Editor's Blog

Barry Callebaut's new 'Wholefruit Chocolate' is part of the clean label trend in confectionery. Pic: Barry Callebaut

Clean label

Clean label in confectionery, does anyone really care?

By Anthony Myers

‘No artificial colors’ is the top clean label claim in chocolate across all markets, followed by ‘no added sugar’, but consumers are not buying it for a number of reasons, we discovered.

How Uncommon Cacao is disrupting the global cocoa market - listen

Sustainability podcast

How Uncommon Cacao is disrupting the global cocoa market - listen

By Anthony Myers

Emily Stone, co-founder and CEO of Uncommon Cacao, joins us in the CN podcast studio to discuss the organization’s recently released Transparency Report and to explain how it is disrupting the cocoa supply chain in the wake of ongoing industry challenges...

From bean to market: Signup for our free webinar on 'Cocoa sustainability: Selling ethical chocolate online with SDG impact'. Pic: Lewis Rattray

Webinar

Live webinar: How to market ethical chocolate in a growing ecommerce space

By Anthony Myers

CN’s next free webinar, ‘Cocoa sustainability: Selling ethical chocolate online with SDG impact’, takes place on September 12, with guest speakers including: Cathy Pieters, Director of Cocoa Life, Mondelēz International; Ewa Hudson, Director of Insights,...

Cocoa has been cultivated in Peru for almost 2,000 years. Pic: The Peru Cacao Alliance

Spotlight

Peru cocoa: a new journey

By Anthony Myers

It is well-known that indigenous people made cacao drinks from fermented beans as far back as 1900 BC, but these days, Peruvian cocoa has much more going for it than past claims, as the Peru Cacao and Chocolate Salon, which opens this week, will highlight.