Cocoa farmers operate in a chocolate supply chain that perpetuates poverty and bear the bulk of the risk, claims Cacao for Change as it proposes an alternative model.
Top five global F&B trends, Gulfood Manufacturing 2015
“There are lots of questions about the quality of our water and where it comes from, the plastic packaging used to transport it, plus the shortage of water due to countries which suffer from droughts and global warming,” according to Dr Morgaine Gaye,...
‘One of the interesting things about food and why it is so important is because it calls upon our identity and our culture and what we eat and who we socialize with is reflected in that’, according to Dr Morgaine Gaye, Food Futurologist, who runs a consultancy...
Chocolate makers can draw on coffee industry grading standards to develop a common quality system for cocoa, says Lutheran World Relief’s manager of coffee and cocoa.
Russian chocolate-maker Goldberg is planning to establish a factory in the UAE, as it targets the Middle East and North Africa as its first major export market.
A short burst of hot air or incubation can prevent unsightly white marks on chocolate obtained via friction during production and packing, according to a patent application from Mars.
Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.
Naturex CEO: “There is already quite an interesting list of first contacts.”
Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.
Concern over misuse of the term ‘free-from’ in relation to allergens in food products and a need for greater standardisation of manufacturing practices has led the British Retail Consortium (BRC) and the Food and Drink Federation (FDF) to produce new...
UK palm oil imports were 72% sustainable in 2014 – up from 55% in 2013, according to an annual progress report from the Department for Environment, Food and Rural Affairs (DEFRA).
Valrhona Chocolat claims it has opened doors to a new category of confections with a chocolate couvertures made from double-fermented cocoa beans using fruit juice.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as palm oil or partially hydrogenated oils in a variety of applications spanning...
Consuming up to two grams per day of cocoa flavanols for 12 weeks is well tolerated in healthy men and women, says a new study from scientists from Mars Inc. and the University of California, Davis.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.
Bonds Confectionery has released a limited range of own-brand Christmas confectionery gifting range on the back of its overwhelming private label success during the festive period last year.
Barry Callebaut lowers its growth outlook and predicts a challenging year ahead as high cocoa prices and high finance requirements hit 2014/2015 profits - despite solid sales growth.
Cadbury Dairy Milk remains the top selling UK chocolate confectionery brand in convenience stores, but sales have dipped as Mars brands Galaxy and Maltesers grow, according to IRI data.
Mondelēz International has scaled up its cocoa sustainability program through a partnership with its major supplier Barry Callebaut and has set a long-term goal of professionalizing the cocoa sector.
Cargill plans to close its chocolate plant in Lititz, Pennsylvania in January 2016 as it restructures its manufacturing footprint in its chocolate and cocoa business.
Mondelēz International has reported organic growth for the year-to-date up to September, but has grown below the category average in its largest segments biscuits and chocolate.
US confectioners can measure the effectiveness of in-store merchandising and promotions in real-time and quickly correct any issues by drawing on a network of 800,000 contractors, says the founder of start-up Gigwalk.
With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.
Chocolate makers must pay double the market price for cocoa farmers to receive a living income, says the CEO of Fairtrade as the organization gears up to review pricing.
Scottish premium chocolate startup iQ Chocolate will shortly start exporting its products to Kuwait, Qatar and Dubai after signing a series of distribution deals.
PepsiCo, Mars, Mondelēz and Fonterra will focus their efforts on the Middle East at Gulfood Manufacturing in Dubai next week (October 27-29) with two conferences entitled Next Generation Manufacturing and F&B Innovation.
Nestlé has expansion opportunities in developing markets in Asia and Latin America for its leading confectionery brand KitKat, according to the company’s head of chocolate countlines.
Treofan has spent €60m in the past two years upgrading its plants in Germany, Italy and Mexico. It also has a sales office in Winston-Salem, North Carolina, US.
Trefoan invited guests including Bosch, Nestlé, Mars and Danone, to see what it claims to be one of the largest production lines in Europe for five-layer label and packaging film last week.
Nestlé's confectionery business posted 7.8% organic growth for the first nine months, but one analyst says the firm is over-reliant on KitKat and is performing below market rivals.
