Yield increases must be coupled with agricultural reforms in origin countries and stronger financing packages to bring cocoa farmers out of poverty, according to the World Cocoa Foundation’s new president.
Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.
Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.
Food manufacturers, retailers and other food industry players are failing to connect with consumers who are tuning out of mainstream messaging and infesting their own comms channels, says angel investor, business mentor and philanthropist, Mike Greene.
Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.
Mondelēz International’s heat resistant chocolate, new product development and increased penetration in under-represented parts of the world offers the company considerable potential for the future, chocolate head Bharat Puri has claimed.