Cargill has agreed a deal to acquire ADM’s global chocolate business for $440m.
The International Cocoa Organization (ICCO) has revised its estimate for the 2013/14 cocoa season and now expects a slightly larger supply surplus.
Over half of cocoa grown on certified farms may be sold as conventional cocoa rather than commanding a premium price for farmers.
When Michael Jolley left his carob orchard in South Australia to attend his first Asian food industry show in Hong Kong recently, he was amazed by the response of visitors who had never before seen the ingredient.
Ingredients supplier Tate & Lyle has filed a patent for a method to produce low sugar content soft gums and caramel using reduced sugar corn syrup.
Buying certified cocoa only from third party organizations such as UTZ Certified is now an essential part of doing business for all chocolate companies, not just the big ones, says Scandinavian confectioner Cloetta.
Cargill and Copersucar have successfully completed all required regulatory clearances to form Alvean, their new 50/50 sugar trading joint venture.
Barry Callebaut has opened its first plant in Chile to source Latin American confectioners Arcor and other industry players.
Scientists at the University of Cambridge are to research how to keep chocolate from melting in hot, tropical regions.
Demand for the sustainable oil is rising faster than supply for the first time as total sales of Certified Sustainable Palm Oil (CSPO) reach more than 2.4 million metric tonnes (MT).
Rising hazelnut prices are putting further pressure on confectionery manufacturers, who are already contending with mounting cocoa costs.
A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.
The next several years will herald a surge in quality cocoa volumes from Central America creating opportunities for premium origin chocolates, says Lutheran World Relief.
Mondelēz International is seeking a patent on a chocolate production method using fruit juice that halves fat content and reduces calories.
Archer Daniels Midland (ADM) has confirmed that it will sell its chocolate operations in the next quarter, but the buyer or buyers are still unknown.
Nestlé’s will use sustainable cocoa for 100% of its UK and Ireland portfolio by the end of 2015, up from its current 60% mark.
Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
The Institute of Economic Affairs (IEA) has said categorically it does not accept state money, following accusations by a Malaysian media outlet that the UK think tank is in bed with the Malaysian Palm Oil Council and the country’s government.
Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.