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.
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.
Indonesia continues its fight against the foreign domination of its plantation industry and, in particular, crude palm oil (CPO).
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...
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...
RSPO-certified sustainable palm oil now accounts for 18% of the total global palm oil market, up from 15% last year, according to the Roundtable on Sustainable Palm Oil (RSPO).
Nestlé and Kellogg have partnered with companies including General Mills and Unilever by joining Ceres' Business for Innovative Climate and Energy Policy (BICEP).
Supermarkets in Germany cannot neglect their role in bringing about a sustainable cocoa supply chain, says the German confectionery association BDSI.
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.
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...
Hershey has developed a palm oil sourcing policy that it claims goes further than its previous Roundtable on Sustainable Palm Oil (RSPO) commitment.
Malaysia hopes to double its palm oil production by 2020 without having to dedicate more land to palm plants, according to a Malaysian minister.
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.
The increasing trend towards government investment partnerships with large multinationals threatens land rights, equality and the environment in Africa, an Oxfam report warns.
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.
Hershey has partnered with its supplier Cargill to bring its cocoa sustainability program to the Côte d’Ivoire, helping farmers achieve UTZ certification.
A US appeal court has ruled that Nestlé, ADM and Cargill can be held to account for aiding and abetting child slavery in Côte D’Ivoire and has allowed a US...
Consumers in producer countries are increasingly interested in Fairtrade certified products as a means of supporting their domestic economy, according to Fairtrade International’s annual report.
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.
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...