These are all the posts that have been tagged with cocoa.
Changing lifestyles and personal wellbeing are disrupting the chocolate market, new research suggests, presenting an opportunity for manufacturers who respond to new consumer demands.
Last week, I attended a conference in London which was hosted by Divine Chocolate to mark International Women’s Day, and what an inspiring day it was.
Tea & Coffee World Cup is delighted to announce that Jack Steijn, co-founder of Equipoise, consultancy for sustainable commodities, and chair of the ISO and CEN Committees on Sustainable and Traceable Cocoa, will be speaking at this year’s Tea & Coffee World Cup exhibition.
French chocolate manufacturer The Cemoi Group has acquired US based molded chocolate specialist Chris Candies from private investors.
Most cocoa farmers in Côte d’Ivoire still live below the poverty line, suggests a study by the French Development Agency (AFD) and Barry Callebaut.
Food and drink manufacturers are yet again being urged to reduce the amount of sugar in their products after a new report shows that children are consuming the same amount of sugar as 20 chocolate chip cookies a day.
We’ve just sent the March issue of Confectionery Production to print. In it, you’ll find an overview of what’s happening at international packaging trade show Interpack, as well as the latest trends in confectionery processing and packaging.
Food and agriculture company Cargill has partnered with the International Cocoa Initiative (ICI) to expand their joint actions on child labour in Cote d’Ivoire.
Cocoa and chocolate manufacturer Barry Callebaut has introduced a range of chocolate and fruit fillings for confectionery and bakery applications.
Today, my blog comes to you live from the ProSweets and ISM trade fairs in Cologne, Germany, where everything from automatic panning and moulding machines to chewy sweets and turn into gum are being presented.
Herza Schokolade has developed paleo cocoa flakes from pure organic cocoa mass in a bid to meet increasing demand for chocolate with a high cocoa content.
World cocoa bean stocks fell to 1.48m tonnes during the 2015/2016 season, according to the latest figures.
Confectionery Production looks at what’s in store for confectionery companies in 2017. Those with a greater understanding of their customers’ needs and the ability to adapt to those will fare particularly well.
Equipment: Weighing and detection Ingredients: Cocoa; ethical sourcing Packaging: Pick and place; robotics Product focus: Jellies and gums Show issue: ISM/ProSweets (29 Jan – 1 Feb)