News & Analysis on Chocolate, Candy and Cocoa
An incoming international standard on sustainable cocoa will bring farmers ‘one big step below the poverty-line’ if it remains unchanged, argues a farmers’ group.
The entrepreneurs behind MiCacao, a US start-up which makes an organic ‘tea’ from cacao shells, say their product is ready to tap into a craft movement which is stretching beyond beer and across beverage categories.
Figures from grinders including Cargill, Barry Callebaut, Nestlé and Mondelēz show the volumes of cocoa processed in Europe in the first quarter of this year.
California-based confectionery company Project 7 has announced its sugar-free gourmet gum in birthday cake and coconut lime flavors became available in candy aisles in Walgreens across the US from April 1.
Switching from saturated fat to vegetable oils that are rich in linoleic acid reduces cholesterol but actually increases the incidence of heart attacks and heart disease, according to a recent review of a data collected nearly 50 years ago.