The chocolate industry should embrace certification to improve the livelihoods of farmers or risk losing a generation of cocoa growers, according to the head of a Fairtrade cocoa cooperative in the Ivory Coast.
Currently the Middle East represents just over 3% of Brazilian confectionery exports, but potential far exceeds that, according to Brazil's industry trade association.
Germany’s three largest sugar companies, Sudzucker, Pfeiffer & Langen, and Nordzucker have been fined a total of €280m for price fixing by the German competition authorities.
The US National Confectioners Association (NCA) and leading US firms say sugar has been ‘unjustly’ victimized in recent months and the public should be free to enjoy a sweet treat if they so desire.
Strong suggestions that India is about to announce an increase in sugar export subsidies have brought a wave of criticism from competing countries, who say that what India is doing is wrong and “distorts" the sugar trade.
Consumers are starting to view chocolate more as a cultured wine tasting and less as a sweet treat gone in seconds, according to a wine expert hired by Barry Callebaut.
Godiva owner Yildiz Holding has made one of its first social investments in sustainable cocoa by sponsoring Cémoi, Blommer Chocolate and Delfi’s Processors Alliance for Cocoa Traceability and Sustainability (PACTS) program.
The International Cocoa Organization (ICCO) has reiterated its cocoa deficit forecast for the 2012/13 season after a public leak led the market to erroneously believe the shortfall was greater than expected.
NGOs say human trafficking and child labor remain deep-seated problems of the cocoa industry as a Nestlé, ADM and Cargill court case stirs up old supply chain concerns.
Three Malian men have won the right to bring their civil child slavery case against Nestlé, Cargill and Archer Daniels Midland (ADM) to Californian courts.
Researchers financially supported by the USDA and Lindt have developed a non-sensory method to determine when fine flavor cacao beans have become adulterated with inferior beans.
Food manufacturers’ organisation the Food and Drink Federation (FDF) has slammed a Channel 4 programme on sugar – screened earlier this week (January 20) as – “highly misleading”.
Certification is one of the most potent tools for chocolate makers to avoid serious cocoa shortages and to improve the lives of farmers, according to the burgeoning certified cocoa organization, UTZ Certified.
A Channel 4 Dispatches programme to be aired in the UK this evening is to accuse scientists advising health ministers on sugar of a conflict of interest due to funds some receive from the food industry.
A rise in the North American cocoa grind is a positive sign for the mature US chocolate market, but analysts predict health-concerns will challenge future growth.
The European Commission has agreed new rules to curb speculation in food commodities, in order to avoid a repeat of the global food price spikes seen in 2008.
Cocoa grinds are up in Europe and the chocolate market is set to follow, but other markets are shining more brightly and will continue to do so, according to Euromonitor.
Barry Callebaut revenues for the first three months of fiscal 2013/14 were up 21.4% driven by a strong chocolate performance in Europe and the newly acquired Petra Foods cocoa business.
Prominent nutritionists have provided their exclusive feedback on Action on Sugar’s sugar reduction campaign, designed to combat the rising incidence of obesity in the UK.
No commercial reason not to cut sugar in confectionery, says chairman
A new campaign group headed by medical professionals says the food industry can improve profit margins while cutting ‘unnecessary’ added sugar from products, which it says is responsible for rising global obesity.
A new campaign group headed by medical professionals says the food industry can improve profit margins while cutting ‘unnecessary’ added sugar from products, which it says is responsible for rising global obesity.
A sustainable cocoa supply chain is reliant on women, who provide a large portion of the labor and often invest earnings on items that benefit their community, says Mars Chocolate in a response to harsh criticism.
Barry Callebaut and Petra Foods have called on arbitrators to resolve a dispute over payment terms from the sale of Petra’s cocoa ingredients business to Barry Callebaut.
Between laxative effects, clean labeling and GM, ConfectioneryNews takes a walk through the different sweetener options for hard, soft and jelly candies and the associated pros and cons for each.
World Health Organisation (WHO) recommendations for added sugar intake should be halved to protect teeth from dental caries, suggests a review published in the Journal of Dental Research.
The global cocoa deficit for the 2012/13 crop year was worse than previously expected, according to revised figures from the International Cocoa Organization (ICCO), which has tripled its estimate.
Simply paying African cocoa growers more will not incentivize them to move away from the encroaching, more lucrative industries of palm and rubber, says Barry Callebaut.
Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label trend.
The industry needs to think how farmers can be incentivized to grow organic cocoa because premiums do not currently compensate the productivity shortfalls from not using pesticides and fertilizer, according to Tradin Organic’s cocoa director.
Stationery made from the pruned bark of cocoa trees contributes to a sustainable cocoa bean supply and allows confectioners to deliver a marketing story, according to supplier Cocoa Paper.
Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.
Waste shells from cocoa processing are rich in fibre and antioxidants and carry great potential as food ingredients, according to Australian plantation-to-bar manufacturer Daintree Estates.
Barry Callebaut is prepared to supply more certified cocoa if the industry demands it, but with 12% total cocoa volumes coming from ‘sustainable’ sources it says it already has more sustainable cocoa products than the market currently wants.
The company behind Australia’s first single origin chocolate says the country’s cocoa is rich in polyphenols and is set for a big future. Its executive chairman, Cadbury veteran Barry Kitchen talks to ConfectioneryNews.
