Items Tagged with 'Tony's Chocolonely'

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Tony Chocolonely’s 2019 limited-edition chocolate bars

Tony Chocolonely’s, Portland, Ore.

Alyse Thompson

November 25, 2019

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Tony's Chocolonely's has revealed the inspiration behind this year’s limited-edition bars: spices and herbs.

Tony’s Chocolonely launches Tiny Tony’s for Halloween

Sea salt caramel bites are made with 32% milk chocolate.

Alyse Thompson

September 18, 2019

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Tony’s Chocolonely is getting into the spooky spirit with the all-new Halloween Tiny Tony’s chocolate bites.

Tony’s Chocolonely launches two new bars

Tony’s sources traceable cocoa butter from Barry Callebaut.

Alyse Thompson

July 23, 2019

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Tony's Chocolonely has launched two new flavors this summer: White Raspberry Popping Candy and Milk Chocolate Honey Almond Nougat.

Blockchain for cocoa? Maybe.

Tony’s Chocolonely, Goodio Chocolate find blockchain an “interesting” solution for transparency.

Alyse Thompson

March 20, 2019

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Blockchain is a buzzword often tied to cryptocurrencies, but bean-to-bar chocolate companies focused on improving transparency within the cocoa supply chain have other ideas.

Tony’s Chocolonely, Albert Heijn, Barry Callebaut form partnership for traceable cocoa

Albert Heijn’s Delicata bars to be made with cocoa from Tony Chocolonely’s cooperatives.

Alyse Thompson

November 29, 2018

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Dutch confectionery company Tony’s Chocolonely, retailer Albert Heijn and chocolate manufacturer Barry Callebaut have partnered to work toward ending child labor and modern slavery in the chocolate industry.

Tony's Chocolonely partners with Barry Callebaut to make 100 percent traceable, sustainable chocolate.

Barry Callebaut partners with Tony's Chocolonely to make fully traceable chocolate

Cocoa and chocolate processor will add a dedicated cocoa butter tank to its factory in Wieze, Belgium.

Abigail Watt

July 20, 2016

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Barry Callebaut has taken yet another step in helping to create a sustainable cocoa industry.

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Natural Food Flavors and Colorants, 2nd Edition

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 Magazine

June 2019

The June 2019 issue features an interview with a natural candy color specialist, a look at how chocolate bar makers can stand out from the crowd, our global state of the candy industry, and more.

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