These are all the posts that have been tagged with Partnership.
The Barry Callebaut Group and FlavaNaturals have announced their partnership to produce high-flavanol chocolate in the US.
Brazilian companies will be showcasing a range of new chocolate and sweets combinations at ISM 2018, the sweets and snacks trade fair that takes place in Germany later this month.
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.
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.
We’re all aware there is a growing problem with packaging waste in the UK and beyond, but now a new, collaborative initiative is promising to turn the tide on the issue.
Here is your weekly round-up of sweets and snacks news from our sister site, Sweets and Savoury Snacks World.
Scientists at the University of California’s Innovative Genomics Institute (IGI) are teaming up with food giant Mars to engineer cacao trees that will be resistant to disease.
A 16 year old from Scotland has been crowned the winner of the Institution of Engineering and Technology’s (IET) #ISeeMore competition, in partnership with Mondelēz International.
Food Ingredients Europe will once again take place in Frankfurt, Germany, from 28-30 November, with its focus this year on natural colours and flavours.
British artisan chocolate producer Islands Cacao & Chocolate is set to scale-up its production capabilities thanks to a £39,750 grant from the Eastern Agri-Tech Growth Initiative, run by the Greater Cambridge Greater Peterborough Enterprise Partnership (LEP).
Mentos has become the first confectionery brand in North America to use Velcro Companies’ Press-Lok closure system.
Cargill has published its third report on the progress and achievements of the Cargill Cocoa Promise, its commitment to sparking a more sustainable cocoa sector for generations to come.
Sarah Gibbons explores why honey bees may be dying fast, but global demand for natural sweetener continues to grow.
Cargill has revealed that it has made its first sustainable premium payment by electronic transfer to cocoa farmers in Ghana.