank’s latest...
Tuanis Chocolate debuted its soy-free chocolate bar during the Sweets & Snacks Expo in Chicago recently, and is set to sell it at 28 US retailers, mostly Midwestern, from June...
Ferrero is to double the amount of Fairtrade cocoa it purchases and will buy Fairtrade sugar for the first time as it targets 100% ‘sustainable' sugar by 2020.
UK business Mood Foods has invested £1m ($1.4m) in moving to a larger facility to increase production of its raw cacao Ombar Chocolate.
Barry Callebaut is expanding its sustainability program in Indonesia and has announced plans to train 50,000 farmers in good agricultural practice by 2020.
The FDA has issued a GRAS (generally recognized as safe) no objections letter for EverSweet, Cargill’s hotly-anticipated ‘next-generation’ Reb D and Reb M sweetener – produced via fermentation rather than...
Cocoa producer living income can be increased by gradually introducing large estates in traditionally smallholder areas, says the International Cocoa Organization’s executive director.
Swiss startup Choba Choba, partly owned by cocoa producers, has created an ultra-premium chocolate range made using a hybrid of CCN-51 and native Peruvian cocoa.
The World Cocoa Foundation (WCF) has appointed its next full-time president, while Cargill has named a new global head of its cocoa and chocolate businesses.
Chair of the International Cocoa Organization’s (ICCO) panel on fine flavor cocoa discusses why countries are seeking fine flavor status and how it can be won.
Soft drinks could cost up to 25% more in Thailand after the National Reform Steering Assembly’s health panel approved by 153 votes to two a proposal to increase taxes for...
Farm efficiency is back at heart of the industry’s sustainability push after Mars’ acquisition of Ecuadorian cocoa plantation Hacienda La Chola, according to Hardman Agribusiness.
Mars Chocolate has acquired Hacienda La Chola, a 485-hectare cocoa farm in Guayaquil, Ecuador.
An incoming international standard on sustainable cocoa will bring farmers ‘one big step below the poverty-line’ if it remains unchanged, argues a farmers’ group.
Figures from grinders including Cargill, Barry Callebaut, Nestlé and Mondelēz show the volumes of cocoa processed in Europe in the first quarter of this year.
Cémoi has begun a five-year, €2m ($2.3m) research program called Frenchoc Premium to obtain consistent chocolate quality via cocoa fermentation, using science applied in the wine industry.
Barry Callebaut has posted volume growth above the chocolate confectionery market in its half-year results, but net profit fell mainly due to currency fluctuations and a challenged cocoa ingredients business.