Ingredients

Sustainability

Ferrero shares list of 2018 palm oil suppliers in transparency commitment

09-Aug-2019 By Kristine Sherred

The Italian confectioner first published its sources in the second half of 2017 and believes it can – and will – do so twice a year in the future.

Germany’s Nordzucker set to scoop Australia’s second-largest sugar co-op

07-Aug-2019 By Kristine Sherred

Three-quarters of shareholders at Mackay Sugar Limited voted to accept a majority takeover, after the German conglomerate agreed to the move in February.

Expansion

Barry Callebaut cements Asia Pacific investment with new India factory

24-Jul-2019 By Kristine Sherred

Expected to open in mid-2020, the supplier broke ground this week on the Baramati facility, which will produce 30k tons of chocolate and compound annually.

Premium

Reishi mushrooms and herbs meet chocolate in Los Angeles

23-Jul-2019 By Kristine Sherred

Nude Chocolate enters functional chocolate niche with launch of premium bars infused with ‘super blends’ of herbs and Reishi, a medicinal mushroom in Asian culture.

Special report - part two

The Right Price: Industry sees progress in cocoa premiums, but it's complicated

18-Jul-2019 By Kristine Sherred

ConfectioneryNews spoke with three facets of the industry – a leading certifier, a boutique producer, and a nonprofit – to understand the potential efficacy of higher prices paid to farmers.

Sustainable Food & Drink Podcast

Sustainable cocoa defined: What will be the impact of the ISO standard?

18-Jul-2019 By Oliver Nieburg

The International Organization for Standardization (ISO) standard on sustainable cocoa will help mainstream ethical cocoa, says the chair of the standard, while an NGO worries uptake will be limited.

Sugar Reduction or Nature's Sweetspot

Sugar derived from sucrose and berry-based sweetener prepped for takeoff

16-Jul-2019 By Kristine Sherred

The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.

Special report - part one

The Right Price: Could premiums paid by the government eradicate child labor in Ghana’s cocoa industry?

15-Jul-2019 By Kristine Sherred

Researchers set out to determine how much, if at all, a price premium would affect the reality of child labor in cocoa production in Ghana. Through three scenarios, they settled on an 11% bump transferred directly from government to farmer.

Sustainability

Barry Callebaut’s Forever Chocolate snags top spot in sustainability ranking

15-Jul-2019 By Kristine Sherred

Sustainalytics, a third-party assessor, analyzed 229 packaged food companies for their environmental, social and governance risks. Barry Callebaut received the lowest risk rating.

Orkla scoops up British toffee and fudge maker Confection by Design

10-Jul-2019 By Kristine Sherred

Through its subsidiary Orchard Valley Foods, the Nordic manufacturer and distributor already purveys two-thirds of the UK confectioner’s products.

Barry Callebaut consolidating distribution with ‘milestone’ Belgian facility

09-Jul-2019 By Kristine Sherred

The chocolate supplier’s 60k-square-foot, green-certified facility – located in the northern town of Lokeren – should open in the third quarter of 2021.

HMS distribution expands high-end ingredient sphere with Henley Bridge acquisition

04-Jul-2019 By Kristine Sherred

As one of the Europe’s largest food ingredient distributors, HMS reaches further into the premium market with HB Ingredients, which serves bakeries as well as chocolate and ice cream manufacturers.

Chocolate made with jackfruit seeds nearly ready, says Indian co-op

27-Jun-2019 By Kristine Sherred

The Central Arecanut and Cocoa Marketing and Processing Cooperative (Campco) has been developing a chocolate product made from vacuum-fried jackfruit bits.

Technology

Print your own: German startup introduces first low-cost 3D printer for chocolate structures

24-Jun-2019 By Kristine Sherred

Focusing on the food and hospitality industry, Print2Taste wants pastry enthusiasts to use the printer, known as mycusini, to create decorative chocolate pieces at home.

Almond Board looks forward to sustainable indulgent snacks, chocolate 50 years in - video

21-Jun-2019 By Kristine Sherred

As snacking occasions abound, the Almond Board of California (ABC) has committed to promoting the sustainability and usefulness of the world’s favorite nut.