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These are all the posts that have been tagged with cocoa.

Mondelēz pledges to reduce emissions in cocoa production

Mondelēz International has signed a Memorandum of Understanding (MoU) with the Forestry Commission of Ghana, Ghana Cocoa Board and United Nations Development Programme (UNDP), to reduce emissions in its cocoa supply chain across the country.  

A work in progress

Since taking up his position of Caobisco president 18 months ago, Alessandro Cagli believes the industry has made solid progress in terms of collaboration, education, innovation and product formulation. Katie Smith reports.

February 2018

Weighing and detection Cocoa; ethical sourcing Pick and place; robotics Jellies and gums Show issue: ProSweets/ISM.

Top five features of 2017

The top five insights to appear on Confectionery Production in 2017 included a look at the packaging side of chocolate, why modern temperature controllers play a vital role in chocolate production, as well as an overview of mogul technology. 

Top trends of 2017

As 2017 nears to a close, we’re looking at what the most-read articles to appear on the Confectionery Production website were this year.  

Festive indulgence

With the festive season firmly upon us, I’m already thinking about the sweet treats I’ll be gauging on over the Christmas break. One will certainly be chocolate.

Whitakers gains sustainability certifications

UK chocolate company Whitakers Chocolates is now certified to manufacture chocolate approved by the Rainforest Alliance, Fairtrade and sustainable farming programme UTZ, a move it says will broaden its opportunities in international markets.