Chocolate Ingredients

Trends in milk, white and dark chocolate.


Report: West African cocoa farmers still plagued by poverty

ILRF, Green America report highlights poverty among farmers in Ghana and Cote d’Ivoire as root cause of chronic labor woes, including child labor.
The report shows that the poverty endured by West African farming communities continues to undermine efforts to end child labor and trafficking and advance sustainable cocoa farming.
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Barry Callebaut’s Cocoa Horizons Truck reaches 10,000 km milestone

Truck brings farmer training directly to the farmers in Côte d’Ivoire.
The truck passed the 10,000 km mark between the villages of Obrouayo and N’Drikro, in southwestern Côte d’Ivoire last week.
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ADM to sell global cocoa business to Olam for $1.3B

Deal establishes Olam Cocoa as one of the world’s top three cocoa processors.
Archer Daniels Midland Co. is getting completely out of the cocoa business, while Olam Cocoa is moving into the category’s big leagues.
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Barry Callebaut completes Mona Lisa decorations factory expansion

Investment strengthens Barry Callebaut’s position in the chocolate decorations category.
The company hopes the expansion will help it become more prominent in the U.S. chocolate decorations market.
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Barry Callebaut inaugurates its first chocolate factory in Chile

Chocolate maker hopes to gain stronger Latin American presence.
The new, state-of-the-art facility in Paine will produce liquid chocolate and compound for food manufacturers and confectionery companies.
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Woodblock Chocolate to produce $100 chocolate bar

Bean-to-bar company collaborates with Trinidad and Tobago’s Cocoa Research Center to create chocolate bar made from more than 2,400 types of cacao.
Woodblock Chocolate strives to use the best cacao in its products, and its new collaboration with the Cocoa Research Center in St. Augustine, Trinidad and Tobago, is exactly that.
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Hershey expands its Learn to Grow program in Cote d’Ivoire

Chocolate maker teams up with Blommer, Olam and ISH, The Sustainable Trade partners; expects to impact nearly 9,000 cocoa farmers.
The Hershey Co. is expanding its cocoa sustainability program Learn to Grow through new public and private partnerships — and its goal is to create more sustainable cocoa by 2020.
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The Story of Chocolate — from ‘Food of the Gods’ to Benjamin Franklin and today

Cocoa’s history dates back thousands of years.
The Olmecs (1500 B.C. to 100 B.C.+) were the first people known to process and eat cacao beans, which they called kakaw.
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Cocoa sector joins fight against Ebola

Week-long campaign by World Cocoa Foundation nets $600,000 for West African effort.
Seventy percent of the world's cocoa supply originates in West Africa, though the region's largest producers of the commodity, Côte d'Ivoire and Ghana, have thus far not experienced an outbreak of the Ebola virus.
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Cargill, IFC invest $2.5M to expand cocoa farmer coop

Cargill COOP Academy in Cote d'Ivoire to help more coop leaders develop business skills.

The International Finance Corporation (IFC) and Cargill are investing $2.5 million to strengthen and expand the successful Cargill Coop Academy in Cote d'Ivoire.

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Preserving Chocolate for Future Generations

Contact: Jamie Tunison

AVAILABLE ON DEMAND As demand for chocolate grows in developing markets, can the existing cocoa-growing regions meet the supply-side challenge? Bettering the economics for small farmers in Africa, Asia, South and Central America requires a comprehensive approach, one that takes into account improving agricultural practices, enhancing supply chain infrastructures, expanding community services, boosting farmer incomes and taking advantage of evolving technologies.

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Image Galleries

A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

Candy Jan 2015

January 2015

Start off the new year with new products, sweetener trends, and more.
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Healthier Food Options

A recent Nielsen report shows that consumers are calling for healthier options from food manufacturers. Do you think consumers will actually buy healthier versions of their favorite candy and snacks if they’re made available?
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Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website


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