Along with the World Cocoa Foundation Partnership Meeting, Chocoa’s Cocoa Sustainability Conference, Amsterdam Cocoa Week was also the setting for the Cacao of Excellence awards, which recognize excellence in cacao cultivation while supporting and encouraging...
Meiji has joined hands with skincare and cosmetic brand Albion in launching chocolates and jelly drinks containing glucosylceramide, which Meiji claims is a moisturising ingredient derived from cacao.
For a long time, there has been no commonly agreed way of assessing and communicating the quality of cacao, the seed from which stems cocoa and chocolate. Now, however, a new initiative has been unveiled that will aim to do just that, with contributions...
Japanese researchers have found that eight-weeks’ consumption of a beverage containing flavanol-rich cacao extract reduced negative mood and improved positive mood among middle-aged women.
Lovechock, the Dutch raw cacao company, has been acquired by Belgian family-owned company Pauwels Engineering NV, the two parties have announced in a statement.
A US federal judge has dismissed a lawsuit, with prejudice, against Mondelēz International that alleged the company misleadingly labelled its dark chocolate products as being made with cacao, instead of cocoa.
Located in the heart of the country’s cocoa-growing region, the former yuca farm has been leading research not only into sustainable practices but also into developing two new types of cocoa bean varieties. ConfectioneryNews paid a visit recently to find...
UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...
Philippines cocoa and chocolate firm Cacao Culture is riding the rising consumer demand for healthier products to draw younger consumers to the traditional local drink tablea, also dubbed the ‘healthiest form of hot chocolate available’.
Two years since its impressive launch in San Francisco, Barry Callebaut’s global brand, Cacao Barry, has announced the release of its first couverture chocolate made from 100% pure cacaofruit for chefs and food artisans.
From launching a niche start-up to purchasing a cocoa plantation in Saint Lucia, CEO Angus Thirlwell takes us through the ‘perpetual growing ambitions’ of Hotel Chocolat.
Until now, 70% of a cocoa pod was discarded as waste so ‘Cacaofruit Experiences’ marks the next generation of a food & drink category and it’s bang on the clean label trend. We talk to Pablo Perversi, Barry Callebaut’s chief innovation, sustainability...
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 years after introducing Ruby Chocolate, Barry Callebaut continues its innovation streak with launch in San Francisco of Wholefruit, the next generation food and drink category.
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.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
A review of published studies concerning chocolate consumption and bone health found that moderate chocolate intake was linked to greater longitudinal bone growth in adolescents, but little to negative bone effects for postmenopausal women.
Single origin chocolate is attracting strong sales and high product satisfaction among consumers. For ingredient suppliers, this presents an opportunity to give back to the rural communities growing the commodity. FoodNavigator caught up with an analyst,...
The first product campaign from A Fresh Look, a coalition of farmers advocating for clearer understanding of GMO practices, the limited-edition Ethos Chocolate line intends to start an informed conversation with the public about the much-maligned technology.
Tony’s Chocoloney will take its slave-free chocolate mission on the road this spring, launching a ‘Bean to Bar Journey’ experiential truck at South by Southwest in March.
A staggering 38% of global cocoa is lost each year to disease or pests - and this figure looks set to rise - yet research is scant compared to rice, corn or wheat. Why is this and what is being done to reduce it?
