Cédric van Cutsem, associate director of Mondelēz’s Cocoa Life, operations, and its main spokesperson on deforestation, talks exclusively to CN from the Chocoa Conference in Amsterdam on how the program is making a difference since it was introduced almost...
Sophie Jewett lives and breathes chocolate. From starting out by making chocolate in her kitchen 10 years ago to opening the York Cocoa House, then York Cocoa Works, she is continuing the city’s rich tradition of cocoa manufacturing and keeping it at...
The wellbeing of children and youth in cocoa-growing communities was an important item on the agenda of WCF’s recent partnership meeting in Brazil. Taco Terheijden, Cargill group director, sustainability, explains what his company is doing to improve...
ConfectioneryNews was invited to Barry Callebaut’s special Innovation Day at its Chocolate Academy in Weize, Belgium, where we spoke to Bas Smit, the company’s global VP marketing and the man responsible for Ruby chocolate’s launch.
Interview with Simon Brayn-Smith, VP global head of sustainability at Olam Cocoa, on how the organization is adapting its supply chain to be100% traceable and sustainable by 2020.
From Cadbury seeing purple over its trademarked wrapper to Ruby’s rise and the latest in edible packaging, here we reveal the top five stories trending across our social media channels this week.
As part of the reformulation special events at this year’s ProSweets/ISM, Glanbia International gave insights into how to create a healthy, protein-rich snack bar.
The international supplier fair for the sweets and snacks industry drew record crowds and plenty of interest for exhibitors, said organizer Koelnmesse.
From Smarties going plastic-free this year to ProSweets 2019 launching this weekend and Lotte’s push into Japan, here we reveal the top five stories trending across our social media channels this week.
The edible packaging industry benefits from innovations in sustainable packaging and growing environmental waste, by Swati Tamhankar, junior digital executive, Allied Analytics.
After 30 years in the corporate world, Brian Watt gave it all up and followed his love for chocolate with startup Sir Hans Sloane Chocolates. The company has five employees and produces its ‘posh hot chocolate' from a studio in the south of England...
I recently went back to my home city to see how York is recognizing its past as a major chocolate producer, and found that as one factory closes, another one opens, keeping the smell of cocoa in the air.
Fudge Kitchen has seven outlets in major UK cities and employs more than 80 staff. MD Sian Holt explains the rich heritage behind the premium, indulgent brand and how she got into the business of making fudge.
From Ferrero rebooting Butterfinger in February, to dry weather in Côte d'Ivoire, and a peek behind the Quality Street production line, here we reveal the top five stories trending across our social media channels over the festive period.
