To help meet growing demand for chocolate products in Asia, Cargill is partnering with a manufacturer in western India to launch its first chocolate manufacturing operation in the region.

Cargill has invested €3.5 million ($3.93 million) in its facility at Kalmthout, Belgium to increase its capabilities for producing gourmet chocolate.

Cargill's FATitudes study revealed consumers closely read labels of packaged foods, with fat and oil type as a strong purchase consideration factor.

Cargill Cocoa & Chocolate’s 2018-2019 Sustainability Progress Report highlights the company’s efforts to improve transparency and the lives of cocoa farmers in Brazil, Cameroon, Côte d’Ivoire, Ghana and Indonesia.

Chocolate offers an opportunity to indulge, but it also serves as a palette for flavor innovation and provides an entry point into where and how cocoa is grown, harvested and processed.

Peter’s Chocolate, Cargill’s premium chocolate brand, is recognizing U.S. chocolatiers who are making their mark on the industry with the new Peter’s Chocolate Award of Distinction.

Emulsifiers, which combine the fat and water elements of confectionery, offer a wide range of potential benefits.

Much of the confectionery industry is held together by emulsifiers — literally. They are the magic that combines water and fat ingredients with each other.