These are all the posts that have been tagged with cocoa.
The Bühler Group has announced that it is to expand into the natural hazelnut market with the Turkish launch of its combination of sorting technologies.
The Bühler group has invested in its new its cocoa application lab in Jakarta, Indonesia, to offer customers process trials from cocoa bean to chocolate bar.
Cocoa growing communities, particularly in West Africa, are facing poverty, child labour and deforestation that have been made worse by a rapid fall in prices for cocoa.
Volumes of sustainably sourced cocoa delivered by Mondelēz International have increased 14% over the past two years, to 35%, according to its latest studies.
Nestlé UK has revealed that chocolate fanatics across the UK will be the first in Europe to get their hands on a four finger KitKat made with Ruby chocolate.
Swiss-based Barry Callebaut has reported an increase in net profit for the first six months of the 2017/2018 financial year, up 21.7% to CHF 173 million (€145.9m).
Equipment: Cocoa processing Ingredients: Dairy ingredients; emulsifiers Packaging: Sustainability Product focus: Aerated confectionery Show issue: World Cocoa Conference (22-25 April).
UK-based chocolatier Paul A. Young has devised a special Easter offering featuring California Prunes.
Key industry decision makers from around the world are to gather in Berlin in April to discuss the most important industry issues in cocoa and chocolate at the biennial World Cocoa Conference.
UK shoppers continue to show their support for Fairtrade, with new independent sales figures revealing that retail sales for Fairtrade grew by 7% in 2017, alongside increased business engagement.
Fairtrade company Divine Chocolate has confirmed its strongest ever annual turnover figures, reaching £14 million for 2017, against £12 million for the previous year.
The Barry Callebaut Group and FlavaNaturals have announced their partnership to produce high-flavanol chocolate in the US.
With one set of major trade shows in the form of ISM and ProSweets already done for the start of the year, we are now looking to the next key event in Cologne, Anuga FoodTec.
Barry Callebaut has introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste.