ConfectioneryNews is launching its inaugural Personality of the Year competition to recognize unhailed innovators and industry stalwarts for a job well done.
Cloetta may alter prices on individual products in response to increasing cocoa, hazelnut and almond costs and falling sugar prices.
The European Cocoa Association (ECA) says mandatory origin labeling of cocoa products is pointless and could even lead to a 30% price hike in consumer chocolate prices.
Cocoa powder demand for use in compound confectionery coatings is rising rapidly in Asia and Eastern Europe as rising cocoa butter prices up the cost of chocolate manufacturing.
Barry Callebaut CEO Juergen Steinemann will resign next year after his company posted revenue and net profit growth in fiscal 2014.
Confectionery giants Mondelēz International, Nestlé and Mars must do far more to ensure women are not blocked from day-to-day commercial cocoa operations because of issues like land rights, according to...
Seattle-based Theo Chocolate has launched the first functional ingredient from its subsidiary Theo Innovations. Called Violetamine, the product is an extract of cocoa high in polyphenols and theobromine.
The Fairtrade Foundation has urged food companies and retailers to choose Fairtrade sugar, amid concerns that a sugar price slump and CAP reforms could push thousands of workers into poverty.
A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.
Certified cocoa bodies can co-exist with an international standard for sustainable cocoa that will be finalized in 2016, according to delegates at the World Cocoa Foundation’s partnership meeting.
Barry Callebaut will increase capacity at its factory in Extrema, Minas Gerais in Brazil in anticipation of rising demand in the region.
Danish confectioner Toms says its Ekstra chocolate brand that only uses tray fermented cocoa has proved that an initiative to support farmers and improve bean quality can also turn a profit....
A voluntary framework for sustainable cocoa that could help align industry efforts will be introduced by the end of 2016, say those behind the standard.
Chocolate companies and certification organizations can get better productivity gains by improving underperforming cocoa farmers rather than rewarding top producers, according to the World Wildlife Fund.
Nestlé confectionery sales fell 7% in its nine-month results due to rising cocoa costs and declines in developed markets such as Great Britain.
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.
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 and Lyle, which has a £3.1bn turnover, opened its latest polydextrose facility last month in China.
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...
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 ‘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.
Cocoa production in Brazil is expected to fall 15.7% in the next 10 years.
Barry Callebaut has confirmed it is sourcing 15% of its cocoa from sustainable sources but has not set targets to scale up to 100%.
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...
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...