Mondelēz International, Mars, Nestlé and Barry Callebaut have joined forces on a community development and education program in Côte d’Ivoire in partnership with the Jacobs Foundation.
Northern Irish chocolatier Cobden and Brown has plans to enter southern neighbor the Republic of Ireland after recently introducing a 100% cocoa bar, according to the company’s founder and CEO,...
Yield increases must be coupled with agricultural reforms in origin countries and stronger financing packages to bring cocoa farmers out of poverty, according to the World Cocoa Foundation’s new president....
Chocolate makers can thwart carcinogenic mineral oil contamination in products through regular testing, managing cocoa transportation and adding barrier layers in packaging, say scientists.
The Netherlands is expected to have overtaken Côte d'Ivoire as the leading cocoa processor for the 2015/16 cocoa season, as Europe's cocoa grind reaches a five-year high.
Food and drink companies expecting the sugar price to fall once quotas disappear might have a nasty shock, according to Rabobank’s latest forecasts.
The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor....
Theo Chocolate says one of the greatest challenges it faces as a company committed to a responsible and transparent supply chain is “greenwashing” in the premium chocolate category.
Introducing more cocoa farming to Madagascar is key for a sustainable vanilla market, say Barry Callebaut and Prova on the launch of their new partnership.
More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.
Efforts are under way to bring cocoa farmers together under a single voice, but divisions still exist that hinder the chocolate industry’s push to a sustainable cocoa sector, writes ConfectioneryNews...
High yielding and disease tolerant cocoa Sacha Gold has been deemed fine flavor by a leading US chocolate company and can become Ecuador’s leading variety, says developer Cimarron Cocoa Estates....
Danish firm Sv. Michelsen Chocolate says it has become the first chocolate company in the country to source 100% Fairtrade cocoa.
Researchers in South Korea studied how the polyphenols in Theobroma cacao extract may reduce atopic dermatitis-like symptoms.
Children between the ages of two and 18 should consume fewer than six teaspoons of added sugars daily, the American Heart Association (AHA) recommends.
Barry Callebaut expects farmer income to grow 23% within two years under a $9m partnership with IFC and IDH to support up to 103,000 smallholder cocoa farmers in Côte d’Ivoire...
Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.
Epicatechin – compound found in cocoa – may reduce food intake, and subsequently help control appetite and weight management, says a new study.
The beverage industry in South Africa says a proposed tax on sugar-sweetened beverages threatens thousands of livelihoods and economic growth.
Social venture Cacao for Change has written to Barack Obama and Ban Ki Moon calling for cocoa prices to triple.
The zeal for sugar reformulation could blinker companies against producing the healthiest versions of their products, experts told FoodNavigator following the FDF’s latest sugar reduction guidelines.
Cocoa and chocolate stakeholders highlight the advantages and potential pitfalls of high-yielding cocoa variety CCN-51. What part should it play in the industry’s drive for sustainability?
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.