Agricultural commodities core to Europe’s confectionery industry such as sugarcane, hazelnuts and almonds are vulnerable to water scarcity in the near term, according to an EU-funded report.
From initiating portion control advice on biscuits, alternative green packaging for Nestlé Waters and promoting Nespresso’s sustainability efforts - HENRi@Nestlé celebrates its one-year anniversary this month.
Cocoa production is thriving in the Democratic Republic of Congo, presenting an opportunity for the chocolate industry, say stakeholders working in the country.
Confectionery companies should collectively push suppliers to make traceability the norm rather than a premium service, as it is the only way to guarantee sustainable cocoa and palm oil, says The Forest Trust.
Sales of cocoa-based products featuring a sustainable trade and farming label, such as Fairtrade, is set to be valued at $8.9bn in 2017, Euromonitor said.
EU confectionery trade body Caobisco is encouraging its members to set a date by which they will source all cocoa and palm oil from a certified sustainable source.
Mondelēz’s sustainability program, Cocoa Life, will collaborate with governments in Côte d'Ivoire and Ghana to reduce deforestation in the cocoa supply chain.
Nestlé Cocoa Plan has come out top in a report by Stop the Traffik and Baptist World Aid Australia assessing the progress made by chocolate companies and certification organizations in tackling child labor in Côte d’Ivoire and Ghana.
Divine Chocolate is expanding its export portfolio announcing new listings with existing customers Waitrose and BP Connect in the UK, and Walgreens in the US.
A Cayman Islands-registered company allegedly tied to deforestation in the Peruvian Amazon has lost a libel case against ConfectioneryNews and its publisher.
A group of NGOs, including the VOICE Network, Solidaridad and Oxfam, are encouraging chocolate makers to set a minimum price for cocoa and to eventually move to a flexible premium system.
Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and how was it received by fellow members of the Roundtable...
Barry Callebaut is one step closer to its goal of sourcing fully sustainable cocoa by 2025 as its chocolate cups and decorations making subsidiary, Mona Lisa, has joined the Cocoa Horizons program.
Today the European Parliament voted to implement tough new palm oil resolutions, which if enforced would see its elimination from use in biofuels and enforce stricter regulations on production and certification throughout the continent.
Willie’s Cacao's owner talks about the benefits of direct trade with single cocoa estates and tips Nicaragua and Colombia as up and coming cocoa origins.
Chocolate Tree, co-founded by Alastair and Friederike Gower, has launched a £30k ($37k) crowdfunding campaign to transform an East Lothian farmhouse into a chocolate factory, employing 18 staff.
US chocolate maker Hershey has launched Sourcemap for consumers to explore the origins of its agricultural ingredients, such as cocoa beans, sunflower oil and vanilla.
From organic food to eco-labels, sustainable sourced ingredients and traceability, the UK Food and Drink Federation (FDF) has published a set of manufacturer guidelines to optimize their packaging systems to drive the sustainability agenda.
The number of manufacturers using one of the four key commodities linked to deforestation has increased from 67% to 71%, but a worrying number of targets have been missed or forgotten, according to a new report.
Taza Chocolate has never conched its cocoa beans since it started 10 years ago in Somerville, Massachusetts, as the company believes stone grinding is the best way to reduce bitterness of dark chocolate.
A slim majority of British consumers are prepared to change their diets to help reduce the impacts of climate change, but few would ever switch to vegetarian, pescatarian or vegan diets.
Reporting effective approaches to tackle deep-rooted poverty and child labor in the cocoa sector should take precedence over shock headlines, writes ConfectioneryNews’ editor.
Cocoa farmers in the top producing country Côte D’Ivoire earn around 91 US cents (CFA 568) per day, according to a study by Barry Callebaut and the French Development Agency (AFD).
Acacia gum is 100% natural, non-GMO, organic, gluten-free and applicable in almost every area of the food industry. Why does it have a chequered past, and how can it obtain the clean-label credentials it wants?
