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.
Cocoda Ltd specializes in the export of premium chocolate with a global network of retailers and partners. MD David Hill started his career in confectionery at United Biscuits and was mentored by Hotel Chocolat's Angus Thirlwell before setting up...
Ethical and premium chocolate brand MIA, short for Made In Africa, has announced a multi-faceted tree planting program in Madagascar to offset sea freight carbon emissions, rebuild lemur habitats and provide local populations with forest fruits.
President and CEO plays the straight man this time as he sets out the organization’s agenda for the next five years and promises to act on cocoa sustainability, look at the issues around the CBD trend and maintain the confectionery industry’s image as...
Arriving on the back of ‘Veganuary’, impassioned speeches on veganism by Hollywood actor Joaquin Phoenix, and a raft of new plant-based launches, companies promoting healthy alternatives became this year’s trendsetters at ProSweets Cologne.
The Belgian chocolate supplier, known for its innovations, is now offering the world’s first personalized 3D printed chocolate at scale through its global decoration brand Mona Lisa.
The Chocoa Conference, held annually in Amsterdam for the past eight years, has gained a strong reputation for providing a platform for detailed discussions on sustainability and quality in the cocoa sector, ConfectioneryNews speaks to Jack Steijn, co-founder,...
In the first of our Valentine’s Day previews, we look at the romantic offerings this year from Pierre Marcolini, Hotel Chocolat, Paul A Young, Skittles, Azuca, Mochidoki, Sour Punch and Seattle Chocolate.
Fairtrade International pioneers unique and effective program to address child labor in farming communities. Anita Sheth, senior advisor social compliance and development, Fairtrade International, explains an ongoing program in Belize to empower local...
World’s most prestigious chocolate awards will be held in London, UK, next month, deadline for entries is Friday 31 January. CocoVaa Chocolatier Vata Edari named as one of the judges.
This year, ISM global trade fair for sweets and snacks is celebrating its 50th anniversary – and is expected to break all previous records for visitor and exhibitor attendance. In an exclusive interview, CN talks to ISM director Sabine Schommer on what...
Divine Chocolate was established in 1998 by a co-operative of cocoa farmers in Ghana that owns 44% of the company and shares in its profit. Its cocoa is Fairtrade certified and 100% traceable.
Steve Lightman, president, of food and gift provider Harry & David, talks heritage and exploring new markets, getting into the office at 6am and winding down with a game of golf with his wife in the beautiful Rogue Valley in Oregon, where the company...
I am a cocoa farmer: Bahati Sanjingu, Morogoro Region, Tanzania
'I am a cocoa farmer' is an occasional series by Dr Kristy Leissle, scholar of the cocoa and chocolate industries. Here she visits Bahati Sanjingu, a cocoa farmer in Tanzania, and hears how she made the transition from growing rice to cocoa...
Experiential marketing is key to launching a new vegan product in the confectionery space – but timing is of the essence, says Liz Richardson, managing partner at behavioural communications agency HeyHuman
Streaming now, the National Confectioners Association's ‘The Sweet Life’ series is ‘a dynamic and exciting look at the magic of manufacturing in the confectionery industry through the eyes of those people who know it best’.
From 100% recyclable packaging by Nestlé to a personal account of the life of a cocoa farmer in Ghana, and let's not forget NCA boss John Downs rocking Boca! Here is our rundown of some of our best read stories of 2019.
This year, ConfectioneryNews has been inundated with press packs and samples from chocolatiers announcing their new Christmas collections. Here is a selection that caught our eye and are available either online or in the shops for last minute gifts or...
Forget British politics and talk of Brexit, Celebrations, Quality Street, Roses or Heroes? The result of the biggest public debate of the year is finally decided.
Steve Osborne, a partner at brand and packaging design consultancy Osborne Pike, explains the ideas that brought Nestlé’s Smarties to life and how confectionery companies can capitalize on seasonal offerings with a fresh, new look.
In the third article in our series, we look at Barry Callebaut's work in Ghana, the second largest cocoa growing country in the world, as the group released results of its Forever Chocolate global sustainability progress report.
National Confectioners Association’s digital resource provides chocolate and candy consumers with latest information, options and support for the holiday season.
