Nestlé has introduced Incoa, a 70% dark chocolate bar made exclusively with cocoa fruit, under its Les Recettes de L’Atelier brand.

Black Forest is making a commitment to become a sustainable brand by using real ingredients, moving to fully sustainable packaging, continuing to plant and protect forests, and reducing its impact in its production.

Hershey will deploy a global approach to reduce emissions through targeted investments in energy efficiency, renewable energy, packaging innovations and sustainable land-use policies.

The Swiss company is launching a new Lindt EXCELLENCE bar with 82% cocoa and 18% Koa Powder.

Thecla Schaeffer, Tony’s head of marketing, recently spoke to Candy Industry about the development of the Sweet Solution collection, the response from customers and retailers, and its mission to achieve 100 achieve slave-free chocolate.

Despite COVID-19’s initial impact on consumer behavior, the pandemic hasn’t shelved sustainability as a priority so much as redefined it.

European consumers look for products with sustainability credentials and are willing to pay more for brands that invest in environmental or social initiatives that align with their beliefs, new research from Cargill reveals.

Barry Callebaut's Accent range is expertly crafted to be used in a wide variety of applications, including panning, thin-to-thick enrobing, solid molding and hollow molding.

Cargill has launched CocoaWise, a digital portal that allows food and beverage manufacturers to have increased knowledge of the origin of the products they source from Cargill’s direct supply chain.

Guittard Chocolate Co. is launching the Cultivate Better cocoa initiative, a new program that engages with cocoa-growing communities to improve and protect unique flavor profiles while also developing integrated community initiatives that yield collaborative impact traceable to the farm level.