Multinational chocolate companies are reaping billions in profits by keeping labor costs low, allowing human rights abuses to prosper on cocoa farms, according to an Oxfam campaigner.
Nicaragua holds potential as a future fine flavor cocoa origin as farmers shift from coffee to cocoa, but much work is needed to improve fermentation practices, according to Atlanta Chocolate’s founder.
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A population-level analysis of polyphenol intakes in Poland has revealed that coffee, tea and chocolate contribute around 75% of the polyphenols consumed in the country.
Raw sugar prices are forecast to rise as much as 7% by Q2 2015, but recent trading suggests prices will come down in the longer term, according to an analyst at Rabobank.
An application to the European Commission for protected geographical indication (PGI) status for ‘cacao arriba’ from Ecuador is now open for public consultation.
Ethical consumption, and consumer willingness to pay more for ethical products, is motivated by a need to turn emotions about unethical practices into action, say researchers.
British Sugar owner AB Sugar is fighting back against anti-sugar campaigners with the launch of a campaign informing people about sugar’s role in a healthy balanced diet.
Intakes of free dietary sugars should make up no more than 3% of total energy intake in order to battle the ‘significant’ financial and social burdens of tooth decay, warn researchers.
Understanding at what points Salmonella is a risk in the cocoa supply chain is vital to give protection to the brand and consumers, according to the head of UK quality for cocoa and chocolate at ADM.
The increasing trend towards government investment partnerships with large multinationals threatens land rights, equality and the environment in Africa, an Oxfam report warns.
Mars has filed a patent for a method to process unfermented cocoa beans that it claims would maintain the final chocolate taste and allow for a more consistent flavor.
A study says regular dark chocolate consumption raises children's exposure to cadmium but they would have to eat over 100 regular sized bars a month to exceed health guidelines.
Hershey has partnered with its supplier Cargill to bring its cocoa sustainability program to the Côte d’Ivoire, helping farmers achieve UTZ certification.
A US appeal court has ruled that Nestlé, ADM and Cargill can be held to account for aiding and abetting child slavery in Côte D’Ivoire and has allowed a US lawsuit to proceed.
Consumers in producer countries are increasingly interested in Fairtrade certified products as a means of supporting their domestic economy, according to Fairtrade International’s annual report.
Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst.
Buying certified cocoa only from third party organizations such as UTZ Certified is now an essential part of doing business for all chocolate companies, not just the big ones, says Scandinavian confectioner Cloetta.
Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher.
Nestlé aims to step up efforts to eradicate child labour in the cocoa supply chain, after an independent report indicated progress was being made, but more needed to be done.
The next several years will herald a surge in quality cocoa volumes from Central America creating opportunities for premium origin chocolates, says Lutheran World Relief.
Inspection system features like reject confirmation systems and locked reject bins can help confectionery manufacturers stay abreast of the exacting safety demands of big retailers, says Mettler-Toledo.
Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.
Ritter Sport has purchased land for a cocoa plantation in Nicaragua to eventually cover 30% of its cocoa needs and give it greater control of its supply.
‘Neuroprotective effects’ and ‘improved metabolism’ could be the next health claims for cocoa and dark chocolate after Barry Callebaut’s heart health win, according to a medical doctor.
Giving cocoa farming cooperatives shares in chocolate firms would improve livelihoods and encourage them to boost yields and quality, while giving chocolate manufacturers greater control of their supply chain, says Divine Chocolate.
The amount of cocoa processed in Europe dropped 1% in the second quarter falling below traders’ expectations, but it's too soon to tell if chocolate demand is sliding.
Industry voices discuss whether raising suggested retail prices for chocolate could incentivise cocoa farmers to invest in farms, bring them out of poverty and keep the next generation growing cocoa.
Epicatechin is the gold standard cocoa flavanol says a medical doctor, but Barry Callebaut claims all flavanols have a positive effect on cardiovascular health.
ConfectioneryNews asks industry leaders if cocoa production will gradually move closer to the burgeoning chocolate markets of China and Brazil or whether West Africa will always be the king of cocoa.
A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.
Chocolate companies must know what truly constitutes cocoa child labor to be able to tackle the issue, according to the International Cocoa Initiative, which has unveiled a new strategy to combat the problem.
Industry fortune-telling of a large cocoa shortfall in 2020 was a shrewd way to secure supply at low prices, but the latest deficit forecasts are nowhere near as gloomy.
Fairtrade certified cocoa farmers spend 36% of their premiums on increasing productivity and cocoa quality – far above Fairtrade International’s suggested 25% minimum, a report from the organization reveals.
Exploring the mechanisms controlling acetate formation during cocoa fermentation may help identify the best starter cultures to optimize flavor attributes, according to a team of scientists supported by Nestlé.
The International Cocoa Organization (ICCO) has estimated a cocoa surplus for the current crop year, but said the market would return to a small deficit next year.
