"Opening a grading facility in Amsterdam puts this important function within close proximity of the key cocoa storage facilities, therefore improving the efficiency and cost effectiveness of the futures sampling and grading process," says Cees Vermaas, ceo of CME Europe.
“We get the sense that social and cultural factors are main drivers behind this [all-natural colors] movement, rather than science, since in reality artificial colors undergo more thorough scrutiny, testing, and certification than their natural counterparts,” says Jerry Owens, marketing director, S&S Flavors.
Boyhood summer visits to his family’s idle cocoa plantations become a driving force for Diego Badaró. In resurrecting the Badaró fazenda, he’s also become a driving force for pioneering premium chocolate amongst Brazilians.
Samantha Aquim, from Aquim Gastronomia, continues to help run the family catering business in Rio de Janeiro as a gourmet chef. In addition, she also continues to draw upon her education reading and researching therapy.
The recent Food and Drug Administration (FDA) decision to have trans fat removed from food within the next three years is causing a stir, but one supplier says it’s a necessary nudge in the right direction.