Editor's Blog

Pic: Cocoa Life

Chocoa Conference 2019

Deforestation: the economics and politics of cocoa

By Anthony Myers

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...

Barry Callebaut opened its doors to its Chocolate Academy in Weize during a special Innovation Day for journalists.

Innovation

Inside Barry Callebaut: What’s next after Ruby?

By Anthony Myers

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.

Pic: Olam Cocoa

Interview

Olam Cocoa and a story of supply and demand

By Anthony Myers

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.

ProSweets/ISM 2019 takes over the Koelnmesse

ProSweets/ISM 2019

ProSweets/ISM Cologne 2019: notes from a newbie

By Anthony Myers

ConfectioneryNews editor Anthony Myers is at the Koelnmesse for the first time and finds this year’s trade fair both daunting and exhilarating.

CREATIVE CONVERSATIONS: Brian Watt, owner/MD, Sloane's Hot Chocolate

Q&A

CREATIVE CONVERSATIONS: Brian Watt, owner/MD, Sloane's Hot Chocolate

By Anthony Myers

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...

CREATIVE CONVERSATIONS: Sian Holt, MD, Fudge Kitchen

Q&A

CREATIVE CONVERSATIONS: Sian Holt, MD, Fudge Kitchen

By Anthony Myers

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.

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