In the second of a series of articles on Barry Callebaut’s operations in Ghana we look at the company’s carbon reduction strategy in West Africa – as the group announced that it is contributing to the collective efforts of climate change to cap global...
Paul Schoenmakers, head of impact and the person driving Tony’s Chocolonely’s sustainability programme, talks exclusively to ConfectioneryNews on business growth, legislation and doing the right thing in the cocoa sector.
Barry Callebaut’s presence in Ghana’s cocoa sector is all consuming, like its presence in the chocolate industry, and it knows that with size comes responsibility. Ahead of the official publication of its worldwide sustainability program’s Forever Chocolate...
BLOCKHEAD is a relatively new start up that makes functional confectionery such as Blockhead caffeine Energy Gum and Blockhead Vitamin Gum, available in retail stores across the UK. Founder Danny Lowe tells Confectionery News what inspired him to get...
Philipp Kauffmann is founder/chief grower of Original Beans, an award-winning chocolate and conservation company and comes from a family of recognized nature explorers and nature conservationists. In 2008, he gave up his job at the United Nations in New...
The 25th Salon du Chocolat wrapped up in Paris at the weekend, before its next reincarnation in New York City. The event attracted over 100,000 visitors.
The newly-formed Retailer Cocoa Collaboration strongly supports CFI and the Frameworks for Action as a landmark multi-stakeholder initiative for protecting and restoring forests in Côte d’Ivoire, Ghana, Colombia and other areas. 'Retailers as drivers...
On the eve of the World Cocoa Foundation Partnership Meeting in Berlin, ConfectioneryNews caught up with Antonie Fountain, managing director of The VOICE Network, which describes itself as ‘a watchdog and catalyst for a reformed cocoa sector’, for a special...
‘Unmissable international platform for industry professionals and consumers’ returns to its spiritual home to celebrate chocolate and cocoa with a new identity, content and packed five-day program in Paris.
‘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.
The World Cocoa Foundation Partnership Meeting in Germany, goes back to the roots of sustainability in the industry, says Alexander Ferguson, the WCF’s vice president for communications and membership.
Cacaofruit snacks are currently being piloted in select retail stores in California, after the giant chocolate supplier unveiled its latest innovation in San Francisco.
Two thirds of shoppers expect food shortages as a result of Brexit, says HIM survey, as confectionery companies start planning for worst-case scenario.
Ahead of the National Confectioners Association’s ‘annual fly-in and Washington Forum’, CEO John Downs outlines some of the major issues affecting its members and explains why the confectionery industry is crucial to the American economy.
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...
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,...
I Am A Cocoa Farmer: John Narh Adamnor, Eastern Region, Ghana
‘I am a cocoa farmer’ is the first in an occasional series by Dr Kristy Leissle, scholar of the cocoa and chocolate industries. In each article, Leissle profiles one individual who makes a living growing cocoa, exploring how she or he came to cocoa farming,...
CREATIVE CONVERSATIONS is a regular Confectionery News podcast and online feature profiling influential people working in the confectionery industry. Our next podcast guest is Sarah Lynn, founder of Sweets in the City.
Latest Lumina Intelligence analysis draws on labeling and product information of almost 3,000 chocolate, coffee and tea products in leading online stores across 20 countries, as well as 900 commitments to sustainability from 34 leading companies.
From Côte d'Ivoire and Ghana’s controversial plans to set a joint minimum price for cocoa, to more controversy surrounding Nestlé’s technical breakthrough in confectionery paper packaging, to tennis ace Maria Sharapova making headlines at Wimbledon...
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.
A technical breakthrough this week in confectionery packaging will see Nestlé’s ‘YES!’ snack bar range wrapped in recyclable paper for the first time. ConfectioneryNews visited its confectionery R&D centre in York to talk to the team involved in the...
Amos Sweets is a candy innovation company based in China and specialising in gummy candy. Its products are sold all over the world with 4D Gummy Blocks leading the way. Co-founder Elaine Wu shares her love for not only her brand, but the confectionery...
CREATIVE CONVERSATIONS is a regular Confectionery News podcast and online feature profiling influential people working in the confectionery industry. Our first podcast guest is James Cadbury, founder of ethical chocolate company Love Cocoa, and yes, a...
