Sylvie Woltering-Valat, head of marketing at global cacaofruit expert Cabosse Naturals, explains the impact upcycling cacaofruit can make towards the journey of more sustainable supply chains.
Curbing consumption of sugary beverages and sweet baked goods could take center-stage in future obesity-fighting campaigns while chocolate and confections move to the wings after new research from Georgetown University reveals the former are more likely...
BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.
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...
The Australian confectionery sector has called for one of the recommended changes to the Health Star Rating (HSR) system - to remove the energy icon and make star labels compulsory – to be reconsidered, claiming this could lead to its products appearing...