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...
As ConfectioneryNews reported last month, the trend for single-origin cocoa ingredients has been growing for some time, as consumers with a sweet craving also look more closely at how and where their cocoa is sourced.
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...
Colombian B4B chocolate manufacturer, Luker Chocolate, announces the addition of a Single Origin Ecuador 72% dark chocolate couverture to its Selected Origins line.
Arguably, some of the best single-origin chocolate on Earth is produced in Madagascar, where the country’s ecosystem gives its cocoa unique flavours and aromas.
Family-owned Colombian chocolate company Luker Chocolate has received two prestigious awards for its crafted at origin chocolate, beating strong competition from other main cocoa-growing regions.
Described by the company as 'a milestone in chocolate-making’, the AMATIKA 46% is the latest in the Valrhona collection - described as a 'sweet and creamy like a milk chocolate couverture, yet powerful like a single origin chocolate' -...
Kokak Chocolates, a female-owned artisanal chocolate company based in San Francisco, was founded to offer small-batch single origin heirloom chocolates and premium truffle flavours crafted in colourful, tropical-inspired designs with a story to tell....
Since the outbreak of the pandemic, there is a growing demand for consumers to know where the ingredients in the products they purchase come from, says Philippe Bernay, Commercial Marketing Lead EMEA, Cargill Cocoa.
According to research by Barry Callebaut in the US, UK, Japan, France, and Germany, 75% of consumers think that single origin chocolate is more premium and more sustainable compared to standard chocolate.
The use of cocoa in plant-based NPD, adventurous flavour combinations, the popularity of single origin products and ‘healthier’ products are gaining momentum in Asia’s cocoa market.
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.
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 Travelling Frenchman is scaling up production and distribution of its single-origin chocolate with two launches in time for Christmas from the Democratic Republic of Congo, and Venezuela.
