Extensive research carried out by the Barry Callebaut group into consumer responses around the coronavirus pandemic has revealed new implications and opportunities for the confectionery market. In an exclusive video interview, Bas Smit, Global Vice President...
Interview with Satelligence founder and CEO, Niels Wielaard
Satelligence is a new company that specializes in assessing patterns and trends in forests, agriculture and water, providing highly detailed satellite images for mapping purposes to help combat deforestation.
As the conversation in the media and in our communities around Halloween and whether or not it is canceled continues, I want to share a simple but important thought with the industry and our retail partners as we move into the next several weeks of our...
Liz Richardson, managing director and partner at transformative communications agency HeyHuman, looks at the challenges for chocolate companies hoping to stay relevant in a post-COVID world.
Two new reports published by the WCF and the Better Than Cash Alliance highlight why now, more than ever, the country’s impoverished farmers should get all the help they need in going digital.
The coronavirus may have halted non-essential travel right now, but when the restrictions are lifted Peru is a go-to destination for cocoa lovers who have been missing their chocolate fix
“The chocolate industry is broken on two levels,” claims Tim McCollum, founder and CEO of Beyond Good chocolate, in CN’s latest podcast with influential players in the cocoa sector.
COCO - The Art of Chocolate is an artisan chocolatier based in Edinburgh, Scotland, that places its emphasis not only on ethically sourced cocoa and fine couverture, but also the meticulous designs on its wrappers.
Marika van Santvoort, founder of Freebird, explains to ConfectioneryNews the benefits of cacao juice, not only for health-conscious western consumers, but also as potential extra revenue for cocoa farmers who are struggling on low incomes.
Former pastry chef and Nestlé senior confiseur publishes new book that bridges food art and science. He tells ConfectioneryNews about the idea behind his latest publication.
We are proud to announce our new editorial advisory board comprised of key figures from the cocoa and chocolate industry assembled to help ConfectioneryNews maintain its position as a leading voice in the sector and help with coverage of industry-related...
Brands that make many of our favorite Easter treats, are mobilizing to help fight the COVID-19 virus in cocoa farming communities and are staying focused on continued investment in the long-term to provide them with sustainable livelihoods.
To truly understand and implement an effective sustainability initiative, it’s critical to evaluate the social, environmental and economic impacts of production.
Cacao beans have been consumed by humans for over 3,000 years and the ingredient is well-known for its wide range of health benefits, recent research suggests it can provide stronger protection against influenza virus infection.
