Editor's Blog

Chocolate Cordillera became the first private company in Colombia to register two new cacao varieties (CNCH12 and CNCH13). Pic: CN

Special report

How Cacao Fino de Aroma put Colombia back on the map

By Anthony Myers

It was almost 20 years ago that Colombian cocoa was officially recognized by the ICCO (International Cocoa Organization) as Cacao Fino de Aroma (fine aroma beans). Almost 95% of Colombia’s total cocoa production is classed as Cacao Fino de Aroma by the...

Sacks of cocoa beans are stacked ready for export in a Ghana warehouse. Pic: COCOBOD

Guest post

Are we heading for a shortage of cocoa?

By Jon Davis

Heavier-than-usual rainfall during the past three to six months in the main cocoa-producing countries of West Africa - Cote d'Ivoire, Ghana, Nigeria, and Cameroon could impact the chocolate industry due to a shortage of its main ingredient, according...

York Cocoa House combines a small manufacturing facility with a retail cafe in the heart of the city. Pic York Cocoa House

Podcast

How York Cocoa House is keeping the city’s chocolate industry alive

By Anthony Myers

A recent article in National Geographic described York as ‘England’s chocolate capital’. The city was home to two major confectionery companies, Terry’s founded in 1767 and Rowntree’s in 1862, the inventor of KitKat, which is still produced today at the...

Let's twist again: Candy companies can revitalise timeless classics with new flavours. Pic: Corbion/istock

Guest post

Survey shows confectionery consumers crave fruity flavours

By Linda Tomaselli

According to the most recent Corbion Consumer survey, the primary drivers for consumers of confectionery remain centered around flavour and reputable brands. In the realm of sugar confectionery, fruit flavours continue to hold sway as the top choice among...

Pic: CN

Free webinar

The impact of reformulation: producer’s nightmare or brand boost?

By Anthony Myers

Industry leaders take the Bakery&Snacks’ podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler...

A Colombian cocoa farmer peacefully tends to his crop. Pic: Luker Chocolate

Guest post

How cocoa is driving peace in Colombia

By Julia Ocampo

In the rugged landscapes of rural Colombia, where conflict and adversity have cast a shadow for over 50 years, an unlikely hero has emerged: cocoa. Beyond its delectable taste and aroma, cocoa is proving to be a powerful force for driving peace and prosperity...

Can Artificial intelligence solve the cocoa industry - and is it a threat to our livelihoods? Pic: GettyImages

Technology

Can Artificial Intelligence solve cocoa’s sustainability problems?

By Anthony Myers

As an experiment, I turned to the Artificial Intelligence (AI) chatbot ChatGPT* to obtain an outside eye on the current state of the cocoa industry. I was curious to know if a computer algorithm could come up with credible answers to the main issues that...

Pic: CN

Branding

Say hello to the new look ConfectioneryNews!

By Anthony Myers

Here at ConfectioneryNews, we put our audience at the heart of what we do. For many years, we have provided our readers with a 360-degree view of the chocolate, candy and cocoa industries and our editorial standards remain unsurpassed. We’ve come a long...

ofi's Dezaaan single origin cocoa. Pic: ofi

Special report

Asian consumers driving demand for single origin cocoa

By Anthony Myers

As ConfectioneryNews reported last month, the trend for single-origin cocoa ingredients has been growing for some time, as consumers with a sweet craving also look more closely at how and where their cocoa is sourced.

Single origin, sustainable cocoa is becoming more in demand. Pic: Cargill

Single origin cocoa: consumer trends

Why single origin cocoa is so important

By Anthony Myers

As interest in cocoa sustainability intensifies among EMEA consumers, two studies highlight why bean-to-bar authenticity is on the rise.

Gummies – and why they are a hot trend in 2022

Podcast

Gummies – and why they are a hot trend in 2022

By Anthony Myers

Tessa Porter is the founder of Sprinkk, a candy development and manufacturing company based in Omaha, Nebraska. She is also a ‘candy scientist’ and has a Masters in food science focusing on sugar crystallization from the University of Wisconsin-Madison...

Farmers cracking cocoa pods, Ghana. Pic: MIA

Op-ed

Reality check: What can we do about cocoa’s price?

By Brett Beach & Dr Kristy Leissle

In this exclusive op-ed for ConfectioneryNews by Brett Beach, Co-founder of sustainable chocolate brand Made in Africa (MIA), and Dr Kristy Leissle, a member of CN’s editorial board and the author of numerous books and articles on cocoa and industry politics,...

From the Editor: Changes to your ConfectioneryNews content

Registration

From the Editor: Changes to your ConfectioneryNews content

By Anthony Myers

From today, we are making changes to the way our readers access some of our news content. After reading two articles, all users will be asked to register with the site, to keep track of important cocoa, chocolate and candy industry news.

Most of the cacao produced in Colombia is consumed internally, and a small portion is exported. Pic: Cacao for Peace

Sustainability

Focus on Cordillera Chocolates and Colombia’s Cacao for Peace initiative

By Anthony Myers

Colombia’s Cordillera Chocolates is a world pioneer in cocoa development. Established almost 60 years ago it has been training cocoa growers in various areas of agricultural practices, sustainability issues, disease control and productivity – and the...

How US consumers are falling in love with Katjes vegan gummies

Sweets & Snacks Expo 2022

How US consumers are falling in love with Katjes vegan gummies

By Anthony Myers

The brand celebrated its entry into the US market with a successful showing at the Sweets & Snacks Expo 2022 in Chicago. We talk to Eliza G Jahn, Head of Marketing at Katjes USA, to pick over some of the highlights of the event.

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