ConfectioneryNews spoke with three facets of the industry – a leading certifier, a boutique producer, and a nonprofit – to understand the potential efficacy of higher prices paid to farmers.
The International Organization for Standardization (ISO) standard on sustainable cocoa will help mainstream ethical cocoa, says the chair of the standard, while an NGO worries uptake will be limited.
Company cited ‘uncertain global business environment’ when it released its latest results this week but pledged to accelerate investment in key markets and sustainable supply chains.
London-based Divine Chocolate is leading the way in the field of ethical and sustainable chocolate as Ghanaian cocoa farmer cooperative plays a key part in UK’s international exporting success with the United States being its biggest market.
The food industry is largely failing to provide transparent information detailing the impact of their supply chains on deforestation, despite growing investor and consumer pressure, a new report finds.
The company, which landed a deal with Mondelēz in April, skips cane sugar and instead relies on naturally derived sweeteners: the sugars found in dense fruits and nutrient-rich root vegetables.
‘There’s no way this is sugar-free! That’s what most people say the first time they try Ross Chocolates, says Philip Hemmings the company’s sales manager, when CN spoke to him from his office in Vancouver, Canada.
Nestlé has unveiled a new chocolate recipe that replaces refined sugar with cocoa pulp as it begins to explore the possibilities of side-stream utilisation to reduce food waste.
Sweetener blends upcycled from crop leftovers are higher in fiber, lower in sugar and calories, and functionally equivalent to conventional sweeteners.
Rousselot, a leading global producer of gelatin and collagen peptides, says it has successfully developed a new application concept to produce sugar-free confectionery.
