chocolate
Cargill president Harold Poelma elected as chairman of the European Cocoa Association
The European Cocoa Association (ECA) has elected Harold Poelma, President of Cargill Cocoa & Chocolate, as its chairman for the next two years.
Barry Callebaut acquires GKC Foods Australian chocolate confectionery business
The Swiss-based Barry Callebaut group has made a key acquisition of GKC Foods (Australia), a producer of chocolate, coatings and fillings, serving many consumer chocolate brands across Australia and New Zealand.
Business news, Cocoa & chocolate, New products, Processing, Regulatory, Sustainability
US confectionery firm Hershey elects Victor L. Crawford to its board of directors
The Hershey Company has elected Victor L. Crawford to its board of directors, which was confirmed at the company’s recent Annual Stockholder’s Meeting.
Combining more than a 100 years of moulding tradition with modern injection processes
The US division of Bole Machinery, specialising in injection moulding equipment lines, offers an insight into its relationship with fellow American business Micelli Mold Co, delivering moulding for the country’s confectionery sector for over a century
Business news, Cocoa & chocolate, Processing, Sustainability
Rainforest Alliance releases annual reports on progress towards key sustainability and environmental goals
The global Rainforest Alliance organisation has released its latest annual report, detailing projects with over two million certified farmers in over 70 countries on key social and environmental challenges including farmer livelihoods, child labour and deforestation. Neill Barston reports.
Business news, Cocoa & chocolate, Regulatory, Sustainability
Fairtrade report highlights urgent need for joint industry action on sustainability schemes
The latest set of studies from Fairtrade released this week into sustainability initiatives in core cocoa growing locations including Ghana and Ivory Coast have produced some extremely notable findings. Perhaps the most startling of the organisation’s results of its work undertaken with Mondelez International, with whom it has partnered for the past four years, relates […]
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Belcolade and Puratos combine for sustainable cocoa sourcing across six global locations
A sustainable cocoa sourcing programme from Belcolade and Puratos’ sustainable cocoa sourcing programme has been formed as a collaboration between the two companies and 8,000 farmers across six international production locations in response to coronavirus market challenges.
Business news, Cocoa & chocolate, Food safety, Ingredients, Processing, Regulatory, Sustainability
Sprüngli claims a world first with its Grand Cru Absolu confectionery
Swiss confectioner Sprüngli has claimed a world first in producing its latest release, Grand Cru Absolu, an intense chocolate experience made from just two ingredients – Bolivian single-origin cacao beans and juice from the cacao fruit.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Fairtrade report identifies greater combined initiatives required on key cocoa sustainability schemes
A major research project from Fairtrade has identified that the cocoa sector requires greater levels of joint working on sustainability ventures to help effectively tackle significant levels of farmer poverty that remain a crucial factor for confectionery supply chains.
Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Russell Stover confectionery joins social media drive for World’s Biggest Virtual Hug
US chocolatier Russell Stover has launched a campaign on social platform TikTok to create the World’s Biggest Virtual Hug, in a gesture aimed at easing social isolation during the coronavirus pandemic.
Montezuma’s Chocolates takes on major rebranding across its ranges
UK confectionery brand Montezuma’s Chocolates has undergone a major packaging rebranding across its premium product portfolio.
Business news, Cocoa & chocolate, New products, Packaging, Processing, Sustainability
Bunge Loders Croklaan develops system targeting up to 50% confectionery sugar reduction
Netherlands-based group Bunge Loders Croklaan has claimed a major industry breakthrough for the confectionery sector in developing a system offering up to 50% sugar reduction in product ranges.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Potential chocolate breakthrough for Mars could offer a key boost to African confectionery
The decision by Mars to place a patent for a new chocolate series that has a higher melting point is extremely interesting on a number of levels.
Business news, Cocoa & chocolate, Ingredients, Processing, Sustainability
Mars files patent for chocolate with greater resistance to melting
Scientists at Mars have made what could prove a notable product breakthrough in filing a patent for a type of chocolate that has greater resistance to melting in higher temperatures – making it viable for nations with warmer climates.
Business news, Cocoa & chocolate, Ingredients, Processing, Regulatory, Sustainability