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WCF partnership meeting: The buzz on cocoa sustainability

What are the chocolate industry and NGOs saying about cocoa sustainability? Catch up with the social media buzz from the World Cocoa Conference’s partnership meeting.

AAK reaffirms fat reduction pledge

European oils and fats business Aarhus Karlshamn (AAK) has reaffirmed its commitment to help food manufacturers reduce saturated fats in their products with reformulation advice.

Tate & Lyle opens new Chinese facility

Tate and Lyle, which has a £3.1bn turnover, opened its latest polydextrose facility last month in China.

Industry 'deeply concerned' by Ebola but no impact on big choc companies yet

Ebola is a huge humanitarian concern for the cocoa and chocolate industry, but contrary to some reports it is not yet having a major business impact for big chocolate players...

Ebola outbreak threatens West African food security with severe inflation and labour shortages: FAO

The UN’s Food and Agriculture Organisation (FAO) has launched an appeal for $30m (€23,72m) to support food supply resilience and recovery in the three African countries most affected by the Ebola...

Food industry must slash sugar – not just tinker

Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.

Uncertain future for Brazilian cocoa production

Cocoa production in Brazil is expected to fall 15.7% in the next 10 years.

Barry Callebaut sources 15% sustainable cocoa - but sets no timescales to scale up

Barry Callebaut has confirmed it is sourcing 15% of its cocoa from sustainable sources but has not set targets to scale up to 100%.

Emergency relief

Cocoa and chocolate firms must act to stop Ebola spread, says Transmar Group

Cocoa Ingredients supplier Transmar has called on cocoa and chocolate companies to make a donation to the Red Cross or Caritas to combat the spread of the Ebola virus in...

Event preview

Industry cocoa sustainability efforts take center stage at WCF meeting

The chocolate industry’s biggest players will discuss how to move forward on cocoa sustainability at the World Cocoa Foundation’s meeting in Copenhagen next week. ConfectioneryNews will be there to bring...

Mondelēz abandons Kenyan manufacturing

Mondelēz International will stop manufacturing from its Cadbury Kenya plant at the end of this month as it shifts capacity for Cadbury Drinking Chocolate to Egypt.

Retailers need to up sustainable cocoa game, says BDSI

Supermarkets in Germany cannot neglect their role in bringing about a sustainable cocoa supply chain, says the German confectionery association BDSI.

News in brief

Barry Callebaut ponders India factory

Barry Callebaut is considering establishing manufacturing capacity in India.

Chocolate multinationals 'enabling enslavement' on cocoa farms: Oxfam

Multinational chocolate companies are reaping billions in profits by keeping labor costs low, allowing human rights abuses to prosper on cocoa farms, according to an Oxfam campaigner.

Origins: Cocoa’s coming home

Nicaragua: A future fine flavor cocoa origin, but work needed

Nicaragua holds potential as a future fine flavor cocoa origin as farmers shift from coffee to cocoa, but much work is needed to improve fermentation practices, according to Atlanta Chocolate’s...

Special edition: Inside Europe's food supplement markets

Polish polyphenol study identifies coffee, tea and chocolate as top contributors

A population-level analysis of polyphenol intakes in Poland has revealed that coffee, tea and chocolate contribute around 75% of the polyphenols consumed in the country.

Sugar prices to edge upwards for 2014/15, says Rabobank

Raw sugar prices are forecast to rise as much as 7% by Q2 2015, but recent trading suggests prices will come down in the longer term, according to an analyst at Rabobank.

Any objections? Protected geo-indication could be on cards for Ecuadorian 'arriba' cocoa

An application to the European Commission for protected geographical indication (PGI) status for ‘cacao arriba’ from Ecuador is now open for public consultation.

Turning emotions in to actions: Why do consumers spend more on ethical products?

Ethical consumption, and consumer willingness to pay more for ethical products, is motivated by a need to turn emotions about unethical practices into action, say researchers.

Sugar not the sole cause of obesity: AB Sugar

British Sugar owner AB Sugar is fighting back against anti-sugar campaigners with the launch of a campaign informing people about sugar’s role in a healthy balanced diet.

Researchers call for ‘radical rethink’ of free sugars targets

Intakes of free dietary sugars should make up no more than 3% of total energy intake in order to battle the ‘significant’ financial and social burdens of tooth decay, warn researchers.

DISPATCHES FROM GLOBAL FOOD SAFETY, MADRID

Supply chain knowledge crucial to prevent chocolate contamination

Understanding at what points Salmonella is a risk in the cocoa supply chain is vital to give protection to the brand and consumers, according to the head of UK quality...

Ecuadorian chocolate has healthier fat profile than Ghanaian, say researchers

Chocolates made with Ecuadorian origin cocoa beans have healthier fat profiles than Ghanaian counterparts, according to Spanish researchers.

Oxfam calls for greater controls on huge agri public–private partnerships

The increasing trend towards government investment partnerships with large multinationals threatens land rights, equality and the environment in Africa, an Oxfam report warns.

Patent Watch

Has Mars found a way around cocoa bean fermentation?

Mars has filed a patent for a method to process unfermented cocoa beans that it claims would maintain the final chocolate taste and allow for a more consistent flavor.

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