Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
Hershey has launched a contest calling for companies to help it develop a lightweight, affordable shipping system that will keep chocolate cool even in the warmest months.
Barry Callebaut has posted increased volumes and revenue in the first quarter of financial year 2015/16 despite declines in the global chocolate confectionery market.
Europe’s cocoa grind climbed 6% in the fourth quarter and 2% for the full year 2015, according to figures from the European Cocoa Association.
A civil lawsuit accusing Nestlé, Cargill and ADM of aiding and abetting child slavery on Ivorian cocoa farms has again thwarted attempts to have the case thrown.
ConfectioneryNews trawls its archives to present a month-to-month review of the biggest industry news in 2015.
The chocolate industry must embrace climate-smart agriculture to mitigate the shattering effects of rising temperatures on millions of cocoa farmers in the developing world, says Rainforest Alliance.
The International Cocoa Initiative (ICI) says it will not alter its approach to tackling cocoa child labor after a sharp rise in the worst forms of child labor, and is...
Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the...
Industry consultant Curtis Vreeland considers the recipes for success in the US bean-to-bar chocolate market with analysis from craft chocolatiers such as TCHO and Dandelion Chocolate.
Nestlé claims it has become the first major confectioner in the UK & Ireland to source all its cocoa sustainably.
Moderate chocolate consumption may help expectant mothers and their fetuses by reducing stress and providing antioxidants that guard against reproductive diseases and pregnancy complications, say Italian researchers.
Cocoa farmers operate in a chocolate supply chain that perpetuates poverty and bear the bulk of the risk, claims Cacao for Change as it proposes an alternative model.
Chocolate makers can draw on coffee industry grading standards to develop a common quality system for cocoa, says Lutheran World Relief’s manager of coffee and cocoa.
High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.
Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be...
Industry-backed cocoa sustainability organization the World Cocoa Foundation has appointed an interim president ahead of incumbent Bill Guyton’s planned departure.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a...
An executive at Linde claims cryogenic freezing is allows cookie manufacturers to produce a more consistent product.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...
The chocolate market will exceed $26bn in the US by 2018, according to a recent report.
Mondelēz International has scaled up its cocoa sustainability program through a partnership with its major supplier Barry Callebaut and has set a long-term goal of professionalizing the cocoa sector.
Cargill Cocoa & Chocolate has launched an initiative for cocoa cooperatives in Côte d’Ivoire to acquire new trucks through loans that it claims will help farmers to overcome logistical problems....
Kosher product manufacturer Kayco has launched Chocolate Leather, a chewy candy bar lower in calories, fat and sugar than an average chocolate bar.