cocoa
Driving a sustainable future for Hotel Chocolat
Founding Hotel Chocolat has proved a grand adventure for Angus Thirlwell, as Neill Barston discovers with our exclusive interview with the confectionery manufacturer
Business news, Cocoa & chocolate, Ingredients, Processing, Sustainability
Cargill releases cocoa & chocolate sustainability report
Cargill has released a collection of sustainability reports covering four of its key businesses, including Cocoa and Chocolate.
Preparations gather momentum for European Cocoa Forum
Preparations for this year’s European Cocoa Forum are fast gathering pace, with a series of discussion panels forming a major element of the event in Lisbon, Portugal.
Business news, Cocoa & chocolate, Ingredients, Regulatory, Sustainability
Cargill shows progress with latest annual sustainability report
The latest chocolate and sustainability report from Cargill has highlighted its work supporting key cocoa growing communities across Brazil, Cameroon, Côte d’Ivoire, Ghana, and Indonesia.
Olam International scores improved first quarter results
The global ingredients group Olam International has delivered an upturn in its financial performance, with revenues for the quarter standing at $7.3 billion, up 16% year-on-year.
Solidaridad marks 50th anniversary supporting global farming including cocoa sector
Solidaridad, the organisation supporting farming communities around the world including cocoa farmers, is marking its 50th anniversary with a conference at its base in Utrecht in the Netherlands on 16 May.
Business news, Cocoa & chocolate, Processing, Sustainability
Ghana’s cocoa board raises payments to farmers affected by swollen shoot virus
Ghana’s Cocoa Board (Cocobod) has increased a crop compensation package for landowners and cocoa farmers who agree to cut and replant their Cocoa Swollen Shoot Virus (CSSV) affected farms under the on-going National Cocoa Rehabilitation Programme.
Sustainably sourced palm oil could provide confectionery sector answers
With sustainability of cocoa sourcing remaining high on the sector’s agenda, confectionery consultant Graham Godfrey asks if responsibly farmed alternatives to cocoa butter, such as palm oil, should be considered
Business news, Cocoa & chocolate, Ingredients, Regulatory, Sustainability
Barry Callebaut posts key upturn in six-month revenues
The Swiss-headquartered Barry Callebaut group has reported a 6.0% (+3.5% in CHF) increase in sales revenues, to CHF 3.6 billion, for the first six months of its financial year, amid the success of its ruby chocolate.
Business news, Cocoa & chocolate, Ingredients, Sustainability
Ferrero confirms action plan for global Cocoa and Forests Initiative
The Ferrero group has confirmed its participation in the international Cocoa and Forests Initiative (CFI), through joining other global firms in producing action plans to tackle deforestation and support key African farming communities.
Business news, Cocoa & chocolate, New products, Sustainability
Mars announces actions toward deforestation-free cocoa supply chain
Mars Wrigley last week launched new commitments to preserve the planet’s forests, following the release of the company’s strategy to drive towards a sustainable, fully traceable cocoa supply chain by 2025.
Cargill acquires Smet, boosting gourmet chocolate offering
Cargill’s cocoa and chocolate business has announced it intends to acquire Smet, a Belgium-based supplier of chocolate and sweets decorations to the food service and confectionery markets.
Fairtrade Fortnight aims for living wage for Ivory Coast farmers
Fairtrade Fortnight began in the UK this week, and its commendable work has an especially potent message this year. Its core aim for 2019 centres on calling on assistance for women cocoa farmers in West Africa, specifically Ivory Coast, the vast majority of whom are working in below poverty line conditions. Though this may not […]
Business news, Cocoa & chocolate, Ingredients, Sustainability
Latest cocoa powder offering from Cargill
Cargill has launched its new Gerkens CT70 cocoa powder, aimed at creating consumer preferred bakery products by exceeding their expectations in aroma and chocolate taste.