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Editor: Oliver NIEBURG Email: oliver.nieburg(at)wrbm.comTel: +33 499 52 83 04
Correspondent: Kacey CULLINEY Email: kacey.culliney(at)wrbm.comTel: +33 499 522 459
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Cocoa flavanols in dark chocolate may keep you calmer and content but no link has been established...
Sale volumes of UTZ certified cocoa have grown exponentially in the past year driven by commitments by...
Cocoa processing is increasingly moving to origin countries, particularly those in regions where chocolate consumption is rising...
Ingredients supplier Cargill has broken ground on its first cocoa processing facility in Asia located in Gresik,...
Fair Trade USA claims that draft changes to its labeling policy allowing brands with 20% certified ingredients...
Consumers in emerging markets are more receptive to new chocolate products than counterparts in established markets because...
Petra Foods says it will defend itself from accusations that its Delfi Take-It bar infringes Nestlé’s trademark...
Barry Callebaut’s innovation department has revealed that the level of cocoa flavanols, which are associated with a string of...
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