Chocolate could become a small and expensive niche product unless we all do more to help cocoa farmers escape poverty, writes UTZ Certified executive director Han De Groot.
The amount of cocoa processed in Asia grew 4% in the first quarter of 2014 compared to the same period last year.
UTZ Certified has begun a three-year initiative to develop a certified sustainable hazelnut supply in Turkey, which accounts for 70% of global production.
Near record-high cocoa butter prices have driven up the cost of chocolate production by as much as 20%; a price hike that will likely be seen on shelf, according to commodity analysts Mintec.
Archer Daniels Midland (ADM) has announced that it will retain the majority of its cocoa processing operations but will sell its chocolate business.
Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat.
Previously reluctant chocolate manufacturers are more attracted to partly replacing cocoa butter with emulsifiers to obtain cost-savings and improve molding processes, according to supplier Palsgaard.
Chocolate purists may turn to alternative vegetable fats amid escalating cocoa butter prices, but taste and regulatory stumbling blocks remain, according to an analyst.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.
ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.
Mars follows in Cadbury footsteps as it looks to source cocoa from India, a crop that still only accounts for a tiny fraction of world production.
The amount of cocoa processed in Europe has remained flat in the first quarter of 2014 following three quarters of growth, according to the European Cocoa Association.
More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of Europe (CAOBISCO).
AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.
European Sugar Users (CIUS) has called on the European Commission to implement temporary market measures should sugar end stocks fall below a certain threshold amid uncertainly in the EU sugar supply.
Food manufacturers have pampered to health-conscious Europeans with a raft of new fruit-based product launches in 2013, with overall fruit ingredient launches up 22% over the preceding year, according to Innova Market Insights.
Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to draw a link with dark chocolate.
The US National Confectioners Association (NCA) has hit out at claims from the American Sugar Alliance that the confectionery industry is dominated by big players and is crying poor about sugar prices.
With the stainless steel ShearMixTM Bühler demonstrates the latest standards in hygienic design. This new standard can als...
AAK are experts in developing natural, value-added chocolate and compound fat solutions that make life on your processing line easier...
Science suggests that almonds and chocolate, each valued for their individual taste and texture, together create a tapestry of flavors...