Chocolates from South and Central America ruled this year’s bean-to-bar competition, which for the first time featured special recognition of innovation in craft chocolate.
How can reformulation be implemented technologically? Answers will be provided at Europe’s largest sweets and snack fare when it reconvenes in Cologne in February.
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.
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.
The company, which landed a deal with Mondelēz in April, skips cane sugar and instead relies on naturally derived sweeteners: the sugars found in dense fruits and nutrient-rich root vegetables.
‘There’s no way this is sugar-free! That’s what most people say the first time they try Ross Chocolates, says Philip Hemmings the company’s sales manager, when CN spoke to him from his office in Vancouver, Canada.
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.
Sustainalytics, a third-party assessor, analyzed 229 packaged food companies for their environmental, social and governance risks. Barry Callebaut received the lowest risk rating.
Cargill is diversifying its starches and sweeteners portfolio with a US$200m investment that will see it start producing wheat-based ingredients at its manufacturing facility in Krefeld, Germany.
